Dairy-free, Gluten-free Pumpkin Pie
For as long as I can remember this crust-less Pumpkin Pie has been a part of our Thanksgiving celebrations!
The recipe I am sharing is a revised version of the original we used to make. I made changes to remove the gluten, dairy and lessen the sugar, so I can still enjoy a piece during the holidays!
Pumpkin Pie (gluten-free & dairy-free)
1/2 cup organic sugar cane crystals
1 Tablespoon non-gmo cornstarch
1/4 cup + 2 teaspoons Young Living Gluten-free Pancake & Waffle Mix
2 1/2 teaspoons organic Pumpkin Pie Spice
1/4 teaspoon salt
2 organic large eggs
15 ounces of organic canned pumpkin or squash (I’ve even used cooked mashed carrots.)
1 cup So Delicious Original Dairy-free Coconut Milk Coffee Creamer
1 teaspoon organic vanilla extract
1 9 inch glass pie plate
1 teaspoon Spectrum Naturals Organic Vegetable Shortening
Preheat oven to 325 degrees. Apply shortening to glass pie plate and then dust with the 2 teaspoons of gluten-free mix.
Add all other ingredients into a blender and mix on low; just until thoroughly mixed.
Pour into prepared glass pie plate and bake for 40-50 minutes, until pie is set but not overly browned. All ovens work differently, so check at 40 minutes and go from there.
Cool on counter for 20-30 minutes and then refrigerate until serving time. Enjoy!