Dessert

Gluten-Free, Dairy-Free Crustless Pumpkin Pie Recipe

This crustless, dairy-free pumpkin pie is fast and simple, but it does require eggs.

crustless pumpkin pie

This quick, easy recipe doesn’t need a crust. The flour settles to the bottom, forming a natural crust. It can be made two days ahead and stored in the refrigerator.

Ingredients:

1 (15-ounce) can pumpkin purée
¾ cup milk or dairy-free vanilla-flavor milk of choice
¾ cup cream or dairy-free liquid vanilla creamer
2 tablespoons extra virgin olive oil
2 teaspoons gluten-free vanilla extract
½ cup Jules’ Flour Blend or gluten-free all-purpose flour blend of choice*
¼ cup buckwheat flour
½ cup brown sugar, packed
¼ cup granulated cane sugar
2 whole large eggs
2 teaspoons gluten-free baking powder
½ teaspoon sea salt
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice (or ¾ teaspoon ground nutmeg + ¼ teaspoon ground cloves)

Directions:

1. Preheat oven to 450ºF. Butter or spray with cooking oil a 10-inch pie plate and one ramekin.

2. Mix together all liquid ingredients in one bowl and whisk together the dry ingredients in another. Slowly pour the dry ingredients into the liquid bowl while stirring. Beat until totally combined.

3. Pour batter into prepared pie plate, leaving at least ¼ 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.

4. Place pie in preheated over and bake 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.

Each serving contains 272 calories, 13g total fat, 6g saturated fat, 0g trans fat, 80mg cholesterol, 306mg sodium, 37g carbohydrate, 3g fiber, 4g protein.

*TIP If using a commercial all-purpose flour blend that does not contain xanthan gum, add ½ teaspoon xanthan gum to the dry ingredients. Results may vary, depending on flour blend.


Jules’ Homemade Flour Blend

MAKES 4 CUPS
1 cup arrowroot powder (or tapioca starch)
1 cup potato starch (or tapioca starch or arrowroot powder)
1 cup very fine white rice flour (or sorghum flour or millet flour)
½ cup buckwheat flour (or millet flour, sorghum flour, or brown rice flour)
½ cup tapioca starch (or cornstarch)
4 teaspoons xanthan gum (may be corn based) or guar gum

Whisk all ingredients together in a large mixing bowl. Or pour it into a large zip-top bag and shake until thoroughly mixed.

free for all cooking by jules shepard

Each cup contains 522 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 6mg sodium, 123g carbohydrate, 4g fiber, 4g protein.

Recipe by Jules Shepard, author of  Free for All Cooking: 150 Easy, Gluten-Free, Dairy-Free Recipes the Whole Family Can Enjoy

Comments (5)

wondering if you could give me some help as to the crustless pumpkin pie. I made it with the non dairy caramel creamer instead of vanilla and found it overwhelmingly sweet.I couldn't find the vanilla at that time. I thought the vanilla would probably be the same way though after trying it with the caramel. Wondered if they made a non dairy creamer that was unflavored if that would taste alot better. For me to say that something is too sweet isn't going to be heard too often because I LOVE sugar. Any helpful tips would be great. Loved the consistancy of it and it really helps cut a few calories that way also when not using a crust.

Posted by: peggysue | November 7, 2016 7:33 AM    Report this comment

for the crustless pumpkin pie. I was wondering if you could give me a tip on how to tweek the recipe. I found it overwhelmingly sweet. I couldn't find vanilla flavored non dairy creamer so I used the caramel. Is that why it turned out too sweet do you think? I don't want to waste money on buying the vanilla if it turns out the same way and was wondering if I found a non dairy creamer that had no flavoring in it if it would turn out better. I LOVE sugar so for something to be too sweet for me I'm sure other people would feel the same way. Any advice would be helpful.

Posted by: peggysue | November 7, 2016 7:28 AM    Report this comment

Is there a substitute for buckwheat flour?

Posted by: Dakotajoy | November 1, 2016 9:36 AM    Report this comment

Hi there!
At first I was overwhelmed by the ingredient lists for the different recipes. I finally connected with a teacher who developed techniques rather than tricks for dealing with the differences in the ingredients. One thing to remember: air is your friend. Beating air into the dough(batter) is crucial. Beating on high speed for at least 3-4 minutes in a stand mixer makes a very nice loaf. Another point, change the type of yeast! Gluten-free breads are not twice risen loaves. I was using Fleishchman's yeast and my bread could be used as a door stop. I changed to a quick rising yeast (Saf-T) and the difference was dramatic. All the rules change when you go gluten-free.
One other little tip made a huge difference. Agar-agar! Add a scant one quarter of a teaspoon of agar to your ingrediants when you are mixing holds moisture in the bread. Wonderful!
I urge everyone I talk to about gluten-free cooking to go to the website www.allergenfreecooking.com.
The lady's name is Michelle Hill and she is a treasure.

Posted by: Sheila E. M | November 23, 2010 9:55 AM    Report this comment

Gluten-free baking is very discouraging because it takes tons of ingredients. Isn't there a way to shorten the ingredient list?? I still use my regular recipes and only make substitutions for the ingredient that has the gluten. I've been successful using this methodology. However, the bread baking is still a challenge.

Posted by: Unknown | November 18, 2010 11:43 AM    Report this comment

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