It’s the day before Thanksgiving and I will be busily working away in the kitchen today making loads of gluten-free, dairy free foods for the Gluten-Free Kid (GFK) to enjoy at our feast. While I still haven’t perfected a gluten-free pie crust, I have come pretty close with our pumpkin pie filling. So, if you still haven’t found a great crustless, gluten-free, dairy free and egg free pumpkin pie, give this one a try. Happy Gluten-Free Feasting!
Gluten-Free, Dairy Free Crustless Pumpkin Pie
1 envelope unflavored gelatin
2/4 cup brown sugar
1 1/2 cups soymilk
1 15. oz can pumpkin
2 teaspoons pumpkin pie spice
5 oz. package instant vanilla pudding
1. In a small saucepan, combine gelatin and brown sugar. Stir in half the soymilk. Cook and stir oven medium heat until the gelatin is dissolved. Remove from heat, let cool for 10 minutes.
2. In a large mixing bowl, stir together pumpkin and spices. Stir the cooled gelatin mixture into pumpkin mixture. Chill until consistency of corn syrup, about an hour. In a mixing bowl, stir the vanilla pudding mix into the rest of the soymilk. Fold this into the gelatin-pumpkin mixture. Spoon the mixture into pie dish. Cover and chill in the fridge for at least 3 hours or until set. Sprinkle with additional spices and top with Soyatoo Soy Whip topping.