Avg. rating 5 from 3 votes.

Recipe Information

Recipe Created By: Karen Farr

Ingredients

3 tsp unflavored gelatin

1/3 cup water

2/3 cup coconut milk or cow’s milk

2 cups pumpkin (1 15 oz can will work)

1/2 cup brown sugar

1/4 cup white sugar

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp (scant) salt

1 9 inch pre-baked pie shell *

Directions

Let gelatin sit in water for a minute before dissolving it on low heat, remove from heat. Add the rest of the ingredients into the pot, mixing it together, and pour into the 9 ” prebaked or graham cracker crust.

Refrigerate for a couple hours.

Notes

* I use my Millet Pie Crust.

Substitutions

To avoid gluten, select a gluten-free crust. There are recipes in the database.

Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.