It is that time of year when pumpkins are all around and cooking a fresh pumpkin pie calls to me. This is my favorite crustless pumpkin pie recipe. I hate the fuss of making a GF pie crust, and usually just don't have the time. The one bowl mess and clean up is a real plus with this delicious recipe.
I got this recipe from the Gluten Free Goddess when I first started cooking gluten free. I want to thank her for allowing me to reprint her recipe here. Check out her website if you get a chance. It is a great one!
1 14 or 15-oz can pumpkin
1 1/2 cups Hempmilk, Original, 32 oz. or coconut milk
2 teaspoons vanilla extract
2 tablespoons light olive oil
1 tablespoon Ener-G Egg Replacer 16 oz (454 g) replacer
3/4 cup brown sugar
1/2 cup buckwheat flour or sorghum or favorite all purpose flour
2 tablespoons tapioca starch/flour
2 teaspoons baking powder
1/4 teaspoon guar* or xanthan gum
1/2 teaspoon sea salt
1 teaspoon cinnamon or pie spice
1/2 teaspoon nutmeg
Preheat the oven to 350 degrees F. Lightly grease a 9-inch glass pie plate.
In a food processor bowl or a blender with horsepower ( I use a Vita-Mix 1300 TurboBlend 4500),
Pour into the pie plate. Bake in the center of the oven for 1 hour or until the pie gives a little when touched lightly. The center should be set but not wet. The pie will rise while it is cooking and deflate as it cools.
Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving.
Makes 8 slices.
- When pumpkin is readily accessible, I like to use 2 cups of fresh pumpkin instead of the canned. I have even used a combination of squashes to make this pie. I used 2/3 cup of acorn, 2/3 cup of butternut, and 2/3 cup of fresh pumpkin.
- I also like to use the Cybele Pascal's flour mix. I like to omit the 2 tablespoon of tapioca starch and add 2 more tablespoons of the flour mix.
- I like mine completely chilled before serving, so make my pie a day ahead.