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Pumpkin Pie free of milk, wheat, or eggs Recipe

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This recipe for Pumpkin Pie free of milk, wheat, or eggs is from The VereeTastee Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Filling:
2 c canned pumpkin
3/4 c. packed brown sugar
1 1/2 c. water
6 1/2 T. corn starch
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves
1/2 tsp. ginger

Topping:
1/4 c. brown sugar
1/4 c. coconut

Note: this filling can be used with a regular pie crust or the one below
Pie Crust:
1/4c. shortening (or coconut oil!)
2 c. coconut flakes

Directions:
Directions:
For coconut pie crust, preheat oven 300º. Combine shortening and coconut in a 9 inch pie pan. Press evenly. Bake 35 minutes until lightly browned.

Filling: Preheat oven to 375º. Ina medium saucepan, combine all ingredients. Cook over medium heat until mixture begins to thicken, stir constantly. Pour into pie crust. Bake for 30 minutes or until firm.

 

 

 

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