Crustless Pumpkin Pie
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Crustless Pumpkin Pie

Submitted by: Helen Bagge

Prep Time: 15 Minutes

Cook Time: 1 Hour

Servings: 6

Pumpkin pie without the crust, and every bit as delicious!


    2 egg

    2 c. pumpkin puree, canned

    3/4 c. coconut sugar

    1/2 tsp. sea salt

    1 tsp. cinnamon

    1/2 tsp. ground ginger

    1/8 tsp. ground cloves

    1 c. canned coconut milk

    1/4 c. gluten-free flour


Preheat oven to 425ºF. Grease pie plate and set aside.

In large bowl, beat eggs slightly; mix in remaining ingredients. Pour filling into pie plate. Sprinkle with cinnamon. Bake 15 minutes.

Reduce oven temperature to 350ºF. Bake until knife or toothpick comes out clean, about 45 minutes longer. (Pies made with fresh pumpkin sometimes take slightly longer to bake due to higher moisture content if excess water is not drained before adding to recipe.)

I have always been a pumpkin pie lover, and this one is good. I didn't miss the crust. The texture was good, and the taste didn't seem to be very different from what I recall. I really hope you also enjoy it as one of your treats.