I adore pumpkins – especially pumpkin pie. Since I am gluten-free, I had to find a substitute for my traditional fall favorite. I tried several crustless recipes and finally came up with one that is rich, delicious, and holds it shape so you really feel like you’re eating a slice of pumpkin pie. It really makes a difference in the taste if you cook your own pumpkin but it’s still a great pie with canned. Just be sure to use plain canned pumpkin, not pumpkin pie filing. I’ve made this pie with butternut squash and it’s amazing – tastes really similar to pumpkin and the color is even better (a touch brighter). I like to roast the pumpkin or squash in a 425 degree oven, cut in half and cut side down on a cookie sheet lined with foil and nonstick cooking spray, for about 45 minutes, or until it’s soft. I usually put the pumpkin through a food mill or mesh sieve, but pureeing it should be sufficient.
Crustless Pumpkin Pie
15 oz. pumpkin puree
14 oz. sweetened condensed milk (fat free, low-fat or regular)
2 large eggs, lightly beaten
2 tsp. ground cinnamon
¾ tsp. ground ginger
½ tsp. vanilla extract
¼ tsp. ground allspice
1. Preheat oven to 350°F. Spray 9” pie plate with nonstick cooking spray and set aside.
2. Whisk pumpkin, condensed milk, cinnamon, ginger, allspice and vanilla in large bowl. Whisk in eggs until well combined. Pour into prepared pie plate. Bake in preheated oven until filling is set in center, about 50 minutes. Cool slightly before serving or let stand at room temperature for up to 2 hours. (Pie can be 1 day in advance and refrigerated.) Serve with dallop of spiced whipped cream.
