- Most Helpful
- Highest Rating
Unbelievable! The best pumpkin pie I have ever eaten. I did use a dairy free/gluten free premade pie crust and I used the lite coconut milk. My family could not believe it was dairy and gluten free. Excellent!! Thank you for such a great recipe!
Absolutely delicious. My regular diet folks say this beats regular Pumpkin pie. The crust was especially good. I'm going to use the crust for an apple pie!
I should have written a review years ago - this has been my go-to pie recipe for the holiday for a few years now. It is delicious, and the rest of my family without the dairy/gluten issues like I have eat it too, and don't miss "regular" pumpkin pie, in fact, they like it better, and so do I. The hint of coconut flavor adds another dimension that I would miss if it wasn't there. I made a gluten free graham cracker crust instead of almond flour. YUM
can you use rice flour in place of almond flour, this sounds good!
I wasn't sure what you meant by using a larger pie tin for this recipe, but since I almost always make pies in a 12" deep dish pie plate (except when using purchased, premade crusts), I didn't think that would be a problem, & it wasn't! I did, however, use half again as much of the crust ingredients as called for, & that, too, worked well & it did take the full 60 minutes to bake at the 350 degree temp! With all the 'free' ingredients that are included, I was impressed with this pie's taste! [Tagged & made in Please Review My Recipe]