In the spirit of all things autumnal and Thanksgiving in general, I want to share with you my go-to, super easy crustless gluten free pumpkin pie recipe. This amazing recipe also happens to make a lovely vegan pumpkin pie. Seriously, it’s a do-it-all pumpkin pie recipe!
Feel free to use my traditional gluten free pie crust recipe (because it’s AH-mazing) or even a yummy gluten free gingersnap crust or cashew-ginger crust pumpkin pie, for sure, but if you are in a rush or worried that you won’t be able to make a successful pie crust (don’t worry, read my tutorial and watch my pie crust making video!), then don’t hesitate to wow your family with this recipe for a crustless gluten free Pumpkin Pie.
The gluten free flour in the recipe settles to the bottom forming a soft but secure crust that retains its pie-like consistency, yet holds together well enough to cut a beautiful piece of pie. Oh, and don’t try this with any brown rice flour or bean flour based gluten free blend—I want nothing to do with you ruining a delicious smooth and creamy pie with grittiness or funky flavors.
My gfJules Flour is perfect in this recipe because it has no grit and no taste whatsoever; it’s exactly what all your baking needs because it works! And no one will ever know it’s gluten free (which is the goal, right?!). It’s consistently ranked #1 gluten free flour by the gluten free community for just those reasons.
Thanksgiving is no time to take chances or blow the opportunity to make a great impression on everyone you know who already thinks that gluten free means grittiness, crumbliness or funny taste (see my note above).
And if you’re on the hunt for other great gluten free Thanksgiving recipes, don’t miss out on my article: Crash Course for a Great Gluten Free Thanksgiving or my 37 Recipe Gluten Free Thanksgiving ebook packed with the best lists, brands and recipes, of course!
So start with this easy gluten free crustless pumpkin pie, and know that you can make it dairy-free, soy-free, nut-free and vegan/egg-free if you want it to be! It’s truly a recipe everyone can love!
This recipe is from my newest cookbook, Free for All Cooking: 150 Easy, Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy and you can also access it and 41 other Gluten Free Thanksgiving recipes in my updated Gluten Free Thanksgiving ebook available for immediate download and printing.
And when you’re ready to make a traditional Pumpkin Pie — crust and all — you simply MUST try my Gluten Free Pumpkin Pie recipe!
From my family to yours—enjoy!
- 15-ounces pumpkin purée (canned or fresh, cooked)
- 3/4 cup milk (dairy or nondairy like So Delicious® Coconut milk
- 3/4 cup cream or liquid vanilla creamer (nondairy = So Delicious® Coconut Creamer)
- 2 tablespoons extra virgin olive oil
- 2 teaspoons pure vanilla extract
- 4 tablespoons bourbon or apple cider (use only if using powdered egg replacer)
- 3/4 cup (101 grams) gfJules All Purpose Gluten Free Flour -- or feel free to sub out 1/4 cup of my gfJules Flour for gluten free buckwheat or fine millet flour if you'd like
- 1/2 cup brown sugar, packed (or coconut palm or maple sugar)
- 1/4 cup granulated cane sugar (or Swerve granulated sugar)*
- 1 tablespoon Ener-G® Egg Replacer powder – not reconstituted (or use 2 whole large eggs OR 1/2 cup vegan mayo and no bourbon)
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice (or 3/4 teaspoon nutmeg plus 1/4 teaspoon cloves)
Preheat oven to 450ºF.
Butter or spray with cooking oil a 10-inch pie plate and one ramekin.
Mix together all liquid ingredients in one bowl and whisk together the dry ingredients in another. Slowly pour the dry ingredients in to the liquid bowl while whisking; ingredients integrate better if they are at room temperature. Beat until totally combined and smooth.
Pour into prepared pie plate, leaving at least 1/4 inch between the batter and the rim of the pie plate.
Pour any remaining batter into prepared ramekin(s). Smooth the top of the pie with a rubber spatula.
Bake at 450ºF for 15 minutes, then reduce heat to 375ºF and bake for 30 more minutes or until a knife inserted into the pie comes out clean (ramekin will need less time to bake).
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