Description
A delicious and creamy pumpkin pie that is both gluten-free and dairy-free. This recipe uses wholesome ingredients to create a smooth and flavorful filling baked to perfection without a crust. It is perfect for those with dietary restrictions or anyone looking for a lighter take on a classic dessert. The texture is rich and silky with warm spices providing a comforting and inviting taste. Ideal for festive occasions or a cozy treat any time of the year
Ingredients
15 ounce can pumpkin puree
1/2 cup granulated sugar
1/4 cup lightly packed brown sugar
2 large eggs
1 large egg yolk
1 teaspoon pure vanilla extract
3/4 cup canned coconut milk
1/2 cup gluten-free all-purpose flour blend
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
Instructions
Preheat the oven to 350°F. Line a muffin pan with paper liners or silicone muffin liners. Spray the bottoms and sides of the liners generously with cooking spray.
In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, egg yolk, vanilla extract, and coconut milk. Mix until smooth.
In a separate bowl, sift together the gluten-free flour blend, pumpkin pie spice, salt, baking soda, and baking powder.
Add the dry ingredients to the wet ingredients and stir until fully combined.
Spoon the batter into the prepared muffin pan, filling each cup nearly full. Bake the cupcakes for 25 minutes.
Allow the cupcakes to cool in the pan for 30 minutes. Refrigerate for at least 1 hour before serving. Top with coconut milk whipped cream or regular whipped cream. Enjoy!
Notes
Make sure to preheat the oven well to avoid soggy crustless pie
Use a gentle hand when mixing to keep the texture light
Let the pie cool completely before slicing for best results
Avoid overbaking to prevent dryness
- Prep Time: 105
- Cook Time: 25
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 220