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    Home » Dessert

    Crustless Gluten Free Pumpkin Pie

    December 23, 2018 by Jamie · 3 Comments

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    It’s always a pleasant surprise when a recipe experiment turns out just right! This dairy and gluten free pumpkin pie recipe is a fantastic twist on an old classic. While appearing 'crustless', this pie has a little secret - the crust is on the inside. Read more to see what I mean... 

    gluten free pumpkin pie

    I’ve always found that dairy free pumpkin pie recipes take sooo long to cook. For example, "add 2 cups of soymilk and bake for 60 minutes," but oh wait, just kidding, really 2 hours. Therefore, my solution to this problem was to mix the crust into the pie!

    Adding ⅓ cups (32 g) of almond flour to the custard base gives the pie a unique texture and absorbs some of the liquid, thus shortening the cooking time to 25 minutes! This delightful addition also adds a bit of that nutty crust flavor to every delicious bite.

    We also think almond flour makes this officially a breakfast food.

    Here's how to make this amazing gluten-free pumpkin pie:

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    gluten free pumpkin pie

    Crustless Gluten Free Pumpkin Pie


    ★★★★★

    5 from 2 reviews

    • Author: Jamie Monkkonen
    • Total Time: 35 mins
    • Yield: 8 1x
    Print Recipe
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    Ingredients

    Scale
    • 1 15-ounce can of pumpkin puree (or 2 cups fresh) (425 grams)
    • 3 eggs
    • ⅔ cup coconut milk (160 ml)
    • ⅓ cup maple syrup (80 ml)
    • ½ teaspoon vanilla extract
    • ⅓ cup almond flour (30 grams)

    Spices*

    • ¼ teaspoon salt
    • ¼ teaspoon ground allspice
    • ¼ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • ½ teaspoon ground cinnamon

    Instructions

    1. Preheat the oven to 425 deg F (220 deg C) and lightly grease an 8” or 9” cake or pie pan.
    2. Mix all ingredients thoroughly in a large mixing bowl.
    3. Pour pie mixture into the pan.
    4. Bake until the top is golden brown and pie has solidified - approximately 25 minutes.
    5. Enjoy!

    Notes

    *If using pumpkin pie spice: substitute 1 ¼ teaspoons pumpkin pie spice for cinnamon, nutmeg, allspice, and ginger.

    • Prep Time: 10 mins
    • Cook Time: 25 mins
    • Category: dessert, breakfast
    • Method: Baking
    • Cuisine: gluten free, dairy free

    Did you make this recipe?

    Tag @vibrantlygfree on Instagram and hashtag it #vibrantlygfree

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    Check out our other easy gluten-free holiday favorites:

    Crispy Roasted Brussel Sprouts

    Crispy Parsley Roasted Potatoes

    The Best Paleo Pumpkin Muffins

    Gluten Free Pumpkin Pancakes: the perfect paleo brunch ❤︎

    Heavenly Double Chocolate Paleo Brownies

    Need to add Gluten-Free ingredients to your pantry?

    Check out our Shop, with 100% Gluten-free and Celiac-Safe products we use every day!

    Don’t take our word for it, try these recipes yourself! And when you do, share your creations on instagram with the tag #vibrantlygfree .

    Enjoy these super easy, delicious, and gluten-free recipes, my friend!

    ❤︎ Jamie

    Save this recipe on Pinterest by clicking the ‘save’ button in the top left corner of the picture below:

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    Comments

    1. Kellie

      February 06, 2021 at 3:16 pm

      I love this! So easy. You captured the flavor perfectly, and the "crust in the pie" is so clever and makes so much sense. Good job, Jamie!

      ★★★★★

      Reply
    2. Tanmay

      November 21, 2021 at 10:50 pm

      Easy to make❤️

      ★★★★★

      Reply
      • Jamie

        November 22, 2021 at 12:07 pm

        Thank you so much for sharing your experience Tanmay!

        Reply

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    Hey Friend!

    Eating gluten free food made on a camp stove in my sprinter camper van

    Hi, I'm Jamie! I share tasty and simple gluten-free recipes made in my camper van. I also write tips for van life and gluten-free living.

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    Former math and science teacher, now full-time blogger. I live in a converted sprinter van (#vanlife). Favorite things are hiking, traveling, and fresh berries. More about me →

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