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Crustless Pumpkin Pie

Crustless Pumpkin Pie from LynnsKitchenAdventures.com

Pumpkin pie is one of my favorite desserts this time of year. Several in my family love pumpkin, so I usually make pumpkin pie several times during the fall and holidays.

Although I have a gluten free pie crust that I love, this year I have found that we also really enjoy crustless pumpkin pie.

Pumpkin pie is basically a custard filling, so crustless pumpkin pie is basically a form of pumpkin custard. And what I love about crustless pumpkin pie is that it is an easy gluten free dessert.

I used one of my favorite pumpkin pie recipes for this, but I think it would work with basically any pumpkin pie recipe.

Have you ever made a crustless pumpkin pie?

Crustless Pumpkin Pie

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Comments

  1. Is there anything special you need to do to prepare the pan or should you use a special type of pan?

  2. This is delicious! I baked it in a springform pan which made it really easy to serve. Happy Thanksgiving, Lynn!

  3. Made this over the weekend-didn’t change a thing. Fantastic. Not super sweet either.

  4. How can I make this egg free? I’m looking forward to trying this.

  5. Suzanne Mendez says:

    I didn’t have evaporated milk and was so pleased to find this recipe! It cooked easily and was delicious!

  6. Made this today. Very simple and tastes great! Not too sweet at all.

  7. What are the carbs in this pie?

  8. Shannon says:

    Can I use real pumpkin? Live in south africa and have never seen tinned pumpkin here!

    • I haven’t tried it. Most people here use canned/tinned pumpkin. Some people do grow and cook it, but most used canned. If you use it in other pumpkin and pumpkin pie recipes and it works I think it will work fine here. If you try it, I would love to hear how it works. I hope you enjoy it!

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