Gluten-Free Crustless Pumpkin Pie
A quick and easy crustless pumpkin pie recipe delivers classic pumpkin pie flavors without the fuss of a crust.
Ingredients
Pie Filling Ingredients
- 1 can pumpkin puree, 15 ounces Use pure pumpkin puree, not pie filling.
- 3 large eggs, at room temperature
- 3/4 cup light brown sugar, packed A mix of brown sugar and maple syrup adds molasses notes.
- 1/4 cup pure maple syrup Provides depth; can substitute with coconut sugar.
- 1 teaspoon pure vanilla extract
- 1 and 1/2 teaspoons ground cinnamon Can add nutmeg and ginger for warmth.
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine sea salt
- 1 cup evaporated milk, or full-fat coconut milk for dairy-free Choose a creamier option for best results.
Instructions
Preparation
- Preheat the oven to 350°F. Grease a 9-inch pie dish with butter or coconut oil.
- In a mixing bowl, whisk pumpkin puree, eggs, brown sugar, maple syrup, and vanilla until smooth.
- Whisk in cinnamon, ginger, nutmeg, and salt. Taste and adjust sweetness or spice.
- Slowly whisk in the milk until the batter is silky and well combined.
- Pour into the prepared pie dish. Tap gently on the counter to pop any air bubbles.
Baking
- Bake for 40 to 50 minutes, or until the edges are set and the center still has a soft jiggle.
- Cool on a rack to room temperature, then chill for 3 hours or overnight before slicing.
Notes
Serve with lightly sweetened whipped cream, coconut whip, or a sprinkle of toasted pecans for added texture. For best results, do not overbake and cool completely before slicing.