Crustless Pumpkin Pie (gluten free, dairy free)

To make any pumpkin pie filling gluten free and crustless, add 1/4 cup of gluten free flour to your regular pumpkin pie filling recipe and bake in a well greased pan for an hour.  This is a favourite recipe in our house.

  • 2 cups cooked pumpkin (pureed smooth in a food processor before using) or canned pumpkin, solid-pack
  • 1 cup cashew milk, almond milk or full fat soymilk
  • 3/4 cup date sugar or sucanat or brown sugar
  • 2 eggs
  • 1/4 cup tapioca starch
  • 1/4 rice flour (or other gluten free flour)
  • 1 Tbs. molasses or blackstrap molasses
  • 1 tsp. cinnamon, ground
  • 1 tsp. vanilla
  • 1/2 tsp. ginger, ground
  • 1/2 tsp. nutmeg
  • 1/2 tsp. salt
  • 1/4 tsp. allspice or cloves, ground

Mix all ingredients, pour into greased pan.  Bake 1 hour at 350 degrees.

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