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Gluten-Free Tuesday: Dairy-Free, Egg-Free Coconut-Pumpkin Pie Recipe
Ingredients
  • 1 recipe gluten-free pie crust, baked and cooled (crumb, allergen-free or classic.)
  • 1 ¾ cups (1 13.5 ounce can)coconut milk, divided (unsweetened)
  • ¾ cup granulated sugar
  • 4 tablespoons cornstarch
  • 1 ¾ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 can (15 ounces) pumpkin
Steps
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