Pumpkin Pie Gluten Free and Crustless Recipe

There is something delicious and wonderful about pumpkin pie at Thanksgiving.  So how can we eat pumpkin pie without the gluten/wheat and the dairy?

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.