Karen’s Pumpkin Pie

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5 star Avg. rating 5 from 3 votes.

Recipe Information

Recipe Created By: Karen Farr


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 *


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.


* I use my Millet Pie Crust.


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.

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