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Pumpkin Pie, Allergy Friendly AND Delicious

Last year was my first gluten free Thankgiving.  By then I had already been gluten free for about 8 months, so normal day to day was old hat to me.  But when holiday time came around, I struggled. I longed for all the delectable  desserts that I thought could no longer enjoy…most of all pumpkin pie.

 

I tried making a gluten free pie crust, but being that making pie crust was never one of my favorite things to do and the gluten free version was less than satisfying, I decided not to repeat that ever again.

 

Searching the many wonderful gluten free cooking websites for holiday desserts, I came across a couple of versions of a crustless pumpkin pie.  I thought, hey…I make crustless quiche all the time, why not try a crustless pumpkin pie?

 

After tweaking the best recipe I found, I came up with a new family favorite.  Here it is….adapted from this one by Shirley at Gluten Free Easily.

 

Gluten Free, Dairy Free Crustless Pumpkin Pie 

 

Ingredients

2 eggs

2 cups cooked and pureed pumpkin or butternut squash

1/2 cup sucanat

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1/2 tsp allspice

1 can of Thai Kitchen Organic Coconut Milk

1/4 cup gluten free flour (I use sorghum, or a mixture of rice and sorghum)

 

Method

Lightly beat the eggs.

Add in pumpkin puree, coconut milk and sugar and mix thoroughly.

Combine the spices and the flours and sift into liquids while mixing (this helps avoid lumps).

Pour into greased pie dish.

Bake in a 425 degree oven for 15 minutes.

Reduce heat to 350 degrees and bake for 45 to 55 minutes, until toothpick poked into center of pie comes out clean.

Cool completely before serving.

 

This pie is not only great for gluten free/dairy free people, but also for anyone who loves pie but hates making pie crust.  Check out the ingredients on a store bought pie crust and you’ll likely not want to ever eat one again.  Hydrogenated oils, BHT, petroleum based food dyes are all common in the pre- made pie crusts you can find at a grocery store.  Making a crustless pumpkin pie is such a simple solution to the problem of pie crust. And it is so easy too!

 

Did you try this recipe and like it?  Let me know. 

 

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2 Responses to Pumpkin Pie, Allergy Friendly AND Delicious

  1. Hi Carmen! How wonderful that you’ve made my crustless pumpkin pie work for you. I actually have a gf/df version using coconut milk, too. Mine only uses a cup of coconut milk though. It’s so interesting to see that some folks use a full can and some folks use far less. Anyway, I’m so glad you’ve found a delicious solution for pumpkin pie. Thanks so much for the link back! :-) Happy Thanksgiving!

    Shirley

    • Well, thanks to you for a great recipe to start with. =-) Maybe I’ll try reducing the coconut milk…that will probably firm up the pie. As I make it, it falls apart pretty easily. I also find that using sucanat, I can reduce the sugar to 1/2 cup and it comes out perfectly sweetened…not too sweet. Happy Thanksgiving to you!

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