Recipe

Gluten Free Crustless Pumpkin Pie Custard Recipe


Gluten Free Crustless Pumpkin Pie Custard Recipe
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.

Gemmee

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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
  1. Preheat oven to 350 degrees; grease 10 inch pie plate.
  2. Blend all in blender until smooth.
  3. Bake at 350 degrees for about 50 mins or until knife inserted in centre comes out clean

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Comments


Great recipe! I have a friend that I am giving this recipe to. Thanks for the post. :)


Thank you for posting I forwarded this to peeta and I will try this myself too.
Bookmarked
Five forks


I like the combination of the coconut milk and pumpkin. I think I may make these in individual ramekins - nice 5!


Thanks, my niece has a gluten allergy and I think she would like this for Thanksgiving.


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