One of my closest friends has a gluten intolerance and she adores pumpkin pie. She has missed pumpkin pie so much, I have been trying for ages to come up with a Gluten Free Crustless Pumpkin Pie that she can enjoy. I think I’ve finally found the right combination!
I just couldn’t imagine Thanksgiving dinner without pumpkin pie so that’s why I developed this recipe for my friend. It has all the taste of pumpkin pie, without the gluten. To make this, I simply combine eggs, brown sugar, cinnamon, salt, nutmeg, cloves, ginger, evaporated milk, a can of pumpkin puree and some pecans and bake it in the oven. Simple yet tasty, this recipe means that people who can’t eat gluten don’t have to go without at Thanksgiving.
To make the Gluten Free Crustless Pumpkin Pie, you will need the following ingredients:
Preheat the oven to 400 °F.
Blend together the eggs, brown sugar, cinnamon, salt, nutmeg, cloves, and ginger in a large bowl until fully combined.
Add the pumpkin and the milk and stir well until the mixture is smooth.
Place the mix in a 9-inch pie dish and top with the pecan nuts if you are using them.
Place the dish in the preheated oven. After 15 minutes, turn the heat down to 350 °F. Continue to bake for 30-40 minutes more. Remove from the oven once it has set.
Allow to cool for about 1 hour. Slice and serve.
This Gluten Free Crustless Pumpkin Pie tastes delicious and has the added bonus of being gluten free! Try it soon and come back to leave a comment telling me what you think.
Tasty and diet pie! Thanks!
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