Gluten-Free Crustless Pumpkin Pie a decadent, and creamy with vintage Autumn spices without all the carbs. Who doesn’t like pumpkin pie? Not to mention that you can enjoy more pie since there is no crust. Believe me, I have nothing against the crust. However, by not having a crust and using monkfruit sweetener makes this Pie Keto. All in all Pumpkin Pie is not only a favorite it is also a classic nostalgic American dessert. Needless to say, it goes much quicker to make without first making a crust.
Gluten-Free Crustless Pumpkin Pie:
In all honesty, I don’t think I could stay gluten-free if I didn’t also have items that I felt were indulgent and tasty. Indeed, no one likes to feel deprived. All in all, I have to read each and every label to protect myself. Every so often I find that a company has revamped their recipe and I can no longer eat the product.
Recently, I have been watching my family eat pumpkin pies from Costco and I too want pumpkin pie. Therefore, I wanted to reduce my carbs and calories so I decided to make this a crustless Pumpkin pie. However, if you want a crust you could use my recipe Gluten-Free Pie Crust or Gluten-Free Tigernut Pie Crust. I used a 9-inch deep-dish pie pan 6 cup capacity. Over baking will cause cracks in your pie.
Consequently, I have tweaked this recipe since first writing it. Let me know what you think of it.
Personal Notes:
To ensure even baked custard this pie is baked in a water bath. Be sure to be careful when removing the pie from the oven. While this pie does take a little more time to make low and slow wins the race. The most foolproof way of knowing whether or not the pie is done is to use a thermometer. If you are worried about the hole that the thermometer leaves just cover it up with whipped cream when serving.
My favorite gluten-free flour is Cassava. Check out my blog post Cassava Information. Cinnamon, Cardamom, Cayenne, Clove, and Ginger can all be found on Amazon.
Nutrition Facts are based on 10 slices.
Gluten-Free Crustless Pumpkin Pie
Ingredients:
- 2 beaten eggs
- 2 egg yolks
- 1 cup monk fruit sweetener
- 2 tbsp maple sugar
- 1 tbsp cassava flour
- 2 (15 oz) cans Organic Pumpkin or homemade
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cardamom
- 1/4 teaspoon cayenne
- 1/4 teaspoon clove
- 1/2 teaspoon ginger
- 1 1/4 cups whipped
- 3/4 cup homemade evaporated coconut milk
Directions:
First, preheat oven to 435 F. Second, grease and add cassava flour (or almond flour) to a deep-dish 9-inch pie pan. Next, smear oil over the bottom and sides of a pie pan. Add 2 tablespoons of cassava flour or almond flour. Tilt and shake until the pan is floured. In a pan heat up and roast the spices. Roast spices until they can be smelled. No more than 1 – 2 minutes. Once you smell them they are roasted. Be careful as they will burn easily.
Finally, beat eggs and monk fruit sweetener until well combined. Combine pumpkin and egg mixture. Next, add spices and evaporated coconut milk to the pumpkin mixture.
Pour into an oiled and floured pie pan. Place the pie pan into a roasting pan and make sure it sits evenly.
Fill the roasting pan with hot water until it comes up to 3/4 up the side of the pie plate. Cook for 15 minutes. Next, rotate the pie to ensure even baking. Reduce temperature to 350 F and bake for 30-40 minutes or until internal temperature is 168-178. Remove pie while slightly jiggly but the edges are set.
Carefully remove the pie plate from the baking tray otherwise, the residual heat from the baking tray will continue to cook the pie.
Allow the pie to cool completely and come to room temperature. Once cooled cover with plastic wrap and place in the refrigerator.
Gluten-Free Crustless Pumpkin Pie
Equipment
Ingredients
- 4 whole beaten eggs
- 2 whole egg yolks
- 1 cup monkfruit sweetener
- 2 15 oz Organic Pumpkin Puree or Homemade Puree
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cardamom
- 1/4 tsp cayenne
- 1/4 tsp clove
- 1/2 tsp ginger
- 3/4 cup homemade evaporated coconut milk
Instructions
- Second, grease and add cassava flour to a deep-dish 9-inch pie pan.
- Next, smear oil over the bottom and sides of a pie pan.
- Add 2 tablespoons or more of cassava flour and tilt and shake until the pan is floured.
- Finally, beat eggs and monk fruit sweetener until well combined.
- Combine pumpkin and egg mixture.
- Next, add spices and evaporated coconut milk to the pumpkin mixture.
- Pour into the prepared pie pan.
- Place the pie pan into a roasting pan and make sure it sits evenly.
- Fill the roasting pan with hot water until it comes up to 3/4 up the side of the pie plate.
- After 15 minutes reduce temperature to 350F
- Next, rotate the pie to ensure even baking.
- Cook until internal temperature is 168-178 F.
- If you don't have a thermometer remove pie while the middle still seems slightly jiggly but the edges are set.
- Bake at 350 for bake approximately 40 minutes.
- Carefully remove the pie plate from the baking tray otherwise, the residual heat from the baking tray will continue to cook the pie.
- Allow the pie to cool completely and come to room temperature.
- Once cooled cover with plastic wrap and place in the refrigerator.
Notes:
- If you used a thermometer to get the correct temperature just cover up the whole with some whipped cream or my cinnamon whipped cream.
Notes
| Nutrition Facts | |
|---|---|
| Servings 10.0 | |
| Amount Per Serving | |
| Calories 177 | |
| % Daily Value * | |
| Total Fat 3 g | 4 % |
| Saturated Fat 1 g | 6 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 74 mg | 25 % |
| Sodium 28 mg | 1 % |
| Potassium 34 mg | 1 % |
| Total Carbohydrate 4 g | 2 % |
| Dietary Fiber 2 g | 10 % |
| Sugars 3 g | |
| Protein 2 g | 5 % |
| Vitamin A | 4 % |
| Vitamin C | 0 % |
| Calcium | 6 % |
| Iron | 2 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
