Fall means pumpkin spice! Make this easy Gluten Free Crustless Pumpkin Pie recipe for fall desserts or Thanksgiving! It's vegan and healthierGluten-free, vegan; Free of: peanuts, eggs, dairy, soy, tree nuts (unless using coconut milk)
Preheat the oven to 450° F. Spray a pie pan with cooking oil and set aside (I use a stoneware pie pan so I end up skipping the oil)
In a medium bowl, whisk together the pumpkin puree, rice milk, maple syrup, olive oil, and vanilla
In a separate bowl, whisk together the flour, chia or flax seed, baking powder, salt, cinnamon, and pumpkin pie spice
Add the dry ingredients to the to the liquid ingredients and mix well.
Pour the batter into the prepared pie pan making sure there is at least 1/4-inch from the top of the batter and the top of the pie plate. Smooth the top of the batter with a spatula
Bake at 450° F for 15 minutes, then lower the heat to 375° F and bake for another 30 minutes
Remove from the oven and allow to cool before slicing and serving