This pumpkin pie would be great in a crust…but if you don’t want one, it stands on it’s own. Made with Almond Milk (and a little help from cornstarch), just about anyone can eat it. Gluten Free, Lactose Free, and GP friendly! I always make two pies with a 29 oz can of pumpkin, (it still doesn’t last around here for long) but you can easily cut in half for one.
Ingredients
- 1-1/2 Cups sugar
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 2 Tbl cornstarch (helps almond milk firm up)
- 4 eggs
- 1 29 oz can pumpkin (not pumpkin pie filling)
- 3 Cups Almond Milk
Directions
Preheat oven to 325 and spray two glass 9″-10″ pie plates (I used 10″ here)
Before cooking
Mix sugar and spices in small bowl, with cornstarch. Beat eggs in large bowl. Stir in pumpkin and sugar/spice mixture until well blended. Slowly add almond milk and stir until evenly combined.
Pour filling into prepared dishes, and bake for at least 1 hour, until toothpick in center is not wet. It does not necessarily come out dry, but no liquid. Don’t touch the center, like I kept doing, if you don’t want these ugly holes in the middle. Let rest for two hours, and refrigerate.
Gluten Free, Lactose Free Pumpkin Pies
A crust would make it easier to serve, but works well without…just need to be a little gentler when taking it out of the dish.
Digestible Dining 