crustless pumpkin pie (Gluten-free)

Make this Gluten-Free Crustless Pumpkin Pie for Thanksgiving dessert! This easy, delicious recipe offers all the classic pumpkin flavors without the crust, perfect for gluten-free diets!

– pumpkin puree  – brown sugar – evaporated milk – ground cinnamon – ground ginger – ground nutmeg – salt


 Preheat your oven. In a large bowl, beat eggs lightly. Whisk in pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt. Whisk in evaporated milk until well combined.



Pour filling into the baking dish. Bake for 15 minutes. Reduce oven temperature and continue baking for 30 minutes, or until a knife inserted in the center of the pie comes out clean.

Remove from the oven and cool completely on a wire rack. Cover and place in the fridge before serving.

Serve with whipped cream or vanilla ice cream.