Crustless, Gluten-Free Pumpkin Pie

Crustless Pumpkin Pie

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 easilygfe!

Pumpkin Pie TS-2

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
  • 2 eggs
  • one can/box (15 - 16 ounces) pumpkin puree or 2 cups cooked fresh pumpkin puree (I used fresh pumpkin puree, 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
  • ⅛ tsp ground cloves
  • one 12-ounce can evaporated milk (one regular-sized can)
  • ¼ cup gluten-free flour (your choice—your favorite single flour or a mix; coconut flour can be used to make this pie grain free; sift flour)
  1. Preheat oven to 425 degrees F. Grease pie plate and set aside. In large bowl, beat eggs slightly; mix in remaining ingredients using mixer on medium speed.
  2. 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!)
  3. Sprinkle pie filling with cinnamon. Bake 15 minutes.
  4. 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 need a gluten-free, dairy-free pumpkin pie, here's your recipe. (This latter recipe is so good that you don't need to make two versions, one for gluten-free folks, and one for gluten-free and dairy-free folks. It will be enjoyed by all.) If you're grain free and use sifted gluten-free coconut flour, the coconut flour will absorb some of the filling, so less baking time will be required. Check at about 30 to 35 minutes. If you are not gluten-free, you can simply use ¼ cup of your regular all-purpose flour in this recipe. If you'd prefer using pumpkin pie spice instead of these individual spices, just substitute 2¾ teaspoons pumpkin pie spice.

Pumpkin Pie 127

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.

Not just gf, but gfe!

This post is linked to Slightly Indulgent Mondays, Go Ahead Honey, It’s Gluten Free (pumpkin treats!), Friday Foodie Fix—Pumpkin, and Love the Pie! Party.

Full Disclosure/Disclaimer: This post may contain one or more affiliate links. If you purchase through them, your cost will always be the same, but I will receive a small commission. Thanks for the support! Read the full disclaimer here.


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

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

    Love your crustless pumpkin pie, it looks awesome!

    • 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! :-)


    • Katie on September 23rd, 2012 6:52 pm

      Hi, sorry to be a few years late to the thead, am newly GF and collecting some adaptive recipes for the holidays. This looks so great! The crusts were never really my favorite part anyway. One trick I’d like to share to cook any kind of winter squash easily, buy a pumpkin that will fit in your crock pot, cook whole on low overnight with a cup of water, that’s it! In the morning turn it off and when it cools, you can cut it with a butter knife and the flesh is perfectly cooked, never dried out. Great way to cook spaghetti squash too!

      • Shirley on September 23rd, 2012 9:58 pm

        Hi Katie–You’re never too late to comment here at gfe—welcome! :-) I’m glad this crustless pie is a good match for your lack of crust love. ;-)

        Thanks for the tip on cooking pumpkins in the crockpot! Do you have any issues keeping the skin/peel from mixing in with the puree? It sounds silly, but whenever I don’t peel my pumpkin (or other winter squash), I have a hard time keeping the peel out of the puree.

        Enjoy your crustless pumpkin pie! Thanks,

  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.

    • 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! ;-)


      • 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!

        • 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. :-)


  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 :)

    • 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.


  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!

    • 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!! :-)


  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!

    • 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!


  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!

    • 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!


  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.)

    • 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!


      • Natalie on November 11th, 2010 11:53 pm

        Oh I want to try it with coconut milk too! This looks so delicious. I am mostly new to gluten-free, and am really enjoying your blog. :)

  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.

    • 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! :-)


  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!

    • 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%?!


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

    That looks REALLY good!


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

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


  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!

    • 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. :-)


  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!!

    • 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! :-)


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

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

    • 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!


  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.

    • 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. :-)


  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!!

    • 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!


  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

    • 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.


  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!

    • 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. :-)


      • 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!


        • 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!


          • 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!


          • 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! ;-)


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

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

    • 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. :-)


  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.

    • 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!


  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!

    • 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. :-)


  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.

    • 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 …


  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!

    • 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!


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

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

    • 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!


  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….

    • 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. :-)



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

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

    • 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!


  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!

    • 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!


  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

    • 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!


  28. DIane {} 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.

    • 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,

  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.

    • 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!


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

    sounds good and great for the waistline…

    • 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!

  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!

    • 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!


  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?

    • 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!


      • 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

        • 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 :)

          • 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,

      • 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 :)

        • 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.



          • 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!


  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?

    • 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!


      • 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!

        • 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!


  34. Lori on December 3rd, 2010 1:56 pm

    I used buckwheat flour, didn’t have the evaporated milk so I substituted the same amount of half and half. This time I didn’t have half and half or evaporated milk so I used 1 1/3 cup of whole milk and 1/2 cup of flour.

    I am soooooo grateful for this site! I just went GF and was in such a food rut….thank you so much!

    • Shirley on December 4th, 2010 9:34 pm

      Hi Lori–Welcome to gfe! :-) I’m so very happy that you had such success with your version of the crustless pumpkin pie. It really is a pretty versatile recipe. Many, many thanks for your super sweet words! I hope you’ll enjoy checking out the Recipes page and trying out new recipes and concepts. When one changes one’s thinking about how to eat gluten free, a whole new world of food and recipes opens up! ;-)


  35. TW on December 24th, 2010 2:32 pm


    I just wanted to give you kudos for a great recipe – this is easily one of the best pumpkin pies I’ve tasted. I initially used this as a crustless pie but since I discovered the gluten free pie crusts at Whole Foods I have been using them with it (buckwheat flower and all!).


    • Shirley on December 25th, 2010 5:13 pm

      Hi TW–It looks like this is your first time commenting–welcome to gfe! :-) Thanks so much for the pumpkin pie testimonial! I know a lot of folks love the Whole Foods gluten-free pie crusts. So, just to be clear, do you make the recipe as shown with the 1/4 of flour in it still … even though you are using a crust? I’m not surprised that you like that combo, because others have said that the flour gives it a little firmness and makes it “less wet” and they like it better. ;-)

      Thanks again! Happy holidays to you! :-)

  36. Nana Rogers on December 31st, 2010 1:37 pm

    Shirley, I played with your recipe and another one and made a version of this pie, I LOVE it!!! Texture and flavor were Wonderful!!! Thank You, Thank You, Thank You!!!
    This will be a favorite in my house.

    • Shirley on January 2nd, 2011 10:50 am

      Hi April–First, I don’t think I’ve officially welcomed you to gfe since you started commenting recently–thanks so much for being here! :-) And, how wonderful on the pumpkin pie! I’m curious on the adjustments you made. I know we all make changes based on our own dietary needs and preferences, so again I’m curious if you’d like to share. I’m always learning from my readers!

      Have a wonderful 2011 … hopefully, with lots of pumpkin pie! ;-)

  37. Nikki on January 6th, 2011 9:21 am

    New to Celiacs and thought pumpkin pie was gone forever!!!!! Thanks for the recipe! I can’t wait to try it.

    • Shirley on January 6th, 2011 3:09 pm

      Hi Nikki–Welcome to gfe! :-) So much of what we think is gone forever after going gluten free really is not. We often just need to think about recipes in a different way. This recipe is THE most popular one on my blog. Folks love it just as it is or some actually use this recipe and pour the mix into a store-bought gf crust (e.g., Whole Foods) or my press-in pie crust. I hope you’ll love it either way … fingers crossed. ;-)

      Must check out your blog! Gluten-Free Food for Thought is a great name for sure.


  38. Allison on January 23rd, 2011 10:43 pm

    Do wonders never cease? Another favorite I thought was gone forever – or at least until I could figure out how to mix these strange gf flours. I haven’t been able to buy canned pumpkin here lately. They will eventually get it here but I know they have pumpkins. I just didn’t know what to do with them. Thanks for this recipe and the post on how to make your own pumpkin puree, Shirley. At two weeks into learning how to be gluten free, I am beginning to see a glimmer of hope, tinged with excitment every time I discover another way to enjoy cooking and living gf. You have no idea how big a help your site has been in giving me more confidence and joy in what seemed to be a daunting task.

    My best to you,

    • Shirley on January 23rd, 2011 11:58 pm

      Hi again Allison–I’m so glad that gfe is making such a big difference for you! I love glimmers of hope tinged with excitement, plus confidence and joy. :-) That daunting part just fades into the woodwork when they come into play. ;-)


  39. Raye Ann on January 24th, 2011 12:52 am


    I was able to make this dairy free. I tried other dairy/gluten free recipes. I could not stand them. After playing around with full fat coconut milk this past year with some good success. I thought I would try your recipe with full fat coconut milk. The first time I made it I used the coconut milk to the evaporated milk one to one. It came out thicker than a pudding or custard, but not quite firm enough for a pie. After cutting back in a few more tries one cup was the magic amount. It is one cup of canned coconut milk. The So Delicious brand is not thick or fatty enough. You can also use powdered coconut milk. It is 3/4 cup powdered milk to one cup hot water. The water needs to be hot or the powdered milk will not blend. Oh with the coconut milk leave out the allspice. I don’t know why, but it did not work well with the coconut.

    I made two dairy free gluten free pumpkin pies for a church function. They where a big hit and no could tell they were not the typical pumpkin pie. I heard things like “it was one of the best pumpkin pies they ever had.”

    Thanks bunches
    Raye Ann

    • Shirley on January 24th, 2011 11:34 am

      Hey Raye Ann–Great to see you again! I love that you experimented and made this with coconut milk—woohoo! I’m so glad it worked out. I can’t wait to make this dairy free now. We’ve got my support group meeting at my house tomorrow night so I think this will be on the dessert menu for sure. Thanks so much, my dear! Oh, and you know I’ve never heard of powdered coconut milk. Great tips on using that, too. I think I’ll go with pumpkin pie spice, so hopefully that will not cause any issues. Last, I think that is AWESOME that your pies got such rave reviews at your church function. Sounds like those enjoying it didn’t even notice that there was no crust either … I love that!!!

      Big hugs to you for sharing this info! I may do a separate post when I make this your way with credit to you, of course. :-) Please let me know if you changed anything else.


  40. Shane on October 30th, 2011 11:36 am

    I made this pie last night but I didn’t have any coconut milk so I substituted almond milk. The texture was perfect. You can actually pick up a slice by hand. My two boys, 6 and 8, snuck into the kitchen and ate the entire pie before I got out of bed this morning. Needless to say it tastes wonderful.

    • Shirley on October 30th, 2011 12:24 pm

      Hi Shane–Oh my goodness, this news makes my day!! Thanks so much for taking the time to leave such a wonderful comment. I don’t think anyone has made my recipe with almond milk before (although I use almond milk often), so this is great news! You can pick up all my crustless pumpkin pie versions with your hands. I think that fact contributes to folks not realizing that it is crustless. How cute that your boys love it so much that they snuck out of bed and ate the rest! But now you’ll have to make another pie … I hope you don’t mind. ;-)

      Thanks again, Shane, and it looks like you’re new here, so welcome to gfe, too!

  41. Shelly on October 30th, 2011 8:45 pm

    Shirley I made this last year for Thanksgiving, I substituted flax eggs and almond milk. It was absolutely divine! My daughter was so excited to have pumpkin pie again, it’s her favorite! I have been holding out for Thanksgiving to make another, but I am thinking who needs a holiday for pie! Thanks, Shirley!

  42. Anna-Lynn on November 10th, 2011 3:49 pm

    I LOVE this recipe! I am gluten and dairy intolerant, so I make this dairy free as well by using a can of coconut milk (full fat or lite works great). My non-allergy friends love this too. Thanks so much!

  43. Donna on November 15th, 2011 11:20 pm

    I am new to gluten free as just finding out I can’t eat anything with it anymore. I love the idea of this pie and am trying it now for Thanksgiving. However I used Tapioca flour. I think I used the wrong kind of flour. Glad these are trial pies. It smells good cooking and looks wonderful, can’t wait to try it – but it’s rising. Shoud it do that? What is the best flour to use? I am having so much fun looking up a lot of different recipes for different foods.

    • Shirley on November 15th, 2011 11:26 pm

      Hi Donna–Welcome to being gluten free and gfe! :-) While I’ve never used tapioca flour in this recipe, it may work just fine. The pie does rise during baking and then settle back down so to speak. ;-) I recommend using a gluten-free all-purpose flour mix. There are ones you can buy, but I make a mix of Asian white rice flour with cornstarch (3 parts to 2 parts respectively). Others have used brown rice flour mixed wiith arrowroot, so there are several possibilities. Please let me know if your pie works out! Fingers crossed! And, dear, you are doing to do so well, because you already have such a positive attitude!


  44. Donna on November 16th, 2011 12:06 am

    Oh thank you…I can’t wait to try it and the boys keep coming down stairs to see if the pies have cooled enough to eat. I made one gluten free with evaporated milk and one gluten free with coconut milk…as I also can’t have milk products. I do love almond milk and want to try that one day. I’ll let you know about the pies.

    • Shirley on November 16th, 2011 12:11 am

      Donna-I usually make this recipe when I want a dairy-free version of the crustless pumpkin pie. Most people think it’s the best pumpkin pie ever. ;-)


  45. Donna on November 16th, 2011 2:19 am

    Just had some of the pie…it was okay – am looking forward to making it better with the right kind of flour. The pie with the coconut milk has better flavor, but I put the whole can in instead of 1 cup…I’ll make sure not to do that again. It doesn’t set up. I’ll let you know how the next batch goes.

    • Shirley on November 16th, 2011 7:18 am

      Hi Donna–Thanks for reporting back. I’m so glad that you are going to try the recipe again with an all-purpose flour because this pie is wonderful when made that way, not just okay. Everyone deserves delightful crustless pumpkin pie! :-) And yes, when making the dairy-free version, a lesser amount of coconut milk is needed for sure. Fingers crossed that all will work out the next go round. Hope you can still enjoy your attempts in some form. I think I’d throw them into a pumpkin pie smoothie myself. Maybe with a some banana and a bit of protein like nuts or nut flour. ;-)


  46. Donna on November 16th, 2011 8:18 am

    Thank you, the pie I made with the evaporated milk didn’t have much flavor…I’m going to add a bit more of the spices this time. Or maybe it was because of the flour I used. I believe this pie will be a great pie to have for thanksgiving…I just need to make a couple of adjustments…doing it right for one thing. I think I will try again tonight after work so I can get it great for Thanksgiving.

  47. Linda S. on November 16th, 2011 2:57 pm

    Hi Shirley!
    Just had to thank you for this wonderful, easy-peasy recipe! My entire family loved it, and my husband doesn’t even like pumpkin pie – now he does! :) Great tip on pouring the filling into the pie plate on the oven rack, too. Gee, why hadn’t I ever thought of that?! Will be making several more of these next week. Thx again! I’m off to try your pumpkin soup recipe which I know I will love, too. :)

    • Shirley on November 17th, 2011 10:42 pm

      Hi Linda–Thank you so much for taking the time to provide this lovely feedback! :-) It’s funny, but you won’t believe how many times this pie (and the dairy-free version here on gfe) have converted those who previously did not like pumpkin pie. The addition of the small amount of flour gives the pie a slightly different texture/consistency that makes it much more appealing to folks. ;-)

      As far as pouring the filling into the pie plate while on the oven rack trick, we all have our “little things,” don’t we? That’s why sharing them is so important. Once we do them a time or two, then they become routine. :-)

      Love the pumpkin soup recipe, but that made be a harder sell for your hubby. I’ve found that to be more of a “girls’ recipe.”

      Have a fabulous Thanksgiving with all your pies, Linda!


  48. Donna on November 17th, 2011 10:26 pm

    I just had a piece of the new pumpkin pie I made the correct way…yummy!!! Everyone liked it s0 I’ll be making it again for Thanksgiving. I added a bit more spices than what was called for and it gave the pie more flavor…I love flavorfull food.
    Thank you ever so very much…looking forward to more recipes.

    • Shirley on November 17th, 2011 10:49 pm

      Woohoo, Donna, what a relief! Of course, you can up the spice factor or even change it a bit. Hallie at Daily Bites made a version of this pie and used cardamom as one of her spices. Have a wonderful Thanksgiving with tasty pumpkin pies! :-)


  49. Donna on November 18th, 2011 1:39 pm

    Later in the evening Theresa asked for another piece – I mentioned that it was a crustless pie…she didn’t even notice on the first piece that there was no crust – she just inhaled it.

  50. Robin on November 22nd, 2011 7:33 am

    Honey, you know I love crust-less pie recipes! thank you~ Happy happy Thanksgiving my friend~
    All Things Heart and Home

    • Shirley on November 23rd, 2011 8:17 am

      Hey Robin!–Yes, and you make some fabulous ones! (Both crusted and crustless … oh my goodness on that caramel pecan pie with dulce de leche!

      Happy Thanksgiving to you, too, dear! Your latest post made me cry. Will be remembering it tomorrow for sure.


  51. Tina on November 29th, 2011 2:24 pm

    I made this for thanksgiving for first time. I used coconut flour. However, I found it wasn’t as sweet as regular pumpkin pie. I liked the texture. Should I use something like GF Bisquick baking mix? Could using sweetened condensed milk in lieu of evaporated milk + sugar be used and give the same sweetness as regular pie be used? Thanks

    • Raye Ann on November 29th, 2011 3:58 pm


      I have made this for two years now dairy free. I use canned coconut milk. You might try honey instead of sugar. I haven’t tired it my self, but honey taste wise is twice as sweet as sugar. I also find that evaporated cane juice or sucanat is sweeter tasting than white sugar. They also give the pie a much richer flavor. For flour I really liked the way the Bob’s Red Mill All Purpose GF flour worked out this year. It is a grain free flour.

      Ok this has now got me to wanting to try this pie with honey, or evaporated cane juice and molasses.

      • Shirley on November 29th, 2011 5:47 pm

        Hey Raye Ann–Thanks for offering help to Tina! I love the dairy-free version of this version that you created using 1 cup of canned full-fat coconut milk. Lot of folks do enjoy this pie made with honey, but I don’t remember the amount. Per my understanding Bob’s Red Mill AP GF flour mix contains sorghum, which would mean it’s not grain free. I’m glad you found success with it though. Personally, I’m not a fan of BRM products for a number of reasons, but I know many are.

        Please let us know if you try any of the alternative sweeteners and how they work out! :-)


        • Raye Ann on November 29th, 2011 5:58 pm

          I forgot about the sorghum. BRM is not what I use all the time. I usually mill my own flours. But I didn’t have time this year. BRM is what I use a pinch because I can find it almost anywhere. I also put it in many off my recipes that I post because that is what people can find. Most of my readers are newbies. I started my blog for them that I have met on line. Although I was presently surprised with the way the turned out in the pie.

          My new Whole Traditions Blog. Still a work in progress.

          • Shirley on November 29th, 2011 6:14 pm

            Thanks for all the info, Raye Ann! I’m sure folks will be happy to find your new blog. I loved your Thanksgiving roundup and was honored that you used some of my recipes as starting points. :-) I look forward to seeing all you create, Raye Ann. I love your blog name!


    • Shirley on November 29th, 2011 5:52 pm

      Hi Tina–I think using even the 1/4 cup of coconut flour might take away the sweetness from the other ingredients. Any basic gluten-free all-purpose flour mix (I like finely ground rice flour and cornstarch) will just add enough texture and thickness to make the pie set without affecting the flavor. You can use sweetened condensed milk version as was done in the following recipe: (Note that is not a crustless pie so you’d still have to add 1/4 cup gf all-purpose flour.) I do think you’ll find success using a gf all-purpose flour mix though.

      Best of luck … let us know!

      • Tina on November 30th, 2011 12:34 pm

        I made again last night and used sweetened condensed milk (I didn’t have any evaporated left) instead of sugar+evaporated milk and also used GF Bisquick baking flour instead of coconut flour and turned out perfect! I think you are right on the coconut flour taking away the sweetness which is the opposite of what I thought it might do. It was enriched with fiber so I think if others are going to make it with coconut flour, either add more sugar/honey or avoid it altogether. I am going to try it next time with honey and coconut milk. Sounds good! Thanks for the post!

        • Shirley on December 1st, 2011 11:14 am

          Hi again, Tina–Thanks so much for reporting back with your success! :-) Some other readers might want to go this route, too, so I appreciate your great review! Keep us posted on future iterations. ;-)

          Happy pumpkin pie baking and eating!

  52. Christine C on December 13th, 2011 4:08 pm

    I tried the pumpkin pie out on my skeptical in-laws during Thanksgiving. It was so good that I ended up making a second one the very next day. Thanks.

    • Shirley on December 17th, 2011 7:51 am

      Hi Christine C–First, it looks like you are new to gfe–welcome! Thanks so much for taking the time to share your review of this recipe! I LOVE it when one make a gluten-free recipe that quiets the skeptics! :-) Believe it or not, I think the dairy-free version of this pie is even better. You might want to try that one day, too. ;-)

      Thanks again! Happy Holidays!

  53. Pat on December 25th, 2011 11:54 pm

    I have now made 3 of the pumpkin pies, using coconut crystal instead sugar, rice flour with a touch of tapioca four, 2 with pumpkin pike spice, and one with individually added spices (i left out the allspice in error) used full-fat coconut milk. Baked at 425 for 30 minutes, reduced to 325 for 45 in a toaster/convection oven. everyone loved them. thank you.

    • Shirley on December 26th, 2011 1:03 am

      Hi Pat–First, it looks like it’s your first time commenting–welcome to gfe! :-) Second, wow, I’m so excited about your success with a few different versions! Thank you so much for taking the time to leave a comment, Pat. Hope you will find many more recipes here at gfe that you and your family love!

      Happy Holidays!

  54. Heather on January 14th, 2012 6:29 pm

    I made this a few weeks ago, but forgot to comment. It was DELISH!! I used coconut milk to make it dairy free, too. I am used to crustless pies, as my mom made them a lot when I lived at home. This was so good, my husband & I polished it off in less than 24 hours. Ok, ok, I did most of the polishing. He only got 2 slices :)

    • Shirley on January 18th, 2012 11:21 pm

      Hi Heather–Thank you so much for taking the time to let us all know your success! I’m curious … you subbed the same amount of coconut milk as evaporated milk? I actually have a version that uses coconut milk, but less coconut milk: And no need to confess your pie eating here (LOL), but I’m thrilled that you both liked it so much! :-)


      • Heather on February 1st, 2012 8:53 pm

        Hi Shirley!

        As far as I remember, I did use the same amount. I have a tendency to tweak recipes as I go, but I am pretty sure I followed the directions that time! :)

        Oh & I never did get to make the eggnog fudge, but I was visiting my mom last week & got to try it at her house! It was yummy! She also had some marble oatmeal bars in the freezer that she thawed out ~ So good!

        • Shirley on February 1st, 2012 11:42 pm

          Heather–I was just curious because others had said that a one-for-one sub didn’t work out well. As I said before, I used a lesser amount for my coconut milk version. But whatever works, right?

          How fun that you can go to your mom’s now and enjoy some of my treats! What a tag team you two will make with visits to each other! :-)


  55. Angela Sommers on September 28th, 2012 12:27 pm

    So! It’s supposed to be fall, but it’s way hot here in northern Cali, and supposed to be in the 90s for the next few days!
    So I closed the windows, cranked up the AC and had my pretend fall and made your pumpkin pie.
    It was a phenomenal hit. And that is the understatement of the year. Such a simple recipe, but so brilliant! Plus, it was easy to make, had the perfect appearance (no cracks) and what else can I say other than it was fantastic and it will be at our Thanksgiving dessert table for sure! I’ll e-mail you a picture of the little beauties – oh, I made them in individual ramekins (mistake, you can’t blame others for the disappearance of the pie that way, lol.)
    By the way – since there is so much pumpkin in this, and pumpkin is a vegetable – what can be wrong in eating a lot of this???

    • Shirley on September 28th, 2012 10:14 pm

      Angela–Your dedication to baking and gfe never ceases to amaze me! :-) I’m so, so thrilled that your individual versions of the crustless pumpkin pie were big hits at your house! And, dear, you don’t have to convince me on the benefits of eating pumpkin pie. ;-) Thanks for sending me the photos–loved them!


  56. shannon on September 29th, 2012 10:10 am

    I cannot wait to try this!!! I am newly gluten and yeast free so will have to tweek a bit but it should be great!!!! Thank you for being you and doing what you do!!!!

    • Shirley on September 29th, 2012 3:33 pm

      Hi Shannon–Welcome to gfe! :-) There’s no yeast in this recipe, but if you are on an anti-candida diet as well as gluten-free, you’d need to make some adjustments. If the latter is the case, you’ll probably want to start out with my Gluten-free, Dairy-free Crustless Pumpkin Pie before you make your changes. Also, read comments because readers have made a number of variations with great results!

      Congrats on being gluten free and yeast free, Shannon! Hope to see you more here!

  57. Jessica Bergschneider on November 3rd, 2012 5:46 pm

    Anyone ever tried making these in muffin tins instead of one big pie? My hubby doesn’t like pumpkin pie and it’s just us and our 11 month old for thanksgiving, so I was thinking maybe making them smaller, freezing, and saving some for Christmas.

    • Shirley on November 12th, 2012 2:12 am

      Hi Jessica–Good to see you again here. :-) While I have not done that with this particular recipe, I have made individual pumpkin pie “cupcakes” before. You will have to adjust the baking temperature and time. Maybe 350 for 20 minutes? Not sure, so be careful when experimenting and please let us know how they turn out!


  58. Tabithat on November 23rd, 2012 5:03 pm

    This worked out great. Thank you. I like crust, but the pie disappeared within an hour. The kids went nuts for it with a little whipped cream.. I like crispy crust with pumpkin pie, but we”ll do this again since it was such a hit.

    • Shirley on November 23rd, 2012 5:11 pm

      Great news, Tabithat! You are welcome and thank you for reporting back! :-) Sadly, those crustless pumpkin pies tend to disappear like that, especially with some whipped cream! ;-)

      If you’d like to try a crust with it next time, there’s my Never Fail, No Roll Press-in Pie Crust recipe. And one of my readers used my Granola Bars as a crust. She made the batter, pressed it into her pie pan (it’s thick and dense), filled, and baked per usual. She said it was a huge hit at her house. It might work for you for the crispy factor. :-)


  59. Kathie on October 23rd, 2013 11:00 am

    This pie is a HUGE hit in my family, except with the Celiac son. He doesn’t like pumpkin. His loss, rest of family’s gain. Every Thanksgiving when we had pumpkin pie, pre Celiac, there was always crust left on the plates. That isn’t a problem now. Even gluten eating daughter LOVES this recipe. Thanks for helping me survive the adventure of Celiac and GF. Could not have done it without you!

    • Shirley on October 23rd, 2013 11:23 pm

      Kathie–The funny thing is that many who do not like pumpkin like this pie. But I’m glad that everyone else has loved it. We used to have crust left on the plate, too, before I went the gf and then crustless route. ;-) Your comments have truly made my day, dear! I can turn in now. :-)


  60. Mme on November 18th, 2013 2:47 pm

    Excellent recipe! Since I also have to make this recipe DAIRY FREE, I substitute ONE CUP OF GF DAIRY FREE ” RICE DREAM” vanilla for the evap. Milk.

    Thank you.

    • Shirley on November 18th, 2013 11:21 pm

      Hi Mme–It looks like you’re new here—welcome! :-) And thanks so much for the wonderful review! I’m not sure if you noticed the link in the post for my dairy-free version, but it’s here. I use coconut milk. FYI: Just a word of caution on Rice Dream … you might want to read this article.

      Thanks again! Best,

  61. Feryne on November 23rd, 2013 12:42 am

    This pie is awesome. I tried it and even my daughter in law who does not eat pumpkin pie ate this pie.

    • Shirley on November 23rd, 2013 12:48 am

      Hi Feryne–Welcome to gfe! :-) I so appreciate your lovely feedback! You’re not the first to say that a non-pumpkin-eating family member ate this pie. The little bit of flour makes the pie “less wet” and more appealing to lots of folks. ;-) Thanks again for sharing your wonderful review!


  62. Bette on November 30th, 2013 8:05 pm

    Thank you so much for this recipe — you have saved my Thanksgiving season! I’ve been GF for about four years, and have had to do with a locally produced gluten-free pumpkin cheesecake. Which is delicious, but very heavy after a holiday meal. And this year they ran out before I could get some! So I decided to make my own pumpkin dessert that would be closer to traditional pumpkin pie. Figured with all the GF websites around there had to be something easy to make that would hold together. Searched many sites and thought this seemed the most promising — and boy did it deliver! So easy, delicious, light but substantial. And my home smells wonderful. I feel like you gave me back Thanksgiving. Thank you!!!

    Two questions: (1) The recipe specifies 16 ounces, but standard cans and boxed pumpkin all come in 15-ounce size. Ditto with the evaporated milk: not 1-2/3 c., but 1-1/2 c. Came out great anyway, but I was curious about this. I didn’t have allspice but it seemed fine without. I also combined all the dry ingredients first, then added them to the eggs, pumpkin, and milk. This seemed easier and worked fine.

    • Shirley on November 30th, 2013 8:42 pm

      Hi Bette–Thank you so much for this fabulous review! It makes my day! :-) Many, many folks love this recipe. ;-) I also have a dairy-free version which I call the best ever. It’s made with coconut milk and my family likes it even better than the original. You can find that here if you’re interested or ever have a need for dairy free.

      I am pretty sure that when I made the recipe over a decade ago that pumpkin still came in 16-ounce cans. I think that the 15-ounce cans are a result of the recent “downsizing” that brands did vs increasing prices. Pacific Foods boxed pumpkin is still 16 ounces per what’s shown on Amazon. And if I use fresh pumpkin, I always use 16 ounces, but as you’ve discovered, either amount works just fine. I will update the recipe to show that 15 to 16 ounces can be used. Spices can be varied to personal preferences, too. Some leave out cloves, some use pumpkin pie spice (instead of the individual spices, subbing for the total measurement of the individual spices), etc. And mixing dry ingredients as you did is fine, too. It’s a fairly adaptable recipe. :-)

      Thanks again! Happy holidays to you!

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