Recipe
Gluten Free Crustless Pumpkin Pie Custard Recipe
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Gemmee / All my dishes 12 months ago
This pumpkin custard is a great addition for those people on your guest list who have sensitivities to gluten, also those who cannot have sugar.
Prep:510m Cook:50m Servings:46
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 Gemmee |
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Fans
Ingredients
- 1 1/2 c coconut milk
- 1 15oz can pumpkin
- 4 large eggs
- artificial sweetener equivalent to 3/4 c sugar
- 1 T pumpkin pie spice
- scant 1/2 t sea salt
Directions
- Preheat oven to 350 degrees; grease 10 inch pie plate.
- Blend all in blender until smooth.
- Bake at 350 degrees for about 50 mins or until knife inserted in centre comes out clean
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lura 12 months ago said:
Great recipe! I have a friend that I am giving this recipe to. Thanks for the post. :)
trigger 12 months ago said:
Thank you for posting I forwarded this to peeta and I will try this myself too.
Bookmarked
Five forks
lincolntoot 12 months ago said:
I like the combination of the coconut milk and pumpkin. I think I may make these in individual ramekins - nice 5!
laurieg 11 months, 4 weeks ago said:
Thanks, my niece has a gluten allergy and I think she would like this for Thanksgiving.