Here is our family's solution
Crustless Gluten Free Pumpkin Pie
2 cups / 15 oz can Pure Pumpkin
1 tsp Pumpkin Pie spice
2 tsp Cinnamon
1/2 tsp Salt
2 tsp Baking Powder
1/3 cup Coconut Flour (or any Gluten Free flour, like Arrowroot, etc)
1/3 cup Brown Sugar
Mix all together.
In another bowl, mix
3/4 Cup Milk (Coconut milk, Lactose Free Milk) PLUS 2 tbsp milk of your choice (Lactose Free sour cream is good)
2 tbsp Coconut oil or Olive Oil or more milk if you don't have
1 Egg OR 1 tbsp ground flax seed
2 tsp Vanilla
2 tbsp honey (or use more brown sugar)
Blend together. Pour into a greased pie plate. Decorate with Pecans or Walnuts.
400F oven for approx. 30 minutes.
Cool and serve.
|Crustless Pumpkin Pie Gluten Free|
For a Dairy Free whipped cream topping, try whipping Coconut Milk. Use the canned coconut milk and put in the fridge over night. The thick WHITE coconut cream can be whipped into a whipped cream topping. Add a bit of sugar and vanilla to taste. You can't always find the Lactose Free Whipping Cream. Healthy than the Cool Whip edible oil product, and it's also Cholesterol Free.