This recipe is quick and easy because there is no need to make a crust: the pie makes its own crust! So if you happen to have a difficult time getting your pie crust to turn out right (especially an allergy-friendly one), this recipe is worth trying. I made this last year for Christmas and decided it was good enough to make again, only this time I made some healthier changes: I used whole-grain flour, and honey instead of sugar.
Crustless Pumpkin Pie
Gluten-free, Dairy-free, Egg-free, Nut-free, Soy-free
1 (15-ounce) can pumpkin puree
1 cup milk of choice
1/2 cup honey
2 Tablespoons oil
2 teaspoons vanilla
3/4 cup brown rice flour, or other gluten-free flour
1 Tablespoon chia seed meal (or flaxseed meal)
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
- Preheat oven to 450˚ F. Spray a 10 inch pie plate with oil and set aside.
- Mix together all the liquid ingredients in one bowl and whisk together the dry ingredients in another. Slowly pour the dry ingredients into the wet ingredients while stirring. Beat until combined.
- Pour the batter into the prepared pie plate. Leaving at least 1/4 inch between the batter and the top of the pie plate. Smooth the top of the pie with a spatula.
- Bake pie in the preheated oven for 15 minutes. Then reduce the heat to 375˚ F and bake for 30 more minutes or until a knife inserted in the center comes out clean.
- Cool completely before cutting and serving; this can be made a couple days in advance and stored in the refrigerator.