It was one very fine, gluten-free day when a new gluten-free acquaintance—an avid baker who had been gluten free a long time— told me how you could take gluten-full pie recipes and make them gluten free and crustless. I followed her instructions and made my classic pumpkin pie recipe sans crust, absolutely loved the results, and I’ve never looked back. I don’t think you will either. Oh, and, you’ve probably already said to yourself … that’s gluten free easily—gfe!
I make this pumpkin pie for holiday gatherings, support group meetings, work functions, girlfriend dinners … you name it! Nobody even notices this pie has no crust. When I purposely ask individuals if they noticed that there was no crust, they are surprised to learn that they just ate crustless pie. They honestly say that they didn’t notice. This recipe is perfect for Mr. GFE and Son because they always left their crust on the plate anyway. They just never liked crusts. So, no more sad, empty crusts left behind in my house. It’s all about the pumpkin custard flavor in this one, baby. And, if you’re curious about the flour, you don’t even taste it as it’s such a small amount of flour added; it just holds the custard together nicely.
If you’re looking for a dairy-free version, check out my Best Ever Pumpkin Pie. Both pies are very versatile. Readers have used all kind of gluten-free flour mixes, and other single flours like oat flour and coconut flour (for a grain-free option). Coconut sugar has been used in place of granulated sugar. Egg-free readers have used flax “eggs,” and the possibilities go on. Enjoy!