The problem with pumpkin pie is that it is so set in our mind as “pumpkin pie” that there is no way to substitute an “almost-but-not-quite” pie in it’s place.
Pie normally needs a pie crust, and I am not even close to achieving a crust with gluten free ingredients – so I give in. For now.
The dinner this year will have a crustless pumpkin pie. Everyone usually just scrapes off the filling and throws away the crust anyway… so this is less work (love that) and even less wasteful. The pie filling is gluten and dairy/casien free. Soy free as a bonus. It’s also banana free, if you are keeping track.
- 1 can pumpkin
- 1/2 C brown sugar
- 1/4 C sugar
- 1 T potato starch
- 2 eggs – (I used 2 T golden flax meal and 4 T hot water as replacement)
- 1 C THICK coconut milk (don’t shake the can- use the stuff off the top)
- 1/2 tsp salt
- 1/2 tsp powdered ginger
- 1/8 tsp cloves
- 1/8 tsp nutmeg
Whirl it up in a mixer or a blender or whatever, and pour into a pie plate for good looks. Bake at 425 for 15 minutes, then turn down the oven to 350 for 45 minutes. *poof* It’s a pie they will eat.
Let cool and then cover and refrigerate overnight. Cut into the standard pie shape (apparently that’s important) and serve. Top it with whipped cream if you can have cream… I am going to experiment with a marshmallow creme recipe and make it look like whipped cream. ha!