Name: Gluten-Free Maple Pumpkin Pie
Ingredients: 1 gluten-free pie crust; 3/4 cup Fuller’s Sugarhouse pure maple syrup; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon ginger; 1/4 teaspoon cloves; 2 eggs; 1 15 oz can 100% pure pumpkin; 1 1/2 cup canned coconut milk

Gluten-Free Maple Pumpkin Pie

Make this recipe for this year’s Thanksgiving gathering!

Author: fs-admin

Ingredients

Scale

1 gluten-free pie crust
3/4 cup Fuller’s Sugarhouse pure maple syrup
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
2 eggs
1 15 oz can 100% pure pumpkin
1 1/2 cup canned coconut milk

Instructions

Preheat oven to 425°. Place oven rack to the lowest shelf or next to lowest.
In a small bowl whisk together maple syrup, salt, cinnamon, ginger, and cloves. Set aside.
In a large bowl whisk the eggs together and then add in the pumpkin and the sugar mixture. Mix well.
Add in coconut milk and whisk until thoroughly combined.
Pour pie mixture into prepared pie crust and carefully place in the oven.
Bake the pie for 15 minutes at 425° then reduce oven temperature to 350 and continue baking for 50-55 minutes.
Remove from oven and cool on a wire rack for at least 2 hours before cutting and serving.