Gluten-Free Crustless Pumpkin Pie (Vegan, Allergy-Free, Paleo) November 27, 2013 by Rebecca @ Strength and Sunshine 85 Comments. This vegan pumpkin pie gets great reviews! 2 Tsp Baking Powder 1/2 teaspoon salt. Based on a recipe by Susan Voisin at Fat Free Vegan Kitchen: Impossible vegan Pumpkin pie (see Note 1) Ingredients: 1 fifteen ounce can of Pureed Pumpkin (425g can) 1/2 cup Brown Rice Flour. 2/3 cup Sugar. Everything you love about pumpkin pie, but gluten-free, vegan, allergy-free, and none of the work! I of course make the notorious pumpkin pie, as it’s a holiday special, but I also make a vegan chocolate peanut butter pie every year. 1 Tablespoon of Powdered Egg Replacer (see Note 2) 1 Tablespoon Corn Starch. Our pumpkin pie is rich, creamy, and surprisingly easy to make–you simply put all the ingredients in a blender (no Vitamix required/ a regular blender will do), blend, pour, and bake! Jump to Recipe Jump to Video Print Recipe. Mix Dry Ingredients: In a large mixing bowl, whisk together the sugar, ground cinnamon, ground ginger, ground nutmeg, and salt to combine. Crustless Pumpkin Pie . Whisk Wet Ingredients: Add the pumpkin puree, coconut milk, and eggs, and whisk until smooth. Preheat and Grease: Preheat oven to 350F and grease a 9-inch pie plate. Pour into an unbaked pie crust, or directly into a greased pie pan for a “crustless” pie, and bake at 400F for 15 minutes, then reduce the temperature to 350F and bake for an additional 30 minutes. ... For Thanksgiving, I always make homemade pie. No-Bake Vegan Chocolate Peanut Butter Crustless Pie Recipe. This is the Healthiest Crustless Pumpkin Pie around! Bake: Pour the mixture into the grease pie plate and bake for 60 minutes until the … Blend the filling ingredients in a high speed blender and blend until smooth. So healthy, this dessert recipe may just be your next breakfast too! Pumpkin Pie (vegan, crustless, delicious) Baking, Food.