crustless pumpkin pie

markem · 11-04-2008, 03:40 PM

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

11-04-2008, 06:51 PM

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

Omit the shell and your there!

Gophernut · 11-05-2008, 10:38 AM

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 · 11-05-2008, 03:58 PM

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 · 11-05-2008, 04:02 PM

Quote:

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 · 11-05-2008, 04:19 PM

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 · 11-06-2008, 07:08 AM

Quote:

Originally Posted by vstrommark

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

Sometimes the crust just gets in the way.

Quote:

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

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

mugwump · 11-05-2008, 05:29 PM

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 · 11-05-2008, 05:36 PM

this might work for you.

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

11-04-2008, 03:40 PM	#1
markem Bunion Join Date: Oct 2008 First Name: Mark Location: Second Star on the Right Posts: 22,621 Trading: (47)	crustless pumpkin pie 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 __________________ I refuse to belong to any organization that would have me as a member. ~ Groucho Marx

11-04-2008, 06:51 PM	#2
Demented Guest Posts: n/a	Re: crustless pumpkin pie Basically any pumpkin pie recipe is a recipe for pumpkin custard baked in a pastry shell. Omit the shell and your there!

11-05-2008, 10:38 AM	#3
Gophernut Have My Own Room Join Date: Oct 2008 First Name: Steve Location: Hudson, WI Posts: 1,661 Trading: (15)	Re: crustless pumpkin pie 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.

11-05-2008, 03:58 PM	#4
Ken Still Watching My Back Join Date: Oct 2008 Location: New Albany, In Posts: 241 Trading: (0)	Re: crustless pumpkin pie 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.

11-05-2008, 04:19 PM	#6
GKitty JAFO Join Date: Oct 2008 First Name: Crystal Location: Olathe, KS Posts: 1,938 Trading: (8)	Re: crustless pumpkin pie 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. __________________ A lost SOTL wandering the weird landscape of domesticity.

11-05-2008, 05:29 PM	#8
mugwump Still Watching My Back Join Date: Oct 2008 First Name: Mike Location: Issaquah, WA Posts: 133 Trading: (0)	Re: crustless pumpkin pie 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. __________________ Meandering Smoke

11-05-2008, 05:36 PM	#9
replicant_argent Gravy Boat Winnah. Join Date: Oct 2008 First Name: Pete Location: my attorney has advised against giving this information to insane people Posts: 5,326 Trading: (22)	Re: crustless pumpkin pie this might work for you. Sounds good to me, anyway. http://gourmetfood.about.com/od/dess...ncrembrule.htm