Crustless Pumpkin Pie (Gluten Free) Zoom

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 Thanksgiving dessert will satisfy your sweet tooth without any added guilt! Serve with a nice dollop of whipped cream and drizzle with our homemade caramel sauce. With so many amazing flavors, you won’t even miss the crust!
Makes: About 8-10 servings
Skill Level: Beginner

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Step 1

Preheat oven to 325˚F. Prepare 9 in. pie pan with vegetable pan spray.

Step 2

In medium bowl, combine pumpkin puree, eggs, half and half, sugar, cinnamon, pumpkin pie spice, vanilla and salt; whisk together until smooth. Pour pumpkin mixture into prepared pie pan. Bake 70-80 minutes, or until pie is fully set and slightly browned on top. Allow to cool fully before serving.

Step 3

For caramel topping, combine sugar, water and salt in 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 mixture has a deep amber color. Remove from heat and add heavy cream and butter. Be careful, mixture will steam and bubble up. If caramel seizes, return to heat and continue stirring until smooth. Serve warm, drizzled over pie slices. If caramel cools and solidifies, reheat in microwave in microwave safe container on HIGH for 30 second intervals, stirring in between each.

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canned pumpkin puree

15 oz. canned pumpkin puree

firmly packed dark brown sugar

1/2 cup firmly packed dark brown sugar

Large Eggs

3 Large Eggs

half and half

1 cup half and half

ground cinnamon

1 teaspoon ground cinnamon

pumpkin pie spice

1 teaspoon pumpkin pie spice


salt (1/2 teaspoon for pie, 1/2 teaspoon for caramel sauce)

granulated sugar

1 cup granulated sugar


2 tablespoons Water

heavy cream

1/2 cup heavy cream


3 tablespoons butter

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