Gluten Free Crustless Pumpkin Pie
Created by Carrie Forbes of Gingerlemongirl.com
Free of gluten, dairy/casein, soy, and corn
Dry Ingredients:
3/4 cup sugar -or- coconut palm sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 cup sorghum or millet flour -or- 3 tablespoons coconut flour
1/2 teaspoon baking soda
Wet Ingredients:
2 large eggs
1 (13.5 oz.) can full-fat coconut milk
1 (15 oz) can pumpkin puree
2 tablespoons olive oil
Optional:
1/2 cup - 1 cup pecan halves
Directions:
Preheat oven to 350 degrees. In a large bowl whisk together all the dry ingredients. Make a well in the center of dry ingredients and whisk in the wet ingredients. Thoroughly mix into a thick batter. Pour batter into a large 9" pie plate that's been greased with non-stick cooking spray or olive oil. Optional -- If you'd like, line the pecan halves around the edge of the pie and make a small circle in the middle. Bake in the 350 degree oven for 30-40 minutes until set in the middle. The pie will only jiggle slightly in the middle when done and a toothpick inserted in the middle should come out mostly clean. Allow pie to cool for about an hour, then slice and serve.
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