My daughter and I did a first for us today…we baked a pumpkin pie together! I have never been a big pumpkin pie fan, but my kiddos have been asking to make one together. So with a little creativity, we were able to make (and enjoy!) a gluten-free, dairy-free pumpkin pie. Our super simple and quick recipe:
- Combine: 1 15-ounce can canned pumpkin, 2 large eggs, lightly beaten, 3/4 cup almond milk, 1 t. ground cinnamon, 1/2 t. pumpkin pie spice, 1 t. vanilla extract, 1/4 cup cane sugar, and 1/8 t. salt.
- Mix thoroughly.
- Pour mixture into a pre-made GFCF pie shell.
- Bake at 400 degrees Farenheit for 45-55 minutes.
- Allow to cool then devour! Couldn’t get much simpler, right?!
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