Friday, November 5, 2010

GF CF Egg Free - Pumpkin Pie Recipe

Free of Gluten, Dairy, Egg, Soy, Corn*

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),
place all the ingredients in your food processor or blender in the order above.  Blend until it is smooth, scraping the sides of the processor if necessary. 

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.

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