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Crustless Pumpkin Pie

Rowena

By Rowena
in Gluten-Free Recipes & Cooking Tips

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Rowena Rising Star
Rowena
Posted

Pumpkin pie is my favorite pie, and hearing about everyone's thanksgivings, I hear mention of a lot of crustless pumpkin pie. Gimme gimme gimme... Or at least the recipes... I am craving it now... Please? I beg you...

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jess-gf Explorer
jess-gf
Posted

I made one with crushed up Gluten-Free ginger snaps. I just whirred a whole bag full in the food processor, added in about 4tbsps of melter butter, 1tsp of sugar, patted it into the pie pan. I forget what I baked it at, but it was only for about 5 mins to brown the crust. It can over-brown easily I found, so you have to keep an eye on it.

kareng Grand Master
kareng
Posted

This is the one my Hub found on CNN. We used those Del-? gingersnaps. It was good.

For the crust:

2 cups gluten-free gingersnap cookies (35 to 38 cookies)

2 tablespoon sugar

1/3 cup butter or margarine, diced small

1 tablespoon rice flour

Preheat the oven to 350 degrees Fahrenheit.

Put the cookies, rice flour and sugar into your food processor and pulse until you have fine crumbs. Then add butter and pulse until moist clumps form. Press the crumb mixture into bottom and sides of a lightly greased pie plate. Bake in the oven for eight to nine minutes, or until golden-brown.

I had too much pumpkin filling so I just baked some in a little bowl. Yum! Save the calories.

Darissa Contributor
Darissa
Posted

I make pumpkin pie 2 different ways. I make a crustless pumpkin pie, with the recipe off the Libby's canned pumpkin. I just omit the crust. It bakes like a custard, and we really like it.

If I am wanting a crust, I have made different ones with crushed gluten-free cookies and with homemade pie crust and with gluten free pantry pie crust mix, but our favorite is Whole Foods Frozen Gluten Free Pie Crust! SOOOOO good! I baked 3 different pies for Thanksgiving (2 pumpkin and 1 triple berry) with the frozen crust, and gluten eaters in my family loved them. I do prebake the bottom crust for 7 - 8 minutes in a 350 oven with the crust edges covered, and poke fork holes in the crust prior to baking. This keeps the crust from getting soggy. So good. You'll have to try them if you are lucky enough to have a Whole Foods close to you.

CeliacMom2008 Enthusiast
CeliacMom2008
Posted

We make the Libby's can recipe as well and just put it in the pie plate without a crust. I was really surprised how the pieces come right out like pie pieces even without a crust bottom.

Ahorsesoul Enthusiast
Ahorsesoul
Posted

Crock Pot Pumpkin Pie Pudding: I use this recipe but use Pamela's Baking Mix for the Bisquick. It is excellent.

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Pumpkin Crunch Cake: I've make this recipe using a box of Betty Crocker's gluten free yellow cake mix and cut the butter down to half or two thirds. Oh, I use sliced almonds but only because the first time I made it I was out of any other nuts.

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I do not miss pumpkin pie at all.

jerseyangel Proficient
jerseyangel
Posted

I've made the Libby's recipe in individual ramekins (with a water bath) and they come out great.

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