gluten free pumpkin/potato no crust pie
(2 ratings)
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This is one of those pies you can change easily and is well worth the wait for it to cook. Substitute sweet potatoes for pumpkin if you don't like pumpkin. Use all gluten free ingredients or use regular ingredients. If you don't like nuts or coconut leave them out or double pecans and leave out coconut or just the opposite. Substitute soaked raisins or candy chips. Use sugar substitute if need too. Just go by your preferred tastes on this one!
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(2 ratings)
yield
8 serving(s)
prep time
15 Min
cook time
40 Min
Ingredients For gluten free pumpkin/potato no crust pie
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1 1/2 ccanned pumpkin, or substitute cooked sweet potatoes
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1/2 tspsalt
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1 tspcinnamon, ground
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1/2 tspginger, ground
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1/2 tspcloves, ground
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1/2 csugar (or substitute)
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1 1/2 cwhipping cream (sub. 1/2 cup cream cheese for 1/2 cup less whipping cream)
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2 mdeggs
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1 Tbspvanilla extract
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4 Tbspcoconut, unsweetened, grated, divided 2 and 2
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4 Tbsppecans, divided 2 and 2
How To Make gluten free pumpkin/potato no crust pie
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1Preheat oven to 425. In a medium bowl stir pumpkin, salt, spices and sugar until well blended. Stir in whipping cream and eggs until well blended. You can use a mixer but don't beat too long, only until blended. Stir in 2 Tblsp coconut and 2 Tblsp pecans into batter and spread evenly over bottom of a sprayed 9 inch pie pan or 9 inch square pan. Sprinkle with remaining coconut and pecans.
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2Bake 15 minutes at 425. Reduce temp to 350 and bake 40 - 50 minutes more or until toothpick inserted in center comes out clean. Cut into 8 slices and serve with a teaspoon of whipped topping on each slice.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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