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 [1].
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 [2], 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 [3] and soy substitutions [4].