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Easy Gluten-Free Crustless Pumpkin Pie

December 21, 2018

Easy Gluten-Free Crustless Pumpkin Pie

This easy crustless pumpkin pie is gluten-free, egg-free, dairy-free, and scrumptious! Make a double batch if you want any leftovers of this healthy take on a Thanksgiving classic...

Prep: 10 mins
Cook: 25 mins
Yields: 8 Servings

Easy Gluten-Free Crustless Pumpkin Pie

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This easy crustless pumpkin pie is gluten-free, egg-free, dairy-free, and scrumptious! Make a double batch if you want any leftovers of this healthy take on a Thanksgiving classic...

Prep: 10 mins
Cook: 25 mins
Yields: 8 Servings

Ingredients

15 oz. can organic packed pumpkin puree (NOT pumpkin pie filling)

1 cup full-fat unsweetened canned coconut milk (called “coconut cream” when sold in cartons)

2 tbsp coconut oil, melted (plus more for ramekins)

1 tbsp real vanilla extract

2 tsp JJ Virgin Sprinkles*, stevia, or monk fruit extract (or more, to taste)

3/4 cup brown rice flour

1 tbsp freshly ground flaxseed

2 tsp baking powder

1/2 tsp sea salt

2 tsp ground cinnamon

1 tsp ground pumpkin pie spice

Directions

1. Preheat oven to 375F.

2. Wipe down bottoms and sides of eight 6-oz. ramekins with coconut oil. (You can also use 8-oz. glass custard dishes.)

3. In a medium mixing bowl, whisk together the pumpkin puree, coconut milk, coconut oil, and vanilla until well-mixed and fluffy, about 30-60 seconds.

4. In a small mixing bowl, whisk together the rice flour, flaxseed, baking powder, salt, cinnamon, and pumpkin pie spice until thoroughly combined.

5. Pour the dry ingredients into the pumpkin mixture and stir well.

6. Divide the batter evenly into the eight prepared dishes, about a heaping 1/3 cup of batter in each.

7. Smooth the tops with a silicone spatula, then place all 8 ramekins on a cookie sheet.

8. Bake at 375F for about 25 minutes, until the tops of the mini pies are set and crackled.

9. Remove from oven and let sit at room temperature for 15 minutes.

10.Serve warm or refrigerate, covered, until chilled through before serving – both ways are delicious!