Skip the crust and make this easy gluten-free and dairy-free pumpkin pie this fall for a cozy night in when you’re craving pumpkin treatment or as a healthier alternative for Thanksgiving Day.
Pumpkin pie without crust
It’s pumpkin season! These individual crustless pumpkin pies are perfect when you need healthy dessert. I substituted sugar-free maple syrup because I’m trying to avoid added sugars, but you can use pure maple syrup instead. For more pumpkin dessert recipes, try mine Pumpkin Spice No-Bake Cheesecake and Pumpkin Pie with Crust.
Why you’ll love this crustless pumpkin pie recipe
I love pumpkin pie, but I don’t love all the calories. What I love about this crustless pumpkin pie, from Danielle Walker’s new cookbook, Make it easyit tastes just as good! I think it would be wonderful on your Thanksgiving table as a holiday treat and perfect for guests with dietary restrictions. Danielle’s cookbook is your best source for dairy-free and gluten-free food preparation, and like all her other books, her recipes are always solid!
If you make this crustless pumpkin pie recipe, I’d love to see it. Tag me in your photos or videos on Instagram, TikTokor Facebook!
Ingredients for Crustless Pumpkin Pie
Crustless Pumpkin Pie Ingredients combine classic fall flavors like pumpkin puree, warm spices, and maple syrup, creating a lighter, gluten-free alternative to traditional pumpkin pie. The recipe card below includes the exact measurements.
- Pumpkin puree: Make sure you buy canned pumpkin puree and not pumpkin pie filling that has added sugar and other ingredients.
- Full fat coconut milk provides creaminess while keeping pumpkin pie dairy-free.
- maple syrup: i used Yum Healthy Zero Sugar Maple Syrup for sugar-free pumpkin pie.
- eggs add protein and combine ingredients together.
- Pumpkin Pie Spicecontaining cinnamon, ginger, nutmeg, cloves and allspice, it tastes like autumn.
- lemon peel for a bright citrus note
- Vanilla extract for subtle sweetness and warmth
- Sea salt: A pinch of salt brings the flavors together.
- Dairy-free whipped creamlike Cocowhipor make your own whipped coconut cream.
How to make crustless pumpkin pie
This easy crustless pumpkin pie recipe is so simple! Just mix everything in a bowl and bake. Scroll to the bottom for full instructions.
- Combine all: Whisk together pumpkin puree, coconut milk, syrup, eggs, pumpkin spice, lemon zest, vanilla, and salt until smooth. Pour mixture into ten 4-ounce ramekins.
- Bake a pumpkin pie for 25 to 30 minutes at 350°F. When ready, the cream should jiggle slightly in the center.
- Cool: Let the ramekins cool to room temperature and then refrigerate for at least an hour before serving. Top with whipped cream if desired.
Variations
- Pumpkin Pie with Fresh Pumpkin: Use mine recipe for homemade pumpkin puree.
- Sweetener: Replace maple with honey.
- Pumpkin Pie Seasoning: If you don’t have pumpkin pie spice, make your own blend with the individual spices (cinnamon, ginger, nutmeg, cloves, and allspice).
- Whipped cream: If you’re not dairy free, you can also use fresh whipped cream, my recipe for whipped cream with yogurtor frozen whipped topping, such as Truwhip or Cool Whip.
Storage
Refrigerate these crustless pumpkin pies for up to 4 days.
Frequently asked questions
Placing the pumpkin pie filling in small ramekins keeps it from falling apart when served. Plus, making pumpkin pie without a crust cuts down on calories and carbs, and ramekins provide easy portion control.
Pumpkin pie is not too sweet because the main ingredient is canned pumpkin that has no added sugar. I also used sugar free maple syrup to further reduce the carbs. I added vanilla, pumpkin pie spice, lemon zest and whipped topping for more flavor and sweetness.
You can make pumpkin pie a day or two ahead so you have one less thing to do on Thanksgiving. And since this recipe requires refrigeration before serving, it’s perfect for making ahead.
More pumpkin recipes you’ll love
Production: 6 portions
Serving Size: 1 pie
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Preheat oven to 350°F.
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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 are visible. Pour evenly into ten 4-ounce ramekins and place on a baking sheet.
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Bake for 25 to 30 minutes.
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The custards should jiggle slightly in the center when removed from the oven. Allow to cool to room temperature, then refrigerate for 1 hour.
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Serve with whipped cream if desired.
Last step:
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Serving: 1 pie, Calories: 124.5 kcal, Carbohydrates: 25 g, Protein: 5 g, fats: 7 g, Saturated fats: 4.5 g, Cholesterol: 111.5 mg, sodium: 63.5 mg, Fibers: 2.5 g, sugar: 3.5 g
