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Crustless Gluten Free Pumpkin Pie

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“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.”
READY IN:
1hr
SERVES:
8
UNITS:
US

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

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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