Gluten-Free Pumpkin Spice Pie
It’s the season of….. Pies and Pumpkin!!! Put it together and you have….Pumpkin Pie! Not just any pumpkin pie but Crustless Gluten-Free…
CRUSTLESS GF PUMPKIN PIE
Ahhh the sweet smell of pie baking in the oven. The spiciness and aroma are almost too much for the senses! We all love pumpkin pie… well those of us who do, may feel like we were definitely short-changed in pies when we went gluten-free. Now, all that has changed and we can enjoy the goodness of the pumpkin pie without the guilt of the crust and totally wheat-less/gluten-free!!
Preheat oven to 375 degrees
In a food processor add:
1-3/4 cups Non-Dairy Pumpkin Oat Milk — or 1-1/2 cups almond milk and 1/2 cup of Pumpkin non-dairy creamer - or 2 cups of milk of choice
6 packets sweetener (I use stevia)
1/4 tsp salt
2 Tbs whipped butter or low cal margarine
1-1/2 tsp pumpkin pie spice (or 1/2 tsp ginger, cloves allspice)
2 tsp cinnamon
2 cups canned pumpkin (not pie filling)
3 Tbs brown sugar or Brown sugar substitute to equal the same sweetness
2 tsp baking powder
4 Eggs
1 tsp vanilla
6 Tbs gfjules Gluten-free Flour
Blend all ingredients well for 3-4 mins Stopping to push sides down as needed. Pour into a 9-10 in. Deep dish pie plate.
Bake for 50-60 mins. Or until the knife comes out clean in the center. Let cool and refrigerate for 6 hrs. Tastes best cold.
Enjoy! 💜
Serves: 6