Easy 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!

Jump to:

• Pumpkin Pie Without the Crust!
• Why This Recipe Works
• Ingredients You’ll Need:
• Ingredient Notes/Substitutes:
• Make Your Own Homemade Pumpkin Puree:
• How to Make This: Step by Step
• Dish by Dish Tips/Tricks:
• Recipe FAQs:
• Other Dessert Recipes You’ll Love:
• Thanksgiving and Holiday Recipes to Enjoy:
• Easy Crustless Pumpkin Pie (Gluten-Free, Dairy-Free)

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 favorite pumpkin desserts such as super moist pumpkin bread, pumpkin scones, pumpkin muffins, and even no-bake pumpkin cheesecake – I’ve literally cooked plenty of pumpkin recipes.

Among the delicious pumpkin desserts I’ve tried, one my favorites is definitely pumpkin pie. 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

• Creamy and Bursting with Flavor: 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).

• No Crust Required: Most importantly, because we don’t need the crust here, this great recipe 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. This simple recipe is the real deal – the delicious pumpkin custard filling that we all know and love.

• Gluten-Free and Dairy-Free: The best part is, it’s totally gluten-free and dairy-free, but seriously, no one would know it! Which means that those with Celiac disease or gluten or lactose intolerances can indulge without any worries! This crustless pie 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 whipped 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 Substitutes: I used brown sugar in this recipe, but you can also use normal white sugar if that’s what you have. If you are diabetic, I highly recommend using Lakanto Monkfruit Sweetener (a 1:1 sugar substitute 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 unsweetened almond milk or cashew milk in equal quantities. Alternatively, if you are not lactose-intolerant, you can use normal heavy cream or whole 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 use large eggs in this recipe. If you prefer to leave out the egg yolks, you can use 3 egg whites instead of 2 whole eggs. I honestly think you need the eggs to bind the ingredients together, and haven’t tried making this without eggs. However, if you are vegan or allergic to eggs, feel free to replace the eggs with aquafaba or an egg-replacer instead (please let me know how it goes if you do that)! However, if you want a completely naturally vegan crustless pumpkin pie, I suggest you use the filling in my no-bake pumpkin cheesecake to make one.

• Spices: In this recipe, I used a mix of ground cinnamon, ground ginger, and ground nutmeg to create the perfect pumpkin pie flavor. However, if you prefer, you can also use 1 1/2 teaspoons of a pre-made pumpkin pie spice mix directly.
  
• 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 heavy whipping cream.

Make Your Own Homemade Pumpkin Puree:

I definitely recommend making your own homemade pumpkin purée, especially during pumpkin season as you can get access to plenty of fresh pumpkins.

Making your own at home is great because you can make pumpkin puree in bulk, and it’s cheaper than buying the canned pumpkin version that tends to be filled with preservatives and additives that are not exactly healthy!

Also, it’s really way simpler than you think. All you need to do is cut the pumpkin in half, scrape out the seeds, cook the pumpkin in either the oven or the microwave, and then process the flesh in a blender or food processor! Check out the full tutorial to make your own pumpin puree today!

How to Make This: Step by Step

1. Preheat and Grease

Preheat oven to 350F and grease a 9-inch pie plate or pie dish with nonstick cooking spray (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 remaining ingredients (pumpkin puree, coconut milk, and eggs) to the large bowl and whisk until smooth. 

4. Bake

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

5. Cool Completely

Let the pumpkin custard cool completely on a wire rack 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!

Dish by Dish Tips/Tricks:

• Be Patient: The hardest part of this crustless pumpkin pie 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 pumpkin pie filling between small ramekins (the number of ramekins will depend on the size of your ramekins) and bake for at least 40 minutes until the pumpkin filling has set.

• Traditional Pumpkin Pie with Crust: If you like the traditional-style pumpkin pie that comes with a crust, this is our favorite flaky gluten-free pie crust. It’s only 5 ingredients and comes together with just 15 minutes of hands-on time.

Recipe FAQs:

Other Dessert Recipes You’ll Love:

• Easy Pecan Pie (Gluten-Free, Dairy-Free)
• 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. Be sure to check out my entire Recipe Index for all the recipes on the blog. 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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