Crustless Simple Pumpkin Pie Recipe

This Crustless Pumpkin Pie Recipe is the perfect fall recipe. It’s simple, delicious and gluten free, so everyone around your table can enjoy a slice (or two!)

This Crustless Pumpkin Pie Recipe is the perfect fall recipe. It's simple, delicious and gluten free, so everyone around your table can enjoy a slice (or two!) #glutenfree #glutenfreepumpkinpie #pumpkinspice #pumpkinrecipe #crustlesspumpkinpie #pumpkinpie 

 Simple Pumpkin Pie Recipe

Pumpkin Pie has always been one of my favorite desserts. I remember my Thanksgivings growing up when I would always look forward to the fresh pumpkin pies that we would make and then, when I was old enough to the fresh pumpkin pies that I would make!

I always used was my grandma’s recipe for Pumpkin Pie, which you can see in this Pumpkin Pie in a Jar recipe. It’s delicious and simple and full of flavor. Since I’ve been forced to remove gluten from my diet, I’ve had to change up a few of my old favorites and the recipe I’m going to share with you today is perfect both for those that need to be gluten-free or for anyone looking to enjoy a delicious (and simple) pumpkin pie recipe!

–You can also grab a recipe for Crustless Chocolate Cheesecake here!

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Simple Crustless Pumpkin Pie Recipe

What You Need:

How to make:

In a large bowl, whip together the eggs, vanilla, sugar, butter, and pumpkin pie spice.

Add in the evaporated milk, baking mix, and pumpkin puree, and mix well until everything is blended. Sometimes I like to use my electric mixers to make sure it’s mixed because I don’t like surprise pieces of pumpkin, especially if I’m using homemade puree.

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Place the batter into a greased pie plate. Bake at 350 degrees for about 45 minutes or until a toothpick inserted into the center of the pie comes out clean. Remove from the oven and let the pie rest for about 20 minutes before placing in the fridge to chill. Don’t place right in the fridge or it may chill to fast and crack.

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Of course, it tastes best when served with a dollop of fresh whipped cream!

Want to print this Gluten Free Crustless Pumpkin Pie Recipe? Grab it below:

Crustless Pumpkin Pie Recipe

Ingredients

  • 1 cup Pumpkin Puree
  • 1/2 cup Baking Mix Or GF Baking Mix
  • 1 cup Evaporated Milk
  • 1 tablespoon Butter softened
  • 1/2 cup Sugar
  • 1 teaspoon Pumpkin Pie Spice
  • 1 teaspoon Vanilla Extract
  • 2 Eggs

Instructions

  1. In a large bowl, whip together the eggs, vanilla, sugar, butter, and pumpkin pie spice.
  2. Add in the evaporated milk, baking mix, and pumpkin puree, and mix well until everything is blended.
  3. Place the batter into a greased pie plate.
  4. Bake at 350 degrees for about 45 minutes or until a toothpick inserted into the center of the pie comes out clean.
  5. Remove from the oven and let the pie rest for about 20 minutes before placing in the fridge to chill. Don't place right in the fridge or it may chill to fast and crack.

*How to Make Evaporated Milk

This little product is easy to make if you don’t have any on hand, it just takes some time. Simmer 2 1/4 cups of milk (I would recommend whole milk) down on the stove until you have 1 cup left. If you don’t have the time to make it you can always sub with 1/2 cup of whole milk and 1/2 cup of half and half.

You can find more substitutions like this on my Frugal Substitutions page or in my book, Little House Living.

Pumpkin Pie not your thing or maybe you just want to make an additional pumpkin treat? Here are some recipes to try!

Easy Pumpkin Cookies
Pumpkin Cake, Bread, or Muffins
Pumpkin Turtle Cheesecake
Pumpkin Whoopie Pies
Pumpkin Cream Cheese Muffins
Fruit Filled Pumpkin Bites Recipe
Pumpkin Zucchini Bread Recipe
Eggless Pumpkin Pie Recipe

Frugal Gluten Free
Looking for more simple gluten-free baking recipes that won’t break the bank? You have to check out my ebook, Frugal Gluten Free!

Do you make Pumpkin Pie for the holidays?

merissabio

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10 Comments

  1. The Print Friendly button’s not working, and when I looked at printer preview to see if it would be worth printing that way it was going to take 12 pages to print it. I do want to make that pumpkin pie, though.

    1. When the print button comes up you should be able to simply click the parts of the page that you do not want to print so that it will print all on one single page.

  2. Hi Merissa, this would fit perfectly in Food on Friday: November under the American Favorites theme. Hope you bring it on over to share with everybody. Cheers from Carole’s Chatter

  3. Hello Merissa – thanks for sharing this recipe at the #HomeMattersParty. I’ve made pumpkin casserole by just using pumpkin pie filling and baking it in a dish like custard, but have never made it into an actual crustless pie. We love the insides of a pumpkin pie but I’ve never been able to make a good pie crust. I just might give this a try at Thanksgiving this year! Hope to catch up with you again at the #HomeMattersParty. Nina @ Vintage Mama’s Cottage

  4. Love your Pumpkin Pie! Your post is awesome and thanks so much for sharing it with us at Full Plate Thursday. Hope you have a great week and come back to see us real soon!
    Miz Helen