Did you know if you swap out evaporated milk for full fat coconut milk you cut your carbs from 36g to only 11g of carbs. Total carbs in the pie is of course more but that is a huge carbohydrate cut! (25g lost by swapping out the milk!). Then I swap out the pie crust (96g carbs) and instead add 1/2 cup (60.42g carbs) to the mix. That’s another savings of nearly 36g of carbohydrates. I began making this version of pumpkin pie when our kids were at Little Red Preschool in Somerset, MA. The kids teacher, Liz, had diabetes and I wanted her to enjoy the pies I was baking for school. So I put all the ingredients out and found swaps and made is to that she could eat a piece of pie and only get 15g of carbs in a serving. That was the correct amount for a diabetic for a snack and if she wanted to eat it for a meal she could even have 2 pieces!!!
So here’s my really amazing recipe:
Crustless Gluten Free Pumpkin Pie
1 Can Pumpkin
1 Can Full Fat or Light Coconut Milk (light coconut milk makes for a thinner pie and cuts the carbs by only 1g from Full Fat)
1/2 Cup Turbinado (or white) sugar (202 g carbs)
2 1/2 tspns Pumpkin Pie Spice
2 eggs (1.2 g carbs)
2 tspns softened butter
2 tspns GF vanilla
1/2 Cup Gluten Free Bisquick (or Pamelas GF baking mix) (88g in GF Bisquick and 60.42 g carbs if you use Brown Rice flour)
*If you use 1/2 cup of Brown rice Flour add 1/2 tspn of baking powder to the mix.
Put all ingredients into a blender (or use a hand held mixer) and blend until smooth.
Pour into a greased 9″ large glass Pyrex Pie Plate. Bake at 350 for 55 minutes or until knife comes out clean. Once cooked, cool on rack completely. Then refrigerate uncovered for 2 hours or overnight and serve with whipped cream or just by itself. you will end up with a creamy custardy pie that stands up on its own without a crust!