Pumpkin pie is one of my favorite desserts this time of year. Several in my family love pumpkin, so I usually make pumpkin pie several times during the fall and holidays.
Although I have a gluten free pie crust that I love, this year I have found that we also really enjoy crustless pumpkin pie.
Pumpkin pie is basically a custard filling, so crustless pumpkin pie is basically a form of pumpkin custard. And what I love about crustless pumpkin pie is that it is an easy gluten free dessert.
I used one of my favorite pumpkin pie recipes for this, but I think it would work with basically any pumpkin pie recipe.
Have you ever made a crustless pumpkin pie?
Crustless Pumpkin Pie
Easy to make, creamy crustless pumpkin pie is a delicious gluten free pie.
Ingredients
- 1- 15 ounce can pumpkin
- 1- 14 ounce can sweetened condensed milk
- 2 eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
Instructions
- Heat oven to 425 degrees.
- In a bowl whisk together pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, and salt.
- Bake 15 minutes.
- Reduce oven temperature to 350 degrees and bake for 30- 35 more minutes or until the knife inserted into the center comes clean.
- Cool completely and serve.
Notes
If you are gluten-free be sure to read labels to make sure that your ingredients are gluten-free.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 244Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 69mgSodium: 235mgCarbohydrates: 39gFiber: 1gSugar: 38gProtein: 7g
Nutritional values are approximate and aren't always accurate.
Is there anything special you need to do to prepare the pan or should you use a special type of pan?
No, I just use a regular pie pan. I did not even grease it, I just poured the batter into the pan and baked it.
This is delicious! I baked it in a springform pan which made it really easy to serve. Happy Thanksgiving, Lynn!
Made this over the weekend-didn’t change a thing. Fantastic. Not super sweet either.
How can I make this egg free? I’m looking forward to trying this.
I have never made it egg free, so I am not sure on that.
I love this recipe, it’s soooo easy!! It tasted a little salty so reduced the salt to 1/4 tsp. I also mixed it up in a
square corning ware glass pan that I baked it in and so no extra bowls to clean. It also tastes better and cooks faster than a similar recipe that has flour in it. So this is a fantastic gluten free recipe that tastes better than the recipe with gluten!
I am so glad that you enjoyed it!
I didn’t have evaporated milk and was so pleased to find this recipe! It cooked easily and was delicious!
I am glad to know that you enjoyed it! Thanks for letting me know.
Made this today. Very simple and tastes great! Not too sweet at all.
I am glad that you enjoyed it!
What are the carbs in this pie?
Can I use real pumpkin? Live in south africa and have never seen tinned pumpkin here!
I haven’t tried it. Most people here use canned/tinned pumpkin. Some people do grow and cook it, but most used canned. If you use it in other pumpkin and pumpkin pie recipes and it works I think it will work fine here. If you try it, I would love to hear how it works. I hope you enjoy it!
trying it in a toaster oven with a 1at Pyrex dish
I used two 9 inch glass pie plates… the filling was not going to fit in one.
Baked for 15 mins @450 and 15 mins @350… perfection! (And the kitchen smells soooo good!)
I am glad that you enjoyed it!
I’ve made a impossible pumpkin pie for 40+years. It was the original recipe. Only on the original recipe I add pumpkin pie spice or(allspice and 1/2 c.SR. flour or little less mix it all in a blender well and pore into 2 lightly greased pie pans. This is the only way I make pumpkin pie. My family likes this better then with pie crust..it makes its own crust when it bakes…today I will make my impossible pumpkin pies for Thanksgiving tomorrow. Hope you all have a good Thanksgiving .
Thanks for sharing your version of a crustless/impossible pie. I hope that you had a nice Thanksgiving!
Have it in the oven now. Did not know crustless pumpkin pie existed. Can’t wait to try.
15 oz. of fresh pumpkin cam be used in place of canned.