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Nutrition Facts
Serving Size 1 (128g) Recipe makes 8 servings The following items or measurements are not included below: gluten-free flour
Calories 164
Calories from Fat 41		(25%)
Amount Per Serving		%DV
	Total Fat 4.6g	7%
	Saturated Fat 2.4g	12%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 65mg		21%
Sodium 208mg		8%
Potassium 332mg		9%
Total Carbohydrate 27.1g		9%
	Dietary Fiber 0.4g	1%
	Sugars 19.6g
Protein 5.0g		10%
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Crustless Gluten Free Pumpkin Pie

Recipe #197398 | 1 hour | 5 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: toomuchlaundry
Nov 23, 2006

This pumpkin pie holds together well without a crust and if used with gluten free flour can be served to those with gluten intolerance.

SERVES 8 (change servings and units)

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

Directions

1
preheat oven to 425 degrees.
2
prepare pie pan by lightly buttering.
3
combine sugar, salt, and pie spices in a small bowl.
4
beat eggs lightly in large bowl.
5
stir in pumpkin and sugar/spice mix.
6
slowly stir in evaporated milk blending well.
7
stir in gluten free flour
8
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.

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Featured Reviews for This Recipe

From: Chef #358821

On Jan 17, 2009

This was a excellent. I lightened it up further by using 1/2c Splenda and 1/4c sugar, and Fat Free Evaporated milk. Everyone who came for coffee and cake said it was delicious. I will definitely make this one again! A dollop of Cool Whip doesn't hurt either if you can use it.

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From: Chef #653749

On Jan 1, 2009

This is a great recipe, my whole family enjoyed it, I will make this again and again, I was amazed that it held together so well and was easy to slice and get out of the pan without falling apart and it is so easy. Delicious !!!

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From: wendy1872

On Nov 15, 2008

Very good! Easy to make and baked up perfectly. RIch yet light! Thank you for a way for us gluten free to enjoy pumpkin pie!

1 person found this review helpful

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From: .TnT.

On Dec 8, 2007

This turned out very good. I love that it didn't have a crust for the fact that it is my least favorite part of a pumpkin pie! Came out just perfect. Thank you for your post.

1 person found this review helpful

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