Pumpkin Pie | Eating to Live

Our family loves pumpkin pie.  This recipe still has dairy in it as we use evaporated milk.  I’ve read some blog posts that use coconut cream so I will be trying that to see if tastes as good.  Initially it was important for me to create this recipe gluten-free and sugar-free (except for the natural sugar in the pumpkin) for level 4.  I’ll work to make it dairy free to and make notes when I do.


1 recipe gluten-free pie crust

1 29 oz can of pumpkin mix (make sure nothings added to it) or you can make your own pumpkin mix from fresh pumpkins here

3 cups evaporated milk

1 cup Swerve granulated sugar

4 large pasteurized eggs

1 tsp salt

2 tsp ground cinnamon

1 tsp ground ginger

1/4 tsp ground cloves


Make pie crust according to recipe.  Preheat oven to 425°.

Mix all dry ingredients in a medium bowl.  Beat eggs in a large bowl and stir in pumpkin and dry ingredients.  Gradually stir in milk.  Pour into pie shells.  Bake at 425° for 15 minutes.  Reduce temperature to 350° for 35-35 minutes or until knife

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