Crustless Pumpkin Pie
by Lee-Anne Neufeld
Though we love pastry crusts for pies, this recipe was part of the way Lee-Anne got by with making a pumpkin pie for her family that was gluten free, delicious and little less time consuming, especially when 5 kids were wreaking havoc on the house in the background! This recipe is sure to be a catalyst of creating new fall memories with those you care about most. It can also be made vegan and/or dairy free. See the substitutes below the recipe!
Recipe Makes:
2 pies/1 large deep dish pie
Ingredient |
Amount |
Pumpkin |
15 oz can |
Evaporated Skim Milk |
1 can |
Sugar |
3/4 cup |
Butter |
3 tbsp |
Egg |
2 |
Vanilla Flavour |
2 tsp |
1/2 cup |
|
Baking Powder |
3/4 tsp |
Salt |
1/8 tsp |
Cinnamon |
1 tsp |
All Spice |
1 tsp |
Ginger |
1/2 tsp |
Nutmeg |
1/2 tsp |
Baking Instructions
- Pre-heat oven to 350 degrees
- Mix flour, baking powder, salt, cinnamon, all spice, ginger, and nutmeg in a bowl.
- In a separate bowl beat sugar, butter, and egg together.
- Add pumpkin, evaporated milk and vanilla. Mix until incorporated.
- Add mixed dry ingredients to the wet ingredients and mix until smooth.
- Pour into a greased pie pan.
- Bake at 350 degrees for 50-55 minutes or until a knife comes out clean after poking it in the middle.
See vegan/dairy free replacements below:
Egg - Egg Replacer
Evaporated Skim Milk - Your preference of milk alternative (oat, almond, etc.) at the amount of 1 1/2 cups, mixed with 2 tbsp of cornstarch.
Butter - Your preference of margarine/plant based butter.