Gluten Free Crustless Pumpkin Pie Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 25, 2015
This "Gluten Free Crustless Pumpkin Pie" tastes absolutely delicious. Thank you Anita Schoeb for sharing your recipe.
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Reviewed: Jan. 1, 2015
Everyone keeps asking me to make this again and again. Recipe is perfect as written, but because my husband is diabetic I used Truvia to sweeten and also subbed in egg whites to keep the calories down. Such a great and easy pie.
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Reviewed: Dec. 2, 2014
Perfect. Turned out great. I did spray the pie dish with Pam. I'm going to try it in a cupcake pan next. I followed the recipe exactly.
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Cooking Level: Expert

Home Town: Howell, Michigan, USA

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Reviewed: Nov. 13, 2014
Used egg white substitute (forgot to buy the eggs when shopping). It was fabulous. Got rave reviews. Was even better for breakfast the next day. This one is going in the permanent collection. Taking it to my sisters for Friendsgiving.
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Reviewed: Oct. 17, 2014
I made this substituting coconut palm sugar for brown sugar and pumpkin pie spice instead of the individual spices. It was perfect!!
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Reviewed: Oct. 16, 2014
This recipe is awesome! I sub out the evaporated milk for unsweetened vanilla coconut milk to make it dairy free. I also put it in a gluten free praline crust and follow the same cooking instructions and it is the most amazing thing anyone has ever had! I am going to try w "flax eggs" to make it vegan, hope it stays as delicious as I make it now
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Cooking Level: Beginning

Living In: Boulder, Colorado, USA

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Reviewed: Oct. 12, 2014
Amazing! Did 1,5 recipe to fit my spring pan... bad idea, it leaked a bit! Next time will make it in a deep pie shell. Serve with whipped cream.
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Reviewed: Sep. 24, 2014
I used 2.5 tsp of pumpkin seasoning instead of it separately.
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Living In: Delta, British Columbia, Canada

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Reviewed: Dec. 26, 2013
i thought it was great i am on the paleo diet and needed something different without the crust for thanksgiving did not feel at all as if i was missing out on pumpkin pie
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Home Town: Sonora, California, USA

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Reviewed: Dec. 7, 2013
My sister made this for me on Thanksgiving as I am gluten and sugar free. She subbed stevia for the sugar and upped the spices somewhat. She used coconut milk in a can (yeah, no regular milk any more either). Delish! The pecans topping adds a lot to this - you won't miss the crust with those lovely pecans to give it added texture. Thank you, Anita (I am also an Anita!) and to my sister, Dee.
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Cooking Level: Intermediate

Home Town: Grosse Pointe, Michigan, USA
Living In: Troy, Michigan, USA

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