Happy Thanksgiving! Nothing says Thanksgiving better than a pumpkin pie, right? Pie crusts can be intimidating to make gluten-free. There are plenty of gluten-free pre-made pie crusts on the market, but if you are looking to simplify things even more and make your dessert a little healthier, consider making a crustless pumpkin pie.
When I went to make my pies this year waited until the last minute to find and purchase my pie crusts. I did find them, but they were a different brand and smaller than the brand I normally buy. This resulted in extra pumpkin pie filling, so I made that extra filling into a crustless pumpkin pie.
The only difference between the crustless pumpkin pie and my traditional pie is the crust. My favorite part is the filling, so this is just perfect in my book! Bonus – omitting the crust slashes calories and leaves more room for the delicious pumpkin filling!
Crustless Pumpkin Pie
4 eggs, separated
1 lg. can of pumpkin
1 1/3 cups sugar
2 tbsp. gluten-free flour
1/4 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1 can evaporated milk
1. Preheat oven to 350 degrees.
2. Eggs: Separate eggs. Beat egg whites until firm – set aside. In large mixing bowl, beat egg yolks to break up.
3. Pie Filling: Add all ingredients to egg yolks, except egg whites. Mix well. Fold in egg whites with spatula. Pour filling into pie pans or baking dishes.
4. Bake: Bake pies in 350 degree oven. Check after 45 minutes to 1 hour. Toothpick inserted in the center should come out clean.
5. Cool completely and serve with lots of Cool Whip!
This recipe will make 3 smaller pies or 2 larger pies. Another option would be to make 2 smaller pies and then some individual servings in fancy glass ramekins.
Whichever way you choose to make your pumpkin pie, make sure to enjoy a piece for breakfast the day or two after Thanksgiving.