Creamy Pumpkin Pie Recipe Gluten-Free Perfect for Fall
A creamy, crustless pumpkin pie that’s smooth, velvety, and packed with cozy fall flavors. This gluten-free dessert is easy to make and perfect for gatherings or holiday feasts.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 can (15 ounces) pure pumpkin puree
- 1 can (14 ounces) sweetened condensed milk
- 2 large eggs, room temperature
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease your 9-inch pie dish lightly with butter or cooking spray.
- In a mixing bowl, whisk together the pumpkin puree and sweetened condensed milk until smooth.
- Add the eggs, one at a time, whisking well after each addition.
- Sprinkle in the pumpkin pie spice, vanilla extract, and salt. Stir until fully combined.
- Pour the mixture into the prepared pie dish, smoothing the top with a spatula.
- Bake for 40-45 minutes or until the center is set and a knife inserted comes out clean.
- Remove from the oven and let cool completely at room temperature, then refrigerate for at least 2 hours before serving.
Notes
Allow the pie to cool completely for the best texture and flavor. Cover the edges with foil if they start browning too quickly. The pie firms up as it cools.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 22
- Fat: 5
- Carbohydrates: 30
- Protein: 4
Keywords: pumpkin pie, gluten-free dessert, fall recipe, crustless pie, creamy pumpkin pie