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Enjoy all of the deliciousness of pumpkin pie in this naturally gluten-free recipe. Our gluten-free pumpkin pie includes an alternative crust, but if you’re looking for something that’s quicker to make, this crustless pumpkin pie is the answer. All you need is 10 minutes of prep!
Crustless Pumpkin Pie Recipe
As soon as fall comes around, I’m dreaming of the perfect pumpkin pie. This classic Thanksgiving dessert has it all: a wonderfully creamy filling, warming fall spices, and a beautiful orange color that stands out at the dinner table. For those who are gluten-free, however, pies can be tricky since they typically have a flour crust.
Our buttery, flaky gluten-free pie crust is a great alternative, but so is this no-crust pumpkin pie! It’s the best part of a pie (the creamy filling!) without any of the hassle. This simple recipe uses eggs, pumpkin puree, cornstarch, and warming spices to create a delicious and easy dessert. When cooked for the right amount of time and left to cool, this flourless pie will set and hold together beautifully.
Be sure to read the directions in full before you get started. There are plenty of tips here to help set you — and your pie — up for success.
Ingredients
- Granulated Sugar: Granulated sugar is the best as brown sugar tends to caramelize and cause bubbles to form on the top of the pie. Avoid using alternatives like maple syrup or honey as this will add too much moisture to the batter and the pie will not set properly.
- Cornstarch: This helps thicken the mixture.
- Ground Cinnamon, Ginger, Cloves, and Nutmeg: The perfect blend of fall spices.
- Salt: A dash helps bring all the flavors together.
- Heavy Cream: Gives the pie its creamy texture. Use heavy cream that’s 33% or 35% and do not substitute with milk as that won’t be thick enough.
- Eggs: Binds everything together.
- Vanilla Extract: Enhances the flavor.
- Pumpkin Puree: The main star of the show. Be sure to use canned pumpkin puree and not canned pie filling, which is pre-sweetened.
Tips and Suggestions
- There’s no need to use an electric mixer for this recipe since the ingredients can be mixed easily by hand. The ingredients should be stirred together until well combined (a whisk is great for this), but don’t overmix.
- Don’t leave out any of the ingredients. They all play a part in making this crustless pumpkin pie creamy, perfectly spiced, and sliceable. For example, if you skip the eggs, the pie will turn out more like a pudding.
- If you want to make your own pumpkin puree, you can, but be sure there’s no added water in it. Any extra moisture will prevent it from setting properly.
- Resist the urge to overbake! Once the food thermometer inserted in the middle of the pie reads 170°F, the pie is ready to come out of the oven. If you bake it for too long, the pie will dry out and the top will start to crack open.
- Do not increase the oven temperature to speed up the cooking process. Slow and steady wins the race here. Baking at the lower temperature of 300°F helps prevent the pie from drying out and cracking.
How Long Does It Take to Make a Crustless Pumpkin Pie?
It takes less than 10 minutes to mix together the pie batter. For baking time, start checking the pie at 55 minutes, then continue baking at 5-minute intervals if it’s not quite ready.
When making a pumpkin pie without crust, don’t skip any time when letting it set. Be sure to let it cool to room temperature outside of the oven before wrapping it with food-safe wrap for the fridge.
Once the pie is wrapped and placed in the fridge, you’ll need to give it at least 8 hours to set, but overnight is best.
What Size Baking Dish Should I Use?
I use a 9-inch glass pie dish for this recipe. The cooking and cooling time may vary if you use a larger or smaller dish. I recommend using a 9-inch dish (if possible) to ensure the perfect consistency and bake time for your pie.
Storage Instructions
This no-crust pumpkin pie must stay stored in the refrigerator sealed in a food-safe container. It’ll last in the fridge for up to 3 days.
More Gluten-Free Fall Dessert Recipes to Try!
- Gluten-Free Pumpkin Pie
- Gluten-Free Apple Crisp
- Gluten-Free Dutch Apple Pie
- Gluten-Free Pecan Pie
- Gluten-Free Pumpkin Pie Bars
Crustless Pumpkin Pie {Gluten-Free}
Ingredients
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup heavy cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 15 ounces pumpkin puree
Instructions
- Preheat oven to 300°F. Spray a 9-inch glass pie dish with non-stick baking spray and set aside.
- In a medium bowl, stir together the sugar, cornstarch, cinnamon, ginger, cloves, nutmeg, and salt until well combined and no lumps remain.
- In a separate large bowl, whisk together the heavy cream, eggs, and vanilla extract until well combined.
- Stir the dry ingredients into the wet mixture and stir together. Add the pumpkin puree and stir until combined. Pour the batter into the prepared baking dish.
- Place in the oven and bake for 55 to 60 minutes or until a food thermometer inserted into the middle of the pie is 170°F. The middle of the pie will still look a bit loose and jiggly in the middle, but it'll continue to set as it cools.
- Remove from oven and let sit on a wire rack to cool completely to room temperature, about 2 hours. Once cooled to room temperature, wrap the pie with food-safe plastic wrap and place into the refrigerator for at least 8 hours, preferably overnight, before slicing and serving.
- Serve cold and with an optional dollop of whipped cream.
Notes
- Let the pie cool completely before slicing and serving. Otherwise, it won’t set properly.
- To store: This must stay stored in the refrigerator sealed in a food-safe container. It will last in the fridge for up to 3 days.
- Mama says, “Make sure to always check your labels!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make a Crustless Pumpkin Pie Step-by-Step
Preheat oven to 300°F. Spray a 9-inch glass pie dish with non-stick baking spray and set aside. In a medium bowl, stir together ¾ cup sugar, 2 tablespoons cornstarch, 2 teaspoons ground cinnamon, 1 teaspoon ginger, ¼ teaspoon cloves, ¼ teaspoon nutmeg, and ¼ teaspoon salt until well combined and no lumps remain.
In a separate large bowl, whisk together 1 cup heavy cream, 3 large eggs, and 1 teaspoon vanilla extract until well combined.
Stir the dry ingredients into the wet mixture and stir together.
Add 15 ounces pumpkin puree and stir until combined.
Pour the batter into the prepared baking dish.
Place in the oven and bake for 55 to 60 minutes or until a food thermometer inserted into the middle of the pie is 170°F. The middle of the pie will still look a bit loose and jiggly in the middle, but it’ll continue to set as it cools.
Remove from oven and let sit on a wire rack to cool completely to room temperature, about 2 hours. Once cooled to room temperature, wrap the pie with food-safe plastic wrap and place into the refrigerator for at least 8 hours, preferably overnight, before slicing and serving. Serve cold and with an optional dollop of whipped cream.
I made this and served it with my thanksgiving desserts and when I tasted it I actually was teary eyed because I haven’t had pumpkin pie in years! It tastes just like the one I’ve been making my family for years – maybe a little better! Even my non GF guests loved it and one mentioned that she hates pie crust and wanted the recipe. Just to note I also am DF so I subbed Elmhurst oat creamer vanilla flavor for the heavy cream and omitted the vanilla from the recipe. Thank you so much!
This 80 year old male has never tried to bake anything not already prepared. I want to contribute to Thanksgiving dinner and made this 2 days ago as a trial run and was floored by how delicious this is. I will impress my family for sure. Very easy directions which I closely followed
Wow wish I could give it 10 stars! In a word, outstanding! Made as per recipe.
Thanks for creating a new version for pumpkin pie! Don’t think I’ll ever make a “ regular “ pumpkin pie again!
can I make with coconut creme?
thanks Tjheney@comcast.net
Yes you can make this with the canned coconut cream. It will make for a creamier pie. I hope you enjoy it!