Easy Gluten Free Pumpkin Pie

• Vegetarian

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 1/2 cup Coconut milk creamer

• Baking & Spices

  • 1 can Libby's easy pumpkin pie mix
  • 1 tub Pillsbury pie & pastry dough, Gluten Free
  • 1 Whipped cream

Found on momlovesbaking.com

Ingredients

• 1 tub (15.8 oz/447g) Pillsbury Gluten Free Pie & Pastry Dough
• 1 can (30 oz/850g) Libbys Easy Pumpkin Pie Mix
• 1/2 cup (120mL) coconut milk creamer, room temperature
• 3 eggs, room temperature
• Whipped cream for garnish, if desired

Directions

• Preheat oven to 425°. Let dough thaw for 10 minutes. Take out half of the dough and knead until softened. Note: There are 2 options here. Option 1: Flatten into a round, place between 2 pieces of parchment paper. Roll out to the size of a 9-inch pie plate. You can use a marker to trace the outline of your upside down pie plate onto paper, if desired. Remove top piece of parchment then put back on dough, loosely. Turn the whole thing over and remove the paper. Then gently turn into your pie plate. Option 2: If you dont want to fool with the parchment and rolling pin, just plop the dough into the pie plate. Press dough down and up the sides to just under the top edge of pie plate. Set aside.
• Meanwhile, prepare your filling. Mix pumpkin pie mix, milk and eggs in a large bowl.
• Pour into prepared pie shell.
• Bake in preheated 425°F. oven for 15 minutes. Reduce temperature to 350°F. Bake 50-60 minutes more or until a knife inserted near center comes out clean. I wouldnt do this because it wont look pretty. Just make sure its not giggling anymore. Let it cool completely before serving, about 2 hours. Serve immediately or refrigerate.