gfe--gluten free easily

Living gluten free easily by eating real food and a few gf processed foods

Best Gluten-Free Pumpkin Pie Ever (Crustless and Dairy Free)

This post may contain affiliate links. If you purchase through them, your cost will stay the same, but gfe will receive a few cents for every dollar spent. Thanks for supporting gfe!
Pinterest

What’s that you say? It’s January, not a fall day or Thanksgiving time. I hear you, but, truly, there is no wrong time for pumpkin pie, folks. So here’s another installment of the Pumpkin Pie Plus series, and trust me, you’ll want to make this recipe for the Best Gluten-Free Pumpkin Pie Ever … immediately. Here’s the back story. Reader, Raye Ann, just commented on the original gfe Crustless, Gluten-Free Pumpkin Pie post that she had experimented and made a dairy-free version of my pumpkin pie. She shared her adaptation in comments.

Best Gluten-Free Pumpkin Pie Ever and it's Crustless, Dairy Free, and LOVED by everyone! [from GlutenFreeEasily.com] (photo)

Raye Ann went on to say that she took two of her pies to a church function where both were quickly eaten and she heard one fellow say that her pie was one of the best pumpkin pies he’d ever eaten. Oh my. That was quite a recommendation, so I had to check out this recipe. Timing was good since I have a support group meeting tonight and didn’t have any desserts planned.

Plus, as it turns out Sunday was National Pie Day. Hey, I’m game, even if I’m a couple of days late. Pies are one of our very favorite baked goods in this house.

So I had to make Raye Ann’s crustless, gluten-free, dairy-free pumpkin pie. First thing this morning, I quickly mixed all the ingredients including fresh (and thawed) pumpkin puree that I had frozen a few months back. The verdict? Oh my goodness, you all, this pie is awesome! I really do think the title, “Best Pumpkin Pie Ever” is merited. My mainstay gluten-free pumpkin pie is very popular here at gfe (it’s THE most popular recipe, in fact) and gets rave reviews—and it really should—but I think this version kicks that pie to the curb. Or at least to the back of the refrigerator.

There is no coconut flavor, but the canned, full-fat coconut milk provides the creamiest texture you can imagine and the pie sets up very nicely. Per usual, nobody will even notice that it’s crustless. Everyone will just be focusing on how good it is!

If you’re new to gfe, you may not know about the crustless pie concept. I encourage you to check out the post on my original pumpkin pie recipe where I talk about the concept and search on crustless pie (below the header in the top right corner of my site; or you can just look under Recipes) and then start baking. You will be happy. I’m totally delighted to add this version of Raye Ann’s to the crustless repertoire. Incidentally, I love that this dairy-free version is also healthier for you.  A cup of coconut milk versus evaporated milk? That’s an easy choice. Did I tell you that this is the Best Gluten-Free Pumpkin Pie Ever? It really, truly is!

Best Gluten-Free Pumpkin Pie Ever and it's Crustless, Dairy Free, and LOVED by everyone! [from GlutenFreeEasily.com] (photo)

Best Gluten-Free Pumpkin Pie Ever Recipe

Best Pumpkin Pie Ever. Gluten free and dairy free with grain-free option. [from GlutenFreeEasily.com]
Print

Best Gluten-Free Pumpkin Pie Ever (and It's Crustless and Dairy Free)

Ingredients

Instructions

  1. Preheat oven to 425 degrees F. Grease pie plate and set aside.
  2. In large bowl, beat eggs slightly; mix in remaining ingredients.
  3. Place pie plate on oven rack; pour in filling. (I almost never do this latter step, 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!)
  4. Sprinkle with cinnamon. Bake 15 minutes.
  5. Reduce oven temperature to 350 degrees F. Bake until knife or toothpick comes out clean, about 45 minutes longer. (Pies made with fresh pumpkin sometimes take slightly longer to bake due to higher moisture content if excess water is not drained before adding to recipe.)

Notes

Flax or chia gel "eggs" can be used in place of the chicken eggs.You can find my favorite gluten-free flour mix here.You can use 1 3/4 tsp pumpkin pie spice (or "round up" to 2 tsp) in place of the individual spices.

Other fabulous gluten-free, dairy-free pumpkin pies:

Linda (Gluten-Free Homemaker) (using almond milk) Dairy-Free Pumpkin Pie

Karina (Gluten-Free Goddess) Gluten-Free Pumpkin Pie Recipe

Sea (Book of Yum) Gluten-Free, Allergen-Free, Vegan Coconut Pumpkin Pie

My Pumpkin Pecan Pie

And my epic Gluten-Free Pumpkin Pie Recipe Roundup of Over 40 Recipes

Gluten-Free Pumpkin Pie Recipes

Enjoy!

Originally published January 25, 2011; updated October 7, 2017.

Pinterest

Comments

    • Ali–Oh how I’d love for you to drop by for a slice or two of this pie (yes, one piece leads to another … quickly!) and a spot of tea! 🙂 Time with you is treasured! Thanks so much for the sweet words on this pie and its longevity … I think you are right. 😉

      Hugs,
      Shirley

      Reply

  2. My Favorite Pumpkin Loving Friend! 😉
    This pie makes my heart happy. With all of my pumpkin baking over the past 4 months.. the one thing I have not made it a pie (why I don’t know) I think its time..
    Also- Hoping very much that you might link this up to next Weeks Seasonal Sunday Event.
    xo,
    Brittany

    Reply

    • Awwww, Brittany, you are too cute! We did meet on Twitter through our mutual love of pumpkin, didn’t we? 🙂 Can’t believe you haven’t made a pie yet with all your rockin’ pumpkin recipes. You must have thought a pie was too mundane LOL, but now you know that would not be the case if you made it. 😉

      Thanks for pointing out that this is a good entry for your weekly Seasonal Sunday event. I’ll be happy to link up! Hope I won’t forget … I need to make myself a cheat sheet of the weekly roundups so I can stay on top of things.

      xo,
      Shirley

      Reply

  3. I wish I could eat this right now. I’m a huge fan of crustless pies as the filling is the best part anyways! (That has nothing to do with the fact that me and pastry are not friends as it never does quite what I want it to. Of course not. :P)

    Reply

    • Hey Christine–Ha ha on the crust factor! Even the crust lovers can’t deny that crustless pies taste good, right? I think you’ll love this one. I’d happily share, too, if I could “beam” you to my house. 😉

      Shirley

      Reply

  4. Ahhh, Shirley – my Guys have been asking for another of your fabulous pumpkin pies, ever since I made the first one. Now, I guess I’ll have to surprise them with an even better one! I have some pumpkin that I froze still in the freezer – so this weekend it will be on the menu. I guess the pound cake can wait another week. 🙂

    Reply

    • Hey Becky–I absolutely can’t wait to see what your family thinks of this version. I’ll be very surprised if you all don’t think it’s tops. Oh, I love that you have pumpkin in the freezer to pull out. I used the last of my frozen pumpkin puree with this pie. Always a sad moment.

      LOL on the pound cake … yes, one does have to pace oneself some time. 😉

      Shirley

      Reply

  5. You are SO right! There is no wrong time for pumpkin pie. I love warm pumpkin pie, and the thought of this pie made with coconut milk is making me giddy! My least favorite part of the traditional pumpkin pie is the crust, so I’m thrilled to try making one without.

    Reply

    • Hey there, Heather–I think this is the first time you’ve visited and commented here at gfe–welcome! 🙂 You have captured this pie perfectly, dear. Warm out of the oven, a piece WILL make you giddy! It’s just amazingly delicious. Well, if you’re anti-crust, you’ve come to the right place. LOL

      Shirley

      Reply

  6. Yes, never a bad time of year for any pie! This is so much like my pumpkin pie recipe! Though I don’t use the GF flour and have a couple other small variations. Maybe I should share that one with you too since you are the great pumpkin pie experimenter 🙂

    Reply

    • Hi Alisa–There are just so many variations on a good pumpkin pie, aren’t there? Now I must look yours up in your massive roundup. 🙂 I’m happy to be the great pumpkin pie experimenter! As the saying goes, it’s a tough job, but somebody’s gotta do it! 😉

      Shirley

      Reply

  7. That looks and sounds absolutely amazing! I will definitely try it! Though I’m thinking of adding pastry. You see, it’s my youngest’ favorite among pies. She simply love that brownish and crisp edges. She actually love brushing egg all over my pies, that’s her favorite part actually,lol! She’s thinking it’s magical how it turns out all golden and glossy! 🙂

    Reply

    • Hi pie–Welcome to gfe! 🙂 There’s no problem at all with using a crust. They can be magical. For some they are “must haves,” for others of us, crustless is just fine. Either way though, this pie is the best ever. 😉

      Enjoy!
      Shirley

      Reply

    • Hi Stretching–Double welcome to you! You’re welcome on the recipe and welcome to gfe, too! 🙂 I’m not totally sure about flax eggs in this recipe. I’ve only used that substitution in baking cookies so far. I do know that folks have used the commercial egg replacer in pumpkin pie. Karina uses that in her recipe that I’ve linked to above. Plus, I just added another link to a recipe from the girls at Pure 2 Raw. They use arrowroot as their egg replacer. So take a look at both of those, and we’ll wait to see if others like Ricki or Lexie (as dear Maggie suggested) will weigh in on flax eggs or chia meal as viable substitutes for this type of recipe as well.

      Shirley

      Reply

      • Hi Shirley – I just found your site yesterday. Thank you for all the great recipes. We have tree nut allergies in the family, so would have to use rice milk instead of coconut…I’m guessing since it’s thinner we’d have the same problem with the crust as someone using light coconut milk. Any other ideas?? (No tree nuts, dairy, gluten, soy…my family pretty much covers all major allergies. LOL)

        Reply

        • Hi GG–Welcome to gfe! I appreciate your kind words. 🙂 While I know that you can’t do tree nuts, one reader left this comment: “I made mine dairy free using rice milk. I used 1 cup rice flour/cornstarch mix with 1/2 cup almond flour and the crust held together beautifully. It can be done!” So that message from that is that if you’re using rice milk, you’re probably going to have to use more flour mix as your thickener. That reader used a whole cup vs the 1/4 cup that is called for. You’ll probably have to experiment some to get rice milk to work using her concept. Another alternative (but more time consuming) is to add some sugar (or other sweetener) to your rice milk and cook it (carefully and stirring fairly often) over medium-ish heat for a period of time so that it thickens to the consistency of coconut milk or sweetened condensed milk. And then you’d reduce the sugar used in the rest of your recipe.

          Hope you come up with a workable solution! Sounds like you have a great attitude when it comes to your family’s intolerances … that really helps! 🙂
          Shirley

          Reply

    • Hi jennifer–It looks like you are new here–welcome to gfe! 🙂 I’m sorry to say that lite coconut milk will not work, or at least it won’t produce this luscious, creamy pie. Raye Ann noted in her comment that the refrigerated coconut milk would not work and I’m pretty sure its consistency is similar to lite canned coconut milk. So, while you could probably use it and perhaps get some type of pie, you might have to use less coconut milk and/or bake longer and you won’t end up with this exact pie. So sorry. If you decide to experiment though, please let us know how it goes!

      Shirley

      Reply

  10. Hey Shirley… As usual, another great crustless pie recipe! We don’t have any frozen pumpkin in the freezer, but we just might need to use some canned pumpkin to give this recipe a go! We’ve been doing more dairy-free baking because Charlotte is very sensitive, so using coconut milk would be great!

    Cheers, Pete

    Reply

    • Hey Pete–Thanks so much! 🙂 I’m sure this pie will be great with canned pumpkin, too. I just love the fresh pumpkin puree, but unfortunately the amount I can freeze doesn’t get me through the winter. I hadn’t noted that your youngest was having dairy issues. Coconut milk can definitely be the friend of the dairy free. In some recipes (like this one, my pound cake, and my pot pie), it makes for much better results than cow’s milk so that all are especially impressed and pleased. Hope you enjoy this recipe if you give it a go!

      Hugs to all your girls,
      Shirley

      Reply

  11. Hey Shirley! Long time no talk! Anyways just wanted to drop by and say this pie sounds amazing. I am going to make it today for dessert (we have guests coming). This is perfect! I am just begining to try a dairy free diet. I have eczema that comes on strong when I eat a lot of dairy. I find when I eat a little I may only have one or two tiny spots on my arms. So here is to taking a step to embracing my health (once again!!!) I’m so glad many of your recipes can step me through in the right direction.

    Reply

    • I know, Chelsea … I’ve missed you AND I missed Simply Hot Recipes at your blog earlier. Rat finks! I need a gentle reminder about a week ahead (hint, hint!). I hope you and your guests will love this pie. And, it will definitely help me stay dairy free. This is one of those hold-out recipes that I would still eat with milk. 🙁 Not any more! Thanks for sharing the info on dairy and its effects on your eczema. Both gluten and dairy are big players in skin issues. The latter is known to often be a key factor in eczema. Yes, let’s embrace our health once again! Thanks for the encouragement and inspiration. Be sure to read Linda’s Going Dairy Free posts of late over The Gluten-Free Homemaker; they are helpful and good!

      xo,
      Shirley

      Reply

  12. Shirley I love pie too. So very much! Both of my Grandmothers made incredible crusts (and filling too of course). I didn’t try pumpkin pie until I was in my twenties. Isn’t that funny? The ingredients for this dish sound great. I think we need Ricki or Lexie to weigh in on making this egg-free too. Chia maybe?

    Reply

    • Maggie–We’re lost “sisters”! I didn’t eat pumpkin pie until I was in college. I was convinced that I didn’t like pumpkin pie even though I loved pumpkin bread. I think it was that wetness/texture thing, but my roommate made one and I really enjoyed it. After all those years, I was happy to discover the crustless version though. It takes out any wetness/texture issues just with that little bit of flour and, of course, sets up pie like. Win-win! I would love Ricki or Lexie to weigh in on the egg substitution … great idea! 🙂 Plus, I updated my post to include a vegan recipe from the girls at Pure 2 Raw. They use arrowroot as their substitution.

      Thanks so much for your input, dear!
      Shirley

      Reply

      • That’s too funny Shirley. The first time I tasted it I fell in love. I was thinking, “Oh my goodness, this is heaven. I’ve been missing out!” I’ll have to check out the Pure 2 Raw recipe, thank you. And thank you for once again, linking to my post.

        Reply

  13. I totally agree with you, Shirley that pumpkin pie is great ANY time of year. Matter of fact, I still have a few sugar pumpkins that are prime for baking right now! This recipe looks great and very similar to the one I made for Shauna’s GF Thanksgiving challenge, altho I called it mousse. Perhaps the flour makes it a tad more dense which sounds just fine to me!

    Reply

    • Oh, gosh, Karen, you had me panicking for a moment … thinking I’d channeled another one of our recipes through Raye Ann’s version here. I do remember your mousse for Thanksgiving. It was lovely. This seemingly small amount of flour does make a difference. Let me know if you try it out. I’m so very jealous that you still have sugar pumpkins. Mine are long gone and that was the last freezer container. Boo hoo. 🙁 Back to canned for me.

      Hugs,
      Shirley

      Reply

  15. There’s pumpkin puree in the freezer just asking to made into this. I do love to celebrate food holidays. Thanks to Lauren and her link to that list for her Go Ahead Honey, It’s Gluten-Free Challenge.

    Reply

    • Hey Wendy–Oh, you will love this pie, and DUH, I had another recipe in mind for Go Ahead Honey, but I’m updating this post right now so I can use this recipe instead. Might not get to the other one as I planned. Thank goodness I have you sharing your very nicely worded reminders and sending Lauren some Go Ahead Honey love, too. 😉

      Shirley

      Reply

  16. Looks delicious. I think I’ve used up all my frozen pumpkin, but I might have to buy a can to try this. I’m not surprised that coconut milk works well (btw, you left out the word milk in the ingredients list). I’ve never tried it with a little flour though. I’m curious to see what difference it makes. I’m just glad that pumpkin pies are so easy to adapt and still taste delicious.

    Reply

    • Hey Linda–Thanks. 🙂 It’s really incredibly creamy. I’m so glad Raye Ann did the testing on this one and figured out the exact amount of coconut milk. 😉 The flour and coconut milk combo are perfect in this recipe. It really sets up nicely. I’ll look forward to your review! You’re right about pumpkin pies being easy to adapt and I love seeing all the variations.

      The other Linda pointed out my omission, too. I’d say I don’t know how that happened, but I was rushing to get up this post before my support group meeting last night. I’m so glad I have attentive, helpful readers! 🙂

      Shirley

      Reply

  17. Ooooh this looks interesting! I’ve never actually had pumpkin pie (not american) but this looks really good so i may give this a go… Thanks for sharing this pie, crustless pies can be so delightful and soothing.

    Teenie Foodie

    Reply

    • Hey Teenie–I do love my crustless pies, so I’m happy to have someone who shares that joy. 🙂 Is there a Brittish version of pumpkin pie? More of a pudding perhaps? Do tell! 😉

      Shirley

      Reply

  18. Hey Shirley! I think that I would like to give this one a try. I will try to make it with sweet potatoes instead of pumpkin and will let you know how it turns out. Great recipe and thanks for sharing it! Love, Kay.

    Reply

    • Hi Kay–Sweet potatoes should work just fine. I used the original recipe with either pumpkin, squash (like cushaw and butternut), or sweet potatoes. All were delish, so I’ll keep my fingers crossed until I hear back. 😉 Hopefully, you’ll have as much success with this one as you did with the pound cake that includes coconut milk.

      Thanks, dear! xo,
      Shirley

      Reply

  19. This recipe sounded so good, but I didn’t have any pumpkin in the house… but I did have two cans of peaches. I drained them and ran them through the blender and added an additional 1/4 cup gr flour and made a peach pie. It was really yummy and the family ate almost the whole thing! I can’t wait to try the pumpkin…

    Reply

    • Wow, Susan, that is very creative and genius, I’d say! Peach puree instead of pumpkin puree. 🙂 So glad it was such a success! Isn’t the crustless concept the best? I love how you tweaked the flour amount as needed, too. Great job, dear. I only wish you’d taken a photo. We could have made a post on your crustless peach pie! Next time, perhaps.

      Shirley

      Reply

      • Thanks Shirley! I’m sure I will be making it again next week when my parents visit! I’ll get a pic then. My father is the king of desert testing, 🙂

        Reply

        • Hey Susan–Isn’t every dad the king of dessert testing? 😉 I know mine is! I will look forward to your photo and exact recipe and will share with my gfe readers if you’ll allow. I know they will love your flourless peach pie!

          Hugs,
          Shirley

          Reply

    • Hey Diane–Yes, pumpkin pies rule! 🙂 Hope you found some pumpkin because I think this pie could perk up any day, but especially a cold, after snow day. 😉 Happy to link up. Now I just must make it back to see everyone else’s entries!

      Shirley

      Reply

  21. Shirley,

    I am so happy that you enjoyed my Dairy Free adaptation to your pie. I forgot to tell you that I also did a dairy free versions on the coconut and apple pies as well. I love coconut oil.

    I had only been eating pumpkin pies a few years when I had to go dairy free five years ago. I never even tried a pumpkin pie till I was in my 30’s. To find one I like and to be able to eat one again is truly a joy. Now if I could just find a way to have a grilled cheese sandwich I’d be a happy camper.

    Thanks
    Raye Ann

    Reply

    • Hey Raye Ann–I was hoping you’d see this post. 😉 I so love your pie, dear! Oh how wonderful on your dairy-free versions of the coconut and apple pies. I’ve seen other versions, but would like to see how you make yours. Feel free to send me an email with the particulars in you like. Then I just need you to start taking photos of your wonderful creations, so I can share them in a post, too.

      Gosh, how funny that several of us who are pumpkin pie lovers now came to be so later in life! 🙂 Oh, and I hear you on the grilled cheese. Yep, a great gf/df grilled cheese would be awesome.

      Thanks so much!
      Shirley

      Reply

  22. Swoon. You just can’t go wrong with pie. And crustless! That makes the lazy lazy woman inhabiting my body very happy. Secret? I hate rolling out pie crust. Genius! There is no wrong time for pumpkin pie!

    -Sea

    Reply

    • Ha ha, Sea, there are lots of lazy women genes here, too. The gfe concept works to support the lazy gf person, too. 😉 I have always hated rolling out pie crust. That’s why the only pie crust here is a press-in one that is super simple. The only bad thing (and good thing!) about pumpkin pie is that it never hangs around long. 🙂

      Hugs,
      Shirley

      Reply

  23. I’ve never tried a no crust pumpkin pie before. What a unique idea! Another bonus is that I really don’t like making pie crusts so I think this recipe was made for me!

    Thanks,
    Angie.

    Reply

    • Hi Angie–It looks like you’re new here to gfe–welcome! 🙂 It seems like we have a whole club of folks here who don’t like to make pie crust. 😉 I’m all about crustless and flourless recipes. I hope you’l give this one (or the original version) a try and report back!

      Shirley

      Reply

  24. My brain is ticking…I have a delicata squash that needs used and sweet potatoes in the fridge. Sweet potato & delicata squash pie just might be our dessert for tonight! Thanks for the inspiration and encouragement. BTW, Your pie looks deliscious!

    Reply

    • Hi Melanie–Nice to see you and thanks for the kind words on my pie! 🙂 I’m still thinking about that butterscotch pudding recipe of yours that Zoe tweaked. So yummy looking. Sweet potatoes and delicata squash pie goes crustless?! Not sure if that’s what you meant, but it sounds good to me. 😉 Will wait to hear back …

      Shirley

      Reply

      • Yup, thats what I meant lol. Sweet potato and delicata squash pie goes crustless GFE style! Except when I got up this morning my hubby took all the sweet potaotes to work. No problem though, I followed your recipe, but I used delicata squash for the pumpkin and coconut palm sugar for the granulated sugar. I was going to try and upload a pic of it to your facebook, but didn’t see that option on there. Anywayz, the pie turned our fabulous!

        Reply

        • Melanie,

          I am glad the coconut palm sugar worked. That was going to be my next step. I only like to try one major change to a recipe at a time when making adaptions. I love palm sugar.

          Raye Ann

          Reply

          • Hey Raye Ann,
            It turned out wonderful with the palm sugar!

            I just came across your site for the first time and I am loving what I am seeing. If I can figure out how, I’ll put your website’s logo button on my websites home page. We have a lot in common 🙂

        • Hi Melanie–I’m thrilled and not surprised to find out that coconut palm sugar works in this recipe! I bet it makes this pie EVEN better, and that’s hard to imagine. 😉 But, coconut palm sugar has that brown sugar/caramelized flavor going for it. I assume you subbed that one for one. If you “like” gfe on Facebook, you should be able to post on my wall. Let me know if you do and are still having issues. I’d love to see your photo and I know folks who read gfe and my FB page would, too. 🙂

          Thanks!
          Shirley

          Reply

  25. Oh my, Shirley!! I love love this pie! It looks amazing! I love crustless pumpkin pies. I make mine with a streusel topping that is so super yummy too! My boys think it is such a treat!
    Why bother with a crust when the best part is ALWAYS the filling?? Your pic is making me want a big slice right now – would be great for a bit of comfort food!!
    xox
    k

    Reply

    • Hi dear Kim–I was blown away by how using a lesser amount of the full-fat coconut milk in this recipe versus evaporated milk made it so luscious. Truly incredible! I remember your streusel-topped pumpkin pie! Just another way you keep your little guys (and big guy!) happy. 🙂 Oh, to have a pumpkin roundup in person with lovely dessert plates and forks at the ready! A girl can dream, right? 😉 A table full of comfort food … sounds fabulous to me!

      xoxo,
      Shirley

      Reply

  26. Shirley,

    Coconut milk is such a good dairy-free alternative for pumpkin pie. It doesn’t matter what time of the year it is, pumpkin pie is always good. I made a similar pie for Thanksgiving using coconut milk and without a crust, although I used canned pumpkin. I wish I had known about your “humming while carrying tactic” as I dropped the pie on the INSIDE of the oven door while removing it. What a mess! My son and I (he’s a chef and was helping me with the dinner) looked at each other in shock, then started laughing and we all grabbed spoons and ate it directly off the oven door. Not exactly fine dining, but it was good. BTW, I like your instructions to turn the oven to 425 and then reducing it after 15 minutes. And also adding GF flour to the mix. I didn’t do that with mine and I’m sure it would be more “solid” by adding the flour. Great recipe, as always, Shirley. And seriously, I’m waiting for your crustless cookbook. =)
    xo

    Reply

    • Hi Melissa–Thanks, dear! I agree on the coconut milk being a wonderful df option and that pumpkin pie is great year round. Most folks don’t expect it year round though. I remember your story about the pumpkin pie. I can imagine the horror and then the absolute delight at eating it right off the oven door! I had forgotten that you had a son who’s a chef. You have such talented children, Melissa, and I always love hearing a bit about them. I’m sure your approach to food and cooking set such a good example for him. 🙂 The pie temp instructions are pretty classic ones and this small amount of gf flour is just perfect for crustless pies IMHO. I think without the flour, one gets more of a custard, which I love, too.

      Ahhh, a crustless cookbook … one day! xoxo,
      Shirley

      Reply

    • Hi Carol–Sounds like you need to make this pie for your Julian! 🙂 I remember seeing your grandson in your peanut butter cookie post if I remember correctly. 😉

      Melissa’s tale is the best, isn’t it? 😉 We do have such a wonderful group, including you. 🙂
      Shirley

      Reply

    • Hey Nancy–Thanks so much for stopping by gfe and the kind words on my pie! 🙂 Yes, I actually mentioned National Pie Day in my post. I’m guessing you skim posts when you read like I do. 😉 Or maybe just really long ones like I write. LOL

      Hugs,
      Shirley

      Reply

  30. Shirley, this pie really does sound spectacular! I love the creaminess and richness that coconut milk imparts to recipes. And I agree wholeheartedly–never a bad time for pumpkin pie! I make a crustless pumpkin pie just naturally because I was once too lazy to make the crust and so just baked up the filling–and loved it that way! And in case you didn’t know, it also makes a great breakfast. 😉

    Thanks for linking to my detox smoothie, recipe, too (I’m still on the fence about trying cabbage in mine, though) 😀

    Reply

    • Hey Ricki!–Thank you. 🙂 Raye Ann did well coming up with the exact recipe for this winner! Coconut milk is magical stuff for those who eat dairy free. 😉 Uh, yeah, I know that pumpkin pie makes a great breakfast … I even tagged it as breakfast food. LOL

      For goodness sakes, Ricki, try the cabbage in your smoothie … you won’t regret it, I promise. You’re going to feel totally silly that you were so afraid and waited so long. If I make a smoothie without now, I keep thinking this is missing something. Then I remember. Trust me, my dear.

      Hugs,
      Shirley

      Reply

  35. Shirley — I don’t usually like pumpkin pie but this looks pretty darn good! Who cares if it’s January (February)? It’s your darn blog! You go, girl!

    Reply

    • Hi Beth–This pie might make you become a lifelong fan of pumpkin pie. 😉 Haha … yeah, I exercise that “it’s my blog and I’ll say what I want to” (sing to the tune of It’s My Party!) all the time. LOL

      Thanks! Hugs,
      Shirley

      Reply

    • Hey there Chelsey girl!–Yippee on your best ever pumpkin success! 🙂 Yep, that’s what we want … what gfe recipes should be … super easy and delicious with folks fighting for the last piece. 😉 Love it, my dear—thank you so much for sharing your success!

      xoxo,
      Shirley

      Reply

  37. Thank you for the reminder that pumpkin pie is good anytime! I think it is my sons favorite dessert. He requested it for his birthday. Another benefit of using coconut milk is that it balances out the color when using sucanat. I use my favorite pie recipe now and just sub out sucanat for the white sugar and coconut milk for the evaporated milk. And I agree, it tastes better than regular pumpkin pie.

    Reply

    • Hi christina–Thanks for sharing the pumpkin pie with coconut milk love! 🙂 I’ve never used sucanat before. Is it darker than regular sugar? I know that coconut milk is super white. 😉 Sounds like you’ve come up with a great solution for pumpkin pie that your family loves … gotta love that! 😉

      Hugs,
      Shirley

      Reply

    • Hi Sharene–It looks like you are new here—welcome! I’m sure you can use rice milk, but for a one-to-one substitution, rice milk will be much thinner than coconut milk, of course. I think I’d try 3/4 cup rice milk and see how that works. Alternatively, you could simmer a larger amount of rice milk on low heat until it reduces down a bit until it’s one cup, but a cup of thicker, “evaporated” rice milk. My friend Jeanne (Art of Gluten-Free Baking) suggested that for her pumpkin pie recipe that uses evaporated milk. I was even reading about hemp milk here on Go Dairy Free. Hope that info helps! Please let us know how your pie turns out. I’m sure that some others reading here have the same needs, so you could be their “pioneer.” 😉

      Shirley

      Reply

  39. Shirley, your recipe has made my Thanksgiving! I just tasted this after making it last night. HEAVEN! I used coconut (palm) sugar and your no-fail press in pie crust. Really, truly amazing. Thank you!!

    Reply

    • Hey Mary–Here I am a month late–yikes! I was certain I had replied to your lovely comment, but no! So sorry. I’m thrilled that you combined the two recipes for a pumpkin pie you loved so much! 🙂

      Thank you so much for taking the time to comment, Mary. Happy Holidays!

      Shirley

      Reply

  40. Hi Shirley, just like to say thank you for sharing the recipe. Tried it out last week and find it to be fast and easy, not to mention delicious. I also used palm sugar instead. Now thinking of trying out your sweet potato pie recipe. Btw your blog is truly fantastic with loads of tips, valuable info and deliciously easy recipes…..love it. Thanks…thanks and many, many thanks again.

    Reply

    • Hi Hayati–Welcome to gfe! 🙂 So, so happy to hear of your success with my pumpkin pie, and I’m really grateful for all your super kind words! I hope to see you a lot here on gfe. Thanks for taking the time to comment! Oh, and yes, do try the sweet potato pie … it’s magical in flavor and texture, in a slightly different way than the pumpkin (and I love pumpkin). 😉

      Shirley

      Reply

  41. Hi Shirley! Just had my first piece of this pie … W-O-W! I am a pumpkin pie fanatic. So imagine my dismay when told to skip dairy for a while 🙁 Then I found this site and I am THRILLED! Cannot wait to try with sweet potato (I am a southern girl!!)I have never been one to eat the pie crust so it was really a bonus to have no crust. Can’t wait to try out some of your other recipes! Whoever said you can’t eat well gluten-free or dairy free has never had this pie! Thanks for being such a WONDERFUL resource! I posted a pic of the pie on FB and a link to your site for all of my friends to check it out! THANK YOU SO MUCH!

    Cren

    Reply

    • Hi Cren–Welcome to gfe! 🙂 Your comment makes me so very, very happy. First, I’m glad that you love this gluten-free, dairy-free pumpkin pie so much, and second, I totally appreciate all your other kind words! You are so right that there is no deprivation when eating gluten free or dairy free, or both. It just takes a little shift in perspective and ingredients. 😉 Thanks, too, for sharing your photo and the recipe link with others, Cren. I look forward to your feedback on the Sweet Potato Pie. I predict that you will love it as much or more … especially since you’re a Southern girl!

      Shirley

      Reply

  42. I have your pumpkin pie in the oven now. Can’t wait to eat it. I was wondering why we couldn’t make the topping (which kind of looks like a crust)that you put on top of your apple pie and just put it on the bottom in this pie.

    Reply

    • Hi Gaile–Hmmmm, interesting idea, but I don’t think it would work with the measurements that are used right now. If you think about it, the crust is fairly pourable/liquid. If you put that on the bottom and then add in the pumpkin mix, it’s most likely going to all mix together. I’m game for you to try it and report back though. 😉 You might just come up with something phenomenal! How did you pumpkin pie turn out?

      Shirley

      Reply

  44. Hi Shirley,

    I needed a quick-fix pumpkin pie for a potluck last week and decided to give yours a try. I used coconut flour and palm sugar in place of regular sugar and it was an absolute hit! Thank you for such a flexible recipe, this was delish!

    xoxo,

    Sunny

    Reply

    • Oh, Sunny, what did I do before you came into my life? You earn your name every single day! Thank you for this feedback; it brightened my day in a major way for sure! Not only is it a great review of this recipe and makes it grain free/paleo/primal (woohoo!!), but it solves a problem that I have been having with another recipe, too. 😉 A reader had suggested coconut flour beforefor this recipe and I didn’t think it would work, but that was before I’d played around too much with coconut flour. Now I know that its absorbency powers can be magical, but I hadn’t remembered to go back and try it in this recipe, and like I said, it solves my other problem, too. Thank you, thank you, my dear!!

      I know I still owe you an email. It’s coming soon …

      xoxo,
      Shirley

      Reply

  46. Love the idea of a crustless pie, but I have a kiddo who’s favorite part is the crust. I know there was a comment about this somewhere, but I couldn’t find it. So, sorry to be redundant, but would you suggest any changes if I were to make this in a GF crust? By the way, your site is my first go-to place when I’m looking for awesome, tested GF/CF recipes! Thank you so much for sharing with us all!

    Reply

    • Hi Debra–Good to see you again! And thank you so much for the sweet words on my recipes! 🙂 Your kiddo might change his/her mind when they actually try the crustless pie, but I’d actually recommend that you make it “as is” even if you are putting it in a crust. Many have commented that they like this pie better than a pie in a crust because the filling is less “wet.” I do get what they are saying, so I’d suggest making it as written and see what you think. Btw, I have my Never Fail, No Roll Pie Crust here if you are interested.

      Enjoy!
      Shirley

      Reply

      • Thanks, Shirley! I had already printed out the recipe for the Never Fail Crust! I’m making a crustless version to take to work on Thanksgiving, and then making the crusty version for our family dinner. I’ll just have to try both pies to see which I like better. It may take several pieces of each to decide! Well… someone has to do it.

        Reply

  47. Just pulled it out of the oven. I used xylitol instead of sugar & coconut flour instead of all purpose gluten free and added some nutmeg! Can’t wait to try it after Thanksgiving dinner tomorrow! Will let you know the outcome, for now, it smells delicious!

    Reply

    • Hi Sandy–Welcome to gfe! Anxious to know how your pie turned out as I think that sugar (or coconut sugar and the like) adds structure to the recipe, but coconut flour might have helped tremendously with that factor. Fingers crossed that the xylitol substitution worked for you!

      Shirley

      Reply

      • I was honestly impressed!!! My 9 year old who helped make it, is GF/DF/Sugar Free gave me a high five while we were eating it and said “We Rock!” lol It was great! She has always LOVED the filling of pumpkin pie and now she can have it with out consequence! Thanks for sharing this awesome recipe! Also we used organic pumpkin puree, gave it a very rich flavor.

        Reply

        • Hi again, Sandy–Oh, I absolutely love hearing that review from your daughter! Way, way cool! I am just thrilled that your daughter can safely enjoy one of her favorites again. 🙂 And you empowering her to make her own great allergy-free recipes/dishes, so she’ll be ready once she’s on her own … that’s powerful parenting!

          Shirley

          Reply

    • Hey Kathleen–Woohoo! Thanks for taking the time to share your review and your version. 🙂 Are you saying that you used pumpkin pie mix that comes in a large can or just a larger can of plain pumpkin puree? Curious …

      Shirley

      Reply

        • That is cool, Kathleen! You got a higher pumpkin-to-sugar ratio in your version so, personally, I think topping it with ice cream was perfectly merited. 😉

          Shirley

          Reply

  49. I made this for Thanksgiving and am finishing up the last sliver now. It’s pretty amazing when you can have a pie in the oven in less than 5 minutes. Maybe even a little dangerous. It’s very delicious.

    Reply

    • Hi Jeri–First, it’s so great to see you here at gfe again! Second, your comment has made my day—thank you so very much! I’m so happy that you had such success with this pie recipe. 🙂 It’s definitely one of the fave recipes here. You make such a great point on being ready to put in the oven in 5 minutes. Yes, that can be dangerous, but somehow I don’t think you’ll abuse this recipe. 😉

      Hugs,
      Shirley

      Reply

  50. hi…..made some pumpkin puree but i drain it so it dosnt have water inside…will i use it as 1 to 1 ratio or because its fresh i should use 2 cups?thanksssss

    Reply

    • Hey demi–Good to see you again! Even if you drain your homemade pumpkin puree, it will contain more water than canned. Use 2 cups, but realize that it *might* require a little extra baking time. Hope you love this pie! 🙂

      Shirley

      Reply

  51. Made this today and it was fantastic! Poured a little bit of the canned coconut milk over my slice and it was heavenly!

    Reply

    • Hi Josi–Welcome to gfe! 🙂 Sorry for the delay in replying. I’m thrilled that you love this pie so much. I think it’s pretty special, too. 😉

      Shirley

      Reply

  52. Has anyone made this without the eggs and used the chia egg replacement? I would love to make this pie this year and will plan on making it for the rest of my family but I would love to make an egg-free version that I could eat? Just wondering how it turns out.

    thanks!

    Reply

    • Hi Mary–Welcome to gfe. 🙂 I have not had any reports about anyone using chia gel eggs in this report. They *should* work though. I do know some folks have made this pie with flax eggs and that worked pretty well. I’d suggest doing a test run with the chia gel egg. Another good option would be this pie from my friend Lexie of Lexie’s Kitchen. She uses agar agar powder in her pie filling. I bet her pie could even be made crustless. Good luck with whatever you try! Please let us know how it all works out if you get a moment. 🙂

      Shirley

      Reply

  53. Hello. Do you know if I could use Splenda or Stevia in this recipe? I want to make this for Thanksgiving and my dad is diabetic.

    Reply

    • Hi T–Welcome to gfe! 🙂 Personally, I never use or recommend Splenda so I can’t offer any suggestions there. Stevia is great, but I’ve never used it in this recipe. Here’s a recipe that uses stevia that you could add 1/4 cup gf flour to make more like my pie. Also, many consider coconut sugar (also called coconut palm sugar) to be low glycemic and it can be that way for certain individuals. The American Diabetes Association says to treat it like regular sugar because individuals can react differently. I test my own glucose levels periodically and my body reacts to coconut sugar differently from granulated sugar–in a good way, so it is lower glycemic for me. So you might consider having your dad test a small amount of that well before Thanksgiving to see how he reacts to it. If he responds well, simply using coconut sugar, which is already an option in the recipe, might work. Best of luck in figuring out the best solution!

      Shirley

      Reply

    • Hi Wendy–It looks like you are new here … welcome to gfe! 😉 I’m so, so happy to read your comment! I love that your son made this pie mostly unaided and that you all loved it so much! 🙂 I really appreciate you taking time to tell everyone of your success.

      Shirley

      Reply

  55. I made this recipe last night as a dry run before Turkey day. My mom has diabetes and I want her to be able to have some pie along with the rest of the family this year so I used coconut sugar. I kind of messed up because I forgot to add the coconut flour, but it still came out okay. The taste of cloves was pretty strong, so I think when I make this again, I will leave out the cloves and use nutmeg instead. Overall an excellent recipe.

    Reply

    • Hi Clarisa–Welcome to gfe! 🙂 I’m glad your pie turned out pretty well even though you forgot the sifted coconut flour; that will make a big difference next time. And you might be happier subbing pumpkin pie spice for the total measurement of all the individual spices. I think pumpkin pie spice is less heavy on cloves, but your idea on omitting cloves and using nutmeg will work, too. Hope your next version is even more excellent. 😉 One question though … does your mom do well with coconut sugar? I’ve heard mixed reports (blogs, medical sites, etc.) on how those who are diabetic do with it and whether it’s truly lower glycemic. Everyone I know who has glucose issues does well with it, so I’m a bit confused on the varying reports.

      Thanks,
      Shirley

      Reply

      • Mom has used the coconut sugar before and hasn’t mentioned any ill effects. I chose it because of that and because I can’t eat any of the artificial sweeteners that I know she sometimes uses. I wanted to make something the whole family can enjoy. My 9-yr old niece tried the pie last night and loved it so I think we have a winner.

        Reply

        • Thanks for that feedback, Clarisa! I’m like you and don’t eat any of the artificial sweeteners. I make this with coconut sugar most often, too. Most of my support group members don’t eat granulated sugar and they love this pie. So glad this version will work for your whole family and that your niece heartily approved! 🙂

          Reply

    • Hi Cathi–Welcome to gfe! 🙂 I don’t know if anyone has ever frozen this pie and I’m not sure how the texture will be after freezing and thawing. However, I’d follow the general recommendation for freezing and thawing pies and that would be to thaw it in the fridge overnight, so that the moisture that comes out of it as it thaws can then be slowly absorbed back into the filling and evaporate a bit as well. Good luck! Please let us know how it works out if you give it a try!

      Shirley

      Reply

      • Thanks for getting back to me! I have decided to freeze the pies before baking them. That works for most pies. They taste “just made” fresh. I bake them frozen, so the pies need to bake a bit longer but the texture is good…….

        Reply

  57. Just wanted to say that I brought this to Thanksgiving dinner. I’m was the only one there (of 9 people) who is gluten and dairy free. EVERYONE nom’ed this pie up. People are still talking about it. Truly awesome recipe! There were people who went back for 3rds and 4ths. I’m making another one tonight after countless requests from my husband and daughter (I certainly wouldn’t mind another slice either). Every time my husband has gone refrigerator surfing in the last 2 weeks he’s asked if there was more “pumpkin stuff”. Thanks for the recipe!

    Reply

    • Hi Rebecca–Thanks so much for taking the time to leave this comment and welcome to gfe! 🙂 It makes me so very happy to know that this recipe is such a hit for you and everyone you’ve served it to! Enjoy!

      Shirley

      Reply

  58. I have been using this as a base for playing with other ingredients. The first one I made I used the directions as above (I used cake flour), and it was awesome! but a little sweet for me. So I next dropped the sugar (cane) to 1/2 cup. Better but I think I can even drop further! I next made it with chia eggs and rice flour… that did not workout so much… might need longer baking time. Tastes dang good but does not hold together. Going to keep playing around and seeing what happens. Only 40 calories an ounce. Thanks for posting! It is really is cool that people spend the time to share what they know.

    Reply

  59. This is in my oven RIGHT NOW! I’m nervous b/c I’m using a glass pie dish on a baking sheet. I check it frequently. Saved me as I need to make a pie for PiDay tomorrow at work but at this late hour didn’t have much butter or oomph to make a crust but had everything else! I did use ginger paste instead of ground and am hoping it doesn’t goop everything up. I also decorated the top with a flower of slivered candied ginger! Fingers x’ed it doesn’t burn! Thanks for the recipe!!! At least my kitchen smells divine – a nice aroma on a very cold and blustery March evening!

    Reply

  60. Just made this! It is fantastic! I used almond flour for the gf flour. Yum! I’ll definitely make this again! Thanks so much!

    Reply

    • Hi Linda–Welcome to gfe! And thank you so very much for your comment! It totally makes my day! 🙂 I’ve not made this recipe using almond flour before, so I’m thrilled to hear that it works just fine. What brand did you use?

      Shirley

      Reply

  61. I finally got around to trying this recipe this evening, and had to tell you that I love it! I made it with Bob’s Red Mill almond flour. The only thing different I did was make it in my cast iron frying pan, which I also use when making my impossible pie (coconut). I had a small sugar pumpkin that I needed to cook, and used that. It turned out delicious, and I’ll definitely make it again.

    Reply

    • Hi Barbara–It’s good to see you here again and I’m so happy that this recipe turned out so well for you! I’m thrilled that folks are having success using almond flour in this recipe. 🙂 I love your idea of using a cast iron frying pan, too. I’ve got some sugar pumpkins on hand. It might be time to make this pie again for us. Or maybe I should make it for our support group picnic that’s coming up next weekend. Then I’d have help. 😉 Thanks so much for taking the time to share your review!

      Shirley

      Reply

  62. Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!
    -Cindy

    Reply

  63. I was fiercely craving pumpkin pie and made your recipe last night. It’s now gone and, I have to admit, I ate it all myself. It was all I could do to resist eating the entire thing in one sitting! Seriously delicious delicious delicious. And so easy! THANK YOU!

    Reply

    • Hi Jaclyn–First, welcome to gfe! 🙂 Second, I know you are not alone in being called repeatedly by the temptress that is Crustless Pumpkin Pie! LOL, but true. I’m so glad you thoroughly enjoyed this recipe. Make it with fresh pumpkin puree some time and you will be even more impressed as I promise you that it’s even better then. 😉

      You are welcome, of course, and thanks so much for taking the time to leave your review for us all!
      Shirley

      Reply

  64. I was wondering what could be substituted for the milk. I have one I’m making for that can’t have coconut anything, nor dairy, nor nuts of any kind. Traditionally we substitute rice milk. but would that work for this? ideas?

    Reply

    • Hi Heather–Welcome to gfe! Other readers have used rice milk in this recipe. Rice milk is obviously a bit thinner than coconut milk and perhaps is not as rich in taste and texture, but it will work just fine. Others have actually reported loving this pie when made with rice milk. Hope you all will, too! 🙂

      Enjoy!
      Shirley

      Reply

  65. Hi Shirley, I’m new to ur website and found this recipe, maybe u can help with this problem I had making it. I used can pumpkin and I used Truvia instead of palm sugar, and I didn’t sift my Coconut flour, could that be the reason my pie never set? I even baked it for 1-1/2 hrs. It was still delish just wondering what I did wrong.
    Thanks

    Reply

    • Hi Kate–First, welcome to gfe! Second, I’m sorry your pie didn’t work with those changes, but I’m not really surprised that it didn’t. Truvia is a whole different type of sweetener and is not really granulated like white sugar or palm sugar/coconut sugar. That granulation of these other sweeteners helps make this pie work. Second, sifting the coconut flour does make it absorb and thicken more to make that self-standing crust, so to speak. Also, what type of coconut flour did you use? I’ve only learned recently that brands of coconut flour can be very different in their properties, such as texture and thickener ability. I use Tropical Traditions coconut flour and really love it for its fine texture (although it will clump so sifting is important) and it’s great absorbency/thickening properties. I’m glad your results tasted great though! Last, you did follow the instructions on starting out at the higher temperature and then reducing the temperature, right? I guess my final statement would be that I don’t know if Truvia would ever give the same results in this recipe even if all the other factors are the same.

      Shirley

      Reply

  66. this recipe sounds great! If you use coconut flour, do you keep the eggs the same, or do you increase? By how much? Thanks in advance!

    Reply

    • Hi Ashley–Welcome to gfe and thanks! You keep the number of eggs the same if you use coconut flour. 🙂 Don’t forget to sift the coconut flour before adding it though. You don’t want coconut flour lumps in your pie. 😉 Hope you enjoy this one!

      Shirley

      Reply

  68. I have used your GF version in the past but want to make it dairy free this year and I am left wondering why you omitted allspice and cloves in this recipe.

    Thanks for such a great crustless pie, I can’t wait to try this version!

    Reply

    • Hi MtnHarmony–It’s terrific to hear that you’ve enjoyed my original version in the past! Leaving out the allspice and cloves is just family’s personal preference. When adding them individually, they always seem to stand out in taste (and not in our favorite way) and not be fine enough in texture either. Although lots of times, I just use pumpkin pie spice for the total of all the spices and I know that includes both. So if you like allspice and cloves, feel free to include them. 🙂

      Happy Thanksgiving!
      Shirley

      Reply

  69. I made exactly as directed, but poured it into an unbaked, frozen gluten-free crust. It was phenomenal – whole family loved it. I did have to extend the 350 degree baking time to almost an hour, but I’m also at 10,000 feet elevation.

    Reply

    • Hi Sue–I’m glad you enjoyed it so much! I’m not familiar with high altitude baking. I’m glad that it was finally done for you! Would using a frozen pie crust make it take longer as well or was it the middle that was undone? Just curious. Thanks so much for taking the time to leave a comment!

      Shirley

      Reply

  70. I made this for dessert yesterday, and it was yummy! Maybe others have tried this, too, but I didn’t read all the comments to check, but what I did was melt the butter in the pen in the hot oven so the pan would get nice and hot. Then I poured the filling in so it would start coming it right away. It gave it a crust-like aspect that was nice. I love pumpkin pir, but I don’t always care for the pastry crust, so this recipe is perfect. Thanks!

    Reply

    • Hi Jessica–Welcome to gfe! I’m so thrilled that my pumpkin pie recipe was such a hit for you! As the recipe didn’t call for butter specifically, I’m assuming that you used the butter as your way to grease the pie pan. What a neat idea to melt the butter and heat the pan before adding the filling to give it more of a crust effect! How much butter did you use? While I have no complaints making it the way I normally do, I will have to try using butter or a little coconut oil (to keep it dairy free) the way you did in the future. And, yes, many like you who have never loved the crust anyway love this recipe for that reason. Others who have never even enjoyed pumpkin pie love it for the fact that the little bit of flour firms the pie filling up and makes it less “gelatinous” so to speak. Some people love the less liquid (for lack of a better word) filling. Anyway, thanks so much for sharing your method with us!

      Shirley

      Reply

  71. I made so many substitutions it wasn’t funny. I made this pie with Lactaid skim milk. I used Splenda instead of sugar, and I only had 1 cup of pumpkin on hand, so I added 1 large baked (microwave) sweet potato, mashed. The consistency of the sweet potato was much thicker than the pumpkin. I didn’t know what would happen with the milk switch, too, so I crossed my fingers when it went into the oven. I checked it at 30 minutes instead of 45, and… PERFECT! Absolutely perfect! Thank you! This will be my new pumpkin pie recipe. And 70 calories a slice!

    Reply

    • Hi Melanie–Welcome to gfe! I’m tickled that you made this recipe work so well for you and your preferences/needs! I also have a Crustless Sweet Potato Pie here on gfe, which is simply the same recipe just subbing sweet potato for pumpkin, so I’m not surprised that the combo of the two worked fine. 😉 Anyway, woohoo and you’re welcome, of course!

      Shirley

      Reply

  72. Shirley, You mention that we could use Coconut Flour. would it replace the GF flour? Can’t use rice flour wish I could because it seems to work well with lots of recipes. So please let me know if I can just use Coconut flour for this recipe.
    Thanks,

    Reply

    • Hi Kari–First, welcome to gfe! 🙂 You can use any dairy-free “grease.” I’ve used coconut oil, vegetable oil, a dairy-free spray shortening, non-dairy butter, or shortening in the past. They all work fine. Hope you enjoy this pie!

      Shirley

      Reply

  75. Thank you so much for posting this recipe! Tried it tonight and it is amazing! My husband and daughter both said they think it’s the best pumpkin pie they’ve ever had!

    Reply

    • Hi Becky–Welcome to gfe! 🙂 You have made my day! I’m so very happy that it was a big hit with your family. The small amount of gf flour added to the pie makes many folks like it better than any other pumpkin pie. Some folks who have never even liked pumpkin pie before love this one! They say it’s not “wet” like other pies. 😉 Thanks so much for taking the time to leave this wonderful review!

      Shirley

      Reply

  76. I absolutely agree, Shirley, there is no wrong time for pumpkin pie! Plus this is the pumpkin pie that is perfect for everyone! Thank you so much for sharing it with Hearth and Soul. It’s one of this week’s featured posts !

    Reply

  77. Hello, I’m wondering if it’s possible to make this ahead and freeze? Then when ready to serve, thaw at room temp? Have you tried this?

    Reply

    • Hi Liz–Welcome to gfe! 🙂 I personally have not frozen my crustless pumpkin pies. I believe other readers have, but I’m not sure what approach they took. Let us know what you try and how it turns out! Fingers crossed. 🙂

      Shirley

      Reply

  78. I notice you say that you can use coconut flour for grain free. Do you use the same amount? I know it tends to be a very thirsty flour…

    Reply

    • Hi Kari–Welcome to gfe! 🙂 You’re right that coconut flour is a thirsty flour, but the same amount works just fine in this recipe (and some of the other similar crustless pie recipes here on gfe—the ones that call for a small amount of gf flour anyway). Be sure to sift your coconut flour though!

      Enjoy!
      Shirley

      Reply

  79. Hi Shirley. Going to my SIL for the holiday. She said she purchased a GF crust from a big name company, known for cookware, not GF food items. I am packing a large tote bag with everything to make this crustless pumpkin pie, except eggs and butter. I just don’t trust someone who isn’t known already for their GF food to make a GF pie crust for me. I would rather make your pie than trust anyone to make me a GF pumpkin pie. Thanks for the great recipe. I think I have been using it since 2009. It has been a hit with my family since then.

    Thanks for all the support you give back to the GF community. Many of us appreciate all you do.

    Reply

    • Hi Kathie–Oh, my goodness, dear, thanks so much for the very, very kind feedback! I’m so glad that I am able to help you and others. I agree on taking the absolute safe route by making the pie yourself. I’m so happy that this recipe has been your family’s standby pumpkin pie for all these years! 🙂 Hope you all have a wonderful Thanksgiving!

      Shirley

      Reply

  80. Can honey be substituted for the granulated sugar in this pie? My daughter cannot have granulated sugar of any type but can have honey. Also, can the pie be frozen after cooking?

    Reply

    • Hi Beth–It’s good to see you here again on gfe. 🙂 Readers have actually made this pie using honey instead of granulated sugar, but I’m not sure exactly how much honey they used. The general guidance is that 1/2 cup to 3/4 cup honey can be substituted for 1 cup of granulated sugar. There are other adjustments that are usually suggested when substituting honey for granulated sugar, but I’m not sure if you’ll need them in this particular recipe. I don’t remember other readers mentioning that they made these additional changes. As far as freezing, I believe readers have reported that they did freeze this pie and then baked it frozen, which required additional baking time, of course. Please let us know what you try and how things work out. Fingers crossed!

      Shirley

      Reply

      • I just made the pie exactly as noted with flax eggs, coconut flour and full fat coconut milk but had to sub less than a 1/4 cup lite coconut milk because I ran out. I have baked for over an hour and is still not fully set. Will it firm up additionally out of the oven or should I do something else? Can’t wait to try it…thanks!

        Reply

        • Hi Suzanne–Unfortunately, that does not sound promising. It sounds extreme to think that lite coconut milk—and such a small amount—could make such a difference but I think it could. Lite coconut milk is really full-fat coconut milk to which water has been added. Other thoughts on what else might be contributing to the issue … did you let the flax gel eggs set up a few minutes before adding them? what kind of coconut flour did you use? (I’ve heard that some brands yield very different results–based on how finely they’re ground. I used Tropical Traditions brand.) Unless it’s overcooking, I would leave your pie in the oven a bit longer. I’m assuming you’re testing with a toothpick to ensure that it really isn’t done in the middle? The pie might set up some after cooling but not a tremendous amount. The worst case scenario is that you’ll have more of a pudding concoction but my fingers are crossed for the best outcome for you!

          Shirley

          Reply

          • Thanks Shirley! I did let the flax egg set up as I use them often. The flour I used is a local grocery chain, organic and was finely ground. I tested at 45 min, 55 min, 1 hour. It is now cooled and I tried cutting into it and it’s definitely more of a pudding consistency but I will enjoy it nonetheless! Happy Thanksgiving!

          • Hi again, Suzanne–Thanks! Obviously, I’ve been caught up in Thanksgiving dinner and break since we last spoke! I hope you did enjoy your dessert although things went slightly awry. You’ll have to make it again soon with exactly the right ingredients. Next time I’d also suggest letting it set up about a minute after you pour it in the pie pan before putting it in the oven. Coconut flour, like flax gel eggs, will thicken the mix after sitting a minute or two.

            Shirley

  81. Hi Shirley. Just wanted to note that I tried making this with energy egg replacer and it did not set up. I used fresh pumpkin purée and the egg replacer and I had to keep cooking it till it almost burned and it was still not firm. It did firm a bit after it cooled over night in the fridge but it was still more like a thick pudding. Tasted great! Just not a pie. I think next year I will try with flax eggs and see if that works better. I was still able to make a new pie with eggs in time for thanksgiving dinner for the rest of the family and that came out perfect. The baby (the one with all the allergies) and I enjoyed the pumpkin pudding and all was well. Thank you!!

    Reply

    • Hi Sharon–I’m disappointed that this recipe didn’t work out for you with the commercial egg replacer. I was sure I remembered readers making it successfully with that but I might be remembering incorrectly or perhaps they used it but made some other adjustments. It’s also possible that fresh pumpkin puree might have been a factor. It typically contains more water and is not as thick as canned pumpkin. Some other ideas might be to use a little more Ener-G egg replacer and/or use coconut flour (be sure to sift it) as your flour because it absorbs extra liquid. I’m still glad that you and your youngest enjoyed your pumpkin pudding though! Thanks again for sharing all your recipe reviews of late!

      Happy Holidays!
      Shirley

      Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *