Gluten-free pumpkin pie without a crust. Both tasty and simple to prepare.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 55 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 2 eggs
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground ginger
- 1 ¼ cups evaporated milk
- 1 (15 ounce) can pumpkin puree
- ¼ cup chopped pecans (Optional)
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
Nutrition Facts
| Calories | 164 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 337 mg |
| Sugars | 19 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Really liked this – simple and delicious! I made it dairy free and used condensed coconut milk. Everyone loved it!
This is a pretty good, standard-tasting pumpkin pie. I prefer it with the crust, but this is a useful recipe for a gluten-free option. I didn’t really like the flavor of the pumpkin mixed with the flavor of the pecans, but two of my family members appreciated the addition because it added some crunch. If I made this again for myself, I wouldn’t add the nuts. The recipe itself is very simple and easy to make.
I love this recipe and we are not even a GF household. I do not add pecans and I do double the spices and it is perfect every time. I do not think their picture does it justice.
Made it and everyone loved it!
really good! I made it with coconut cream instead of evaporaed milk. Also substituted 1/3 cup agave instead of 2/3 cup brown sugar. Great taste and texture
This “Gluten Free Crustless Pumpkin Pie” tastes great! Thank you Anita Schoeb for sharing your recipe.
I substituted condensed almond milk for the condensed milk. Looks scrumptious, waiting for it to cool to dig in.
I added more pecans. I love it!
Used 1/2 cup white truvia in place of brown sugar and substituted vanilla almond milk for the evaporated milk. Doubled + the cinnamon for a FABULOUS treat!!!
I did add 2 tbs of Arrowroot flour to thicken. Was great!
I left out the cloves but this pie was as a goodbye as any pumpkin pie sans crust. No artificial sweetener or other garbage!
Wonderful, easy recipe. I followed it with a few tweeks for my own tastes. I often make pumpkin pie with sour cream and so I substituted 1/2 cup of sour cream for some of the evaporated milk. I did add vanilla to the spice combo. I chopped the pecans in the Cuisinart with a 1/4 cup brown sugar and then spread them on top of the pie after it had already begun to bake. The result was heavenly – light, spicy and so satisfying. I didn’t miss the crust at all!
I am doing low carb so made this and substituted the brown sugar for stevia in the raw. Great recipe and I will definitely make again. Very easy.
I made this for my sister who is now required to eat a gluten free diet. We all loved it, including my Sis!!
Made this recipe for Thanksgiving. It was a little soft, but my family loved it! It didn’t matter that it was gluten free. I used the pumpkin spice I had on hand instead of each spice separately, using the measurements needed for each spice. I also added a little more sugar to the recipe. What made it a winner, was the candied pecans I added on top, using a recipe I found on this site.
This was fantastic. I added each of the spice ingredients individually instead of using pumpkin pie spice. I made half with nuts and half without. I liked the half without better.
Awesome base recipe! I made a few adjustments based on other reviews and other recipes. Since it was for Thanksgiving, I upped the brown sugar to 3/4 cup for a little more sweetness, added 1/4 c flour and 3/4 tsp baking powder in with everything. Spice adjustments were 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp allspice, 1/8 tsp cloves and vanilla. Topped with a rolled oat and brown sugar streusel (1/4 c each…no butter.)
Very good if you have to stay away from gluten or are watching your calories. Would make it again. For sure.
Made this for my diabetic husband because of the fewer carbs with no crust. I used pumpkin pie spice instead of individual spices and it worked well. We love it and I will be making this again.
It is ok, and the texture is nice, but I didn’t feel like the sugar and spice ratios were quite right. I also thought that the pecans on top took away from the overall flavor, despite the fact that I love pecans.
No substitutions needed. This was a delicious hit with my dinner guests. There were no leftovers.