Thursday, November 17, 2011

Gluten Free "Crustless" Pumpkin Pie Recipe

It dawned on me when I posted my yearly gluten free Thanksgiving Menu that I had never shared my favorite recipe for pumpkin pie.

The main reason is because I figured this was one of those super easy recipes that everybody already has. Or already knows how to make...But then I decided even if that may be the case, but I'm going to share it anyway. Hope you don't mind. The pie is based on good ol' Libby's traditional recipe. I make the pie dairy free with coconut milk, and I double the spices because I'm a little wild & crazy like that. :-)

While I've always loved a good, crispy, flaky crust... the pumpkin filling has always been my favorite part. I love the warm spices and the super creamy texture. I do like a little crunch too though... To get that crunch with each slice I add pecan halves around the pie. Isn't it pretty? But if you're not a fan of pecans (you poor thing!) simply leave them off.

I use sorghum or millet flour in this recipe to create the "crust-like" texture around the edge of the pie You might call this pie an "Impossible" pie --the bisquick people made recipes like this popular. You can use the same amount of gluten free bisquick or GF master mix in place of the flour called for. If you go that route, simply leave out the baking soda called for in the recipe below.  Alternately, to make the pie more "paleo" friendly you could use 3 tablespoons of coconut flour in place of the gluten free flour.

Who needs a traditional crust?

Gluten Free Crustless Pumpkin Pie
Created by Carrie Forbes of
Free of gluten, dairy/casein, soy, and corn
Printer-friendly recipe

Dry Ingredients:
3/4 cup sugar -or- coconut palm sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 cup sorghum or millet flour -or- 3 tablespoons coconut flour
1/2 teaspoon baking soda

Wet Ingredients:
2 large eggs
1 (13.5 oz.) can full-fat coconut milk
1 (15 oz) can pumpkin puree (NOT pumpkin pie filling!)
2 tablespoons olive oil

1/2 cup - 1 cup pecan halves

Preheat oven to 350 degrees. In a large bowl whisk together all the dry ingredients. Make a well in the center of dry ingredients and whisk in the wet ingredients. Thoroughly mix into a thick batter. Pour batter into a large 9" pie plate that's been greased with non-stick cooking spray or olive oil. Optional -- If you'd like, line the pecan halves around the edge of the pie and make a small circle in the middle. Bake in the 350 degree oven for 30-40 minutes until set in the middle. The pie will only jiggle slightly in the middle when done and a toothpick inserted in the middle should come out mostly clean. Allow pie to cool for about an hour, then slice and serve.

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  1. I made a crustless pumpkin pie last year over and over again -- it was so good, I couldn't stop eating it! I like the pecans on this one!

  2. This is such a good idea. I think I'll try it exctly as written and then play with it a little. I was wondering about coconut oil or almond flour. Oh, and your pie is just beautiful, especially with the pecans.

  3. what a great idea! looks delicious to try!

  4. Hi Carrie, this looks soooo good. I hope you don't mind, I linked to it from Gluten Freely Frugal. I don't think I'd EVER be able to create anything half that beautiful in my kitchen. :)

  5. This one is on my list to try this weekend. So pretty too!

  6. I'm so excited about this recipe. Mine is in the oven as we speak but I can't eat egg whites so what would you replace with egg white? I used egg yolk and added some almond flour but wonder if I should have used potato starch or something more binding. I fear my version won't ever come together. Do you have an egg replacer suggestion? Thanks!

  7. That looks beautiful. Love the top! It's about the time to start thinking about pumpkins, isn't it.

  8. can anyone tell me how the texture of this comes out? Usually I go light on the "milk" because we like our pumpkin pie quite firm, I am just wondering if I would need to do that with this one. It looks Fabulous!

    1. This is a pretty firm pie Cindy, it's dense, but not distastefully so!

  9. Can I use light coconut milk in this?

    1. Yes, I don't see why not. The full-fat helps the pie to keep it's shape, but I think the lite should work OK as well

    2. Yes, I don't see why not. The full-fat helps the pie to keep it's shape, but I think the lite should work OK as well