Eosinophilic Esophagitis Friendly Pumpkin Pie
Total time4 hr 20 min
Prep time20 min
Cook time1 hr
4.8(22)
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Learn more →Ingredients
8 servings
For the crust
- 1 unbaked 9-inch pie crust
For the filling
- 1 can (15 oz) pumpkin puree
- 1 can (13.5 oz) full-fat coconut milk
- ¾ cup packed light brown sugar
- 3 tbsp cornstarch
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ¼ tsp fine salt
- 1 tsp vanilla extract
For serving
- whipped cream or dairy free whipped topping, for serving (optional)
Can be omitteddairy free whipped topping
Instructions
- 1
Preheat the oven to 375°F (190°C). Fit the unbaked pie crust into a 9-inch pie dish, crimp the edges, and refrigerate while you prepare the filling.
- 2
In a medium saucepan, whisk together the pumpkin puree, coconut milk, brown sugar, cornstarch, cinnamon, ginger, nutmeg, allspice, and salt until smooth and no lumps of cornstarch remain.
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