Its perfect pie…until you realize it nearly always has eggs in it, as the binder. Yes, you can make vegan pumpkin pie and bake it in a gluten-free crust. It is a lot of work though, and messy for wee ones. Then I got inspired to adapt a recipe I saw and turn it into a crustless pie that is somewhere between pie and bars. It slices nicely, just like pie. Yet, no crust. No gums. An allergy-friendly treat that left a little man more than a bit happy. He was SO happy as he ate his slice. My version is egg-free, vegan, plant-based, gluten-free but has lots of taste!
Crustless Pumpkin Pie
- ¾ cup Organic Coconut Flour
- 1½ tsp ground cinnamon
- ¾ tsp ground ginger
- ¾ tsp baking soda
- ¼ tsp ground cloves
- ¼ tsp fine sea salt
- 2 Tbsp ground flaxseed meal
- 6 Tbsp water
- ¾ cup pure maple syrup
- 15 ounce can pumpkin puree
- 1 tsp pure vanilla extract
Preheat oven to 350°, liberally oil or spray a 9″ glass pie pan with coconut oil, set aside.
Whisk coconut flour through salt in a small bowl, set aside.
Mix flaxseed and water together, let rest for 10 minutes. Whip the flaxseed with a fork or whisk until thickened, add it to a large mixing bowl. Whisk in maple syrup, pump[kin and vanilla.
Add in dry ingredients, stirring in until blended.
Spread in prepared pie dish, smoothing out.
Bake for 40 to 45 minutes, until edges are golden and center is firm to a light finger touch.
Let cool before slicing. Store wrapped in refrigerator.