Easy Gluten Free Crustless Pumpkin Pie (Vegan)
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)
Servings 8 pieces
Calories 164kcal
Ingredients
- 1 can 15 oz pumpkin puree
- ¾ cup rice milk or coconut milk
- ¾ cup pure maple syrup
- 2 Tablespoons light tasting olive oil
- 2 teaspoons vanilla
- ½ to 1 teaspoon liquid Stevia depending on how sweet you want your pie (I used NOW Foods Better Stevia in English Toffee)
- ¾ cup Authentic Foods superfine sorghum flour or brown rice flour
- 1 Tablespoon ground flaxseed or chia seed
- 2 teaspoons baking powder
- ½ 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
