Y’all. Thanksgiving is right around the corner. Which means that I need to start thinking about what we’ll be having. We already know we want to smoke a turkey (yes, you read that right. We are going to smoke a turkey in Michigan in November. Pray for us-we’re crazy.). In a hurry? Skip to the Gluten Free Crustless Pumpkin Pie Recipe.
Super Easy Gluten Free Crustless Pumpkin Pie Recipe
And I think that I have our sides figured out…green beans roasted with cherry tomatoes (as much as I love green bean casserole, I think I’m going to skip it this year), roasted cauliflower mashed with garlic, and some Brazilian Cheese Bread instead of rolls (because honestly, it’s way, way better than rolls, y’all!).
And for dessert, I’ve been toying with recreating my pumpkin pie cheesecake recipe, but honestly, I just really love good pumpkin pie and whipped cream. Sure, it’s kind of boring, but when you hit on a classic, you don’t mess with it.
I have a slight issue, though, friends. See, last year, I made my Grammy’s pumpkin pie recipe (with a gluten-free crust) and it didn’t set up. Instead, it ended up all over my oven (self-cleaning oven my foot!). Which meant that the burnt pumpkin pie smell lingered for literally months. I don’t want a repeat of that, and (sorry, Grams), I’m actually a little bit scared to try that recipe again.
I did modify it to make it gluten- and dairy-free, and it’s possible that my recipe changes caused the meltdown.
This year, I’m starting early with my pies. I want to make sure that the pie tastes like it should (and doesn’t end up all over my oven). So far, I keep coming back to a crustless pumpkin pie recipe. It’s so good (and so easy!). And it didn’t run all over my oven.
Gluten Free Crustless Pumpkin Pie Recipe
Ingredients For Gluten Free Crustless Pumpkin Pie Recipe
- 1 1/4 cups organic white sugar
- 3 tablespoons gluten-free flour blend
- 3 eggs
- 2 cups canned pumpkin puree
- 3/4 cup evaporated milk (if you’re dairy free, this recipe for dairy-free evaporated milk rocks)
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon ground cinnamon
Directions For Gluten Free Crustless Pumpkin Pie Recipe
In a large glass mixing bowl, combine your sugar and flour, whisk to combine.
Add the eggs, and mix everything until it’s fully incorporated.
Stir in the pumpkin puree, evaporated milk (I’ve tried this with both the dairy and non-dairy versions, and it works either way!), vanilla, and cinnamon.
Mix everything together until no lumps remain.
Pour your pie into a greased 9-inch pie plate
Place your pie plate into a jellyroll pan
Bake the pie at 350 degrees Fahrenheit for 50 to 55 minutes, or until a knife inserted near the center comes out clean.
Allow your pie to cool on a wire cooling rack until it’s close to room temperature. Serve with fresh whipped cream (or coconut whipped cream, which is my current favorite).
Gluten Free Crustless Pumpkin Pie Recipe
Ingredients
- 1 1/4 cups organic white sugar
- 3 tablespoons gluten-free flour blend
- 3 eggs
- 2 cups canned pumpkin puree
- 3/4 cup evaporated milk
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon ground cinnamon
Instructions
- In a large glass mixing bowl, combine your sugar and flour, whisk to combine.
- Add the eggs, and mix everything until it's fully incorporated.
- Stir in the pumpkin puree, evaporated milk (I've tried this with both the dairy and non-dairy versions, and it works either way!), vanilla, and cinnamon.
- Mix everything together until no lumps remain.
- Pour your pie into a greased 9-inch pie plate.
- Place your pie plate into a jellyroll pan, and add 1/2 an inch of hot water.
- Bake the pie at 350 degrees Fahrenheit for 50 to 55 minutes, or until a knife inserted near the center comes out clean.
- Allow your pie to cool on a wire cooling rack until it's close to room temperature. Serve with fresh whipped cream (or coconut whipped cream, which is my current favorite).
