If you’re looking for a crustless pie recipe, this spiced pear custard pie is it. It’s so simple that I made it twice in one week!

Spiced Pear Custard Pie


The second time, I got creative and kicked up the taste a notch or two by adding spice and sweetening it a little more. I adapted my recipe from Martha Stewart’s pear custard pie version found here.  Here’s what I did the second time I made it:

I peeled and sliced four ripe organic anjou pears and soaked them in approximately 1/4 cup of rum for about 3 hours. I did this because the taste of the pears got lost the first time I made the pie. The rum is not overpowering, but adds a delicate flavor to the pears.

In a buttered cake pan, arrange the pear slices like so:

Spiced Pear Custard Pie

Drizzle about 1 Tablespoon of honey over the pears for a little extra sweetness.

Next, whip up the batter of eggs, flour, butter, sugar, vanilla extract, salt, ground cinnamon and ginger in a blender and carefully pour over the pears. I increased the sugar and added cinnamon and ginger, which elevated the flavor of the custard from the original recipe version. Note: I used Bob’s Red Mill gluten-free 1-to-1 baking flour, but regular all-purpose flour would be just fine.

Spiced Pear Custard Pie

Bake in a 350° oven for 40 minutes. Let cool for a few hours before slicing and serving. This helps the custard set. The pears may rise to the top of the pie a bit.

Spiced Pear Custard Pie

I dusted the top with a little confectioner’s sugar before serving.

Spiced Pear Custard Pie

This is a simple and elegant pie that’s amazingly easy to make.

Spiced Pear Custard Pie

Spiced Pear Custard Pie
Prep time
Cook time
Total time
Simple and elegant spiced pear custard pie.
Serves: 6-8 servings
  • 4 Anjou, Comice, or Bartlett pears, peeled and sliced
  • ¼ cup rum
  • ¼ cup melted unsalted butter
  • ½ cup granulated sugar
  • ⅓ cup all-purpose gluten-free flour (Bob's Red Mill Gluten-Free 1-to-1 Baking Flour)
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • ¾ cup milk
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 Tablespoon honey
  • Confectioners' sugar
  1. Peel and slice lengthwise 4 pears. Soak pears in ¼ cup rum for 2-3 hours.

  2. Preheat oven to 350 degrees; butter a 9-inch cake pan or pie dish.

  3. Arrange pear slices in bottom of pan, slightly overlapping.

  4. Drizzle pears with honey.

  5. In a blender, process ¼ cup melted unsalted butter, ½ cup of granulated sugar , ⅓ cup gluten-free all-purpose flour, 2 teaspoons vanilla extract, 3 large eggs, ¾ cup milk, ¼ teaspoon each of salt, ground cinnamon and ground ginger until smooth.

  6. Carefully pour batter over pears; bake until golden and firm to touch, approximately 40 minutes.

  7. Let cool for several hours before serving.

  8. Serve with a dusting of confectioners' sugar.