*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 looking for a nice dessert to make for our Thanksgiving dinner. She's not a big pumpkin pie fan but I'm convinced it's because she hasn't found the right one yet....I think I hit it with this recipe. She (and everyone else who tried it) absolutely loved it. Without the crust, it seems like a much lighter yet rich dessert. Will absolutely make again! This is a keeper. I changed absolutely nothing. Thank you for a wonderful alternative to the traditional pie.
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 to brown before the pie was set I was able to time it perfectly and it done while still a beautiful bright orange. I wouldn't think of this as a gluten-free recipe I'd never make a pumpkin pie again in any other way.
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. Husband loved it.
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 any more either). Delish! The pecans topping adds a lot to this - you won't miss the crust with those lovely pecans to give it added texture. Thank you Anita (I am also an Anita!) and to my sister Dee.
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 cup sugar is not enough. I tasted the batter before baking and it wasn't even sweet. 1 cup provided that true pumpkin flavor. Definitely add the nuts as it adds great flavor and texture. I served them on cut in squares on flattened muffin liners.
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 makes me feel better about changing my cooking and eating habits to a gluten-free diet.
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 was sure to weigh 15 oz. The pecan topping was nice and made it less painful to not have a crust.(I love a good crust). The pecans could probably use to be doubled. This is still a nice dessert that I will make for my family again. Thanks Anita.
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 instructions and it is the most amazing thing anyone has ever had! I am going to try w "flax eggs" to make it vegan hope it stays as delicious as I make it now