Friday, January 28, 2011

Impossible Gluten Free, Milk Free Pumpkin Pie

This is an easy pie to make and you won't miss the crust. It is now my standard pumpkin pie for the holidays.

  • ¾  cup Sugar in the Raw or to taste
  • 1/2 cup Sofella baking mix
  • 2  Tablespoons melted butter of choice
  • 1 teaspoon dry plain gelatin (dissolved with enough water (1-2 tablespoons)to soften for about 5 minutes)
  • 1 (12 fluid ounce) can Coconut milk
  • 2 eggs
  • 1 (15 ounce) can solid pack organic pumpkin puree
  • ½ teaspoon ginger
  • ½ teaspoon fresh nutmeg
  • 1 teaspoon Cinnamon (or more to taste)
  • ¼ teaspoon sea salt
  • 2 teaspoons Gluten Free vanilla extract
  1. Preheat oven to 350 degrees. Butter a 9 inch glass pie pan. Put 9 inch glass pan on cookie sheet with sides in case of spills.
  2. In a blender, combine sugar baking mix, salt and spices and blend until mixed. Add gelatin, melted butter, milk and eggs and blend until combined. Then blend in pumpkin and vanilla until mixture until smooth. Pour mixture into pie pan. 
  3. Bake in preheated oven for 50 to 55 minutes, or until knife inserted in center comes out clean. Let cool completely. Wrap tight with saran wrap and refrigerate. 
  4. Refrigerate overnight. This is a great make ahead pie. It tastes better on day 2 or 3 when the spices meld together with the creamy coconut milk.
  • You can use Pumpkin pie spice as an alternate spice.
  • There is no crust for this pie. It doesn’t need one.
  • No I don’t know how many calories it has in it. It is once a year and I don’t care…I can eat it and it is delicious.
Source:, then modified by Olinda Paul

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