Gluten Free-Crustless Pumpkin Pie...MMMMMM!

Gluten Free Crustless Pumpkin Pie

I love Autumn Foods!  Everything is bright and nutritious and yum!  This pie is so easy and you can even make it semi-fat free, sans the whip cream.  Most pumpkin pies are fairly bland with little flavor, in my opinion.  Pumpkin goes well with lots of earthy spices like cinnamon, clove and allspice and the more the spice, the better the pie.  Try this recipe at your next family dinner.  So easy!

Large Deep Dish Pie Plate

• 1 Cup Granulated Sugar (If you like it sweeter, you may add an additional 1/2 cup, If you like it less sweet, reduce measurement to 3/4 Cup).
• 1 Large Can (3 Cups) Pure Pumpkin  
• 1/2 tsp. sea salt (finely ground)
• 1 1/2 Tablespoons Ground Cinnamon
• 1 Tablespoon Ground Ginger
• 3/4-1 tsp. Ground Cloves
• 1/2 tsp. Allspice
• 5 Egg Whites
• 1 Cup Organic Fat Free Milk
• 1/4 Cup Heavy Whipping Cream 
• Optional: 3 tsp. Orange Zest (you may add this to the batter or use as a garnish on the whip cream)
• Note: For Fat Free version, omit the whipping cream and increase organic milk by 1/4 cup

Mix all ingredients together well.  Using non-stick cooking spray, spray the pie plate.  Make sure to spray the sides as well, this will make for an easy removal of the slices when cooled.  Pour into pie plate and bake @ 425 degrees for 15 minutes, then decrease the temperature to 350 degrees for 55 minutes. Cool. Eat. Smile!



Whipping Cream

• Small carton of Heavy Whipping Cream
• 3 Tbsp. Sugar
• Whip ingredients together until cream thickens and holds a peak nicely.