Crustless Pumpkin Pie. Crustless Gluten-Free Pumpkin Pie. If you’re gluten free, those last four words have a much bigger impact than the first three words, right?
Today, October 12, is National Pumpkin Pie Day so I thought it was time to remind you about this pumpkin pie that has made so very many gfe readers happy!
Now, let me tell you about this phenomenal Crustless Gluten-Free Pumpkin Pie that has pretty much changed my life with all kinds of pie! To be specific, let me tell you about the concept of crustless pies for gluten-free baking and how I learned about them.
![This Crustless Gluten-Free Pumpkin Pie is life changing! It makes pumpkin pie making so easy and delicious. Nobody ever notices that there's no crust with this pie; it's simply not needed. [from GlutenFreeEasily.com]](https://glutenfreeeasily.com/wp-content/uploads/2009/10/Crustless_Pumpkin_Pie.jpg "This Crustless Gluten-Free Pumpkin Pie is life changing! It makes pumpkin pie making so easy and delicious. Nobody ever notices that there's no crust with this pie; it's simply not needed. [from GlutenFreeEasily.com]")
Sue is an active and enthusiastic member of a neighboring support group. She loves to bake. Several years ago, my good friend and former co-leader of my support group, Donna, had just been introduced to Sue. She couldn’t say enough nice things about her.
Donna, in turn, connected the two of us. Sue and I had a nice long chat on the phone. That wasn’t hard to do since we both live to bake.
We talked flour mixes. We talked cookies and cakes.
Then Sue said, “You know about the trick of adding ¼ cup of flour to a pie to make it crustless, don’t you?” What??!!
“No,” I answered. “Tell me more.” She laughed and said, “That’s all there is to it!”
She went on to tell me that if you add ¼ cup of gluten-free flour to most pie recipes, like pumpkin, coconut, and such, you end up with a wonderful, crustless pie. I immediately pulled out my pie plate and ingredients for pumpkin pie, a family favorite.
I added ¼ cup of gluten-free flour to my classic pumpkin pie recipe sans crust, loved the results, and I’ve never looked back. I don’t think you will either.
Oh, and, you’ve probably already said to yourself … that’s gluten free easily—gfe!
![Crustless Gluten-Free Pumpkin Pie. It's the very best! So easy, too. [from GlutenFreeEasily.com]](https://glutenfreeeasily.com/wp-content/uploads/2009/10/Pumpkin-Pie-TS-2.jpg "Crustless Gluten-Free Pumpkin Pie. It's the very best! So easy, too. [from GlutenFreeEasily.com]")
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—after they’ve eaten their slice of pie—if they noticed that there was no crust, they are surprised and honestly say they did not.
This recipe is perfect for Mr. GFE and Son because they always left their crust on the plate anyway. They simply 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.
In fact, many individuals who have never liked pumpkin pie before love this one. They say that small amount of gluten-free flour mix added to the filling results in pie that’s less “wet”—for lack of a better term—and delightfully custardy.
So you just want to share this pumpkin pie with everyone in your family, not just those who are gluten free.
Enjoy!
![Crustless Gluten-Free Pumpkin Pie. It's the very best! So easy, too. [from GlutenFreeEasily.com]](https://glutenfreeeasily.com/wp-content/uploads/2009/10/Pumpkin-Pie-120.jpg "Crustless Gluten-Free Pumpkin Pie. It's the very best! So easy, too. [from GlutenFreeEasily.com]")
More Gluten-Free Pumpkin Recipes
Looking for other ways to use pumpkin? Fantastic recipes abound. Check out the following:
Gluten-Free Pumpkin Recipes on gfe
~ Best Pumpkin Pie Ever (Crustless, Gluten Free, and Dairy Free)
~ Classic Gluten-Free Pumpkin Bread
~ Pumpkin Pie Smoothie with Honey Cinnamon Whipped Cream
See all the pumpkin recipes on gfe here.
A Few More Gluten-Free Pumpkin Recipes from Friends
~ Pumpkin Cheesecake (with a luscious topping)
~ Pumpkin Chocolate Swirl Cheesecake Bars (via the Wayback Machine)
Crustless Gluten-Free Pumpkin Pie Recipe
This Crustless Gluten-Free Pumpkin Pie is life changing! It makes pumpkin pie making so easy and delicious. Nobody ever notices that there's no crust with this pie; it's just not needed. 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. However, 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. One reader substitutes 1/2 cup honey for the granulated sugar. She says the results are perfect! If you'd prefer using pumpkin pie spice instead of these individual spices, just substitute 2 3/4 teaspoons pumpkin pie spice. Using fresh pumpkin puree not only gives the pie a lighter color, it also gives the pie a lighter taste in my opinion. One reader uses the blender to mix the ingredients. He likes to use 1/3 cup gluten-free flour mix (vs 1/4 cup) for a slightly thicker texture.Crustless Gluten-Free Pumpkin Pie
Ingredients
Instructions
Notes
Jenn says
Love your crustless pumpkin pie, it looks awesome!
Shirley says
Hi, Jenn–Thanks so much! This pie is hard to beat. I just packed a piece for work. Now there’s something to look forward to! 🙂
Shirley
Katie says
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 says
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,
Shirley
Lauren says
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 says
Hi, Lauren–Well, you’re quite welcome! Folks need to read your blog and see all the terrific challenges you accept and the wonderful things that come out of your kitchen. Seriously. 🙂
That Sue is a genius, isn’t she? Another demonstration that gluten-free baking doesn’t have to be hard. Yes, gfe. LOL Thanks for the unsolicited plug! 😉
Shirley
Lauren says
You’re too sweet!
I’d love to hear more from Sue – maybe she’s got more ingenious & simple solutions!
Shirley says
Hey, Lauren–I have at least one other recipe of Sue’s I’ll be sharing in the future. 🙂
Shirley
Ali says
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 says
Hey, Ali–Thanks very much! I’m with you on the pumpkins. Hoping to get a bunch more before they disappear! 🙂
Can’t wait to see your cheesecake recipe!
I baked my pumpkin like you did with water in the bottom of the pan for about an hour at 400 degrees. That’s a roasting pan in the photo. I know there are quicker or easier ways (like pressure cooker, crockpot, etc.), but I do this out of habit. I actually like the process.
Shirley
Alisa - Frugal Foodie says
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 says
Alisa–LOL … I got your email and I thought how am I going to break it to her that I just don’t often do crusts (or traditional ones anyway). LOL This concept is perfect for you being a non-crust fan!! 🙂
Shirley
mickey says
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 says
mickey–Hi! Welcome to gfe! Crustless pies are wonderful … so easy, but still have all the goodness that nobody misses the crust. 🙂 I hear you on some terrible recipes. While there are some good crust recipes, 99% of the time, I’m not interested in fooling with them. So this crustless method is a winner for me. Hope you’ll feel the same way after you give this recipe a try!
Hope to see you more at gfe!
Shirley
Diane-The WHOLE Gang says
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 says
Hi, Diane–It does work great. 🙂 It still amazes me that 1/4 cup of flour allows the pie to be firm enough and become, well, a pie, without any taste at all of flour. It is in the top ten of best gluten-free baking tips I’ve ever received. 😉
Thanks for the feedback on the photos! Yes, I do love pumpkin … I’m so glad it’s not considered a bad thing!
Shirley
Raye Ann says
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 says
Hey, Raye Ann!–Great to see you again! 🙂 I think this recipe will work well with full-fat coconut milk and agave. Because the agave is liquid, I’m not sure if you’ll have to adjust the amount or not. As I mentioned in my post, Diane from The W.H.O.L.E. Gang just made a pumpkin pudding using coconut milk. It also contained agave. So, between my recipe and hers, you might come up with just the right amounts to make a great gf/df crustless pumpkin pie. I’ve only made one recipe with agave so far. I want to do more experimenting. I know it is loved by many as a healthier alternative to sugar! Since we keep bees and I love using their honey, I also want to try the recipe with honey—another non-refined sugar. 🙂
Let us know what you come up with—thanks!
Shirley
Natalie says
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. 🙂
Karen says
I plan to make this pie later today and will use date syrup. I like the pumpkin pie versions with a bit of molasses and date syrup is really close in look and taste.
Shirley Braden says
Hi Karen–Welcome to gfe! 🙂 Thanks for sharing your tip on using date syrup. I am not sure that Raye Ann is still following this post but I know everyone else who reads the comments will appreciate the info! I do!
Shirley
Mari says
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 says
Oh, Mari, you sure know how to make a girl feel good! Your’e going to honor me and my recipes with a sparkly binder? Very sweet. I’m blushing here. 😉
That is so funny about your kids sharing one piece of pie! Awesome that your kids have become such accomplished bakers … especially, your son who pampers you—I so love hearing that! Everyone who is gluten free should be pampered IMHO. I’d love your son’s cookie recipe one day. 🙂
Of course, I like to show that pampering one’s self while eating gluten free is easy, so go pamper yourself, Mari, by baking this pie! 😉
Thanks so much! You made my day yesterday (when I read your comment) and you’ve given it a darn good start for today, too! 🙂
Shirley
Nance says
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 says
Hi, Nance–Even the crust-eaters love this pie. You are correct. The small amount of flour blends in without adding any texture or taste. It just adds enough “substance” to the mix to allow the pie to stand on its own, so to speak. Let me know if you try it. 🙂
Special thanks for the kind words on my pumpkin photo! I’m still learning on photography, but it’s fun. The natural light of outdoors is usually more conducive to better photos than my kitchen countertop. The light was fading that day though, and if you look closely, you can see where our renegade squirrels (my, uh, polite term for them) have already started eating on the pumpkin on the right. The way they are going, they might have the two carving pumpkins ready by Halloween! #@zx%?!
Shirley
Pam says
That looks REALLY good!
Enjoy!
Shirley says
Hey, Pam!–Thank you, my dear! It is really good. 😉
Shirley
Heidi says
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 says
Hi, Heidi–I loved reading that your husband and your daughter made this pie together. 🙂 And, I’m thrilled you all love it! You only need to pick up a few tips like this one and some more tried and true simple recipes and suddenly eating gf (or gfe, in this case) is a whole lot easier! No need for anyone to get sick, no need to buy prepared gf foods, etc.
Thanks so much for letting me know about your family’s success! I hope you’ll keep finding recipes here that work for you all. 🙂
Hugs,
Shirley
Carrie says
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 says
Hey, Carrie–Thank you so much! Yes, you get what I am saying. No fuss with this pie, but ALL the good stuff! 🙂
Shirley
Gina says
Ah, I love pumpkin! Thanks for the scratch recipe!
Shirley says
Gina–I’m so with you on the pumpkin! Until I was in college, I would only eat pumpkin bread. That was a family favorite and tasted great, of course, but I was missing out on so many other ways to eat pumpkin, like pumpkin pie. Well, that quickly changed and I’ve never looked back! LOL
Thanks for stopping by and taking the time to comment!
Shirley
Chaya says
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 says
Chaya–I only had to try this tip once and I was hooked! It fit into my gfe philosophy back when I didn’t realize I had a gluten-free cooking philosophy. LOL Glad you’re joining the gfe crew. 🙂
Shirley
Jenn/CinnamonQuill says
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 says
Hi there, Jenn–It’s such a simple, but ingenious tip! I hope you’ll try it. Just so you know when applying this tip to other crustless pies recipes—if the recipe already calls for a little flour, you just substitute gf flour for that amount PLUS add an additional 1/4 cup gf flour.
That’s wonderful that you’ve made so many of Elana’s recipes already! Her chocolate chip cookies really are something, arent’ they? 🙂 Like I reported before, they really kept us gf bloggers very happy at BlogHer Food! Your other choices sound great, too. I’m so glad you are putting your prize to use!
Shirley
Natalie says
This looks simply wonderful. I love the mix of all the different spices you used.
Natalie @ Gluten A Go Go
Shirley says
Hi there, Natalie–Welcome to gfe! It’s so nice to see you here as I’ve even referenced a post of yours before. 🙂
Thanks so much for the nice words! Sometimes I use pumpkin pie spice equal to the total of all the spices, but the individual spices add distinct and tasty flavors that really say “homemade.” Hope you’ll give the recipe a try.
Shirley
Pam says
Hey Shirley,
Would I be able to use Almond milk instead of the evaporated milk…do ya think that would work?
Thank you!
Shirley says
Hi Pam–My first thought was that almond milk wouldn’t work because it’s too thin. But, I wanted to know so I did the normal thing and googled the question. The consensus of input on several sites was that almond milk is too thin. Evaporated milk is milk that has had 60% of its water removed. I did find this info on non-dairy substitutions for evaporated milk. Hope you’ll find it helpful … please let us know if you make a test pie. 🙂
Shirley
Pam says
Hi Shirley,
I also did a search and didn’t find much either, just that you could use light cream or half and half. SO, I did make the pie….oh SO good! What I did was use half almond milk and half whip cream (from the can) and it came out just perfect. Thank you so much for this wonderful recipe. My mom and sister loved it! Hubby doesn’t like pumpkin…more for me…lol!
Enjoy!
Shirley says
Hi, Pam–Great job on the pie! I’m not sure I would have ever thought of using whipped cream from a can—smart! So glad you got to use your almond milk and ended up with a pie that made everyone in your family (who likes pumpkin) very happy! I’m betting you’ll take this concept forward and make more crustless pies … such an easy way to make a delicious gluten-free pie. 🙂
Thanks so much for letting us here at gfe know about your success!
Shirley
Pam says
Thanks Shirley…your recipe WAS so good..I want to make another one and so did my sister!
Hugs!
Shirley says
Pam–These comments of yours like this one and your previous one totally make my day … well, my week! Thanks so much and all the best to you and your crustless pie baking family, too! 😉
Hugs,
Shirley
Heather says
Great pie, Shirley. Thanks for participating! The roundup post is up now!
Shirley says
Hi, Heather–Okay, great! I’m headed over to check out the pumpkin recipe fest, and will update my link. 🙂
Thanks!
Shirley
damaris says
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 says
Hi, Damaris!–Welcome to gfe! So good to “see” you again after BlogHer Food. 🙂
Pumpkins lying around make me so very happy unless they are outdoor pumpkins and the squirrels have started eating them or indoor pumpkins and I’m running out of time to bake them. 😉 However that last situation doesn’t occur often. I’m always eager to bake with pumpkin. Now pumpkin apple cake … I’m trying to imagine the taste. Guess there’s only one way to find out! Yum. 🙂
Thanks so much for stopping by! And, congrats on your new blog focused on food for children, The Little Foodie!
Shirley
Cora@Cora Cooks says
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 says
Hi there, Cora–Welcome to gfe! You’re right … you wouldn’t miss the crust. Even folks who think they are crust fans really don’t miss the crust. It’s all about the pumpkin goodness!
Thanks so much for the great compliment on my pumpkin photo! I was losing the light, but the natural light was still better than the artificial lighting inside. 😉
I really enjoyed your story on the blue crayon suit, as well as the photos. 🙂
Thanks,
Shirley
Emily says
Wow, Shirley! This pie looks awesome! I can’t tell you how much I love pumpkin pie.
Shirley says
Hey, Emily–So good to see you—my POM tour buddy—here at gfe! 🙂 I’m glad you like the looks of this pumpkin pie … make it and you’ll be forever indebted to me! 😉 LOL, although I’m not kidding …
Hugs,
Shirley
Roni says
This is on my list to try before Thanksgiving! I’ve been meaning to try a crustless!
Shirley says
Hi, Roni–Welcome to gfe! Great to see another POM tour friend here. 🙂 I’ve been enjoying your tweets, especially that spider photo—so appropriate for the Halloween season!
I believe this crustless pie is right up your alley for eating healthier/lighter. It would be a great recipe to try out for one of your sites like Green Lite Bites site. 😉
Thanks so much for taking the time to comment!
Shirley
noble pig says
Very nice Shirley, a lot of don’t need the crust!!!
Shirley says
Hey Cathy–Thanks so much! Yes, you’re right and no crust allows the ultimate pumpkin flavor. 🙂 I’ve been loving all your photos, recipes, and, of course, vineyard/winery reports!
Shirley
Gudrun says
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 says
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!).
Please report back if you make the pie. 🙂
Shirley
Shirley
Ciekawostki says
Pumpkin season is great. I love pumpkin recipes.
This one looks very simple
thanks
Shirley says
Hi, Ciekawostki–Welcome to gfe! Ah, another member of the pumpkin fan club—glad to meet you! 😉 You’re quite welcome … enjoy!
Shirley
gfveg says
that is one good looking crustless pie, and i’m a big crust fan but will still make it!
Shirley says
Hi, gfveg!–I don’t think you’ve been here before … welcome to gfe! 🙂 You are just the type of person I want to try this pie. Please let us know if you, a self-confessed crust lover, appeciates the simplicity of this crustless pie! 😉
Thanks so much for taking the time to comment!
Shirley
mick says
This does look very good, can’t wait to try it!
Can I use bean flour? Thanks, Mick
Shirley says
Hi, mick–Welcome to gfe! 🙂 I’ve made this pie previously with Bob’s Red Mill All-Purpose Flour mix, which contains both garbanzo and fava bean flours. It tasted great, so I don’t think using bean flour will be a problem. Please report back and let us know if you give it a try! I’m sure there are some others who have the same question. I think the advantage of a recipe like this—one that calls for such a small amount of flour—is that substituting different flours successfully has a much higher likelihood. Of course, I wouldn’t recommend using gluten-free flours that are too hearty or have a different texture in this recipe, but the ones that you use for cakes, muffins, etc. should all work just fine.
Thanks so much for taking the time to comment!
Shirley
DIane {createdbydiane.blogspot.com} says
great pie! I’ll have to try it.
I’m enjoying looking at all the pie party recipes.
Shirley says
Hi, DIane–Welcome to gfe! Oh, thanks! I hope you will try it. You won’t miss the crust. Thanks for the reminder on the Pie Party recipes. I need to make it back and look through them all … and find yours! Such fun. Who doesn’t love pies? TidyMom was smart to come up with that roundup. 🙂
Thanks so much for taking the time to comment! Hope to see you again,
Shirley
Rona says
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 says
Hi, Rona–Welcome to gfe! Thanks so much. Ypu’re right! Great gfe food would be welcome at any dinner table.:-) Naturally gluten-free food (not the processed stuff that is high on carbs and sugar) is great for diabetics, as is the gf diet—again, if the focus is on real food vs processed.
Thanks for stopping by to visit from the Love the Pie party! I must go back and finish checking out all the great submissions—including yours!
Hope you’ll visit again at gfe!
Shirley
pamela says
sounds good and great for the waistline…
Shirley says
Hi, pamela!–Welcome to gfe. 🙂 It is sooo good (sorry, can’t help myself–it IS good. 😉 Yes, no crust means less calories so that’s a good thing, too. Guessing you’re visiting from Love the Pie, too, so must get back and check out all the other recipes!
Thanks again!
Shirley
Sarah Schatz - menus for limited diets says
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 says
Hi, Sarah–Thanks so much and welcome to gfe! I loved pie crusts, too, but I’ve found I love crustless pies with their full flavor and ease of making. So even when you’re not feeling lazy, you might want to give this one a try. 😉 Although your allergen-free pumpkin pie with the coconut crust is a thing of beauty. I will definitely be making that. Soon. Almond flour is so nutritious, so I love using that, too.
Thanks so much for stopping by gfe, Sarah. Hope to see you again and I’ll be looking for your tweets!
Shirley
Mary C. says
Do you think the 1/4 c flour trick would work in Almond/Pecan pie?
Shirley says
Hi Mary C.–Welcome to gfe! I actually tried the 1/4 cup flour trick with my pecan pie recipe some time ago and it didn’t work. Tasted great, but the mix wasn’t right to “hold up” the filling properly. I thought then that upping the flour amount would work, but making another crustless pecan pie has been on my back burner for a while. I just did an online search and found Easy Crustless Pecan Pie recipe over at Cassandra’s Delightfully Gluten Free blog. Her recipe doesn’t call for any flour at all and looks pretty, darned good! (I also saw it shown at other gluten-free sites, which is, of course, a great recommendation.) In my search, I also found several crustless pecan pie recipes that called for 1/2 cup of flour, so I believe either Cassandra’s recipe or the 1/2 cup flour should work. Best of luck and please report back!
Oh, before I forget, I really like the sound of your almond/pecan pie … is it half almonds and half pecans versus all pecans? Any time you can make a dessert or a pie a little nuttier, it makes me happy! Healthier and more delicious IMHO.
Thanks so much for stopping by and taking the time to comment!
Shirley
Mary C. says
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. says
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 says
Hi again, Mary–It’s when I don’t respond, you should be worried about me. 😉 I hope your pie making has been successful. I’m getting ready to pop mine in the oven right now. I figure they’ll help heat the house this evening and I won’t have to worry about building a fire in the woodstove. Plus, the later I wait, the fresher they’ll be, right? That logic sounds good anyway.
I was actually looking for a corn syrup free pecan pie recipe yesterday for a friend and found a few online. One called for granulated sugar and brown sugar and the other called for honey (my personal favorite). I’ll be testing them out (but not today) and will report back. Then we can compare notes. 🙂 And, thanks for the link to $5 Dinners almond pecan pie—that looks fantastic! I’ve got some sliced almonds and pecans, so let me know …
Thanks so much,
Shirley
Mary C. says
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 says
Hi Mary–I’m so glad your almond-pecan pie came out. I bet it was beautiful. Well, maybe 1/3 cup of gf flour with that recipe next time, don’t you think? Thanks for letting us know about refrigeration being a factor.
I made the crustless pecan pie I told you about—the one that called for no flour—which turned out great. Next time I need to make it using honey versus corn syrup. I think the consistency should be fine, but, of course, it will have a different taste. The pecan pie using corn syrup was plenty sweet, but thankfully not as sweet as some pecan pies I’ve tasted.
Oh, I’m really happy you enjoyed the flourless pumpkin pie sooo much! Yes, too yummy indeed. I don’t feel too badly about it though. I don’t make pumpkin pies nonstop … they are definitely a seasonal treat. And, yes, I think it always makes sense to make these pumpkin pies when there’s a nice-sized crew of folks to help you eat them. 😉
Congrats on the upcoming new addition to your family! So exciting! You are smart to prepare a little ahead. If I were nearby, I’d help out for sure. Unfortunately, it’s often hard to find others who can feed you safely during such times.
Hugs,
Shirley
Mary C. says
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 says
Hey Mary–So sweet of you to mention me and gfe on your site. I’m not sure I understand your comment on not being able to post. You were able to post this comment. ? Anyway, thanks again for the feedback. Pecan Pie Crumble dosn’t sound bad at all (quite the contrary), but I’m sure you’ll figure out how to adjust the recipe for your next attempt. 🙂
Thanks so much!
Shirley
becky says
Should the pie plate be greased before pouring the filling in? I’m going to use coconut flour,ever tried it this way?
Shirley says
Hi becky–Welcome to gfe! Yes, the pie plate should be greased. I usually just grease using a butter wrapper. I haven’t used coconut flour before at all. It’s on my “to do” list. I think it’s moister and denser so it might yield a slightly different result, but I’d say go ahead and give it a try. The worst that could happen is that it won’t set up enough to be a “pie” and you’ll end up with a lovely pumpkin pudding. 😉 I always like to see if I will accept the worst case scenario when I’m altering ingredients LOL, but I am hopeful this wonderful pumpkin pie will still turn out well for you using coconut flour. Please let us know! 🙂
Thanks and Happy Thanksgiving!
Shirley
becky says
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 says
Hi Becky–Thanks so much for reporting your adaptations and great results! You did well. 🙂 Now when I make a version with coconut flour, I’ll know exactly what changes need to be made—thank you! Now I’m imagining this lovely coconut-“squared” pie. 😉
I know the gfe readers will really appreciate your input. Thanks again!
Shirley
Lori says
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 says
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! 😉
Hugs,
Shirley
TW says
Hi,
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!).
Thanks!
Shirley says
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! 🙂
Shirley
Nana Rogers says
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.
April
Shirley says
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! 😉
Shirley
Nikki says
New to Celiacs and thought pumpkin pie was gone forever!!!!! Thanks for the recipe! I can’t wait to try it.
Shirley says
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.
Shirley
Allison says
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,
Allison
Shirley says
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. 😉
Shirley
Raye Ann says
Shirley,
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 says
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.
Shirley
Shane says
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 says
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!
Shirley
Shelly says
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!
Anna-Lynn says
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!
Donna says
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 says
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!
Shirley
Donna says
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 says
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. 😉
Shirley
Donna says
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 says
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. 😉
Shirley
Donna says
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.
Linda S. says
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 says
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!
Shirley
Donna says
Shirley,
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 says
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! 🙂
Shirley
Donna says
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.
Robin says
Honey, you know I love crust-less pie recipes! thank you~ Happy happy Thanksgiving my friend~
xo
Robin
All Things Heart and Home
Shirley says
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.
xoxo,
Shirley
Tina says
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 says
Tina,
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 says
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! 🙂
Shirley
Raye Ann says
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. http://wholetraditions.blogspot.com/ Still a work in progress.
Shirley says
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
Shirley says
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: http://www.lynnskitchenadventures.com/2011/11/easy-pumpkin-pie.html (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!
Shirley
Tina says
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 says
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!
Shirley
Christine C says
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 says
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!
Shirley
Pat says
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 says
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!
Shirley
Heather says
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 says
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: https://glutenfreeeasily.com/best-pumpkin-pie-ever-and-its-crustless-gluten-free-and-dairy-free/ And no need to confess your pie eating here (LOL), but I’m thrilled that you both liked it so much! 🙂
Shirley
Heather says
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 says
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! 🙂
Shirley
Angela Sommers says
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 says
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!
Shirley
shannon says
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 says
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!
Shirley
Jessica Bergschneider says
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 says
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!
Shirley
Tabithat says
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 says
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. 🙂
Shirley
Kathie says
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 says
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. 🙂
Goodnight!
Shirley
Mme says
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 says
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,
Shirley
Feryne says
This pie is awesome. I tried it and even my daughter in law who does not eat pumpkin pie ate this pie.
Shirley says
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!
Shirley
Bette says
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 says
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!
Shirley
Suzanne says
I love love love this pumpkin pie recipe. I’ve made it for Thanksgiving 3 years in a row. I’ve experimented with other recipes, but this is the absolute best! Thank you so much for all you do.
Shirley says
Hi Suzanne–It’s great to see you here again and thank you so very, very much for taking the time to leave this review of my Crustless Pumpkin Pie as well as such kind words! It’s still morning and you’ve already made my day! 🙂
Happy holidays, dear!
Shirley
Kathie says
Another perfect Christmas and thanksgiving thanks to your pumpkin pie recipe. It is always a huge hit over our holidays and it would not be the holidays in our house without it.
Thank you so much for all the baking you do. I always know when I make one of your recipes it will be fantastic and EASY.
Shirley says
Hi Kathie–Hope you all had a very Merry Christmas! Thanks so very much for taking the time to leave this lovely review and sweet, supportive comment! It’s the kind I never get tired of hearing. 😉
Hugs and Happy New Year soon, dear! 🙂
Shirley
Bunny says
I tried to make a dairy free pumpkin pie with coconut milk and it turned almost black and did not taste that good. the milk was SO coconut and not expired, it also had vanilla in it! Any other tips on dairy free for creamier pie. i am gonna try this tho, cuz i am wheat/dairy intolerant. the one i made was a flour crust and bothered me just a bit, but like i said, the filling was not very good at all–turning almost black and all, tasted like coconut pumpkin, very bland and sweet, it was really weird.??
Shirley says
Hi Bunny–Welcome to gfe. 🙂 I’m relieved your bad experience was not with my pumpkin pie. It’s important that you use full-fat (not lite) canned coconut milk (vs the coconut milk beverages that come in cartons) for this recipe. The finished results don’t taste like coconut at all and this is a very creamy pie. I highly recommend giving it a try.
Shirley
Bunny says
thank you and i’ll have to hunt down the kind of milk u speak of, as i bought the kind in the quart carton. thanks and will let u know when i do! have a blessed one!
Shirley says
You’re welcome and thanks, Bunny. 🙂 Canned coconut milk will be in your grocery store in the Asian section (Thai Kitchen is a great brand) or the Latino section (Goya is another brand; it’s not my favorite, but it works).
Shirley
Angie says
I’m doing the keto diet; do you think I could use a sugar substitute such as Pyure instead of actual sugar?
Shirley Braden says
Hi Angie–Welcome to gfe. 🙂 I’m sorry but I have no experience with such substitutes so I really don’t know. Unless you’re willing to throw caution to the wind and experiment, you might have better luck finding a pumpkin pie recipe on a keto-friendly blog. Fingers crossed that you’ll figure out how to enjoy a delicious pumpkin pie!
Shirley
Connie says
I am just trying and sampling your crustless pumpkin pie. I know you said absolutely use full fat coconut mild, but I used low fat, unsweetened from Trader Joes.I’m sure it would be more creamy with the full fat. But I’m on a low fat, low cal food plan and you know what, it is really great and take care of my pie need! Might be only me who eats it on Thanksgiving, but yum, more for me! Thanks for putting the recipe on-line for us to try.
Shirley Braden says
Hi Connie–It’s great to see you here at gfe again and I’m so glad that the lighter coconut milk worked for you in this recipe! While admittedly the full-fat coconut milk does yield more “traditional” pumpkin pie results, some make pumpkin pie with almond milk or regular dairy milk which are both lighter than the full-fat coconut milk, so it makes sense that it can still work in this recipe. I’m so happy that you’re happy! Like you said, pumpkin pie all for one’s self is not a bad thing–if things actually do go that way for you. 😉
Shirley
Julie says
This is hands-down the best pumpkin pie I’ve made since going low-carb … hubby loves it too!!! I serve it as 8 slices and we each have one after supper. He was constantly after me to keep making another pie as soon as we finished the last serving of the pie we were eating from. As simple as this recipe is (AND IT IS EASY!), I told him, “It’s time you start helping me throw this together”. Now he grabs all the items needed to make the pie, then puts them back where they belong, once I’m done with them. We both enjoy the time spent eating the pie, but it’s also an enjoyable time with my new baking partner! 🙂
Shirley Braden says
Hi Julie–First, welcome to gfe! Second, what an awesome review! Thanks so much for taking the time to comment! And I love that you’ve got your hubby doing his part in making the pie you both love so much. 🙂 That really does making both the pie and the time enjoying it more special!
Shirley
p.s. Your review is so wonderful that I might have to share it on Facebook (without your name, of course).