Gluten Free Crustless Pumpkin Pie

Created by Carrie Forbes of

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


1/2 cup - 1 cup pecan halves


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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