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Gluten Free Crustless Pumpkin Pie

Rated as 4.47 out of 5 Stars
1

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

1 h 55 m servings 164
Original recipe yields 8 servings (1 9-inch pie)

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.

Nutrition Facts


Per Serving: 164 calories; 6.7 22.7 5.2 58 337 Full nutrition

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Reviews

Read all reviews 40
  1. 47 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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

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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 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. ...

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...

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!

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...

This recipe is awesome! I sub out the evaporated milk for unsweetened vanilla coconut milk to make it dairy free. I also put it in a gluten free praline crust and follow the same cooking instru...