Gluten Free Crustless Pumpkin Pie
Nov 21, 2022
Ingredients
- 15 oz. can organic packed pumpkin puree (NOT pumpkin pie filling)
- 1 cup full-fat unsweetened canned coconut milk (called “coconut cream” when sold in cartons)
- 2 tbsp coconut oil, melted (plus more for ramekins)
- 1 tbsp real vanilla extract
- 2 tsp stevia or monk fruit extract (or more, to taste)
- 3/4 cup brown rice flour
- 1 tbsp freshly ground flaxseed
- 2 tsp baking powder
- 1/2 tsp sea salt
- 2 tsp ground cinnamon
- 1 tsp ground pumpkin pie spice
Directions
- Preheat oven to 375F.
- Wipe down bottoms and sides of eight 6-oz. ramekins with coconut oil. (You can also use 8-oz. glass custard dishes.)
- In a medium mixing bowl, whisk together the pumpkin puree, coconut milk, coconut oil, and vanilla until well-mixed and fluffy, about 30-60 seconds.
- In a small mixing bowl, whisk together the rice flour, flaxseed, baking powder, salt, cinnamon, and pumpkin pie spice until thoroughly combined.
- Pour the dry ingredients into the pumpkin mixture and stir well.
- Divide the batter evenly into the eight prepared dishes, about a heaping 1/3 cup of batter in each.
- Smooth the tops with a silicone spatula, then place all 8 ramekins on a cookie sheet.
- Bake at 375F for about 25 minutes, until the tops of the mini pies are set and crackled.
- Remove from oven and let sit at room temperature for 15 minutes.
- Serve warm or refrigerate, covered, until chilled through before serving – both ways are delicious!
For more healthy ideas for Thanksgiving check out jjvirgin.com/recipes.
