Gluten Free Crustless Pumpkin Pie

Gluten Free Crustless Pumpkin Pie

11 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    1 h 55 m
Anita Schoeb
Recipe by  Anita Schoeb

“Gluten-free crustless pumpkin pie. Delicious and easy to make.”

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Ingredients

Adjust Servings

Original recipe yields 1 9-inch pie

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Beat eggs, brown sugar, cinnamon, salt, nutmeg, cloves, and ginger in a bowl until blended. Stir in milk and pumpkin until mixture is smooth; transfer to a 9-inch glass pie dish. Sprinkle with pecans.
  3. Bake in preheated oven for 15 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until set, 30 to 40 minutes more. Cool for at least 1 hour before slicing and serving.

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Reviews (11)

Rate This Recipe
Brsigel
12

Brsigel

Great recipe! I used egg beaters and almond milk to cut the calories and used pumpkin pie spice. Used a few crushed ginger snaps to line pan but they were mushy. Will sprinkle on top next time. Husband loved it.

Pitt7of8
11

Pitt7of8

Great! I sprayed the pie pan lightly with Pam, but otherwise followed the recipe exactly. Made it for a friend who is gluten intolerant, but we all loved it!

Linn
8

Linn

Wonderful recipe if you're a pumpkin pie fan...all those wonderful smelling and tasty spices (my 16 year old son said the house "smelled like Christmas"). My mother has celiac disease so I was looking for a nice dessert to make for our Thanksgiving dinner. She's not a big pumpkin pie fan but I'm convinced it's because she hasn't found the right one yet....I think I hit it with this recipe. She (and everyone else who tried it) absolutely loved it. Without the crust, it seems like a much lighter yet rich dessert. Will absolutely make again! This is a keeper. I changed absolutely nothing. Thank you for a wonderful alternative to the traditional pie.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 164 cal
  • 8%
  • Fat
  • 6.7 g
  • 10%
  • Carbs
  • 22.7 g
  • 7%
  • Protein
  • 5.2 g
  • 10%
  • Cholesterol
  • 64 mg
  • 21%
  • Sodium
  • 337 mg
  • 13%

Based on a 2,000 calorie diet

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