In the spirit of all things autumnal and Thanksgiving in general, I want to share with you my go-to, super-easy crustless pumpkin pie recipe. Feel free to use a traditional pie crust or even a yummy gingersnap crust with this pie, for sure, but if you are in a rush or worried that you won’t be able to make a successful pie crust (don’t worry -watch my pie crust making video!), then don’t hesitate to wow your family with this recipe as a crustless pie. (See this pie on Fox News DC!)
The flour in the recipe settles to the bottom forming a soft but secure crust that retains its pie-like consistency, yet holds together well enough to cut a beautiful piece of pie.
Gluten-free, dairy-free, soy-free and egg-free if you want it to be! Truly a recipe everyone can enjoy! This recipe is from my newest cookbook, Free for All Cooking: 150 Easy, Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy. From my family to yours – enjoy!
Preheat oven to 450ºF.
Butter or spray with cooking oil a 10-inch pie plate and one ramekin.
Mix together all liquid ingredients in one bowl and whisk together the dry ingredients in another. Slowly pour the dry ingredients in to the liquid bowl while stirring. Beat until totally combined.
Pour into prepared pie plate, leaving at least 1/4 inch between the batter and the rim of the pie plate.
Pour any remaining batter into prepared ramekin(s). Smooth the top of the pie with a rubber spatula.
Bake at 450ºF for 15 minutes, then reduce heat to 375ºF and bake for 30 more minutes or until a knife inserted into the pie comes out clean.
*This recipe and over 149 more, also available in my new cookbook, Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy!