pumpkin pie (that makes its own crust)
(1 RATING)
I just got my copy of Living Without, its a Gluten Free magazine and I always find something unique in it. This one is definitely different. The flour settles to the bottom of the pan making its own pie crust. I plan to make this for Thanksgiving.
No Image
prep time
20 Min
cook time
45 Min
method
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yield
6 serving(s)
Ingredients
- 1-15 ounce can pumpkin puree
- 1 cup diary free vanilla flavoured milk of your choice
- 2 tablespoons melted butter or dairy free substitute
- 3 tablespoons bourbon
- 1 tablespoon lemon juice
- 2 tablespoons gluten free all purpose flour blend
- 1/2 cup packed brown sugar
- 1/4 cup sugar
- 2 large eggs or flax gell or chia seed gell
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice or 1/2 tsp. ground nutmeg + 1/2 tsp. ground cloves
How To Make pumpkin pie (that makes its own crust)
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Step 1Preheat oven to 450'F Grease a 10 inch pie pan. You can make this 2 days ahead but keep it in the fridge.
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Step 2Mix together the liquid ingredients in one bowl.
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Step 3In a separate bowl, whisk together the dry ingredients and slowly pour the dry ingredients into the liquid ingredients.
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Step 4Stir until completely mixed together.
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Step 5Pour the pie batter into your pie pan leaving about 1/4 inch between the batter and the rim of the tin. It's going to get higher as the crust forms at the bottom. If you have any left put into greased ramekins.
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Step 6Smooth top with the spatula.
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Step 7Place pie in preheated oven and bake for 15 minutes, then lower the heat to 375'F and bake for another 30 minutes or until a knife inserted comes out clean.
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Step 8Serve with your favourite whipped topping.
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Step 9Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Pies
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