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When I have a yen for Pumpkin or Squash Pie I make up the recipe for
either one. Instead of placing the custard mixture in a pie shell, I
generously grease a 1 quart glass casserole and pour the mixture into it
and bake it as I normally would a pie. Perhaps a few minutes less as do
not have to bake the shell.
Instead of pie, we have Squash or Pumpkin Custard, and my husband who is
a non-celiac also enjoys it. Usually serve it with a dab of whipped
cream or whipped topping.
Dot in central MA