Gluten Free Pumpkin/potato No Crust Pie Recipe

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Gluten Free Pumpkin/Potato No Crust Pie

Patsy Weaver


This is one of those pies you can change easily and is well worth the wait for it to cook. Substitute sweet potatoes for pumpkin if you don't like pumpkin. Use all gluten free ingredients or use regular ingredients. If you don't like nuts or coconut leave them out or double pecans and leave out coconut or just the opposite. Substitute soaked raisins or candy chips. Use sugar substitute if need too. Just go by your preferred tastes on this one!

pinch tips: How to Fold Ingredients




15 Min


40 Min


1 1/2 c
canned pumpkin, or substitute cooked sweet potatoes
1/2 tsp
1 tsp
cinnamon, ground
1/2 tsp
ginger, ground
1/2 tsp
cloves, ground
1/2 c
sugar (or substitute)
1 1/2 c
whipping cream (sub. 1/2 cup cream cheese for 1/2 cup less whipping cream)
2 medium
1 Tbsp
vanilla extract
4 Tbsp
coconut, unsweetened, grated, divided 2 and 2
4 Tbsp
pecans, divided 2 and 2

Directions Step-By-Step

Preheat oven to 425. In a medium bowl stir pumpkin, salt, spices and sugar until well blended. Stir in whipping cream and eggs until well blended. You can use a mixer but don't beat too long, only until blended.

Stir in 2 Tblsp coconut and 2 Tblsp pecans into batter and spread evenly over bottom of a sprayed 9 inch pie pan or 9 inch square pan. Sprinkle with remaining coconut and pecans.
Bake 15 minutes at 425. Reduce temp to 350 and bake 40 - 50 minutes more or until toothpick inserted in center comes out clean. Cut into 8 slices and serve with a teaspoon of whipped topping on each slice.

About this Recipe

Course/Dish: Pies