Easy Crustless Pumpkin-Pie Gluten-Free

This Crustless Gluten-Free Pumpkin
Pie Is a Miracle!
How can it be? No crust to make? Nothing to
weigh you down after a heavy meal. Not just for
Holidays anymore. 

It makes pumpkin pie making so easy and delicious.
Nobody ever notices that there’s no crust with this pie.
it’s just not needed. If you need a gluten-free,
dairy-free pumpkin pie, here’s your recipe.

Ingredients
3 eggs
1 one can/box (15 – 16 ounces) *pumpkin puree
        or 2 cups cooked fresh pumpkin puree 
¾ cup granulated sugar
½ tsp salt
2-3/4 teaspoons pumpkin pie spice
OR individual spice blend:
       1 tsp ground cinnamon
       ½ tsp ground ginger
      ½ tsp ground nutmeg
       ½ tsp ground allspice
       1/8 tsp ground cloves
10-oz coconut cream, full fat
(with no additives but water)
or evaporated coconut milk (not low-fat)
3 tbs. gluten-free oat flour
1 tbs. Tapioca starch

*(I used fresh pumpkin puree, hence,
the lighter color)

“Using fresh pumpkin puree not only gives
the pie a lighter color, it also gives the pie a
lighter taste in my opinion.” from author
Shirley Braden of Gluten Free Easily
crustless gluten-free pumpkin-pie

Instructions
Preheat oven to 425 degrees F. Grease pie plate and set aside.
In large mixing bowl, beat eggs slightly; Using mixer or immersion
blender on medium speed, mix in remaining ingredients. Sift in flour. 

Place pie plate on oven rack; pour in filling. Sprinkle pie filling
with cinnamon. Bake 15 minutes.

Reduce oven temperature to 350 degrees F. Bake until knife
or toothpick comes out clean, about 45 minutes longer. (Pies
made with fresh pumpkin may take slightly longer to bake
due to higher moisture content.)

(This recipe is so good that you don’t need to make two
versions, one for gluten-free folks, and one for dairy-free
folks. It will be enjoyed by all.)

If you’re grain free and use sifted gluten-free coconut flour,
the coconut flour will absorb some of the filling, so less baking
time will be required. Check at about 30 to 35 minutes.

If you’d prefer using pumpkin pie spice instead of these
individual spices, just substitute 2 3/4 teaspoons pumpkin
pie spice.

Using fresh pumpkin puree not only gives the pie a lighter
color, it also gives the pie a lighter taste in my opinion.
crustless, pumpkin, pie, gluten free,
Author Shirley Braden of Gluten Free Easily

Note: this particular crustless method will not work for pies
that contain heavier ingredients, like fruit. For that visit my
Check out my Cranberry Clafouti, a crustless custard pie
that supports most fruit.

Check out my Cranberry Clafouti    (Kla-foo-TEE’)

Check out my recipe for Crustless Apple Pie.

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