crustless pumpkin pie

[markem]

I can't eat wheat, rye or barley as I have celiac spru disease. But that doesn't mean I don't like pumpkin pie!

Normally, I just put pie filling in a baking dish without the crust, but thought I would see if anyone had a wheat-less pumpkin pie recipe that they'd like to share.

AdvaTHANKSnce

Basically any pumpkin pie recipe is a recipe for pumpkin custard baked in a pastry shell.

Omit the shell and your there!

[Gophernut]

I haven't tried yet, but I know there are a number of different types of flour that may work. Soy, or tapioca flour come to mind. Might be an option.

[Ken]

I have no idea how to make this work, though quinoa is a grain that is not an allergen and is quite healthy. Could you image a healthy pumkin pie. I could eat 2, maybe 4.

[markem]

Originally Posted by Ken

I have no idea how to make this work, though quinoa is a grain that is not an allergen and is quite healthy. Could you image a healthy pumkin pie. I could eat 2, maybe 4.

That's true, quinoa is gluten free. As are rice flour and any of a variety of bean flours, etc.

but, I'd like to do a crustless pumpkin pie. The ramekin in a water bath method is the one I know and I tend to then use the recipe on the Libby's pumpkin pie filling can. Anyone know of a better recipe?

[GKitty]

I've embarked upon a quest and the site I usually use for recipes had this to offer:

Ingredients:

1 can pumpkin (15 oz)
1 can evaporated skim milk (12 oz)
3/4 cup egg substitute (or 3 egg whites)
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
2/3 C. Splenda (or sugar) or to taste


Instructions:
Combine all ingredients and beat until smooth.
Pour into a 9" sprayed pie pan.

Bake at 400 for 15 minutes, and then at 325 for 45 minutes or until a knife inserted in center comes out clean.

Serves 8

~~~~~~~~~~~

I saw it repeated in many places, but have never tried it myself... yet. I think I may whip one up for Thanksgiving or sooner.

[Ken]

Originally Posted by vstrommark

but, I'd like to do a crustless pumpkin pie.

Sometimes the crust just gets in the way.

3/4 cup egg substitute (or 3 egg whites)

Do you know if it works fine with the yolks add?

[mugwump]

If you're skipping the crust why not make a pumpkin souffle? I found what looks to be a good recipe (http://www.sugarlaws.com/pumpkin-souffle/) and I must say that I'm going to give it a try this weekend.

[replicant_argent]

this might work for you.

Sounds good to me, anyway.
http://gourmetfood.about.com/od/dess...ncrembrule.htm