Crustless, Gluten-Free Pumpkin Pie
  • 2 eggs
  • one can/box (15 - 16 ounces) pumpkin puree or 2 cups cooked fresh pumpkin puree (I used fresh pumpkin puree, hence, the lighter color and fresh pumpkin also provides a much lighter taste in my opinion)
  • ¾ cup granulated sugar
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ tsp ground allspice
  • ⅛ tsp ground cloves
  • one 12-ounce can evaporated milk (one regular-sized can)
  • ¼ cup gluten-free flour (your choice—your favorite single flour or favorite mix; coconut flour can be used to make this pie grain free; sift flour)
  1. Preheat oven to 425 degrees F. Grease pie plate and set aside. In large bowl, beat eggs slightly; mix in remaining ingredients using mixer on medium speed.
  2. Place pie plate on oven rack; pour in filling. (I never do this, but it makes sense. Personally, I’m in the "hum" or "count as you carry the pie to the oven" school of thinking to ensure the pie plate contents do not spill. Hey, it works for me!)
  3. Sprinkle pie filling with cinnamon. Bake 15 minutes.
  4. Reduce oven temperature to 350 degrees F. Bake until knife or toothpick comes out clean, about 45 minutes longer. (Pies made with fresh pumpkin may take slightly longer to bake due to higher moisture content.)
Adapted from Betty Crocker with thanks to Sue!

Note that this particular crustless method will not work for pies that contain heavier ingredients, like fruit. But, be sure to check out my recipe for Crustless Apple Pie. If you need a gluten-free, dairy-free pumpkin pie, here's your recipe. (This latter recipe is so good that you don't need to make two versions, one for gluten-free folks, and one for gluten-free and dairy-free folks. It will be enjoyed by all.) If you're grain free and use sifted gluten-free coconut flour, the coconut flour will absorb some of the filling, so less baking time will be required. Check at about 30 to 35 minutes. If you are not gluten-free, you can simply use ¼ cup of your regular all-purpose flour in this recipe. If you'd prefer using pumpkin pie spice instead of these individual spices, just substitute 2¾ teaspoons pumpkin pie spice.
Recipe by gfe--gluten free easily at