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

  • Author: Felicia Lim
  • Prep Time: 5 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten 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!


  • 1/2 cup light brown sugar
  • 1 teaspoon ground cinnamon, plus more for sprinkling
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 14 oz can full-fat coconut milk
  • 2 cups pumpkin puree
  • 2 eggs
  • Coconut cream, for topping (optional)


  1. Preheat and Grease: Preheat oven to 350F and grease a 9-inch pie plate.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the sugar, ground cinnamon, ground ginger, ground nutmeg, and salt to combine.
  3. Whisk 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 crustless pumpkin pie cool completely at room temperature for at least 2 hours, before refrigerating for at least 6 hours or overnight.
  6. Garnish and Serve: Garnish with chilled coconut cream and a sprinkle of ground cinnamon and serve!


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.

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.

Storing: To store this, cover pumpkin pie with plastic wrap and keep in the fridge for up to 4 days. I do NOT recommend freezing this pie as it will not defrost well. I highly suggest you eat it within a few days of baking it (which really won’t be an issue as this pie usually goes very quickly in my house).

Individual Portions: If you prefer to bake individual portions, you can use small ramekins instead of one whole pie plate. The number of portions you get will depend on the size of your ramekins and how much mixture you put in each one of them.

Traditional Pumpkin Pie with the Crust: If you want to make the traditional pumpkin pie with a crust, I highly recommend that you use our favorite gluten-free pie crust (that’s also dairy-free). Only 5 ingredients required and 15 minutes of hands-on time to make this crust, it’s perfect for any pie you wish to eat.

Adapted from: Meaningful Eats

  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Keywords: crustless pumpkin pie

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