Crustless Pumpkin Pie

(Gluten-free and Dairy Free)

It’s light and creamy texture will turn anyone into a lover

of this delicious allergy-free Dessert! I promise you won’t miss the crust…

  Not to mention you can whip it up in a snap, let it cool and serve!

 

INGREDIENTS:

• 2 eggs or Ener-G® Egg Replacer powder( read directions on egg replacer)
• 1 can (16 ounces) Pumpkin Puree’ (not pumpkin pie mix) or 2 cups cooked fresh pumpkin
• ¾ cup granulated sugar  (try a sugar blend for less calories: ¾ cup sugar blend-¼ Stevia in the raw, ¼ brown sugar, ¼ granulated sugar) *I used 30-40 drops liquid stevia
• ½ tsp sea salt
• 1 Tbsp Vanilla Extract (g-free, good quality makes a difference!)
• 1 tsp ground cinnamon 
• ½ tsp ground ginger
• 1/8 tsp ground cloves  (you can replace the above spices with 1 tbsp pumpkin pie spice)
• 1 cup full-fat, canned, organic coconut milk
• ¼ cup gluten-free all purpose flour  (I like King Arthur’s or  Pamela’s Gluten free flour or Jules Gluten Free Flours)

Preheat oven to 425 degrees.
Grease pie plate and set aside. In large bowl, beat eggs slightly or egg
replacer mixture; mix in remaining ingredients.

Place pie plate on oven rack;
pour in filling. Sprinkle with cinnamon.
*Bake 15 minutes then reduce oven to 350 degrees.*

Bake until knife or toothpick comes out clean, about 45 minutes longer.

(Pies made with fresh pumpkin sometimes take slightly longer to bake due to higher moisture
content if excess water is not drained before adding to recipe.)

www.glutenfreewithtiffany.com  2013©Tiffany Dalton