Crust-less Dairy-Free Pumpkin Pie. Oh My!

11/18/2014

Is there nothing better than the smell of pumpkin pie wafting through your house on a cool November afternoon? No, there is not. Such was the situation a few days ago as I was baking up a storm for our annual Friendsgiving over the weekend. But the pie. The pumpkin pie could not have gluten or dairy. And I was fretting. I've had the gluten free pie crusts (not impressed), and I didn't have the time to whip up a pressed pecan and coconut oil crust myself, so I decided to take the gamble and go crust-less. I mean the filling is the best part, right? But still there was the no dairy. I'm not a huge fan of soy, and almond milk seemed much to thin. Then suddenly it was like a coconut dropped on my head and jogged my memory. Coconut creamer. It's pretty thick, creamy and it's tasty in coffee, why not in pumpkin? So here you have it. Pumpkin pie with neither crust nor dairy, and yet it still is remarkably delicious.
Crustless Dairy-Free Pumpkin Pie
1 can of pumpkin
1/3 cup of packed brown sugar
3/4 cup coconut creamer (I used this)
2 eggs
2 teaspoons cinnamon
1 teaspoon nutmeg
1 and half teaspoon vanilla extract
1/2 teaspoon salt

Mix together the pumpkin and the eggs in a large bowl. Add in coconut creamer, brown sugar, cinnamon, nutmeg, vanilla and salt and mix together. Pour mixture into a greased pie pan and bake at 375 for 60 minutes. You can also cook this in small ramekins or even coffee mugs for yummy mid-week dessert. :)


4 comments:

Jillian said...

my husband would love this! he has high cholesterol so he has to be careful with avoiding high fatty food (like pie crust). xo jillian - stop by! I'm hosting a giveaway on cornflake dreams

Amy N said...

This looks delicious. I'm going to have to give it a try.

Stephanie said...

This looks so good! I've been looking for good gf desserts for Thanksgiving (not impressed with gf crusts either) so I'll definitely be pinning this one!

Erin said...

Yummm. A friend of mine just found out she has a gluten intolerance, so I'm going to forward this recipe to her! xo