Crustless Pumpkin Pie

by Lee-Anne Neufeld

Though we love pastry crusts for pies, this recipe was part of the way Lee-Anne got by with making a pumpkin pie for her family that was gluten free, delicious and little less time consuming, especially when 5 kids were wreaking havoc on the house in the background! This recipe is sure to be a catalyst of creating new fall memories with those you care about most. It can also be made vegan and/or dairy free. See the substitutes below the recipe!

Recipe Makes:

2 pies/1 large deep dish pie




15 oz can

Evaporated Skim Milk

1 can


3/4 cup


3 tbsp



Vanilla Flavour

2 tsp

Celebrate, gluten free All Purpose Flour Mix

1/2 cup

Baking Powder

3/4 tsp


1/8  tsp


1 tsp

All Spice

1 tsp


1/2 tsp


1/2 tsp


Baking Instructions

  1. Pre-heat oven to 350 degrees
  2. Mix flour, baking powder, salt, cinnamon, all spice, ginger, and nutmeg in a bowl.
  3. In a separate bowl beat sugar, butter, and egg together.
  4. Add pumpkin, evaporated milk and vanilla. Mix until incorporated.
  5. Add mixed dry ingredients to the wet ingredients and mix until smooth.
  6. Pour into a greased pie pan. 
  7. Bake at 350 degrees for 50-55 minutes or until a knife comes out clean after poking it in the middle. 

See vegan/dairy free replacements below:

Egg - Egg Replacer 

Evaporated Skim Milk - Your preference of milk alternative (oat, almond, etc.) at the amount of 1 1/2 cups, mixed with 2 tbsp of cornstarch. 

Butter - Your preference of margarine/plant based butter.