Family Favorite Crustless Pumpkin Pie

adapted from Linda McClung

1 hr

1 hr

Display units in Metric

Serves Change

Yields 1 pie originally 1 pie

³⁄₄	cup	sugar OK to combine types, like maple syrup, date powder, etc.
3	Tbsp.	gluten-free flour such as KAF or Bob's Red Mill
1	Tbsp	cornstarch or arrowroot powder
2		Eggs or 2/3 cup Mori-Nu silken tofu or soaked cashews
2	cups	canned/cooked pumpkin or mashed sweet potatoes
¹⁄₂	cup	plain unsweetened almond milk or similar
1	tsp	vanilla extract
¹⁄₂	tsp	Cinnamon
¹⁄₄	tsp	nutmeg
	dash	ground cloves
		whipped cream dairy-free

Preheat oven to 350F and grease a pie plate. Heat some water for the water bath.

In a mixing bowl, combine sugar and gf flour.

If using tofu or soaked cashews, add them to the blender jar and blend with remaining ingredients. Then add to the bowl with sugar mixture and stir.

If using eggs, beat them in with the sugar mixture. Stir in pumpkin, milk, vanilla, cinnamon and spices.

Pour into pie plate.

Put pie plate on a rimmed baking dish in the oven. Pour hot water into the baking dish so it comes up 1/2".

Bake 50-55 minutes or until a knife inserted near the center comes out clean.

Preheat oven to 350F and grease a pie plate. Heat some water for the water bath.
In a mixing bowl, combine sugar and gf flour.
If using tofu or soaked cashews, add them to the blender jar and blend with remaining ingredients. Then add to the bowl with sugar mixture and stir.
If using eggs, beat them in with the sugar mixture. Stir in pumpkin, milk, vanilla, cinnamon and spices.
Pour into pie plate.
Put pie plate on a rimmed baking dish in the oven. Pour hot water into the baking dish so it comes up 1/2".
Bake 50-55 minutes or until a knife inserted near the center comes out clean.

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