Thanksgiving is over but that certainly does not mean that Pumpkin Pie season is over.
This year, we celebrated Thanksgiving with friends and instead of turkey, made Fondue Chinoise, a holiday tradition in my husband’s family. This is a meat fondue where you cook individual slices of meat in hot broth and then dip into one of many yummy sauces. Typically Fondue Chinoise is served with veal and pork and the sauces usually involve cream. We changed things up a little by adding chicken, fish and shrimp and making a couple of sauces that I could eat. We had a mediterranean sauce, a South Indian sauce that was essentially coconut chutney, and a homemade mayonnaise with freshly ground black mustard among others. After a three hour feast and plenty of wine, there was still the apple crumble my friend made to look forward to. Did I mention I love thanksgiving!
So the next day, we had planned on eating lightly. However, I had a hankering for pumpkin pie. After some research and finding this pumpkin pie recipe, we gave it a try. It was soft, spicy and just made my day. The fact that the pie didn’t have a crust bothered me slightly but it also meant that it was much less work. It was already quite dark by the time the pie was baked and we just had pie for dinner! And unfortunately it was too dark to get any decent pictures. One of these days, I’ll get around to experimenting with a gluten and dairy free crust that I can eat. In the meantime, I wanted to share this recipe, bad pictures and all, as soon as possible especially with those of you who, like me, have a lot of food allergies. Life is so much better when you can eat pumpkin pie!
Crustless, dairy free, gluten free pumpkin pie
Adapted from gluten free easily’s recipe
- 2 eggs, beaten
- 1 can (16 oz) unsweetened pumpkin puree or 1 cup of homemade puree
- 1/4 cup gluten free flour
- 1/3 cup sugar*
- 1 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon vanilla
- 1 teaspoon freshly grated ginger
- 1/2 cup almond milk
Preheat the oven to 450 degrees Fahrenheit. Grease a 9 inch pie dish with oil (or butter if you can eat it). Mix together all the ingredients and pour into the pie dish. Bake for 15 minutes and then reduce the heat to 350 degrees. Bake for another 25-30 minutes or till a toothpick inserted into the center comes out clean.
*I used regular table sugar or sucrose since I can handle it in small quantities. Please note that I don’t like my desserts too sweet and vastly reduced the amount of sugar used. I’ll be reducing the sugar to 1/4 cup the next time I bake this pie. For those on a FODMAP diet, you can try substituting with dextrose or glucose.