Egg Free Dairy Free Grain Free Gluten Free Crustless Pumpkin Pie Recipes

EGG-FREE, DAIRY-FREE PUMPKIN PIE

Steps:

• In a medium saucepan, combine 1 1/2 cups coconut milk and granulated sugar. Bring to a boil over medium-high heat.
• In a small bowl, whisk together cornstarch and remaining 1/4 cup coconut milk. Whisk cornstarch mixture into hot coconut-sugar mixture.
• Continue whisking and cook until filling boils and thickens. Add pumpkin pie spice and salt. Whisk to combine. Reduce heat to low. Add pumpkin. Whisk until thoroughly combined.
• Spoon filling into prepared pie crust. Press plastic wrap onto the top of the pie or a skin will form. Chill pie overnight before serving.

EGG FREE, DAIRY FREE, GRAIN FREE, GLUTEN FREE CRUSTLESS PUMPKIN PIE

Steps:

• Preheat your oven to 350 degrees F.
• Grab your blender!
• Put all the ingredients into your blender in the order listed in the ingredient section.
• Pulse on low for several cycles.
• Scrape down the sides then blend for several minutes on a medium speed, until thoroughly mixed. You may need to stop and scrape down the sides occasionally. This mixture gets rather thick.
• Spoon the mixture into muffin pans (I like to line them with these cupcake liners for easy removal). You can also spoon the mixture into a 3 cup rectangular glass dish.
• Bake on the middle rack for about 25 minutes, checking around the 20 minute mark. There are days where this takes 30 minutes to bake. I have no idea why. You want this to be slightly brown on top. Its ok if it cracks a little on the top.
• After cooling for about ten minutes, put these into the refrigerator. I think it enhances the taste quite a bit. They need to be stored in there regardless.

PUMPKIN PIE (WHEAT-FREE, EGG-FREE, AND DAIRY-FREE)

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Stir together all purpose gluten-free flour and 1 teaspoon salt. In a separate bowl, whisk together the vegetable oil and soy creamer until creamy. Pour oil mixture into flour mixture, stir with fork until blended. Pat the crust into the bottom and sides of a 9-inch pie pan. Bake for 15 minutes in preheated oven. Remove and set aside.
• Decrease oven to 350 degrees F (175 degrees C). Place pumpkin, soy creamer, brown sugar, cornstarch, corn syrup, cinnamon, ginger, nutmeg, salt, and cloves in a blender. Blend until combined. Pour into prebaked pie crust. Place foil around the edges of the pie crust and bake for 60 minutes or until a knife inserted 1 inch from crust comes out clean. Cool pie on counter for 2 hours then refrigerate overnight before serving.

DAIRY-FREE IMPOSSIBLE PUMPKIN PIE

Steps:

• Preheat oven to 375 degrees Fahrenheit and position rack in the middle of the oven. Spray a 9- or 10-inch pie pan with baking spray or oil the pan with coconut oil or vegan butter.
• Add the coconut milk, pumpkin, eggs, sugar, and vanilla to the pitcher of a blender. Blend until combined, about 20 seconds. Add the flour, baking powder, pumpkin pie spice, and salt. Blend again until well-combined, another 20 seconds.
• Pour filling into the pie plate. The mixture will be fairly runny. Carefully transfer to the preheated oven.
• Bake until the middle just barely jiggles, 40-50 minutes. I like to check the middle by giving the pie pan a little nudge, and if it seems like it's no longer liquid, I'll pull the pie out and insert a butter knife about halfway between the center and the edge. If the knife comes out relatively clean - no runny pie filling - it's done!
• Place on a cooling rack and let cool, about 1 hour. Transfer to refrigerator to completely cool, at least one more hour (or up to 3 days in advance).
• If desired, top pie with dollops of coconut whipped cream. Or simply cut slices, transfer to a plate, and top individual servings with the whipped cream.
• Keeps in the refrigerator for 3-4 days. I suggest covering the completely cooled pie with plastic wrap if not serving right away.