This will also be my entry to this months "Go Ahead Honey, it 's Gluten Free!" (a monthly blog event, originated by Naomi Devlin.) Our host for October is Heather of Life Gluten Free, and she chose "Pumpkin Treats!" as a theme.
So, my Pumpkin Pie. This is a crustless pie, based on this recipe from Karine, the Gluten-free Goddess.
Pumpkin Pie
Ingredients:
• About 400g pumpkin puree
• 350ml milk
• 2 tablespoons olive oil
• 2 eggs
• 3/4c brown sugar
• 1/2c buckwheat flour
• 2 tablespoons tapioca starch
• 2 teaspoons baking powder
• some vanilla
• a pinch of salt
• spices according to taste. I used cinnamon, ginger and some cayenne. I would have added ground cloves as well, but I didn't have any, so I left it out. You can, of course, just use pumpkin pie spices.
Preheat the oven at 175°C.
Mix all the ingredients. Make sure everything is well blended. I used a regular mixer, but a blender or food processor would be handy, I guess.
Pour the batter in a buttered pie plate of about 22-26cm. Put it in a preheated oven and bake for about an hour until ready. The pie should be firm but soft (not wet).
Let it cool on a pie rack and enjoy !
Mine is nicely soft and spicy, with a slight bite. And boy, does it taste good on a rainy monday afternoon !
4 comments:
Now I'm hungry!
Looks delicious.
Walking through the market
and seeing the pumpkin
assortments have inspired me
too. I'll give your pis a
try and report back. :)
Cheers!
I love the pan you baked it in; makes it look very fancy. I've been wanting to try Karina's recipe for crustless pie. I've had crustless pumpkin pie before, but it was simply the regular recipe for pumpkin pie filling baked without a crust. This looks very enticing!
Do try it out, it really was a succes ! :-)
Your pie looks beautiful. I never received an email from you though.. It could have went into the spam folder I suppose, though I do try to check. Either way, I am sorry that your submission wasn't included. I am going to update my post so that it is! Happy November!
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