Crustless Pumpkin Pie (Gluten-Free, Dairy-Free)

This creamy crustless pumpkin pie is the perfect dessert for Thanksgiving and the holidays. Filled with pumpkin flavor, rich, and so incredibly smooth, you can now enjoy pumpkin pie without the crust! Also gluten-free and dairy-free, but you definitely wouldn’t know it!

Pumpkin Pie Without the Crust!

When Juan and I lived in the US, one of my favorite parts of fall was literally making and eating pumpkin everything. From homemade pumpkin puree, to savory recipes such as creamy pumpkin soup, easy pumpkin gnocchi, and pumpkin risotto, to sweet treats such as super moist pumpkin bread, pumpkin scones, pumpkin muffins, and even no-bake pumpkin cheesecake – I’ve literally cooked plenty with pumpkin.

One of my favorite pumpkin desserts is definitely pumpkin pie, even though I’ve never posted a recipe for that on the blog before. More than anything, I love the creamy custard filling from the pie, and don’t really care that much for the crust.

For me, the ideal pumpkin pie would just be made up of the pie custard, and in fact, it was always on my list to make a pumpkin pie without the crust (or literally pumpkin custard), and this year I’ve finally gotten down to doing it, and am crazy excited to share it with you, because guys, it really is that crazy good!

Why This Recipe Works

Rich, velvety smooth, and so amazingly creamy, this crustless pumpkin pie is everything you’ll love about the fall: pumpkin flavor, fall-inspired spices (think cinnamon, ginger and nutmeg – the ingredients of classic pumpkin pie spice). Most importantly, because we don’t need the crust here, this comes together so much easier and quicker than the typical pumpkin pie. There’s no need to knead pie dough, or par-bake the crust.

It’s just the real deal – the delicious pumpkin custard filling that we all know and love. The best part is, it’s totally gluten-free, and also dairy-free, but seriously, no one would know it! This is the perfect dessert to serve at your Thanksgiving table, or anytime during the holidays to be honest. Top it off with a dollop of coconut cream and a sprinkle of ground cinnamon and everyone is sure to be begging you for seconds!

Ingredients You’ll Need:

Ingredient Notes/Substitutes:

• Sugar: If you are diabetic, feel free to go ahead and substitute the brown sugar with Lakanto 1:1 Monkfruit Sweetener (which has zero glycemic index).
  
• Coconut Milk: I recommend using full-fat coconut milk as this will result in the creamiest and thickest texture for the pumpkin pie custard. However, if you are allergic to coconut, you can use cashew milk in equal quantities. Alternatively, if you are not lactose-intolerant, you can use normal cow’s milk.
  
• Pumpkin Puree: I alway recommend using fresh homemade pumpkin puree (because it doesn’t have the nasty additives and preservatives that usually come with the canned version). However, if you only have access to canned pumpkin, that is fine as well.
  
• Eggs: I honestly think you need the eggs in this recipe – and because I haven’t personally tried making this without eggs, I can’t suggest an egg substitute. However, if you want a completely vegan crustless pumpkin pie, I suggest you use the filling in my no-bake pumpkin cheesecake to make one.
  
• Coconut Cream: You can either buy canned coconut cream, or refrigerate a can of coconut milk overnight and scrape off the thick coconut cream that solidifies at the top. Alternatively, if you are not lactose-intolerant, you can also use normal whipped cream.

How to Make This: Step by Step

1. Preheat and Grease

Preheat oven to 350F and grease a 9-inch pie plate (greasing the pie plate will make it easier get the crustless pumpkin pie out once ready to be served).

2. Mix Dry Ingredients:

In a large mixing bowl, whisk together the sugar, ground cinnamon, ground ginger, ground nutmeg, and salt to combine.

3. Add Wet Ingredients:

Add the pumpkin puree, coconut milk, and eggs, and whisk until smooth. 

4. Bake

Pour the mixture into the grease pie plate and bake for 60 minutes until the custard is set.

5. Cool Completely

Let the pumpkin custard cool completely at room temperature for at least 2 hours, before refrigerating for at least 6 hours or overnight.

6. Garnish and Serve

Once refrigerated and pumpkin custard is firm to the touch, slice, garnish with chilled coconut cream and a sprinkle of ground cinnamon, and serve!

Expert Tips/Tricks:

• Be Patient: The hardest part of this recipe really is being patient and waiting. Once it’s baked, you have to let the pumpkin pie cool for at least 2 hours until it comes to room temperature, before you refrigerate it for at least 6 hours or overnight. While you could definitely dig into the pie at room temperature, the consistency and texture and taste will not be as good as after it’s been fully chilled. Also, I personally feel that this pumpkin custard tastes so much better cold!
  
• Individual Portions: If you would like to make individual portions of this pumpkin custard, instead of using a pie plate, simply divide the mixture between small ramekins (the number of ramekins will depend on the size of your ramekins) and bake for at least 40 minutes until the pie custard has set.

Recipe FAQs:

Other Dessert Recipes You’ll Love:

• Easy Pumpkin Waffles (Gluten-Free, Dairy-Free)
• No-Bake Pumpkin Cheesecake (Gluten-Free, Vegan)
• Easy Pear Galette (Gluten-Free, Dairy-Free)
• Easy Gluten-Free Waffles (Dairy-Free)
• Fluffy Gluten-Free Pancakes (Dairy-Free)
• 2-Ingredient Banana Ice Cream (Gluten-Free, Vegan)
• 5-Minute Cashew Chocolate Pudding (Gluten-Free, Vegan)
• Pear Custard Pie (Gluten-Free, Dairy-Free)
• Fudgy Gluten-Free Brownies (Dairy-Free)
• Chocolate Coconut Cake (Gluten-Free, Dairy-Free)
• Cranberry Bread Pudding (Gluten-Free)
• Cranberry Walnut Tart (Gluten-Free)

Thanksgiving and Holiday Recipes to Enjoy:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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