Crustless Pumpkin Pie Recipe With Coconut Milk

1 cup full fat canned coconut milk.

Crustless pumpkin pie recipe with coconut milk. Take the frozen pie crust out of the freezer and place it on a baking sheet. This coconut milk pumpkin pie needs to cool for at least two hours preferably longer. Cup gluten free flour your choice your favorite single gluten free flour or my gluten free flour mix.

If you like to serve your pumpkin pie cold then after an hour or so transfer the pie on a wire cooling rack to the refrigerator. This will lead to a curdled texture and weeping pumpkin pie custard. What do you serve with dairy free.

Blend until combined about 20 seconds. Add the pumpkin stevia pumpkin pie spice and vanilla and whisk until well incorporated. Preheat the oven to 425.

Add the pumpkin puree coconut milk and eggs and whisk until smooth. Try this crustless version of libby s famous pumpkin pie without the crust and enjoy more of what you love about this pumpkin holiday tradition. In a large bowl stir together sugar salt cinnamon ginger cloves eggs pumpkin puree and coconut milk.

Pour the mixture into the grease pie plate and bake for 60 minutes until the custard is set. Preheat oven to 375 degrees fahrenheit and position rack in the middle of the oven. Pour the filling into the prepared crust.

Grease pie plateand set aside. Pumpkin canned without salt 2 cup remove coconut milk 1 cup remove trader joe s unsweetened soy milk 5 cup remove egg fresh 2 large remove brown sugar 5 cup packed remove 1 t cinnamon. Use coconut flour for a grain free option instructions.