Gluten Free Crustless Cranberry Pie Recipe

by Carol Kicinski on December 17, 2015

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Gluten Free Crustless Cranberry Pie Recipe

If you’re a gluten free baking novice and find making gluten free pie crusts challenging, or if you just want to make a holiday pie with very little effort – this is the pie for you.

Basically, you just mix up some ingredients, pour it into a pie dish, bake, and voila! Pie.

This pie has all the flavors of the holidays and takes about 3 minutes to whip together.

Seriously, there is no excuse for not making pie this year!

Notes: Use a good quality gluten free all-purpose flour or make your own with this recipe. No need to thaw your cranberries if they are frozen. I always bake with Wholesome! organic sugar and as always, use pure extracts, not imitations.


Gluten Free Crustless Cranberry Pie Recipe


Butter for greasing the pan
1 cup gluten free all-purpose flour
1 cup plus 1 tablespoon Wholesome! organic sugar, divided use
½ teaspoon kosher or fine sea salt
½ cup heavy cream
2 large eggs, lightly beaten
½ cup unsalted butter, melted
1 teaspoon pure vanilla extract
½ teaspoon pure almond extract
¾ cup chopped pecans
2½ cups fresh or frozen cranberries (if frozen, no need to thaw), divided use
Whipped cream for serving, if desired


Preheat the oven to 350 degrees. Generously grease a 9-inch pie pan with butter.

In a large mixing bowl, whisk together the flour, 1 cup sugar, and salt. Add the cream, eggs, melted butter, and extracts and whisk to combine. Stir in the pecans and 2 cups of cranberries. Pour into the prepared pan. Scatter the remaining ½ cup cranberries on top, then sprinkle with 1 tablespoon sugar.

Bake 40 to 50 minutes or until golden brown and a toothpick inserted into the center comes out clean. Let cool slightly, then serve, topped with whipped cream, if desired.


This Gluten Free Crustless Cranberry Pie Recipe Serves 8

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{ 1 comment… read it below or add one }

Laura December 20, 2015 at 9:04 am

This is a terrific recipe. Very easy and the result was delicious. We didn’t have cream available so substituted plain yogurt mixed with milk and that was fine. The household (including gluten eaters) loved it.


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