I absolutely love Pumpkin Pie! I recently eliminated dairy and gluten, so I’ve had to get creative on some of my favorite recipes. Pumpkin pie is one of the things that I miss most. This recipe is so good that the first one that I baked for this blog got eaten so fast that I didn’t get a chance to take a pic of the finished product.
I took this pic the second that it came out of the oven, before anyone knew that it was there.
This recipe is so simple.
4 Eggs, slightly beaten
1 1/2 c. Sugar
1 tsp. Salt
1 T. Pumpkin Pie Spice
1 29oz can of pure Pumpkin
2 c. Coconut Milk, full fat (it makes the crisp creamier)
Preheat oven to 350 degrees. Using a 9″x13″ baking dish, spread butter all around the inside of the pan to prevent sticking. In a large bowl, beat eggs, sugar, salt and spices.
Stir in pumpkin and coconut milk and mix well. Pour into prepared baking dish.
The ingredients for the crumble topping.
2 c. Oats
1 c. Almond Flour
1/2 c. Brown Sugar
3/4 c. Butter, melted
Dash of Cinnamon
Sprinkle crumble mixture evenly over the pumpkin.
Bake for 45 minutes.
I top it with non-dairy whipped cream or ice cream. Enjoy!