Crustless, Gluten-Free Pumpkin Pie

October 26, 2009 · Filed Under Slightly Indulgent, breakfast, crustless, dessert, easy, pumpkin, recipe, treats 

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This post is linked to Slightly Indulgent Mondays (featuring Linda from The Gluten-Free Homemaker and offering a giveaway—subscription to Eating Well magazine!), Go Ahead Honey, It’s Gluten Free (pumpkin treats!), Friday Foodie Fix—Pumpkin, and Love the Pie! Party.

Sue is an active and enthusiastic member of a neighboring support group. She loves to bake. Several years ago, my good friend and former co-leader of my support group, Donna, had just been introduced to Sue. She couldn’t say enough nice things about her. Donna, in turn, connected the two of us. Sue and I had a nice long chat on the phone. That wasn’t hard to do since we both live to bake. We talked flour mixes. We talked cookies and cakes. Then Sue said, “You know about the trick of adding ¼ cup of flour to a pie to make it crustless, don’t you?” What??!! “No,” I answered. “Tell me more.” She laughed and said, “That’s all there is to it!” She went on to tell me that if you add ¼ cup of gluten-free flour to most pie recipes, like pumpkin, coconut, and such, you end up with a wonderful, crustless pie. I immediately pulled out my pie plate and ingredients for pumpkin pie, a family favorite. I added ¼ cup of gluten-free flour to my classic pumpkin pie recipe sans crust, loved the results, and I’ve never looked back. I don’t think you will either. Oh, and, you’ve probably already said to yourself … that’s gluten free easily—gfe!

I make this pumpkin pie for holiday gatherings, support group meetings, work functions, girlfriend dinners … you name it! Nobody even notices this pie has no crust. When I purposely ask individuals if they noticed that there was no crust, they are surprised and honestly say they didn’t. This recipe is perfect for Mr. GFE and Son because they always left their crust on the plate anyway. They just never liked crusts. So, no more sad, empty crusts left behind in my house. It’s all about the pumpkin custard flavor in this one, baby. You don’t even taste the small amount of flour added; it just holds the custard together nicely. Enjoy!

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Crustless, Gluten-Free Pumpkin Pie
(Click here for a print version of this recipe.)

2 eggs
1 can (16 ounces) pumpkin or 2 cups cooked fresh pumpkin (I used fresh pumpkin, hence, the lighter color and fresh pumpkin also provides a much lighter taste in my opinion)
¾ cup granulated sugar
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
½ tsp ground allspice
1/8 tsp ground cloves
1 2/3 cups evaporated milk (one regular-sized can)
¼ cup gluten-free flour (your choice—your favorite single flour or a mix; sift if needed)

Preheat oven to 425 degrees F. Grease pie plate and set aside. In large bowl, beat eggs slightly; mix in remaining ingredients. Place pie plate on oven rack; pour in filling. (I never do this, but it makes sense. Personally, I’m in the “hum” or “count as you carry the pie to the oven” school of thinking to ensure the pie plate contents do not spill. Hey, it works for me!) Sprinkle with cinnamon. Bake 15 minutes.

Reduce oven temperature to 350 degrees F. Bake until knife or toothpick comes out clean, about 45 minutes longer. (Pies made with fresh pumpkin may take slightly longer to bake due to higher moisture content.)

Adapted from Betty Crocker with thanks to Sue!

Note that this particular crustless method will not work for pies that contain heavier ingredients, like fruit. But, be sure to check out my recipe for Crustless Apple Pie.

If you want to make this pie dairy-free, a dairy-free milk like coconut milk should work just fine. In fact, Diane made gluten-free, dairy-free, and refined sugar-free pumpkin pudding just the other day. I’m betting that sweet treat could easily become a full-fledged pie with the addition of ¼ cup of gluten-free flour!

Not gluten-free? Use 1/4 cup of your all-purpose flour.

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Looking for other ways to use pumpkin? Fantastic recipes abound. Check out the following:

Melissa’s Pumpkin Coconut Custard

Brian’s Pumpkin Cheesecake (with a luscious topping)

Amy’s Mini-Pumpkin Spice Cheesecakes or her Gluten-Free Pumpkin Dog Biscuits (yes, even our pets don’t do well with gluten and deserve a safe treat)

Ali’s Pumpkin Oatmeal Cookies (gluten-free and vegan)

Ellen’s Pumpkin Chocolate Chip Mini-Bundt Cakes

Lauren’s Pumpkin Cupcakes

Linda’s Pumpkin Recipes, including Traditional Pumpkin Pie with Crust

Still want more? There’s a whole roundup over at The W.H.O.L.E. Gang’s Friday Foodie Fix and Heather of life, gluten free now has the Go Ahead Honey, It’s Gluten Free carnival up. Theme? what else? pumpkin treats! You can also check out Heather’s Pumpkin Spice Cake.

Shirley
Not just gf, but gfe!

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Comments

90 Responses to “Crustless, Gluten-Free Pumpkin Pie”

  1. Jenn on October 26th, 2009 11:18 pm

    Love your crustless pumpkin pie, it looks awesome!

    Reply
    • Shirley on October 27th, 2009 7:59 am

      Hi, Jenn–Thanks so much! This pie is hard to beat. I just packed a piece for work. Now there’s something to look forward to! :-)

      Shirley

      Reply
  2. Lauren on October 26th, 2009 11:22 pm

    Why thank you for the link, my dear. Not to mention this pie! Loving Sue’s tip (I never would have thought), and the ease of this. Definitely gfe =D.

    Reply
    • Shirley on October 27th, 2009 8:01 am

      Hi, Lauren–Well, you’re quite welcome! Folks need to read your blog and see all the terrific challenges you accept and the wonderful things that come out of your kitchen. Seriously. :-)

      That Sue is a genius, isn’t she? Another demonstration that gluten-free baking doesn’t have to be hard. Yes, gfe. LOL Thanks for the unsolicited plug! ;-)

      Shirley

      Reply
      • Lauren on October 27th, 2009 12:05 pm

        You’re too sweet!

        I’d love to hear more from Sue – maybe she’s got more ingenious & simple solutions!

        Reply
        • Shirley on October 28th, 2009 7:22 am

          Hey, Lauren–I have at least one other recipe of Sue’s I’ll be sharing in the future. :-)

          Shirley

          Reply
  3. Ali on October 27th, 2009 12:40 am

    Wow that does look like an easy pie – but of course it is coming from you! :)

    I love pumpkin season. I think I could bake pumpkin recipes for a month straight and never get tired of it!

    Just made a vegan, pumpkin cheezecake today that came out fab!

    I like how you steamed your pumpkin – I bet it was faster, though cutting and peeling takes some time. I usually chop mine in half and bake them with a little water on the bottom of the pan.

    -Ali :)

    Reply
    • Shirley on October 27th, 2009 8:05 am

      Hey, Ali–Thanks very much! I’m with you on the pumpkins. Hoping to get a bunch more before they disappear! :-)

      Can’t wait to see your cheesecake recipe!

      I baked my pumpkin like you did with water in the bottom of the pan for about an hour at 400 degrees. That’s a roasting pan in the photo. I know there are quicker or easier ways (like pressure cooker, crockpot, etc.), but I do this out of habit. I actually like the process.

      Shirley

      Reply
  4. Alisa - Frugal Foodie on October 27th, 2009 1:24 am

    Look at you. I ask about a gf pie crust for pumpkin pie and you post up a crustless one! I must admit, not a crust fan, so this looks divine!

    Reply
    • Shirley on October 27th, 2009 8:06 am

      Alisa–LOL … I got your email and I thought how am I going to break it to her that I just don’t often do crusts (or traditional ones anyway). LOL This concept is perfect for you being a non-crust fan!! :-)

      Shirley

      Reply
  5. mickey on October 27th, 2009 8:33 am

    Never have seen a “crustless” pie. We have 2 glutten sensitives in my house and one of them LOVES pumpkin pie! Can’t wait to try this one. I am sure you know how terrible some of those glutten-free recipes are.Thanks for sharing!

    Reply
    • Shirley on October 28th, 2009 7:13 am

      mickey–Hi! Welcome to gfe! Crustless pies are wonderful … so easy, but still have all the goodness that nobody misses the crust. :-) I hear you on some terrible recipes. While there are some good crust recipes, 99% of the time, I’m not interested in fooling with them. So this crustless method is a winner for me. Hope you’ll feel the same way after you give this recipe a try!

      Hope to see you more at gfe!

      Shirley

      Reply
  6. Diane-The WHOLE Gang on October 27th, 2009 10:39 am

    Interesting idea to add the flour into the mix. I bet that works great. It looks delicious. Love the photos! Don’t you just love pumpkin!

    Reply
    • Shirley on October 28th, 2009 7:17 am

      Hi, Diane–It does work great. :-) It still amazes me that 1/4 cup of flour allows the pie to be firm enough and become, well, a pie, without any taste at all of flour. It is in the top ten of best gluten-free baking tips I’ve ever received. ;-)

      Thanks for the feedback on the photos! Yes, I do love pumpkin … I’m so glad it’s not considered a bad thing!

      Shirley

      Reply
  7. Raye Ann on October 27th, 2009 12:23 pm

    This looks just yummy. I’ll have to try this with coconut milk and agave, since I am also dairy and sugar free. (Agave is great for hypoglycemics and diabetics.)

    Reply
    • Shirley on October 28th, 2009 7:29 am

      Hey, Raye Ann!–Great to see you again! :-) I think this recipe will work well with full-fat coconut milk and agave. Because the agave is liquid, I’m not sure if you’ll have to adjust the amount or not. As I mentioned in my post, Diane from The W.H.O.L.E. Gang just made a pumpkin pudding using coconut milk. It also contained agave. So, between my recipe and hers, you might come up with just the right amounts to make a great gf/df crustless pumpkin pie. I’ve only made one recipe with agave so far. I want to do more experimenting. I know it is loved by many as a healthier alternative to sugar! Since we keep bees and I love using their honey, I also want to try the recipe with honey—another non-refined sugar. :-)

      Let us know what you come up with—thanks!

      Shirley

      Reply
  8. Mari on October 27th, 2009 1:05 pm

    Oh this one looks so good, it’s making my mouth water. I especially like the sparkling almost jewel-like finish. I’m going to stop buying cookbooks and just print up your recipes to put in a binder. It will be purple, and say “Shirley” in rhinestones or something sparkly, because your things are all gems. I’m not a crust fan and never have been. When my kids were small, all three would share one piece of pie. One liked the topping, one liked the filling, and one liked the crust! The one that liked the crust was my daughter, and today, she is a very accomplished baker. Sadly I can’t eat most of her things, but once in awhile if I look tragic enough, she will make me something. My youngest son is also an excellent baker and amateur chef; when I was diagnosed, he read everything he could, and hit the kitchen running. When I go to his house, I am pampered and spoiled so much that I never want to leave. The last time I was there, he made me gluten free gnocchi with pancetta, and almost levitated off the floor when I told him the bacon went really well with the gnocchi! “It’s not bacon, Mom!” His cookies were pretty amazing, and I’ll have to send you the recipe sometime.

    Reply
    • Shirley on October 28th, 2009 7:37 am

      Oh, Mari, you sure know how to make a girl feel good! Your’e going to honor me and my recipes with a sparkly binder? Very sweet. I’m blushing here. ;-)

      That is so funny about your kids sharing one piece of pie! Awesome that your kids have become such accomplished bakers … especially, your son who pampers you—I so love hearing that! Everyone who is gluten free should be pampered IMHO. I’d love your son’s cookie recipe one day. :-)

      Of course, I like to show that pampering one’s self while eating gluten free is easy, so go pamper yourself, Mari, by baking this pie! ;-)

      Thanks so much! You made my day yesterday (when I read your comment) and you’ve given it a darn good start for today, too! :-)

      Shirley

      Reply
  9. Nance on October 27th, 2009 3:59 pm

    We’re all crust-eaters at our house, but this is a nice idea for a custardy treat. Am I correct in thinking that the flour simply blends in–does not settle to the bottom to make a “faux” crust in any way?

    Lovely photo at the top of the post, btw. You are some photographer!

    Reply
    • Shirley on October 28th, 2009 7:42 am

      Hi, Nance–Even the crust-eaters love this pie. You are correct. The small amount of flour blends in without adding any texture or taste. It just adds enough “substance” to the mix to allow the pie to stand on its own, so to speak. Let me know if you try it. :-)

      Special thanks for the kind words on my pumpkin photo! I’m still learning on photography, but it’s fun. The natural light of outdoors is usually more conducive to better photos than my kitchen countertop. The light was fading that day though, and if you look closely, you can see where our renegade squirrels (my, uh, polite term for them) have already started eating on the pumpkin on the right. The way they are going, they might have the two carving pumpkins ready by Halloween! #@zx%?!

      Shirley

      Reply
  10. Pam on October 27th, 2009 7:00 pm

    That looks REALLY good!

    Enjoy!

    Reply
    • Shirley on October 28th, 2009 7:44 am

      Hey, Pam!–Thank you, my dear! It is really good. ;-)

      Shirley

      Reply
  11. Heidi on October 27th, 2009 10:51 pm

    This looked so great when I saw it this morning that we had to stop at the store for evaporated milk on the way home from preschool. My husband and our 3 year old made it this afternoon while I was at work. We all loved it. What a wonderful treat to come home to and it was easy and noone will get sick!

    Reply
    • Shirley on October 28th, 2009 7:48 am

      Hi, Heidi–I loved reading that your husband and your daughter made this pie together. :-) And, I’m thrilled you all love it! You only need to pick up a few tips like this one and some more tried and true simple recipes and suddenly eating gf (or gfe, in this case) is a whole lot easier! No need for anyone to get sick, no need to buy prepared gf foods, etc.

      Thanks so much for letting me know about your family’s success! I hope you’ll keep finding recipes here that work for you all. :-)

      Hugs,
      Shirley

      Reply
  12. Carrie on October 28th, 2009 8:12 am

    I LOVE pies like this Shirley! I have several that I make every Thanksgiving, they are just so easy and not fussy… pie crust is fussy! As much as I love it, it can be a pain in the neck to make and work with! ;-) Your pie looks absolutely beautiful!!

    Reply
    • Shirley on October 29th, 2009 7:31 am

      Hey, Carrie–Thank you so much! Yes, you get what I am saying. No fuss with this pie, but ALL the good stuff! :-)

      Shirley

      Reply
  13. Gina on October 29th, 2009 1:26 am

    Ah, I love pumpkin! Thanks for the scratch recipe!

    Reply
    • Shirley on October 29th, 2009 7:46 am

      Gina–I’m so with you on the pumpkin! Until I was in college, I would only eat pumpkin bread. That was a family favorite and tasted great, of course, but I was missing out on so many other ways to eat pumpkin, like pumpkin pie. Well, that quickly changed and I’ve never looked back! LOL

      Thanks for stopping by and taking the time to comment!

      Shirley

      Reply
  14. Chaya on October 29th, 2009 11:14 am

    I am sure hubby will like this. Sue is a clever lady and you are as clever to follow up on a good tip. I am going to join the smart ladies.

    Reply
    • Shirley on October 30th, 2009 8:01 pm

      Chaya–I only had to try this tip once and I was hooked! It fit into my gfe philosophy back when I didn’t realize I had a gluten-free cooking philosophy. LOL Glad you’re joining the gfe crew. :-)

      Shirley

      Reply
  15. Jenn/CinnamonQuill on October 29th, 2009 10:34 pm

    Nice work; I’ve made crustless pies before but never added the flour! I bet that helps it hold together well. And I have to go check out your crustless apple pie!

    I’ve been busy baking with my Elana cookbook! Thank you again; made chocolate chip cookies (those lasted 24 hours between two people), rosemary crackers, and have sugar cookie dough chilling in the refrigerator. That almond flour is incredible!!

    Reply
    • Shirley on October 30th, 2009 8:08 pm

      Hi there, Jenn–It’s such a simple, but ingenious tip! I hope you’ll try it. Just so you know when applying this tip to other crustless pies recipes—if the recipe already calls for a little flour, you just substitute gf flour for that amount PLUS add an additional 1/4 cup gf flour.

      That’s wonderful that you’ve made so many of Elana’s recipes already! Her chocolate chip cookies really are something, arent’ they? :-) Like I reported before, they really kept us gf bloggers very happy at BlogHer Food! Your other choices sound great, too. I’m so glad you are putting your prize to use!

      Shirley

      Reply
  16. Natalie on October 29th, 2009 10:42 pm

    This looks simply wonderful. I love the mix of all the different spices you used.

    Natalie @ Gluten A Go Go

    Reply
    • Shirley on October 30th, 2009 8:19 pm

      Hi there, Natalie–Welcome to gfe! It’s so nice to see you here as I’ve even referenced a post of yours before. :-)

      Thanks so much for the nice words! Sometimes I use pumpkin pie spice equal to the total of all the spices, but the individual spices add distinct and tasty flavors that really say “homemade.” Hope you’ll give the recipe a try.

      Shirley

      Reply
  17. Pam on October 30th, 2009 8:16 am

    Hey Shirley,

    Would I be able to use Almond milk instead of the evaporated milk…do ya think that would work?

    Thank you!

    Reply
    • Shirley on October 30th, 2009 8:39 pm

      Hi Pam–My first thought was that almond milk wouldn’t work because it’s too thin. But, I wanted to know so I did the normal thing and googled the question. The consensus of input on several sites was that almond milk is too thin. Evaporated milk is milk that has had 60% of its water removed. I did find this info on non-dairy substitutions for evaporated milk. Hope you’ll find it helpful … please let us know if you make a test pie. :-)

      Shirley

      Reply
      • Pam on October 31st, 2009 11:53 pm

        Hi Shirley,

        I also did a search and didn’t find much either, just that you could use light cream or half and half. SO, I did make the pie….oh SO good! What I did was use half almond milk and half whip cream (from the can) and it came out just perfect. Thank you so much for this wonderful recipe. My mom and sister loved it! Hubby doesn’t like pumpkin…more for me…lol!

        Enjoy!

        Reply
        • Shirley on November 2nd, 2009 8:48 am

          Hi, Pam–Great job on the pie! I’m not sure I would have ever thought of using whipped cream from a can—smart! So glad you got to use your almond milk and ended up with a pie that made everyone in your family (who likes pumpkin) very happy! I’m betting you’ll take this concept forward and make more crustless pies … such an easy way to make a delicious gluten-free pie. :-)

          Thanks so much for letting us here at gfe know about your success!

          Shirley

          Reply
          • Pam on November 2nd, 2009 10:37 am

            Thanks Shirley…your recipe WAS so good..I want to make another one and so did my sister!

            Hugs!

          • Shirley on November 5th, 2009 9:40 am

            Pam–These comments of yours like this one and your previous one totally make my day … well, my week! Thanks so much and all the best to you and your crustless pie baking family, too! ;-)

            Hugs,
            Shirley

  18. Heather on October 30th, 2009 7:59 pm

    Great pie, Shirley. Thanks for participating! The roundup post is up now!

    Reply
    • Shirley on October 30th, 2009 8:40 pm

      Hi, Heather–Okay, great! I’m headed over to check out the pumpkin recipe fest, and will update my link. :-)

      Thanks!
      Shirley

      Reply
  19. damaris on October 31st, 2009 11:27 pm

    I have so many pumpkins lying around. I love your round-up of recipes. I just made a pumpkin apple cake. I need to try your pie recipe.

    Reply
    • Shirley on November 2nd, 2009 8:44 am

      Hi, Damaris!–Welcome to gfe! So good to “see” you again after BlogHer Food. :-)

      Pumpkins lying around make me so very happy unless they are outdoor pumpkins and the squirrels have started eating them or indoor pumpkins and I’m running out of time to bake them. ;-) However that last situation doesn’t occur often. I’m always eager to bake with pumpkin. Now pumpkin apple cake … I’m trying to imagine the taste. Guess there’s only one way to find out! Yum. :-)

      Thanks so much for stopping by! And, congrats on your new blog focused on food for children, The Little Foodie!

      Shirley

      Reply
  20. Cora@Cora Cooks on November 1st, 2009 12:11 am

    Great pumpkin recipe and, even though I’m not gf, I’m sure I wouldn’t miss the crust. But I think I love the overhead shot of the pumpkins and pie the most. Absolutely charming!

    Reply
    • Shirley on November 2nd, 2009 8:52 am

      Hi there, Cora–Welcome to gfe! You’re right … you wouldn’t miss the crust. Even folks who think they are crust fans really don’t miss the crust. It’s all about the pumpkin goodness!

      Thanks so much for the great compliment on my pumpkin photo! I was losing the light, but the natural light was still better than the artificial lighting inside. ;-)

      I really enjoyed your story on the blue crayon suit, as well as the photos. :-)

      Thanks,
      Shirley

      Reply
  21. Emily on November 1st, 2009 5:10 am

    Wow, Shirley! This pie looks awesome! I can’t tell you how much I love pumpkin pie.

    Reply
    • Shirley on November 2nd, 2009 8:57 am

      Hey, Emily–So good to see you—my POM tour buddy—here at gfe! :-) I’m glad you like the looks of this pumpkin pie … make it and you’ll be forever indebted to me! ;-) LOL, although I’m not kidding …

      Hugs,
      Shirley

      Reply
  22. Roni on November 1st, 2009 9:12 am

    This is on my list to try before Thanksgiving! I’ve been meaning to try a crustless!

    Reply
    • Shirley on November 2nd, 2009 9:01 am

      Hi, Roni–Welcome to gfe! Great to see another POM tour friend here. :-) I’ve been enjoying your tweets, especially that spider photo—so appropriate for the Halloween season!

      I believe this crustless pie is right up your alley for eating healthier/lighter. It would be a great recipe to try out for one of your sites like Green Lite Bites site. ;-)

      Thanks so much for taking the time to comment!

      Shirley

      Reply
  23. noble pig on November 1st, 2009 12:27 pm

    Very nice Shirley, a lot of don’t need the crust!!!

    Reply
    • Shirley on November 2nd, 2009 9:04 am

      Hey Cathy–Thanks so much! Yes, you’re right and no crust allows the ultimate pumpkin flavor. :-) I’ve been loving all your photos, recipes, and, of course, vineyard/winery reports!

      Shirley

      Reply
  24. Gudrun on November 1st, 2009 10:54 pm

    my daughter is also not a big fan of crust, maybe I will give this a try next time we need a pumpkin pie!

    And would love to know how you do your printable recipe, that is the next thing I need to learn for my blog….

    Reply
    • Shirley on November 2nd, 2009 9:09 am

      Gudrun–Thanks so much for stopping by gfe–welcome! You’re daughter would be very happy and I’m betting everyone else would be just as happy. There is no sacrifice in this wonderful pie. ;-)

      My techie person did my printable recipe feature (translation: I have no clue how to do it!), but Susan of Sticky, Gooey, Creamy, Chewy did this article on setting up printing capability at the Food Blog Alliance. You might find that to be just what you need. I’m sure Susan could help more if needed. She’s a dear.

      Hope that helps! Please report back if you make the pie. :-)

      Shirley

      Shirley

      Reply
  25. Ciekawostki on November 2nd, 2009 7:19 am

    Pumpkin season is great. I love pumpkin recipes.
    This one looks very simple
    thanks

    Reply
    • Shirley on November 2nd, 2009 9:10 am

      Hi, Ciekawostki–Welcome to gfe! Ah, another member of the pumpkin fan club—glad to meet you! ;-) You’re quite welcome … enjoy!

      Shirley

      Reply
  26. gfveg on November 14th, 2009 9:48 am

    that is one good looking crustless pie, and i’m a big crust fan but will still make it!

    Reply
    • Shirley on November 14th, 2009 1:13 pm

      Hi, gfveg!–I don’t think you’ve been here before … welcome to gfe! :-) You are just the type of person I want to try this pie. Please let us know if you, a self-confessed crust lover, appeciates the simplicity of this crustless pie! ;-)

      Thanks so much for taking the time to comment!

      Shirley

      Reply
  27. mick on November 17th, 2009 5:01 pm

    This does look very good, can’t wait to try it!
    Can I use bean flour? Thanks, Mick

    Reply
    • Shirley on November 17th, 2009 6:46 pm

      Hi, mick–Welcome to gfe! :-) I’ve made this pie previously with Bob’s Red Mill All-Purpose Flour mix, which contains both garbanzo and fava bean flours. It tasted great, so I don’t think using bean flour will be a problem. Please report back and let us know if you give it a try! I’m sure there are some others who have the same question. I think the advantage of a recipe like this—one that calls for such a small amount of flour—is that substituting different flours successfully has a much higher likelihood. Of course, I wouldn’t recommend using gluten-free flours that are too hearty or have a different texture in this recipe, but the ones that you use for cakes, muffins, etc. should all work just fine.

      Thanks so much for taking the time to comment!

      Shirley

      Reply
  28. DIane {createdbydiane.blogspot.com} on November 20th, 2009 2:57 am

    great pie! I’ll have to try it.
    I’m enjoying looking at all the pie party recipes.

    Reply
    • Shirley on November 21st, 2009 8:36 am

      Hi, DIane–Welcome to gfe! Oh, thanks! I hope you will try it. You won’t miss the crust. Thanks for the reminder on the Pie Party recipes. I need to make it back and look through them all … and find yours! Such fun. Who doesn’t love pies? TidyMom was smart to come up with that roundup. :-)

      Thanks so much for taking the time to comment! Hope to see you again,
      Shirley

      Reply
  29. Rona on November 21st, 2009 12:29 am

    Yummy! A delicious pie that would be welcome at any dinner table.
    My husband is a diabetic so this recipe would be a good one for him.
    Now, I’m off to enjoy visiting other “Love the Pie” blog participants.

    Reply
    • Shirley on November 21st, 2009 8:59 am

      Hi, Rona–Welcome to gfe! Thanks so much. Ypu’re right! Great gfe food would be welcome at any dinner table.:-) Naturally gluten-free food (not the processed stuff that is high on carbs and sugar) is great for diabetics, as is the gf diet—again, if the focus is on real food vs processed.

      Thanks for stopping by to visit from the Love the Pie party! I must go back and finish checking out all the great submissions—including yours!

      Hope you’ll visit again at gfe!

      Shirley

      Reply
  30. pamela on November 21st, 2009 12:56 am

    sounds good and great for the waistline…

    Reply
    • Shirley on November 21st, 2009 9:02 am

      Hi, pamela!–Welcome to gfe. :-) It is sooo good (sorry, can’t help myself–it IS good. ;-) Yes, no crust means less calories so that’s a good thing, too. Guessing you’re visiting from Love the Pie, too, so must get back and check out all the other recipes!

      Thanks again!
      Shirley

      Reply
  31. Sarah Schatz - menus for limited diets on November 22nd, 2009 12:08 am

    I love this idea and it looks very yummy! I do love having pie crust though and I like using almond flour the best. But I will definatey try this when I”m feeling lazy!

    Reply
    • Shirley on November 22nd, 2009 3:23 pm

      Hi, Sarah–Thanks so much and welcome to gfe! I loved pie crusts, too, but I’ve found I love crustless pies with their full flavor and ease of making. So even when you’re not feeling lazy, you might want to give this one a try. ;-) Although your allergen-free pumpkin pie with the coconut crust is a thing of beauty. I will definitely be making that. Soon. Almond flour is so nutritious, so I love using that, too.

      Thanks so much for stopping by gfe, Sarah. Hope to see you again and I’ll be looking for your tweets!

      Shirley

      Reply
  32. Mary C. on November 22nd, 2009 11:41 am

    Do you think the 1/4 c flour trick would work in Almond/Pecan pie?

    Reply
    • Shirley on November 22nd, 2009 2:49 pm

      Hi Mary C.–Welcome to gfe! I actually tried the 1/4 cup flour trick with my pecan pie recipe some time ago and it didn’t work. Tasted great, but the mix wasn’t right to “hold up” the filling properly. I thought then that upping the flour amount would work, but making another crustless pecan pie has been on my back burner for a while. I just did an online search and found Easy Crustless Pecan Pie recipe over at Cassandra’s Delightfully Gluten Free blog. Her recipe doesn’t call for any flour at all and looks pretty, darned good! (I also saw it shown at other gluten-free sites, which is, of course, a great recommendation.) In my search, I also found several crustless pecan pie recipes that called for 1/2 cup of flour, so I believe either Cassandra’s recipe or the 1/2 cup flour should work. Best of luck and please report back!

      Oh, before I forget, I really like the sound of your almond/pecan pie … is it half almonds and half pecans versus all pecans? Any time you can make a dessert or a pie a little nuttier, it makes me happy! Healthier and more delicious IMHO.

      Thanks so much for stopping by and taking the time to comment!

      Shirley

      Reply
      • Mary C. on November 25th, 2009 3:05 pm

        Thank you so much for responding! I’m ready to make some pies today, so I will let you know how it goes. The Almond Pecan pie is from $5 Dinners

        Reply
        • Mary C. on November 25th, 2009 3:07 pm

          Oh darn, I just looked at the recipe you posted, and I won’t be able to make it because I’m corn intolerant. I think I might try adding 1/2 cup gf flour to the Almond/pecan pie and see if it works. If it doesn’t, oh well, I’m sure it will taste yummy, and it’s for me anyway, so doesn’t matter if it’s runny :)

          Reply
          • Shirley on November 25th, 2009 7:00 pm

            Hi again, Mary–It’s when I don’t respond, you should be worried about me. ;-) I hope your pie making has been successful. I’m getting ready to pop mine in the oven right now. I figure they’ll help heat the house this evening and I won’t have to worry about building a fire in the woodstove. Plus, the later I wait, the fresher they’ll be, right? That logic sounds good anyway.

            I was actually looking for a corn syrup free pecan pie recipe yesterday for a friend and found a few online. One called for granulated sugar and brown sugar and the other called for honey (my personal favorite). I’ll be testing them out (but not today) and will report back. Then we can compare notes. :-) And, thanks for the link to $5 Dinners almond pecan pie—that looks fantastic! I’ve got some sliced almonds and pecans, so let me know …

            Thanks so much,
            Shirley

      • Mary C. on December 1st, 2009 11:35 am

        The pie turned out! I think I will use a tad less flour next time, I used 1/2 c, I believe. I could feel the texture of the flour a tad, so I want to try a little less. And I’d like to try the coconut flour. I wasn’t sure how much I could use the coconut flour for, or if it’d be too thick. I would keep the Almond Pecan Pie refrigerated, though, it developed a molasses-y flavor a couple days in, and putting it in the fridge made it taste much more yummy.
        The flourless GF Pumpkin was SOOO good!!! I’m going to be careful not making that too much, as it was SOO yummy :) Thanks!
        I’m going to make some to put in the freezer for after my baby’s born (due early Jan), and make one for Christmas, but I have to be careful, I ate those two pies myself in five days! Sugar overload :)

        Reply
        • Shirley on December 1st, 2009 6:54 pm

          Hi Mary–I’m so glad your almond-pecan pie came out. I bet it was beautiful. Well, maybe 1/3 cup of gf flour with that recipe next time, don’t you think? Thanks for letting us know about refrigeration being a factor.

          I made the crustless pecan pie I told you about—the one that called for no flour—which turned out great. Next time I need to make it using honey versus corn syrup. I think the consistency should be fine, but, of course, it will have a different taste. The pecan pie using corn syrup was plenty sweet, but thankfully not as sweet as some pecan pies I’ve tasted.

          Oh, I’m really happy you enjoyed the flourless pumpkin pie sooo much! Yes, too yummy indeed. I don’t feel too badly about it though. I don’t make pumpkin pies nonstop … they are definitely a seasonal treat. And, yes, I think it always makes sense to make these pumpkin pies when there’s a nice-sized crew of folks to help you eat them. ;-)

          Congrats on the upcoming new addition to your family! So exciting! You are smart to prepare a little ahead. If I were nearby, I’d help out for sure. Unfortunately, it’s often hard to find others who can feed you safely during such times.

          Hugs,

          Shirley

          Reply
          • Mary C. on December 5th, 2009 9:10 pm

            Thanks Shirley :)
            I tried posting my results with the 1/3 c coconut flour, but it didn’t want to post for me :)
            Anyway, I tried it, and went back to my standby for vanilla – maple syrup, and omitted the almonds, since I was out. It didn’t set up like the first one I made, not sure what happened, maybe it was baked too long. Still tastes yummy! I renamed it Pecan Pie Crumble :)
            Thanks for the mention in your new post!

          • Shirley on December 6th, 2009 1:41 am

            Hey Mary–So sweet of you to mention me and gfe on your site. I’m not sure I understand your comment on not being able to post. You were able to post this comment. ? Anyway, thanks again for the feedback. Pecan Pie Crumble dosn’t sound bad at all (quite the contrary), but I’m sure you’ll figure out how to adjust the recipe for your next attempt. :-)

            Thanks so much!

            Shirley

  33. becky on November 25th, 2009 2:57 pm

    Should the pie plate be greased before pouring the filling in? I’m going to use coconut flour,ever tried it this way?

    Reply
    • Shirley on November 25th, 2009 3:11 pm

      Hi becky–Welcome to gfe! Yes, the pie plate should be greased. I usually just grease using a butter wrapper. I haven’t used coconut flour before at all. It’s on my “to do” list. I think it’s moister and denser so it might yield a slightly different result, but I’d say go ahead and give it a try. The worst that could happen is that it won’t set up enough to be a “pie” and you’ll end up with a lovely pumpkin pudding. ;-) I always like to see if I will accept the worst case scenario when I’m altering ingredients LOL, but I am hopeful this wonderful pumpkin pie will still turn out well for you using coconut flour. Please let us know! :-)

      Thanks and Happy Thanksgiving!

      Shirley

      Reply
      • becky on December 1st, 2009 10:30 am

        This was my first time using coconut flour so I wasn’t sure how it would turn out. I used only 1 cup of milk instead, and did not sift the flour. The pie turned out great, and set up fine!

        Reply
        • Shirley on December 1st, 2009 6:39 pm

          Hi Becky–Thanks so much for reporting your adaptations and great results! You did well. :-) Now when I make a version with coconut flour, I’ll know exactly what changes need to be made—thank you! Now I’m imagining this lovely coconut-”squared” pie. ;-)

          I know the gfe readers will really appreciate your input. Thanks again!

          Shirley

          Reply

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