Egg Free Dairy Free Grain Free Gluten Free Crustless Pumpkin Pie Food

EGG-FREE, DAIRY-FREE PUMPKIN PIE

Steps:

• In a medium saucepan, combine 1 1/2 cups coconut milk and granulated sugar. Bring to a boil over medium-high heat.
• In a small bowl, whisk together cornstarch and remaining 1/4 cup coconut milk. Whisk cornstarch mixture into hot coconut-sugar mixture.
• Continue whisking and cook until filling boils and thickens. Add pumpkin pie spice and salt. Whisk to combine. Reduce heat to low. Add pumpkin. Whisk until thoroughly combined.
• Spoon filling into prepared pie crust. Press plastic wrap onto the top of the pie or a skin will form. Chill pie overnight before serving.

GLUTEN FREE CRUSTLESS PUMPKIN PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Beat eggs, brown sugar, cinnamon, salt, nutmeg, cloves, and ginger in a bowl until blended. Stir in milk and pumpkin until mixture is smooth; transfer to a 9-inch glass pie dish. Sprinkle with pecans.
• Bake in preheated oven for 15 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until set, 30 to 40 minutes more. Cool for at least 1 hour before slicing and serving.

PUMPKIN PIE (DAIRY FREE, SOY FREE, GLUTEN FREE)

Steps:

• Preheat your oven to 425ºF. (Unless using the recipe's pie crust - see pie crust directions.).
• Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl.
• In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.
• Pour the filling into the pie crust and bake for 15 minutes.
• Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.
• Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). Serve or refrigerate until ready to serve.
• Pie Crust Directions:.
• Preheat oven to 350°F Melt margarine and mix all ingredients directly in the pie pan. Pat into place with your fingertips.
• Bake for about 10 minutes (I baked mine about 20 and it never browned), until the crust is beginning to brown. Once it starts to brown it will burn quickly, so keep an eye on it.