Crustless Gluten Free Pumpkin Pie

"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."
photo by loof751 photo by loof751
photo by loof751
Ready In:


  • 1 (15 ounce) can 100% 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


  • 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.

Questions & Replies

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  1. It sounds very good, could I use a tablespoon of rice flour? My father-in-law has allergies.
  2. I made it using 2 tbsp of corn starch and 1.5 c milk instead of the 1 tbsp flour and evaporated milk. It sure stands up well! The reccommended amount of sugar and spice are probably perfect. I overtweaked with less sugar and too much cloves. Next time I would try rice flour.
  3. Tasty pumpkin dessert! I forgot to add the flour and mine came out great anyway - nice flavor and texture. Thanks for sharing the recipe!
  4. 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.
  5. This is a wonderful recipe! It tastes great and it's very easy to make. This will be something I make regularly this fall.



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