Crustless Gluten Free Pumpkin Pie
This easy Crustless Pumpkin Pie recipe is super quick to throw together and cooks faster than any other pumpkin pie, guaranteed! Paleo, gluten-free, and dairy-free.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 8 1x
- Category: dessert, breakfast
- Method: Baking
- Cuisine: gluten free, dairy free
Ingredients
Units
Scale
- 1 15-ounce can of pumpkin puree (or 2 cups fresh) (425 grams)
- 3 eggs
- 2/3 cup coconut milk (160 ml)
- 1/3 cup maple syrup (80 ml)
- 1/2 teaspoon vanilla extract
- 1/3 cup almond flour (30 grams)
Spices*
- 1/4 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 425 deg F (220 deg C) and lightly grease an 8” or 9” cake or pie pan.
- Mix all ingredients thoroughly in a large mixing bowl.
- Pour pie mixture into the pan.
- Bake until the top is golden brown and pie has solidified - approximately 25 minutes.
- Enjoy!
Notes
*If using pumpkin pie spice: substitute 1 1/4 teaspoons pumpkin pie spice for cinnamon, nutmeg, allspice, and ginger.
Keywords: gluten free pumpkin pie, paleo pumpkin pie
Find it online: https://vibrantlygfree.com/gluten-free-pumpkin-pie/