pumpkin pie (that makes its own crust)
(1 rating)
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I just got my copy of Living Without, its a Gluten Free magazine and I always find something unique in it. This one is definitely different. The flour settles to the bottom of the pan making its own pie crust. I plan to make this for Thanksgiving.
(1 rating)
yield
6 serving(s)
prep time
20 Min
cook time
45 Min
Ingredients For pumpkin pie (that makes its own crust)
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1-15 ozcan pumpkin puree
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1 cdiary free vanilla flavoured milk of your choice
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2 Tbspmelted butter or dairy free substitute
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3 Tbspbourbon
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1 Tbsplemon juice
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2 Tbspgluten free all purpose flour blend
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1/2 cpacked brown sugar
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1/4 csugar
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2 lgeggs or flax gell or chia seed gell
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1/2 tspsalt
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2 tspcinnamon
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2 tsppumpkin pie spice or 1/2 tsp. ground nutmeg + 1/2 tsp. ground cloves
How To Make pumpkin pie (that makes its own crust)
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1Preheat oven to 450'F Grease a 10 inch pie pan. You can make this 2 days ahead but keep it in the fridge.
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2Mix together the liquid ingredients in one bowl.
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3In a separate bowl, whisk together the dry ingredients and slowly pour the dry ingredients into the liquid ingredients.
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4Stir until completely mixed together.
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5Pour the pie batter into your pie pan leaving about 1/4 inch between the batter and the rim of the tin. It's going to get higher as the crust forms at the bottom. If you have any left put into greased ramekins.
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6Smooth top with the spatula.
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7Place pie in preheated oven and bake for 15 minutes, then lower the heat to 375'F and bake for another 30 minutes or until a knife inserted comes out clean.
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8Serve with your favourite whipped topping.
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9Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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