It’s not that hard. In fact, it’s easy as you know what. Pick up a ready-to-bake gluten free pie shell or make your own crust with this recipe.
By the way, pie crust cookies are great for covering little mistakes and accidental tastings. Oops.
If crust isn’t your thing, skip it. Because crustless pumpkin pie is fantastic. See notes after recipe for bake time of mini and crustless pies.
I can’t think of a sweeter way to begin Thanksgiving, or really, any day.
- 1 cup brown sugar
- 1 tablespoon cornstarch
- 2 teaspoons cinnamon
- 1/4 teaspoon each: ginger, nutmeg, and cloves
- 3 eggs, strained
- 1 cup hemp or coconut milk
- 1 can pumpkin (15 or 16 oz.)
- 1 teaspoon pure vanilla extract
- 1 unbaked gluten free pie shell
In a large bowl, combine: sugar, cornstarch, cinnamon, ginger, nutmeg, and cloves.
In a separate bowl, combine: eggs, milk, pumpkin, and vanilla.
Add liquid ingredients to dry ingredients and stir to blend thoroughly. Pour filling into an unbaked pie shell. Place pie in the fridge while oven preheats to 425 degrees.
Cover pie with parchment paper. This works better than a pie shield to prevent over browning outer edges of crust. For a standard 9” pie, bake in a 425 degree oven for 15 minutes. Then reduce oven temperature to 350 degrees and bake for an additional 45-50 minutes. Cool completely before serving. Store pie in fridge.
For 4” mini pies, bake at 425 degrees for 15 minutes, then reduce temperature to 350 degrees and bake for 30-35 minutes.
For a crustless 9” pie, bake filling mixture in a 350 degree oven for about 40-45 minutes (4” mini crustless pies bake for about 25-30 minutes). If you have extra filling, bake in cupcake (20-25 minutes) or mini cupcake pans (12-15 minutes).
For a festive pie - use decorative cutters on extra dough to make pie crust cookies. Bake on a parchment lined cookie sheet at 350 degrees for 10-12 minutes. Garnish pie or eat cookies as needed.