Make this easy, gluten-free, dairy-free crustless pumpkin pie this fall. It’s perfect for cozy nights when you’re craving pumpkin treats or as a healthy Thanksgiving alternative.
Crustless Pumpkin Pie
It’s pumpkin season! These individual crustless pumpkin pies are perfect when you need a healthy dessert. I’m trying to avoid added sugar, so I substituted sugar-free maple syrup, but you can use pure maple syrup instead. For more pumpkin dessert recipes, try my Pumpkin Spice No-Bake Cheesecake and Crustless Pumpkin Pie.
Why You’ll Love This Crustless Pumpkin Pie Recipe
I love pumpkin pie, but not so much the calories. This crustless pumpkin pie is my favorite from Danielle Walker’s new cookbook, Make It Easy. It tastes just as good! It would be a festive treat for the Thanksgiving table, and it would be perfect for guests with dietary restrictions. Danielle’s cookbooks are the best resource for preparing dairy-free and gluten-free meals, and like all her books, her recipes are always great!
If you make this crustless pumpkin pie recipe, I’d love to see it. Tag me in a photo or video on Instagram, TikTok, or Facebook!
Crustless Pumpkin Pie Ingredients
Crustless pumpkin pie ingredients combine classic fall flavors like pumpkin puree, warm spices, and maple syrup to create a lighter, gluten-free alternative to traditional pumpkin pie. The recipe card below includes exact ingredient measurements.
- Pumpkin puree: Buy canned pumpkin puree, not pumpkin pie filling with added sugar and other ingredients.
- Full Fat Coconut Milk It gives your pumpkin pie a creamy texture without the dairy.
- maple syrup: For this sugar-free pumpkin pie, I used Wholesome Yum Zero Sugar Maple Syrup.
- egg Adding protein binds the ingredients together.
- Pumpkin Pie SpiceWith cinnamon, ginger, nutmeg, cloves, and allspice, this drink brings the flavors of fall to life.
- Lemon zest For a bright citrus scent
- Vanilla extract For subtle sweetness and warmth
- Sea salt: A little salt will help bring out the flavors.
- Dairy-free whipping creamTry coconut cream, like Coco Whip, or make your own coconut whipped cream.
How to Make Crustless Pumpkin Pie
This easy crustless pumpkin pie recipe is so simple! Just mix everything together in a bowl and bake. Please scroll down for detailed instructions.
- Combine everything: Whip the pumpkin puree, coconut milk, syrup, eggs, pumpkin spice, lemon zest, vanilla, and salt until smooth. Pour the mixture into ten 4-ounce ramekins.
- Bake a pumpkin pie Bake at 350°F for 25 to 30 minutes. When done, the custard should be slightly jiggly in the center.
- cool: Let the ramekins cool to room temperature, then refrigerate for at least 1 hour before serving. Top with whipped cream, if desired.
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- Pumpkin Pie with Fresh Pumpkin: Try my pumpkin puree recipe.
- sweetener: Use honey instead of maple.
- Pumpkin Pie Spice: If you don’t have pumpkin pie spice, make your own by mixing individual spices like cinnamon, ginger, nutmeg, cloves, and allspice.
- Whipping cream: If you don’t eat dairy, you can also use fresh whipped cream, my yogurt whipped cream recipe, or a frozen whipped cream topping like Tru Whip or Cool Whip.
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Crust-free pumpkin pie can be refrigerated for up to 4 days.
Frequently Asked Questions
Placing the pumpkin pie filling in small ramekins will help prevent the pie from falling apart when serving. Plus, making a crustless pumpkin pie will cut down on calories and carbs, and ramekins offer easy portion control.
Pumpkin pie is not overly sweet because the main ingredient is canned pumpkin with no added sugar. I also used sugar-free maple syrup to further reduce the carbs. For more flavor and sweetness, I added vanilla, pumpkin pie spice, lemon zest, and whipped cream topping.
Preparing pumpkin pie a day or two ahead of time will give you one less thing to do on Thanksgiving Day. And since this recipe needs to be refrigerated before serving, it’s perfect for making ahead.
More Pumpkin Recipes You’ll Love
Produce: 6 night soil
Size provided: 1 pie
Preheat oven to 350°F.
In a medium bowl, whisk together the pumpkin puree, coconut milk, maple syrup, eggs, pumpkin pie spice, lemon zest, vanilla, and salt until smooth and no lumps remain. Pour evenly into ten 4-ounce ramekins and arrange on baking sheets.
Bake for 25 to 30 minutes.
The custard should be slightly jiggly in the center when you remove it from the oven. Cool to room temperature, then refrigerate for 1 hour.
Serve with whipped cream if desired.
Final step:
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clothing material: 1 pie, calorie: 124.5 calorie, carbohydrate: 25 g, protein: 5 g, province: 7 g, Saturated fat: 4.5 g, Cholesterol: 111.5 mg, sodium: 63.5 mg, fiber: 2.5 g, sugar: 3.5 g
