You won’t feel like you’re missing out when you indulge in this easy Gluten Free Crustless Pumpkin Pie. Simple to make, and full of flavor, this pie will become the favorite of everyone, whether they have to avoid gluten or not.
I’ve never been a fan of pie.
Well, it ends up, I’ve never been a fan of pie crust (thankfully, that’s changed recently thanks to Megan’s easy Gluten Free Pie Crust recipe). This Crustless Pumpkin Pie is gluten free, but it will be loved by “gluten-eaters” too.
This pie is full of fall flavor, super simple to make, and yet holds it’s shape so well that you’d think there was a crust under there.
I’ve heard comments from a lot of gluten-eaters that they prefer this crustless pumpkin pie simply because it reduces the amount of calories per slice.
I think saving calories by removing the crust means that you can add more whipped cream, right?
How do you know when your Crustless Pumpkin Pie is done?
This Crustless Pumpkin Pie, which is essentially a custard, is done baking when there is just a slight amount of jiggle in the middle. It will firm up once it is completely cooled, and you will be able to slice and serve it then.
What if my GF Pumpkin Pie cracks after cooling?
If your pie cracks after it has cooled, that most likely means that you over baked it slightly. Not a big deal though. Just top it with whipped cream, and no one will ever know.
Why are there drops of water on top of my pumpkin pie?
There is a scientific reason for droplets of liquid on top of a cooled pumpkin pie. It involves how quickly the eggs in the custard baked, and over-baking the custard.
That is why this Crustless Pumpkin Pie is baked at a lower temperature (325F), and removed from the oven while the middle is still a little jiggly.
Looking for more gluten free Pumpkin recipes? Give these a try:
- Award Winning Gluten Free Pumpkin Cheesecake
- Gluten Free Pumpkin Cream Cheese Muffins
- Easy Gluten Free Pumpkin Scones (Starbucks copycat)
- Gluten Free Pumpkin Cinnamon Rolls
Easy Gluten Free Crustless Pumpkin Pie Recipe:
Crustless Pumpkin Pie
You won't feel like you're missing out on anything when you indulge in this easy Crustless Pumpkin Pie. Simple to make, and full of flavor, this pie will become the favorite of everyone, whether they have to avoid gluten or not.
Ingredients
- 15 ounce can pumpkin puree (or fresh cooked equivalent)
- 1 cup evaporated milk
- 2 large eggs, well beaten
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup sorghum flour (or brown rice flour)
- 2 tablespoons tapioca starch (or cornstarch)
- 2 tablespoons oil
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/8 teaspoon ground cloves
Instructions
- Preheat oven to 325 degrees F.
- Grease a pie plate (I use a 9 1/2-inch Pyrex pie plate) with some oil.
- Combine ALL ingredients, and mix until well combined.
- Pour into prepared pie plate. Tap the pie plate against the counter a few times to help any trapped bubbles to rise to the surface.
- Bake in preheated oven for 60-70 minutes. The pie is done when the middle is mostly set, but still just a little jiggly.
- Cool pie completely before slicing and serving.
- Top with desired topping (real whipped cream at our house).
Notes
If you do not have evaporated milk on hand, you can substitute by mixing 2/3 cup dry milk powder with 3/4 cup water. This yields 1 cup.
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If you make this yummy gluten free Crustless Pumpkin Pie, be sure to snap a picture and share it with me on Instagram. Tag me and use the hashtag #FaithfullyGF
Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Originally posted October 2009. Recipe & images updated October 2019.
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)
Eliana says
Althought I love pie crust, this looks absolutely delicious.
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!
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!
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.
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.
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!
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?
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.
Jeanine says
Thanks, katy,freezing it, that sounds like a fantastic idea! I bet it'd even be good partially frozen…mmm…
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!
Caroline says
Just wondering what you would substitute for the evaporated milk in this case to make it dairy-free? I would LOVE to try this, but can’t do the dairy.
Jeanine says
You can use coconut milk in place of the evaporated milk without a problem, making it dairy free as well! 🙂
Linda says
This looks wonderful! Is there any reason why you use sorghum, i.e., can any gf flour be used? Thanks.
Jeanine 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
kathleen says
Wondering if it would turn out well if I subbed 1 cup of full fat coconut milk for the dairy.
Jeanine says
Absolutely! That shouldn’t be a problem at all. 🙂
Kristin says
Any suggestions for egg substitutions in this recipe?
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). 🙂
Ruth says
Might try this sometime, substituting cooked mashed carrots for the pumpkin.
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!!
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?
Jeanine says
I think it would work great with sweet potato – I don’t see why not! 🙂
Genie says
When I make it, I will let you know! Thanks!
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.
Jeanine says
The heavy whipping cream goes IN the pie – buy extra to whip to put on top. 🙂
Jeanine says
The heavy whipping cream goes IN the pie – buy extra to whip to put on top. 🙂
Susan Wachtel says
Thanks so much for the recipe. We have family coming for Christmas who are gluten-free. It looks very yummy!
connie maglinger says
Would a swirl of DF cream cheese be okay to add?
Jeanine says
I think that could work, Connie. I’d probably add an egg and a little sugar & vanilla to the DF cream cheese, and then only swirl on the top, so that the bottom still has a solid pumpkin base… Sounds good! If you do try it, please let me know!
Alison says
Could you use almond flour, coconut flour, or oat flour in place of the sorghum flour (or brown rice flour), and if so would it be the same amount of 1/2 cup?
Jeanine Friesen says
You could use gluten free oat flour or brown rice flour in place of the sorghum, and it would still be 1/2 cup. Almond and coconut both act very differently.
DebS says
This has become my family’s favorite pumpkin pie, so good! I don’t miss the crust at all and nor do they (I’m the only GF of the bunch). Can it be made ahead and if so, how long? Also, does it freeze well?
DebS says
Love your recipes! How far in advance can you make this pie and is it freezer friendly? I have made it many times for holiday meals and it’s always a big hit. Would love to make life easier by making ahead though.
Jeanine Friesen says
Thank you so much, Deb! Glad to hear that it’s a hit. 🙂 I think you could make this pie in advance, just let it defrost in the fridge overnight. You’ll most likely have to dab liquid off the top after it’s defrosted though, pretty sure regular pumpkin pies do that as well.