Pumpkin Pie (that makes its own crust)

Pumpkin Pie (that Makes Its Own Crust) Recipe

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Jo Zimny


I just got my copy of Living Without, its a Gluten Free magazine and I always find something unique in it. This one is definitely different. The flour settles to the bottom of the pan making its own pie crust.

I plan to make this for Thanksgiving.


★★★★★ 1 vote

20 Min
45 Min


  • 1-15 oz
    can pumpkin puree
  • 1 c
    diary free vanilla flavoured milk of your choice
  • 2 Tbsp
    melted butter or dairy free substitute
  • 3 Tbsp
  • 1 Tbsp
    lemon juice
  • 2 Tbsp
    gluten free all purpose flour blend
  • 1/2 c
    packed brown sugar
  • 1/4 c
  • 2 large
    eggs or flax gell or chia seed gell
  • 1/2 tsp
  • 2 tsp
  • 2 tsp
    pumpkin pie spice or 1/2 tsp. ground nutmeg + 1/2 tsp. ground cloves

How to Make Pumpkin Pie (that makes its own crust)


  1. Preheat oven to 450'F Grease a 10 inch pie pan.
    You can make this 2 days ahead but keep it in the fridge.
  2. Mix together the liquid ingredients in one bowl.
  3. In a separate bowl, whisk together the dry ingredients and slowly pour the dry ingredients into the liquid ingredients.
  4. Stir until completely mixed together.
  5. Pour the pie batter into your pie pan leaving about 1/4 inch between the batter and the rim of the tin. It's going to get higher as the crust forms at the bottom. If you have any left put into greased ramekins.
  6. Smooth top with the spatula.
  7. Place pie in preheated oven and bake for 15 minutes, then lower the heat to 375'F and bake for another 30 minutes or until a knife inserted comes out clean.
  8. Serve with your favourite whipped topping.
  9. Enjoy!

Printable Recipe Card

About Pumpkin Pie (that makes its own crust)

Course/Dish: Pies

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