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Crustless Pumpkin Pie Recipe

Today I was in the mood for pumpkin pie. There was a chill in the air and I have not baked anything for over a week. I was also lazy and did not want to deal with making a gluten free crust. No worries- I came up with an easy way to satisfy my cravings!


4 eggs at room temperature
1/2 cup brown sugar
1/2 cup white sugar
1 (15oz) can pumpkin puree
1 (12oz) can evaporated milk
1 1/2 tsp pumpkin pie spice blend
1/2 tsp salt

Preheat the oven to 350 degrees and spray your regular pie pan with non-stick cooking spray (I used avocado oil cooking spray and it did not effect the flavor of the pie at all). Place the pie pan on a baking sheet.

In your mixer, beat eggs on low. In a separate bowl mix the sugars, spice and salt and whisk together. Next add the mixed sugars and seasonings to the eggs. Add the pumpkin and evaporated milk and mix to completely combine. Pour the batter into the pie pan. Place the pie pan (still on the baking sheet) into the oven and cook for 40-45 mins.

It is done when you get a clean surface on a toothpick or knife when you test for doneness. It will get more solidified and better texture as it completely cools. That is key…have patience and let it cool completely. Resistance will be hard…but you can do it!

For more Gluten Free recipes visit my Recipe Almanac

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