In the spirit of all things autumnal and Thanksgiving in general, I want to share with you my go-to, super easy crustless gluten free pumpkin pie recipe. This amazing recipe also happens to make a lovely vegan pumpkin pie. Seriously, it’s a do-it-all pumpkin pie recipe!
Feel free to use my traditional gluten free pie crust recipe (because it’s AH-mazing) or even a yummy gluten free gingersnap crust or cashew-ginger crust pumpkin pie, for sure, but if you are in a rush or worried that you won’t be able to make a successful pie crust (don’t worry, read my tutorial and watch my pie crust making video!), then don’t hesitate to wow your family with this recipe for a crustless gluten free Pumpkin Pie.
The gluten free flour in the recipe settles to the bottom forming a soft but secure crust that retains its pie-like consistency, yet holds together well enough to cut a beautiful piece of pie. Oh, and don’t try this with any brown rice flour or bean flour based gluten free blend—I want nothing to do with you ruining a delicious smooth and creamy pie with grittiness or funky flavors.
My gfJules Flour is perfect in this recipe because it has no grit and no taste whatsoever; it’s exactly what all your baking needs because it works! And no one will ever know it’s gluten free (which is the goal, right?!). It’s consistently ranked #1 gluten free flour by the gluten free community for just those reasons.
Thanksgiving is no time to take chances or blow the opportunity to make a great impression on everyone you know who already thinks that gluten free means grittiness, crumbliness or funny taste (see my note above).
And if you’re on the hunt for other great gluten free Thanksgiving recipes, don’t miss out on my article: Crash Course for a Great Gluten Free Thanksgiving or my 37 Recipe Gluten Free Thanksgiving ebook packed with the best lists, brands and recipes, of course!
So start with this easy gluten free crustless pumpkin pie, and know that you can make it dairy-free, soy-free, nut-free and vegan/egg-free if you want it to be! It’s truly a recipe everyone can love!
This recipe is from my newest cookbook, Free for All Cooking: 150 Easy, Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy and you can also access it and 41 other Gluten Free Thanksgiving recipes in my updated Gluten Free Thanksgiving ebook available for immediate download and printing.
And when you’re ready to make a traditional Pumpkin Pie — crust and all — you simply MUST try my Gluten Free Pumpkin Pie recipe!
From my family to yours—enjoy!
Crustless Gluten Free Pumpkin Pie Recipe
All the goodness of traditional pumpkin pie in a gluten free, dairy free and even vegan custard that doesn't even need a crust! That means it's even quicker and easier to get your pumpkin pie fix!
Ingredients
- 15-ounces pumpkin purée (canned or fresh, cooked)
- 3/4 cup milk (dairy or nondairy like So Delicious® Coconut milk
- 3/4 cup cream or liquid vanilla creamer (nondairy = So Delicious® Coconut Creamer)
- 2 tablespoons extra virgin olive oil
- 2 teaspoons pure vanilla extract
- 4 tablespoons bourbon or apple cider (use only if using powdered egg replacer)
- 3/4 cup (101 grams) gfJules All Purpose Gluten Free Flour -- or feel free to sub out 1/4 cup of my gfJules Flour for gluten free buckwheat or fine millet flour if you'd like
- 1/2 cup brown sugar, packed (or coconut palm or maple sugar)
- 1/4 cup granulated cane sugar (or Swerve granulated sugar)*
- 1 tablespoon Ener-G® Egg Replacer powder – not reconstituted (or use 2 whole large eggs OR 1/2 cup vegan mayo and no bourbon)
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice (or 3/4 teaspoon nutmeg plus 1/4 teaspoon cloves)
Instructions
Preheat oven to 450ºF.
Butter or spray with cooking oil a 10-inch pie plate and one ramekin.
Mix together all liquid ingredients in one bowl and whisk together the dry ingredients in another. Slowly pour the dry ingredients in to the liquid bowl while whisking; ingredients integrate better if they are at room temperature. Beat until totally combined and smooth.
Pour into prepared pie plate, leaving at least 1/4 inch between the batter and the rim of the pie plate.
Pour any remaining batter into prepared ramekin(s). Smooth the top of the pie with a rubber spatula.
Bake at 450ºF for 15 minutes, then reduce heat to 375ºF and bake for 30 more minutes or until a knife inserted into the pie comes out clean (ramekin will need less time to bake).
Notes
Pin for later!
I am not understanding this recipe.
Do we use both 3/4 milk & 3/4 cup cream or can one use a 12 oz. can or evaporated milk?
Also you have 1/2 GF flour & 1/4 cup flour. Why not say 3/4 cup of flour?
I am getting 2 e-mails each time.
Hi Dottie, you like to cut to the chase, don’t you? 😉
So when I write recipes, I give tons of options for people who have other food allergies and intolerances — that’s why you often see a lot of different ingredient choices. If you prefer, you can simply add up the non-dairy milk options I give and use one 12 ounce can of evaporated dairy milk, YES! And as for the flour ingredients, yes, you can also just add those together and use 3/4 cup of my gfJules Flour instead of the different gluten free flour options. Much easier that way.
As for the emails, if you are on our email list and receiving two at the same email address, that is odd indeed! You can try opting out of them using the “unsubscribe” choice that is on each email or you can respond to the email and see if support can de-duplicate you; you may be unsubscribed completely, though, so if you stop receiving free recipes from me, you may have to re-subscribe. The pleasures of technology, right?!
Enjoy the crustless pumpkin pie!!!
~jules
If using real eggs, do I use the bourbon?
Amazing Recipe thank you so much!
Question do we refrigerate after baking?
Thank you,
Cindy Barone
Hi Cindy, I’m sorry I’m just now seeing this. What did you do with your pie after Thanksgiving? I don’t typically refrigerate mine because it tends to dry out the crust, but we also don’t keep pie around long in this house! If you wrap it well, you can store it in the fridge if necessary.
~jules
I’m confused about the bourbon. If you use eggs then do not use?
Sorry for any confusion, Joyce. The bourbon in this crustless recipe is one of the liquids but is only used if using powdered egg replacer (normally you’d add water to powdered egg replacer, but the bourbon or cider adds more flavor here). If you use eggs, don’t add the bourbon because it will be too much liquid and the “crustless” part of the pie won’t hold up as well. I hope that makes sense!
~jules
Where can one purchase your products? It’s just 2 days until Thanksgiving and if I want to use your recipe, I’ll need to find them in a local store… I have no idea where to look, but they sound terrific!!
Hi Suze, so sorry I didn’t see this in time! You can order my products right here from this website or from Amazon!
~jules
Can this recipe be used for crust less pecan pie or will it not form the ‘crust’? Thanks Jules!
Hi Deb – do you have my Holiday Baking E-Book? My GF Pecan Pie recipe in that e-book calls for a crust, but you can bake it without a crust because it has a bit of my Jules flour in it to help form the crust. Hope that helps!
I tried the dairy-free, egg-free version of this recipe today for my almost 2 year old daughter’s daycare Thanksgiving potluck. It didn’t go over well. Her class had liked the gf, dairy and egg-free pumpkin pie filling I’d made before using a Food Allergy News recipe, but they’d disliked the coconut flake and shortening crust. I figured I’d give your dairy and egg-free version to see if it was better. The kids took a bite and then promptly spit it out. I got a similar reaction from the adults, so I gave it a taste. The flavor is good, but the texture is wrong, more like mochi than a custard, so it sticks to your mouth and tongue and has to be rolled around as it is chewed to get it swallowed.
Hi Jacqui – I’m sorry that the pie didn’t turn out as you had hoped. It’s hard to say what went wrong with so many variables in baking, and so many brands/ingredient substitutions. Sounds like perhaps it’s the egg substitute with the other ingredients used. I have never experienced what you are describing, so I can assure you that your experience is not common with this recipe! I just made it again last week to rave reviews, so I’d encourage you to try it again sometime, perhaps with some different brands of ingredients. All baking is an experiment, and one ingredient or off-measurement can sometimes throw an entire recipe off — and it’s not your fault! Keep trying and take notes of brands you used, etc. so you know what to try differently next time!
Can you substitute Flaxseed Meal for the buckwheat?
Thanks,
Amanda
You could, but the consistency with differ; you could always just use more of my flour in lieu of buckwheat.
Just made this for Thanksgiving for tomorrow and it turned out really, really good! I had a 9″ pie pan and used 3 ramekins with it. The ramekins actually took the same amount of time to cook as the pie since they were deeper. So glad to have the mini pies to eat today!!
Yes, it’s a great bonus to have the little ones to “snack” on before Thanksgiving!!!
I love your flour, and I’m so excited to try this pie. My 8 year old daughter has been off of most of the big 8 for 2 years now. It has been a crazy couple of years…the learning curve is so BiG! Wish I would’ve had your flour 2 years ago, but I’m so so thankful that I have it now! I got your Free for All cookbook in my hands yesterday and haven’t been able to put it down. This Thanksgiving my sweet girl will be able to eat pumpkin pie for the first time in years! Thank you!!
Angela
Your little girl is super lucky to have such a dedicated mom! Wishing you all the best Thanksgiving yet!
I want to make this but do not have any buckwheat flour? Can I use 3/4 cup Jules Flour instead? Or will I be missing something critical? Could I add something else? I just HATE to buy and mix all of those little bags of pricey flour – I have been so happy with my Jules-all-in-one bag!
Liz, you can certainly use more of my flour – it ought to work just fine for you. I totally understand about not wanting to have to buy bunches of different flours! The buckwheat flour adds some flavor and nutritional value, but it’s not key to the recipe’s success.
what is the carbohydrate count…sugar…serving size…and fat content?
Carbs 44g/Fat 3.9g (8 servings/pie) — all recipes in my ebooks have nutritionals included. Luckily this one is in my Thanksgiving ebook so you can see all those nutritionals!
Jules, your pumpkin pie recipe on your website varies slightly from your pumpkin pie recipe I found in Living Without. I am going to make it for my family in Va. Which do you recommend I follow? Thanks, and I am a big fan.
The recipe printed in Living Without’s October/November issue is a pie filling recipe – it should have been my crustless pie recipe (my fault!). The correct recipe was reprinted on their website with this link. If you want a crustless pumpkin pie recipe, use this blog recipe or the one on the website; use the one in the magazine only if you’re making it with a crust. Sorry for any confusion — have a wonderful holiday!!
Wow, am I glad to read this. I made the pie recipe fron “Living Without” twice and wondered what in the world I was doing wrong since there was no crust forming. Now I know. No biggie, though; it was still good as “Pumpkin Pudding” and I made traditional pie for the rest of my family :).
I made this recipe, too- in fact I just ate it for breakfast. It did not make a crust.. but it does slice decently- we did not mind at all, plus less carbs
My family loves pumpkin pie, and I look forward to trying your recipe! It’s always a big treat to have the little ramekins with extra pie filling — everybody jumps at the chance for a taste of pie before Thanksgiving dinner!
The ramkein might cook a little faster than the pie — check it about 15 minutes before the pie is done so it doesn’t burn!
great tip!
I love this website, it is helping me through our allergy transition. I’d really like to try this for my family but we cannot use alcohol, coconut, milk, soy, almonds, eggs etc. I can use hemp for milk, any suggestions to replace creamer and bourbon? This is our first allergy-free holiday and I’d like to make it as normal as possible. Thanks!
So glad to be of help to you! My new book, Free for All Cooking, would also be a valuable resource, given your family’s food restrictions. As for a bourbon sub, spiced apple cider works wonderfully! For the creamer, you could use hemp milk, but you would need to thicken it, so add at least 2 Tbs. cornstarch or potato starch to the flour you add and give that a try; if you have a hemp ice cream you like (Tempt makes some good ones), try thawing it a bit and adding that instead of the creamer as another option. Get creative and enjoy the delicious result, even if it doesn’t fully set up because of the substitutions.
I like the idea of not having to make a separate crust!
Lori – Another great resource for those who are avoiding a lot more than just gluten is http://www.kidswithfoodallergies.org. When my youngest only had about 8 safe foods, I was still able to make him a pumpkin pie using a recipe I found there. Many of their options are “top 8″ free.
can I use water instead of bourbon?
Hi Stephanie, I’d use spiced apple cider instead of bourbon — it gives more flavor!