Impossible Pumpkin Pie (Crustless)

Still warm from the oven, I ran outside with the pie and a cute turkey pot-holder to take a picture.

Pumpkin pie - without the crust is called an "Impossible Pie". Though a nice crust is great, it is much easier to add a simple 1/2 cup of oat flour (or other gluten-free flour) to the pie "batter" - and it turns out awesome! Now you have a creamy pumpkin pie in a easy-as-cake type of deal! And add some crunch with nuts . . . but that's optional.


Impossible Pumpkin Pie (Gluten, Cow Dairy, Corn-free, GAPS adaptable*)
Adapted from Ginger Lemon Girl


3/4 cup sugar -or- 1/2 cup honey
1/2 teaspoon sea salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 cup gluten-free flour -or- 3 tablespoons almond flour
1/2 teaspoon baking soda
2 large eggs
1 cup goat milk -or- plain, homemade yoghurt
1 3/4 cups pumpkin puree**
2 tablespoons vegetable oil -or- cold-pressed olive oil
nuts, optional

1. Preheat oven to 350 degrees. 


2. In a large bowl whisk together all ingredients thoroughly into a smooth batter. Pour into a large, greased 9" pie plate. If desired, top with nuts such as pecan or walnut halves (we used raw peanuts for the GAPS ones). 


3. Bake in the 350 degree oven for 30-40 minutes until set in the middle. The pie will only jiggle slightly in the middle when done and a toothpick inserted in the middle should come out mostly clean. Allow pie to cool for about an hour, then slice and serve.


Notes:
*To make this GAPS legal, use all of the substitutions indicated in the recipe as "-or-". Also be sure that all of the spices and baking soda have no additives, and that the eggs are GAPS-approved.
**1 3/4 cups pumpkin puree is the same as one 15 ounce can.




~ Hanunyah