Gluten-Free Crustless Pumpkin Pie

5 from 1 vote

Gluten-Free Crustless Pumpkin Pie

This quick, easy gluten free recipe doesn’t need a crust. The flour settles to the bottom, forming a natural crust. It can be made two days ahead and stored in the refrigerator.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Dessert

Cuisine: American

Servings: servings

Calories: 291kcal

Ingredients

1 (15-ounce) can pumpkin purée
¾ cup milk or dairy-free vanilla-flavor milk of choice
¾ cup cream or dairy-free liquid vanilla creamer
2 tablespoons extra virgin olive oil
2 teaspoons gluten-free vanilla extract
4 tablespoons gluten-free bourbon (use only if using egg replacer)
½ cup gluten-free all-purpose flour blend of choice
¼ cup buckwheat flour
½ cup brown sugar , packed
¼ cup granulated cane sugar
1 tablespoon Ener-G Egg Replacer powder , not reconstituted (or use 2 whole large eggs and no bourbon)
2 teaspoons gluten-free baking powder
½ teaspoon sea salt
2 teaspoons cinnamon
1 teaspoon gluten free pumpkin pie spice (or ¾ teaspoon ground nutmeg + ¼ teaspoon ground cloves)

US Customary - Metric

Instructions

Preheat oven to 450ºF. Butter or spray with cooking oil a 10-inch pie plate and one ramekin.
Mix together all liquid ingredients in one bowl and whisk together the dry ingredients in another. Slowly pour the dry ingredients into the liquid bowl while stirring. Beat until totally combined.
Pour gluten free batter into prepared pie plate, leaving at least ¼ inch between the batter and the rim of the pie plate. Pour any remaining batter into prepared ramekin(s). Smooth the top of the pie with a rubber spatula.
Place gluten free pie in preheated over and bake for 15 minutes. Then reduce heat to 375ºF and bake for 30 more minutes or until a knife inserted into the pie comes out clean.

Notes

TIP: If using a commercial all-purpose gluten free flour blend that does not contain xanthan gum, add ½ teaspoon xanthan gum to the dry ingredients. Results may vary, depending on the gluten free flour blend.

Nutrition