Crustless Gluten Free Pumpkin Pie

Total Time
Prep 5 mins
Cook 55 mins

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.

Ingredients Nutrition

  • 1 (15 ounce) can100% pumpkin puree (such as Libby's)
  • 2 eggs
  • 34 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)
  • 12 teaspoon salt


  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.
Most Helpful

It sounds very good, could I use a tablespoon of rice flour? My father-in-law has allergies.

Grammabobbie November 21, 2010

Tasty pumpkin dessert! I forgot to add the flour and mine came out great anyway - nice flavor and texture. Thanks for sharing the recipe!

loof September 14, 2012

This pie saved Thanksgiving for me! I'm the one who makes pumpkin pie for the family Thanksgiving, so when I went gluten-free I knew I still needed to make a pie that the pumpkin pie eaters would like. This fit the bill! My niece even praised it for the lack of crust, she just wants the pumpkin filling. I ended up making my own mix of spices and there were issues with the oven not being hot (I put it in the wrong one!), but the two pies I made turned out wonderfully good. The pie also mixes well with cream cheese for a spread for GF bagels and muffins.

AmerAussie November 30, 2010