A perennial favorite, but without the crust. Crustless pumpkin pie is great for anyone trying to cut fat and cholesterol and also for anyone following a wheat-free diet.
1. Lightly spray a 9-inch deep dish pie plate with cooking spray; set aside.
2. Pour water into a medium bowl and sprinkle gelatin over it. Give a quick stir to make sure all of the gelatin is moistened. Let stand for 5 minutes, or until softened. Mixture will be firm.
3. In a small saucepan, bring 1 cup of the evaporated milk to a boil. Remove from heat.
4. Slowly stir hot evaporated milk into the gelatin mixture, whisking to combine.
5. Stir in remaining evaporated milk, pumpkin, sugar, cinnamon, all spice, nutmeg, and vanilla, until well incorporated.
6. Pour mixture into the prepared pie plate. Refrigerate 2 hours, or until set.
7. Slice as you would a pie. Serve with freshly whipped cream.
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My boyfriend has celiacs disease and hasn’t eaten real pumpkin pie in 5 years. He LOVED this! I still prefer mine with crust. 
I so sorry to rate this recipe so low but it did not taste very good and it looked like anemic liver! Very, very unappetizing.
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ComfortablyDomestic on 12.12.2010
Boy, my gluten free friends LOVED this “pie.” Raved about it, in fact. Since this is essentially a pumpkin gelatin, I can see where you might think that it looks a bit organ like–not that I’ve actually seen a real organ up close. Sorry it wasn’t to your liking.