Gluten Free Crustless Pumpkin Pie

Gluten Free Crustless Pumpkin Pie

19
Anita Schoeb 0

"Gluten-free crustless pumpkin pie. Delicious and easy to make."
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Ingredients

1 h 55 m servings 164 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 337 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Beat eggs, brown sugar, cinnamon, salt, nutmeg, cloves, and ginger in a bowl until blended. Stir in milk and pumpkin until mixture is smooth; transfer to a 9-inch glass pie dish. Sprinkle with pecans.
  3. Bake in preheated oven for 15 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until set, 30 to 40 minutes more. Cool for at least 1 hour before slicing and serving.

Reviews

19
  1. 24 Ratings

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Most helpful positive review

Great recipe! I used egg beaters and almond milk to cut the calories and used pumpkin pie spice. Used a few crushed ginger snaps to line pan but they were mushy. Will sprinkle on top next time. ...

Most helpful critical review

I made this twice because I felt that I "must have" done something wrong since it received wonderful reviews.

Great recipe! I used egg beaters and almond milk to cut the calories and used pumpkin pie spice. Used a few crushed ginger snaps to line pan but they were mushy. Will sprinkle on top next time. ...

Wonderful recipe if you're a pumpkin pie fan...all those wonderful smelling and tasty spices (my 16 year old son said the house "smelled like Christmas"). My mother has celiac disease so I was l...

This recipe is GREAT. Completely ignore the photo. Bake this in a circular 9-inch pie plate and it is picture perfect. I did not include the pecans, and since there was no crust that started ...

Great! I sprayed the pie pan lightly with Pam, but otherwise followed the recipe exactly. Made it for a friend who is gluten intolerant, but we all loved it!

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 a...

I made this for my ladies bible study as a couple of ladies are allergic to wheat. It was a huge hit and everyone (non glutten free incuded) wanted the recipe. I only gave it 4 stars as 1/2 cu...

Thank you very much Anita Schoeb for taking the time out to share this Gluten Free Crustless Pumpkin Pie recipe with me. Pumpkin Pie is my favorite! This is my first gluten-free recipe. This mak...

I mixed everything and realized that my pie dish was left at a friend's. I had no choice but to bake in a square 8x8 pan. It required longer in the oven. I also used homemade pumpkin puree but w...

I made this substituting coconut palm sugar for brown sugar and pumpkin pie spice instead of the individual spices. It was perfect!!