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Super Easy Gluten Free Crustless Pumpkin Pie Recipe

Gluten Free Crustless Pumpkin Pie Recipe

A gluten-free crustless pumpkin pie for your dietary needs. No crust but still one of the best pumpkin pies I have ever had! Easy and delicious. 
Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 8 people


  • 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


  • 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).
Keyword gluten free pumpkin pie, pumpkin pie recipe