Impossible Pumpkin Custardy Pie

By Lynxa

Yummy! A delicious healthy version of a pumpkin pie. Everyone loves this and no one misses the crust!

Ingredients

• 1 1/2 cups almond milk
• 2 flax or chia eggs
• 1 tbsp. cornstarch
• 1 tsp. vanilla
• 2 cups pureed or mashed cooked pumpkin
• 1/2 cup brown rice flour (or flour of your choice)
• 2 tsp. baking powder
• 3/4 cup sugar
• 1/4 tsp. ginger powder
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. ground cloves
• 1/2 tsp. salt

Preparation

Step 1

Preheat oven to 350 F.
Spray a 9-inch deep dish pie pan with cooking spray. (I used a Pyrex pan, and it came out with no sticking.) A deep dish is recommended because this pie will rise a lot during cooking but will fall back down as it cools.

Put the first five ingredients in the blender, and blend well. Add the pumpkin, and puree. Add the remaining ingredients and blend on high for 2 minutes, stopping to scrape the sides a couple of times to make sure everything is thoroughly blended. Pour into pie pan and bake for about 60 minutes. The top and edges should be brown, but the edges should not be over-done. (Since this is a custardy pie, using the standard toothpick or knife test does not work; it will remain somewhat moist in the center, but it shouldn't be uncooked.)

Remove from the oven and allow to cool. Even better chilled.

*make pumpkin muffins! Fill each muffin cup with approximately 1/3 cup of batter. Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
Chill cupcakes before serving.