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Crustless Pumpkin Pie!

crustlesspumpkinpie1

(It’s pretty ugly, I know.)

I have no clue why I like pumpkin pie so much. Technically, I think it should revolt me. I don’t like squash, can only stand sweet potato in fry form, and am I firm believer in keeping sugar and vegetables separate. I don’t even like mushy foods.

There’s absolutely no reason why I should be obsessed with a pie that’s basically soft, sweetened squash, but considering this is my third post about pumpkin pie and I’m just approaching 50 recipes, clearly I am. It’s not even a phase! I briefly had another food blog two years ago, and even with only 10 posts, pumpkin pie made an appearance. I might have a problem.

This year, I didn’t even have cake for my birthday – I HAD PUMPKIN PIE – and I’ve been eating pumpkin pie as breakfast (and dessert) for the past three days straight. Is there a pumpkin pie eaters anonymous club I can go to?

Please?

Crustless Pumpkin Pie

Adapted from here.

See when you’re obsessed with pumpkin pie as I, you don’t want any crust distracting you from the real goodness – the filling. So here’s a crustless pumpkin pie recipe I adore. The pie pictured was really just me throwing ingredients together so it turned out a little more custardy than I prefer, but I’ve made the recipe below several times and the pie is always perfect. I even have a picture!

crustlesspumpkinpie2

  • 1 can PURE pumpkin puree (15 oz)
  • 1 can evaporated milk (12 oz)
  • 2 tablespoons butter
  • 2 tablespoons vanilla extract
  • 2 eggs
  • 2 ½ teaspoons pumpkin pie spice (I just add heaps of cinnamon, and a little nutmeg, cloves and allspice)
  • ½ cup biscuit baking mix (NOTE: For a more custardy texture, I’d reduce this to ¼ cup, OR, I’d  do what I did for pumpkin pie first pictured and add ¼ cup potato starch instead.)
  • ¾ cup white sugar
  • 1 teaspoon molasses (optional, but adds a great flavor)
  1. Combine everything but the biscuit baking mix in a food processor. Blend until combined.
  2. Add the biscuit baking mix and pulse until smooth.
  3. Bake in a greased pie pan for about 45 minutes at 350 degrees, or until a knife inserted into the center comes out clean.
  4. Serve with whipped cream or ice cream!

Oh, and I forgot to say, Happy Thanksgiving! I’m still recovering from my family’s chaotic nineteen people affair. (Partially because I ate my weight in food.)