- Preheat and Grease: Preheat oven to 350F and grease a 9-inch pie plate.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the sugar, ground cinnamon, ground ginger, ground nutmeg, and salt to combine.
- Whisk Wet Ingredients: Add the pumpkin puree, coconut milk, and eggs, and whisk until smooth.
- Bake: Pour the mixture into the greased pie plate and bake for 60 minutes until the custard is set.
- 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.
- 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 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 instead.
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 used 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)!
Spices: In this recipe, I used a mix of ground cinnamon, ground ginger, and ground nutmeg to create the typical pumpkin pie spice taste. However, if you prefer, you can also use 1 1/2 teaspoons of a premade 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 whipped cream.
Storing: To store this, cover pumpkin pie with plastic wrap or aluminum foil 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
This recipe was originally published in October 2020, but has since been updated to include clearer instructions, recipe notes, and ingredient substitutions.
- Category: Desserts
- Method: Baking
- Cuisine: American
Keywords: crustless pumpkin pie