Pumpkin Pie, gluten free and crust free

gluten free pumpkin pie

No-crust, gluten-free pumpkin pie

One of my favorite things about the Thanksgiving holiday is pumpkin pie. Being gluten free means I likely won’t be eating any store bought pies anytime soon, I decided I had better learn to make it. And speaking of “easy as pie” this one is what that phrase is for! EASY! Getting an awesome gluten-free pie crust to cooperate can be tricky, and I haven’t been too terribly impressed with any that I have come up with. The recipes I have tried that tasted good were a sticky mess to make and roll out involving sheets of parchment and a sticky counter top, too. I figured one way around that disappointment is to remove it from the equation. Yes, a crust-less pumpkin pie (or two pies in this case) is just what this holiday needs. The filling actually makes it’s own crust! Simple and delicious. A dollop of whipped cream and Thanksgiving dinner is complete, without any of the fuss or gluten. Remember to verify that all of your ingredients are from gluten free sources and come in sealed containers to avoid contamination.

Makes 2 – 9 inch pies
Prep Time: 12 minutes
Total Time: 1 hour, plus cooling time

1 can (29 ounce) pure pumpkin puree (not pie filling)
1 1/2 cups light brown sugar, firmly packed
1/4 cup pure maple syrup
1/2 cup gluten free buckwheat flour
1/2 cup gluten free quinoa flour
1/4 cup gluten free tapioca starch
1 Tablespoon plus 1 teaspoon baking powder
1 teaspoon xanthan gum
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 cup coconut oil, melted and slightly cooled
4 eggs
1 can (1 3/4 cup) coconut milk
1/4 cup whole milk, plain rice milk or soy milk
2 Tablespoons pure vanilla extract

1. Preheat Oven: Place rack in center of oven and preheat to 375 degrees.

2. Prepare Pie Pans: Lightly spray two 9 inch glass pie plates with cooking spray. Set aside.

3. Mix Pie Filling: In the bowl of a stand mixer, add all ingredients. Mix until smooth and creamy, about 4 minutes, stopping mixer and scraping down sides several times.

4. Pour & Bake: Pour mixture into prepared pie plates, dividing evenly. Smooth top and place into hot oven. Cook 45 minutes, rotating half way through. Reduce oven temperature to 350 and continue to bake for 15 more minutes.

5. Cool Pies: Remove from oven and let cool an wire racks until completely cool. Cover tightly and refrigerate until completely chilled, several hours or overnight.

6. Garnish & Serve: To serve, cut into wedges and top with fresh whipped cream. Enjoy!

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