Allergen-Free “Pumpkin Pie”

Tomorrow is Thanksgiving, just the right time to whip out this recipe for an allergen-free pumpkin “pie”. It’s not really a pie in the traditional sense of the word, as it has no crust. That’s a good thing, though, because it means you don’t have to fool with trying to make a tasty, pretty wheat-free crust (something I have personally found to be rather difficult!). Instead, you have a firm pumpkin custard-like dessert – everything  but the crust!

I found the original recipe in the Living Without magazine, but had to make a few changes as it failed miserably the first time around. The second time was much more successful, and I plan to serve it for dessert tomorrow.

Enjoy! And Happy Thanksgiving!

No-Crust Allergen-Free Pumpkin Pie

2 TBSP ground flax seed

4 TBSP hot water

2 cups pumpkin or winter squash puree

1 cup vanilla rice milk

2  TBSP coconut oil

2 TBSP brown or white rice flour*

1 TBSP corn starch*

1 TBSP sorghum flour*

3/4 cup raw sugar

1/2 tsp salt

2 tsp cinnamon

1 tsp ginger

1/2 tsp ground nutmeg

1/2 tsp ground cloves

Mix the ground flax seed and hot water in a mixing bowl and let it sit until it gels. Add pumpkin, rice milk and oil and mix well. Whisk together dry ingredients and add to pumpkin mixture, stirring well. Beat until combined. Pour batter into a greased 10″ pie pan, and bake at 450F for 15 minutes. Reduce heat to 375F and continue baking for another 30 minutes or so, or until batter is mostly set and jiggles only slightly when pan is shaken. Cool before serving (it’s easier to slice the cooler that it is.). Store in refrigerator.

*This is the flour blend that I used; the 4 TBSP equal 1/4 cup. Feel free to substitute your favorite wheat-free flour or flour blend.

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