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Gluten Free Crustless Pumpkin Pie

Gluten Free Crustless Pumpkin Pie

  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    1 h 55 m
Anita Schoeb

Anita Schoeb

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 22.7g
  • 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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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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Brsigel
12

Brsigel

10/26/2013

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

4/17/2013

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!

SAR2126
8

SAR2126

10/27/2013

This recipe is GREAT. Completely ignore the photo. Bake this in a circular 9-inch pie plate and it is picture perfect. I did not include the pecans, and since there was no crust that started to brown before the pie was set, I was able to time it perfectly, and it done while still a beautiful bright orange. I wouldn't think of this as a gluten-free recipe, I'd never make a pumpkin pie again in any other way.

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