Gluten Free Pumpkin Pie

Ok, I'm not gonna lie, I enlisted the help of a pre-made pie crust and a can of Pumpkin Pie Mix. I planned to make the pie filling part from scratch, then my super awesome sister gave me a few cans of Pumpkin Pie Mix. Easy! Have I mentioned recently how much I like easy? This pie is gluten free AND dairy free! Score!

Here's what you will need:

Place the pie mix, 3/4 cup canned coconut milk and 2 slightly beaten eggs in a bowl and stir until combined. Pour in to a prebaked gluten free pie shell. Bake at 425 degrees for 15 minutes, reduce the temperature to 350 degrees and bake for another 35-40 minutes. 

Here's what your final product should look like!