Gluten Free Coconut Milk Pumpkin Pie

By fuzzygroup

Ingredients

• Pie:
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 2 teaspoon ground cinnamon
• 1 teaspoon salt
• 4 large eggs
• 2 can (15 oz.) LIBBY'S® 100% Pure Pumpkin or 1 32 oz can
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 can full fat coconut milk
• Crust:
• half box gluten free animal crackers
• 1 box gluten free oreos
• 1/2 stick butter, melted
• 3 tbsp sugar

Preparation

Step 1

Crust:
1. In cuisinart, grind cookies and sugar to find crumbs. Add melted butter.
2. Press into pie tins and then bake for 10 minutes at 350.
3. Remove and cool.

Pie
1. Mix sugar, cinnamon, salt in bowl.
2. Beat eggs in kitchen aid. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk and coconut milk.
3. Pour into pie crusts.
4. BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving but that's optional; its just that good.