Crustless Pumpkin Pie (Gluten-Free)
This holiday treat, rich in protective carotenoids that give pumpkin its deep orange color, is a healthy treat anytime. And the turmeric adds anti-inflammatory benefits. This crust-less variation provides one-third the fat and calories of the traditional version, and it’s also gluten-free. For those allergic to cow’s milk, you can substitute coconut milk. (I like to use Trader Joe’s Organic Coconut Milk, because unlike most other brands, it contains only coconut and water – with no additional thickeners, like xanthan gum and/or sodium carboxy methyl cellulose.)
- 2 tbsp butter (to coat pie plate)
- 2 15-oz can pumpkin puree (about 2 cups puree)
- ½ cup half-and-half cream (organic preferably)
- 3 large eggs
- ½ cup brown sugar
- ¼ cup oat flour (ground from ¼ cup gluten-free rolled oats) or oat bran
- 1 ½ tsp. cinnamon
- 1 tsp turmeric
- ½ tsp. nutmeg
- ½ tsp. ginger
- 1 tbsp vanilla
- ½ tsp. salt
Heat oven to 350-degrees. Melt the butter, using enough to coat the pie plate. Add the rest of the butter to large mixing bowl. Add the pumpkin, cream (or coconut milk), eggs, brown sugar, oat flour, spices, and salt. (The oat flour helps the cut pieces to hold together). Mix well and pour the pie filling into the buttered oven-proof pie plate. Bake for 60 minutes until set (knife stuff into center comes out clean). Pie will continue to solidify somewhat as it cools. If pie filling is still too liquid, you may need to continue baking at 325-degrees for another 10-15 minutes.
Makes 12 servings. Each serving provides about 105 calories, 3g protein, 4g fat (2g sat), 90 mg cholesterol, 17g carbohydrate (11g sugar; 2g fiber), 85 mg calcium, 20 mg magnesium, 310 mg sodium, 225 mg potassium.