Gluten-Free Crustless Pumpkin Pie Recipe

Make a treat even your gluten free friends can enjoy with this crustless pumpkin pie recipe. A tasty and satisfying alternative to traditional pumpkin pie, this dessert will definitely satisfy your sweet tooth after a Thanksgiving dinner or anytime really! Serve it up with a drizzle of our homemade caramel sauce and, if you want, a nice dollop of whipped cream. This recipe is packed with so many amazing flavors, you won't even miss the crust!

Prep45 min
Total Time3 hr
Skill LevelBeginner

Amount8-10 servings

Ingredients & Tools
Instructions

Instructions

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Preheat the oven to 325°F. Prepare 9 in. pie pan with vegetable pan spray.
In a medium bowl, combine the pumpkin puree, eggs, half and half, sugar, cinnamon, pumpkin pie spice, vanilla and salt; whisking until the filling is smooth.
Pour the filling into the prepared pie pan.
Bake pie for 70-to-80 minutes or until it’s fully set and slightly browned on top. Remove from pan and transfer to pie plate or cooling rack. Allow the pie to cool completely to near room temperature before serving.
For caramel sauce topping, combine sugar, water and salt in a medium saucepan over medium high heat. Stir sugar and salt until fully saturated with water. Without stirring, allow sugar mixture to cook at medium high heat for 6-8 minutes, or until the mixture has a deep amber color.
Remove from heat and add heavy cream and butter. Be careful, the mixture will steam and bubble up. If the caramel begins to harden, return it to heat and continue stirring until it’s smooth.
Serve warm, drizzled over pie slices. If caramel cools and solidifies, reheat in the microwave in a microwave safe container on HIGH for 30 second intervals, stirring in between each, until it can be drizzled.
Add a dollop of whipped cream if desired and enjoy!