Pumpkin Pie (Dairy, Egg, and Gluten-Free)

Ingredients

• 1 9-inch unbaked gluten-free pie crust
• 1 15-ounce can of pumpkin puree
• 1/2 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup dairy-free milk
• 1/2 cup dairy-free yogurt
• 2 tablespoons cornstarch or arrowroot powder

Directions

1. Preheat the oven to 350°F. Line a 9-inch pie pan with the gluten-free pie crust.
2. In a large bowl, mix together the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and salt.
3. In a separate bowl, whisk together the dairy-free milk, dairy-free yogurt, and cornstarch or arrowroot powder until smooth.
4. Add the milk mixture to the pumpkin mixture and stir until well combined.
5. Pour the mixture into the prepared pie pan and spread evenly.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the pie cool before slicing and serving.

Interesting Facts

• Pumpkin is a member of the squash family.
• Pumpkin is an excellent source of vitamin A and a good source of potassium and fiber.
• Pumpkin has been used in traditional American cuisine dating back to the 1600s.
• The name "Pumpkin Pie" was first used in print in 1831.