PUMPKIN PIE (THAT MAKES ITS OWN CRUST)

Pumpkin Pie (that makes its own crust) image

Provided by Jo Zimny

Categories Pies

Time 1h5m

Number Of Ingredients 12

1-15 oz can pumpkin puree
1 c diary free vanilla flavoured milk of your choice
2 Tbsp melted butter or dairy free substitute
3 Tbsp bourbon
1 Tbsp lemon juice
2 Tbsp gluten free all purpose flour blend
1/2 c packed brown sugar
1/4 c sugar
2 large eggs or flax gell or chia seed gell
1/2 tsp salt
2 tsp cinnamon
2 tsp pumpkin pie spice or 1/2 tsp. ground nutmeg + 1/2 tsp. ground cloves

Steps:

1. Preheat oven to 450'F Grease a 10 inch pie pan. You can make this 2 days ahead but keep it in the fridge.
2. Mix together the liquid ingredients in one bowl.
3. In a separate bowl, whisk together the dry ingredients and slowly pour the dry ingredients into the liquid ingredients.
4. Stir until completely mixed together.
5. Pour the pie batter into your pie pan leaving about 1/4 inch between the batter and the rim of the tin. It's going to get higher as the crust forms at the bottom. If you have any left put into greased ramekins.
6. Smooth top with the spatula.
7. Place pie in preheated oven and bake for 15 minutes, then lower the heat to 375'F and bake for another 30 minutes or until a knife inserted comes out clean.
8. Serve with your favourite whipped topping.
9. Enjoy!