Gluten-Free Tuesday: Dairy-Free, Egg-Free Coconut-Pumpkin Pie

Name: Gluten-Free Tuesday: Dairy-Free, Egg-Free Coconut-Pumpkin Pie
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Global
Ingredients: 425 grams can pumpkin; 4 Tbsps cornstarch; 177 milliliters granulated sugar; 2 teaspoons pumpkin pie spice; 1 teaspoons salt; 177 milliliters (1 13.5 ounce can)coconut milk, divided (unsweetened)

One serving contains 159 calories, 1g of protein, and 6g of fat. This recipe serves 8. If 57 cents per serving falls in your budget, Gluten-Free Tuesday: Dairy-Free, Egg-Free Coconut-Pumpkin Pie might be an outstanding gluten free and vegan recipe to try. Head to the store and pick up coconut milk, cornstarch, salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 20 minutes.

Instructions

In a medium saucepan, combine 1 1/2 cups coconut milk and granulated sugar. Bring to a boil over medium-high heat. In a small bowl, whisk together cornstarch and remaining 1/4 cup coconut milk.

Ingredients you will need

Granulated Sugar