We hope you love this simple, delicious, allergy-friendly pie as much as we do!
O’MY! No Bake Pumpkin Pie
1 1/3 cup O’MY Dairy Free Vanilla Bean Gelato
1/3 cup brown sugar
3Tbsp. corn starch
3Tbsp. water
1 can (15 oz) canned pumpkin (not pumpkin pie filling)
1 1/2 tsp. coconut oil
1 tsp. cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. cloves
Graham Cracker Pie Crust*
O’MY Dairy Free Vanilla Bean Gelato for serving
Directions: Place gelato and brown sugar in a sauce pan. Heat on medium-low heat while stirring. While the gelato is melting, combine the corn starch and water in a small cup and mix well. Once brown sugar has dissolved and gelato is almost melted, gently stir in the corn starch slurry. Mix well. Add pumpkin, coconut oil and spices. Continue stirring until mixture thickens and starts to pull away from the pan. Remove from heat. Let rest for 1 minute. Pour into pie crust. Let cool for 10 minutes. Cover and refrigerate for at least 2 hours. To serve, cut into slices and arrange on plates with a scoop of O’MY Dairy Free Vanilla Bean Gelato.
*Crust Allergy Information
Mi-del Graham Style Pie Crust: free from top 8 allergens
Mi-del Gluten Free Ginger Snap Pie Crust: free from top 8 allergens
Honeymade: contains wheat and soybean oil
Keebler Ready Crust Graham Cracker: contains wheat and soy lecithin
