We love this pie--we ate half of it before we knew it! ( My hubby and I). This is crustless, but you don't miss the crust! We ate it when it was very hot---most say to cool first in refrigerator but we didn't want to wait! Actually this one is better: http://nannykimsrecipes.blogspot.com/2007/12/gluten-free-pecan-pumpkin-pie.html and here is another that uses a springform pan and is vegan and GF https://nannykimsrecipes.blogspot.com/2019/11/gf-vegan-pumpkin-pie.html1 can of pumpkin pie filling (around 15 ounces)
12 ounces of soy milk or evaporated milk or whatever
1 egg (I think next time I will try 2 eggs since it was a little loose)
1 and 1/2 tsp of pumpkin pie spice
3/4 cup of brown sugar
For the topping
3/8 of a cup of brown sugar (ie 1/4 cup plus 1/8 )
a little more than 1/2 tsp cinnamon
2 Tablespoons of Gluten Free Pancake mix (I use Bob's brand)
1 Tablespoon of smart balance or butter
1 Tablespoon of Apple Butter (or you can just use a total of 2 Tab of butter)
1/2 to 3/4 cup chopped pecans
Mix the pie filling, milk, egg, pumpkin pie spice, 3/4 cup brown sugar. Place in a pie plate that has been sprayed with oil or Pam. Bake in preheated oven at 425 for 15 minutes.
Mix the ingredients for the topping (you can mix all of the topping ingredients except for the pecans and sprinkle this over the top and then sprinkle the pecans on top of that if you desire to do it that way). Sprinkle over the top, reducing OVEN TO 350 and bake for 40 more minutes or until knife comes out clean.
NOTE--next time try 2 eggs--it needs to be a bit thicker in consistancy
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