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Easy Crustless Pumpkin Pie

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)
Course Dessert
Cuisine American
Keyword crustless pumpkin pie, dairy free pumpkin pie, egg free pumpkin pie, gluten free pumpkin pie
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 pieces
Calories 164kcal
Author Sarah Parker, adapted from a recipe by Jules Shepard in Gluten Free and More Magazine

Ingredients

  • 1 can 15 oz pumpkin puree
  • 3/4 cup rice milk or coconut milk
  • 3/4 cup pure maple syrup
  • 2 Tablespoons light tasting olive oil
  • 2 teaspoons vanilla
  • 1/2-1 teaspoon liquid Stevia depending on how sweet you want your pie (I used NOW Foods Better Stevia in English Toffee)
  • 3/4 cup whole superfine sorghum flour or brown rice flour
  • 1 Tablespoon ground flaxseed or chia seed
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice

Instructions

  • 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

Nutrition

Calories: 164kcal | Carbohydrates: 31g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 161mg | Potassium: 286mg | Fiber: 2g | Sugar: 21g | Vitamin A: 8273IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 1mg