Gluten-Free, Dairy-Free Pumpkin Pie Custard

This recipe is a gluten-free, dairy-free alternative to traditional pumpkin pie custard made with coconut cream and almond milk.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 241 Calories

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• ½ cup brown sugar
• 1 (15 ounce) can pumpkin puree
• ⅓ cup almond milk
• ½ (14 ounce) can coconut cream

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.

Step 2

Whisk pumpkin puree, coconut cream, brown sugar, almond milk, eggs, vanilla extract, and pumpkin pie spice together in a bowl to form a smooth batter. Pour batter into baking dish.

Step 3

Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.