Skip the crust and make this simple and delicious crustless pumpkin pie recipe that also happens to be gluten free, dairy free, and refined sugar free. The perfect easy dessert for your holiday season, for breakfast, or whenever the pumpkin craving strikes!
My healthy pumpkin pie recipe has been a reader favorite for years. And while the almond flour crust is incredibly easy to make, I know some of my readers have opted to make a crustless version. This inspired me to add a true crustless pumpkin pie to the blog this season. It’s similar to my original healthy pumpkin pie, but the ingredients and amounts differ ever so slightly…as I discovered during my recipe testing that a crustless pie needs a bit more structure!
The result is a warm, cozy and healthier for you dessert that is as smooth and creamy as traditional pumpkin pie, but can be whipped up in no time.
Looking for more pumpkin desserts? Try these Mini Pumpkin Cheesecakes, this Banana Pumpkin Bread, and these Pumpkin Cream Cheese Muffins.
Why You Will Love this Recipe
- Make ahead – pumpkin pie can be made ahead of the big day, and this crustless pie is no exception to that. You can even freeze it weeks before Thanksgiving!
- It’s made with good for you ingredients that are naturally gluten and dairy free – perfect for guests with dietary restrictions and celiac disease.
- Tastes like classic pumpkin pie – yes, this pie is a healthier, gluten-free pumpkin pie, but as with my other recipes, my goal was to create a dessert that really captured the creamy texture and flavor profile of regular pumpkin pie, just without the crust.
- It’s foolproof + easy– I tested several versions of crustless pumpkin pie to find one the best one – this one is easy and it will give you perfect results for your Thanksgiving dessert table.
- Low calorie dessert – skipping the crust means you will save a lot of calories, making this a healthier option at less than 130 calories per serving.
Ingredients
This easy recipe only requires a few ingredients. Be sure to check out the recipe card below for full ingredients and amount.
- teaspoon pumpkin pie spice + cinnamon – the perfect blend of cozy, fall spices. You can make your own pumpkin pie spice blend, or use your favorite store bought mix.
- salt – adding a little salt helps to balance the flavor
- cornstarch or arrowroot – you can skip this if you don’t have any or don’t want to purchase it. A little starch helps the pie to set up without the crust, but I tested this recipe without it and it worked just fine.
- pure maple syrup – you can also sub in honey. For a low carb pumpkin pie, you can use any of the low carb sugar substitutes available such as monk fruit sweetener. If you try this, let us know how it worked for you in the comments.
- vanilla extract
- 3 large eggs – room temperature eggs are best for baking, so let them sit out or take out the chill by placing them in a bowl of warm water for a few minutes.
- 15 oz can pumpkin puree – don’t mistake this for pumpkin pie filling, you want pure pumpkin for this! You can also use homemade pumpkin puree if you have some.
- canned coconut milk – look for full-fat coconut milk for best results. If you can tolerate dairy, you can swap this with heavy cream.
Instructions
This creamy pie comes together in just a few simple steps:
Step one: Preheat oven to 325 degrees and grease a 9 inch pie plate or baking dish with coconut oil, butter, or nonstick cooking spray.
Step two: In a large bowl, whisk together the cinnamon, pumpkin pie spice, salt, and cornstarch. Whisk this mix until there are no lumps in the cornstarch.
Step three: Add maple syrup and vanilla, whisking until the spices are well incorporated. Beat in the eggs.
Step four: Add the pumpkin puree and coconut milk. Whisk until both are well incorporated.
Step five: Pour the prepared pumpkin custard into the 9 inch pie dish. Place the pie dish in the preheated oven and bake for 50-60 minutes, rotating the pie dish halfway through the cooking time (30 minutes) and cook until the edges are set, and the center jiggles slightly when gently shaken.
Step six: Let the pie cool completely before enjoying or refrigerating. Top with Coconut Whipped Cream or Vanilla Ice Cream and a sprinkle of cinnamon
Recipe FAQs
Yes, you can! After baking, let the pie cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to one month. Thaw overnight in the refrigerator before serving.
If you can tolerate dairy, heavy cream or whole milk works well as substitutes. For a lighter option, you can also use almond milk or oat milk, though the texture will be slightly less creamy.
No problem! You can make your own blend by combining cinnamon, nutmeg, ginger, and cloves. Check out this recipe!
The pie is ready when the edges are set, and the center jiggles slightly when gently shaken. It will firm up as it cools. Be careful not to overbake – nobody wants a dry pumpkin pie!
Yes! Replace the maple syrup with a low-carb sweetener like monk fruit.
Storage + Freezing
Storing:
- Once baked, allow the pie to cool completely to room temperature. Cover the pie tightly with plastic wrap or aluminum foil, or transfer slices to an airtight container. Store in the refrigerator for up to 4 days.
Freezing:
- How to Freeze: After baking and cooling completely, wrap the pie tightly in plastic wrap, then cover with a layer of aluminum foil to prevent freezer burn. You can also freeze individual slices for easier thawing.
- How Long to Freeze: The pie can be frozen for up to 1 month. After a month it may start to lose it’s texture and flavor.
- Thawing: Move the frozen pie or slices to the refrigerator and let it thaw overnight. For the best texture, let it come to room temperature before serving.
Crustless Pumpkin Pie Recipe (Dairy and Gluten Free)
Ingredients
- 1.5 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- ¼ tsp salt
- 1.5 T cornstarch or arrowroot
- ⅓-1/2 cup pure maple syrup
- 2 teaspoons vanilla extract
- 3 eggs room temperature
- 15 oz can pumpkin puree
- 2/3 cup canned coconut milk
Instructions
- Preheat oven to 325 degrees and grease a 9 inch pie plate with coconut oil, butter, or a neutral oil cooking spray.
- In a large bowl, whisk together the cinnamon, pumpkin pie spice, salt, and cornstarch. Whisk this mix until there are no lumps in the cornstarch.
- Add maple syrup and vanilla, whisking until the spices are well incorporated.
- Beat in the eggs.
- Add the pumpkin puree and whisk until everything is mixed well.
- Stir in the coconut milk.
- Pour the prepared pumpkin custard into the 9 inch pie dish. Place the pie dish in the preheated oven and bake for 50-60 minutes, rotating the pie dish halfway through the cooking time (30 minutes). Cook until the edges are set, and the center jiggles slightly when gently shaken.
- Allow pie to cool completely before enjoying or refrigerating.
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