Best Gluten Free Crustless Pumpkin Pie Recipes

GLUTEN FREE CRUSTLESS PUMPKIN PIE

Gluten Free Crustless Pumpkin Pie image

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

Provided by Anita Schoeb

Categories Fruits and Vegetables Vegetables Squash

Time 1h55m

Yield 8

Number Of Ingredients 10

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

Steps:

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 164.4 calories, Carbohydrate 22.7 g, Cholesterol 57.9 mg, Fat 6.7 g, Fiber 2.1 g, Protein 5.2 g, SaturatedFat 2.5 g, Sodium 337 mg, Sugar 19.3 g

CRUSTLESS GLUTEN FREE PUMPKIN PIE

Crustless Gluten Free Pumpkin Pie image

This pie holds together well without a crust, however, the photo was posted made without the flour and does not represent the actual look of the pie.

Provided by toomuchlaundry

Categories Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 (15 ounce) can 100% pumpkin puree (such as Libby's)
2 eggs
3/4 cup sugar
1 tablespoon pumpkin pie spice (the one I use is from Trader Joe's and has cinnamon, ginger, cloves, and cardamon)
1 (12 ounce) can evaporated milk
1 tablespoon gluten-free flour (such as Betty Hagman's)
1/2 teaspoon salt

Steps:

preheat oven to 425 degrees.
prepare pie pan by lightly buttering.
combine sugar, salt, and pie spices in a small bowl.
beat eggs lightly in large bowl.
stir in pumpkin and sugar/spice mix.
slowly stir in evaporated milk blending well.
stir in gluten free flour
Bake for 15 minutes at 425 degrees. Reduce temperature to 350 degrees F; bake for 40 to 50 minutes. When knife inserted near center comes out clean it is done. Cool on rack for 2 hours and serve. Serve immediatedly or refridgerate.

Nutrition Facts : Calories 163.8, Fat 4.5, SaturatedFat 2.4, Cholesterol 58.8, Sodium 209.3, Carbohydrate 27.1, Fiber 0.4, Sugar 19.5, Protein 5

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