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gluten free pumpkin pie

Crustless Gluten Free Pumpkin Pie


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

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 1/4 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