Crustless Pumpkin Pie

Crustless Pumpkin Pie (gluten-free) | The Baking Beauties
I’ve never been a fan of pie. Well, it ends up, I’ve never been a fan of pie crust. This Crustless Pumpkin Pie is gluten free, and will be loved by both “gluten-eaters” and those of us that eat gluten free. This pie was very flavourful, simple to make, moist, and yet held it’s shape well enough, you’d think there was a crust under there. :)

Crustless Pumpkin Pie
  • 15 ounce can pumpkin (or fresh cooked equivalent)
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/8 teaspoon ground cloves
  • 1/2 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup sorghum flour
  • 2 tablespoons tapioca starch
  • 2 teaspoons vanilla
  • 2 tablespoons olive oil
  • 2 large eggs, well beaten
  • 1/2 cup evaporated milk (see note)
  • 1/2 cup heavy whipping cream
  1. Preheat oven to 350 degrees.
  2. Grease a pie plate (I use a 9 1/2-inch Pyrex pie plate) with some oil.
  3. Combine ALL ingredients (including the whipping cream), and mix until well combined.
  4. Pour into prepared pie plate, and bake in preheated oven for 60-70 minutes. The pie is done when a knife inserted into the middle comes out clean.
  5. Top with desired topping (real whipped cream at our house).
If you do not have evaporated milk on hand, you can substitute by mixing 1/3 cup dry milk powder with 3/8 cup water. This yields 1/2 cup.



  1. betty r says

    This looks very good Jeanine and it really looks like it has a crust..(although I am one who is fond of a crust:)the extra calories and all)

  2. Tasty Eats At Home says

    I do like a good pie crust, but I have eaten so many pies in my past with dry, cardboard-flavored crusts. This is an easy way to bypass that (and not even fuss with a gluten-free crust!). Love it!

  3. Skaggs says

    I made this tonight it was fabulous and it does seem like it has a crust. This will be on my table for Thanksgiving!!! Thank you for sharing this one!

  4. Katy says

    That's how I usually make my pumpkin pies, too! It really saves on the calories, so I add extra whipped cream to even it all out. Ha ha.

  5. Tammy says

    I made a crustless pumpkin pie for my dessert last Thanksgiving. It was delicious! I used to like a good pie crust, but really only ate a few bites from each piece of pie. So I really don't miss the crust in recipes like this one.

  6. lavienouveau says

    ooo I LOVE this idea. I love pumpkin but have been known to scrape all the pumpkin pie innards right off the shell so this is AWESOME to me!

  7. Amy @ Simply Sugar & Gluten-Free says

    I've been making pumpkin cheesecake and I made a pumpkin mousse. Both delicious. I love the crust…I'm in the minority here. But your crustless would make me happy, too. I happen to just love pumpkin. I eat it right out of the can. :)

    Plus – this is such a time-saver at the holidays! Who doesn't love that?

  8. Anonymous says

    This recipe works better than the other, similar, ones I've tried. I put a piece in the freezer and it thawed out nicely. By myself, I could not eat it all before it would spoil. Thanks Jeanine.

  9. Jeanine says

    Thanks, katy, but unfortunately, Canadians can't enter.:(

    As for freezing it, that sounds like a fantastic idea! I bet it'd even be good partially frozen…mmm…

  10. AUTISMOMMA says

    I had to laugh when I saw this recipe. My family eats gluten and dairy free and last Christmas I made a crustless pumpkin pie. The recipe I used was right off the pumpkin can, with my gluten-free and dairy-free substitutions made where applicable. When we took it to an extended family gathering that day people were asking me what it was and I told them it was "Pumpkin Pudding." They all thought it was so good and were just raving to no end over it. Finally, I told them all it was was a pumpkin pie recipe made without a crust. They were all in shock! Funny as it was…it's amazing how you can fool people into thinking they are eating something so different when the only thing left out is the crust.

    Anyway, thank you for providing this recipe. I will have to try it!

      • Jeanine says

        You can use coconut milk in place of the evaporated milk and cream without a problem, making it dairy free as well! :)

    • says

      Hi Linda,
      I’m pretty sure you could use any GF flour without a problem. I would just make sure it is a flour, and not a starch. I’m not sure how it would work with a straight starch. But, I think that millet, brown rice, or even garfava would work well.

      • Linda Stoddard says

        Thanks, Jeanine. That makes perfect sense. I stumbled on Better Batter gluten free (has xanthan gum already in the mix) and have noticed that my baking products come out better–I went through a lot of mixes–it’s really an art coming up with the right GF flour mix for the right product. I’ve also had really good luck with your recipes as well–what would we do without you! :-) Lin

    • Jeanine says

      1 tablespoon Ener-G Egg Replacer should work to replace the eggs, or you could try 1/4 cup fruit puree (applesauce?) in place of one egg.

    • Jeanine says

      Oh, Silken Tofu works well as a replacement also! (I asked readers on Facebook, quite a few suggestions there as well). :)

  11. GwenH says

    Hi Jeanine, I made the pumpkin pie for supper tonight, it was fantastic!! Thank-you for the awesome recipes and thank-you for sharing them and posting the link on facebook. Happy Thanksgiving!!

  12. Genie says

    This looks amazing! I think I need to add this to my “dry run” weekend of recipe testing for the holidays. Wonder if you could make a sweet potato pie the same way, what do you think?

  13. Betsy M says

    Hi Jeanine, I have been using this recipe for a few years and just realized that I never got back to you to say thank you. We always have a large quantity of winter squash and pumpkin in the garden so we make allot of pumpkin pie! I do alter the recipe slightly in a few ways. First, in order to make it faster I throw all the ingredients into a large bowl and blend them with my stick blender. We are dairy/nut/coconut free so I also do not add any milk/cream of any sort. My pumpkin or squash is often more runny than that you would find canned so I just skip the extra milk unless the mixture seems too thick. I also often add an extra egg or two just to increase the protein content for the kids – you know, make it “healthy” and more filling :). Last of all, I find that a double batch of this fits perfectly in my 9 x 13″ glass Pyrex pan. Thanks again for the recipe.


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