FEAST FOR FREEDOM
Living and Thriving Gluten Free

Healthy & Gluten Free

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Categories: Sweets - Cakes and Pies  •  Sweets - Pudding    

A delicious pumpkin pie dessert made with or without a crust, that can be made with fresh or canned pumpkin. Serve it with thick cream, whipped cream or ice cream. Perfect for any holiday feast.

Crustless pumpkin pie drizzled with thick cream on a plate
Image by: Thora Toft

Prep time: 20 minutes Cook time: 1 hour Makes: 6 servings Difficulty: Medium

Gluten free Dairy free option Grain free option Soy free

This delicious pudding is basically pumpkin pie without the crust. If you would like to make it like a tradition pie, use your favorite crust and simply fill the crust with the pumpkin mixture and bake for the same time in the recipe.

There are instructions below the recipe on how to make your own cooked pumpkin.

Pie Crust Options if you want a crust:

If you want to turn this pumpkin pudding into pumpkin pie, you'll need a crust. I'm not a big crust maker, so I enlisted the help of some fellow foodies who have some terrific choices to make your pie extra special.

Gingerbread gluten free pie crust in a springform pan
This gluten free and allergy friendly gingerbread pie crust is perfect for over-the-top delicious! Your whole kitchen will smell like gingerbread cookies and it's easy to make. What else do you need?!

This crust is made with oat flour, nut flour, maple syrup, ground flax, cinnamon and ginger.

 
Paleo pie crust in a pie plate
This paleo pie crust is as easy as... well, pie! It does up and bakes much like a conventional crust, and is not complicated to prepare. This pie crust is gluten-free, grain-free, and excellent for all your holiday pie-baking.

This crust is made with almond flour, arrowroot powder and butter.

Use all organic ingredients. Ensure any spices are labeled certified gluten free, and any packaged items are labeled gluten free.

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Ingredients:
3/4 cup Brown sugar
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1/2 teaspoons Ground cloves (optional)
Dash Sea salt
2 large Eggs
2 tablespoons Molasses or maple syrup
1 1/2 cups Cooked pumpkin, or a 15 ounce can of cooked pumpkin (not pumpkin pie filling)
2 cups Whole milk or full fat coconut milk
Butter, or coconut oil, for greasing the pan
Optional:
8" to 9" Unbaked gluten free pie crust, or 6 single serving unbaked small pie crusts (not tart shells, they're too small) (see notes above with some options)
Substitutions and Notes:
  • Dairy Free: Use full fat coconut milk if you want a dairy free pie. Serve it with your favorite non dairy whipped topping.
  • Grain Free: Make the crustless pumpkin pudding, or use a grain free unbaked pie crust of your choice.
  • Eggs: This pie requires real eggs, and is not suitable for egg replacements.
Directions:
  • Preheat the oven to 350 F.
  • In a small bowl, combine all the spices the brown sugar.
  • In a large bowl, beat the eggs with a fork. Add the molasses and blend well. Add the brown sugar mixture to the egg mixture and blend well. Add the pumpkin to this mixture and blend well.
  • Heat the milk to be quite hot; it doesn't need to boil. If using raw milk, you do need to boil the milk. This is required so that the pudding custard properly forms.
  • Add the hot milk to the pumpkin mixture, and quickly blend well.
  • Prepare an 8" round baking dish. Generously grease the baking dish with butter or coconut oil. Alternatively, you can use 6 single serving ramekins or small baking dishes.
  • Bake 8" pumpkin pudding for about 1 hour. Start checking it at 45 minutes. It is done when the center is set, and a knife inserted comes out clean. If using single serving baking dishes, bake for about 30 minutes. Start checking them at 20 minutes.
  • Optional: If using a crust to make a traditional pie, choose an 8" to 9" unbaked pie crust of your choice. Fill the unbaked shell with filling, and bake just as you would for pudding, above. If using small pie shells, choose a size where you will need 6 to take all the filling. You want something larger than tart shells, those would be too small. Bake just as you would for the single serving baking dishes, above. Start checking on the pie crust 1/2 way through and check every 10 minutes. If the crust is getting too dark, you can cover the crust edges with foil to keep them from getting too dark.
  • When done, cool on a cooling rack. When cooled to room temperature, cover and chill until ready to serve. This pudding / pie is best when served chilled.

Serve topped with real whipped cream, thick cream or ice cream.

Enjoy!

Cooked pumpkin:

You can make your own cooked pumpkin. I'll explain how to make it by baking it, or by boiling it. Baking it produces the best flavor.

Baked: Cut fresh pumpkin in half. Remove seeds and use seeds to make Roasted Pumpkin Seeds. Place cleaned pumpkin halves cut side down in a large pan that is large enough for both halves to fit. Fill pan with about 1" of boiling water. Bake for about 45 minutes to 1 hour in a 350 F oven, until a knife slides in really easily. Remove from oven and let cool until cool enough to handle. Remove peel.

Boiled: Peel a deseeded pumpkin. Cut into large chunks and place in a large pot of water. Bring to a boil, and boil about 20 minutes, until tender. Drain water and place in a seive to drain excess liquid for a few minutes.

Both: Mash pumpkin. There may be extra water produced when mashing it, especially if you boiled it. Simply discard it.

This freezes really well. Just premeasure it out into the amounts you may use, and place into air tight containers or plastic freezer bags.

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