Guymon Daily Herald

Crustless pie is a treat for those with gluten intoleranc­e


Individual­s who navigate food allergies or intoleranc­es may shy away from certain celebratio­ns out of fear that a nibble of this or a bite of that may trigger an allergic response. In such instances, concern about ingredient­s can cast a pall over normally festive occasions.

Those with Celiac disease or gluten intoleranc­es must be mindful of the foods they consume. Meals or desserts containing gluten, a protein found in grains like wheat, semolina, rye, barley, graham, spelt, farina, and more, can trigger intestinal distress and other symptoms. With delicious pies, cakes and cookies on the holiday serving table, gluten is likely to make an appearance. However, with careful planning, people who cannot stomach foods that contain gluten can still indulge in their favorite holiday flavors at Easter time.

“Crustless Libby’s® Famous Pumpkin

Pie” is a variation on traditiona­l pumpkin pie. Without the crust, individual­s who avoid gluten can still dive into that pumpkin-andspice combinatio­n that’s so popular around the holiday season. Enjoy this recipe, courtesy of Libby’s® Pumpkin.


Makes 8 servings

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 can (15 ounces) Libby’s® 100% Pure Pumpkin

1 can (12 fluid ounces) Nestlé® Carnation Evaporated Milk

Nonstick cooking spray

Whipped cream (optional)


1. Preheat oven as directed below. Glass baking dishes without crust require a cooler oven, and in most cases, a longer baking time.

2. Spray baking dish with nonstick cooking spray or lightly grease bottom of baking pan or baking dish.

3. Mix sugar, cinnamon, salt, ginger and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

4. Bake as directed below or until a knife inserted near center comes out clean.

5. Cool on wire rack for 2 hours. Serve immediatel­y or refrigerat­e.


9-inch-round glass pie dish: 325 F; bake for 55 to 60 minutes

10-inch-round glass pie dish: 325 F; bake for 45 to 50 minutes

8-inch-round cake pan: 350 F; bake for 45 to 50 minutes

9-inch-round cake pan: 350 F; bake for 35 to 40 minutes

8-inch-square baking pan: 350 F; bake for 45 to 50 minutes

8-inch-square glass baking dish: 325 F; 50 to 60 minutes

9-inch-square baking dish: 350 F; bake for 35 to 40 minutes

11x7-inch glass baking dish: 325 F; bake for 45 to 50 minutes

13x9-inch baking pan: 350 F; bake for 35 to 40 minutes

13x9-inch glass baking dish: 325 F; bake for 40 to 45 minutes

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