This Crustless Pumpkin Pie recipe cooks in only 25 minutes with simple ingredients like pumpkin puree, maple syrup, coconut milk, and a little bit of almond flour! It is a twist from the classic holiday dessert that is gluten-free, dairy-free, and made without refined sugars.
This crustless pumpkin pie recipe uses only 7 ingredients and takes 35 total minutes - perfect for busy holiday cooking lineups!
Crustless Pumpkin Pie is a simple twist on the classic Thanksgiving dessert. I also like to make it for breakfasts or Friendsgiving dinner guests during the Fall Season. Serve it with a dollop of Dairy-Free Whipped Cream or Pumpkin Spice Whipped Cream for an extra decadent treat!
For more gluten-free pumpkin treats, check out my Vegan Gluten-Free Pumpkin Pie, Almond Flour Pumpkin Muffins, Pumpkin Spice Latte, Pumpkin Spice Coffee Creamer, Gluten-Free Pumpkin Bread, Gluten-Free Pumpkin Donut Holes, Flourless Pumpkin Pancakes, and Pumpkin Chia Pudding. Or try my Savory Pumpkin Stew for a Fall-inspired main course.
For more well-loved Thanksgiving recipes, check out my Crispy Roasted Brussel Sprouts, Dairy-Free Mashed Potatoes, Mashed Potatoes without milk, Arugula Quinoa Salad, Dairy-Free Scalloped Potatoes, and Turkey Cranberry Meatballs with Gravy.
For more gluten-free pie recipes, check out my Gluten-Free Apple Pie, Vegan Chocolate Cream Pie (no bake), and Gluten-Free Pie Crust.
How to make it (with photos)
This is the best crustless pumpkin pie recipe because it is super quick and made with just 7 simple ingredients!
Ingredient Notes + Substitutions
You need just 7 ingredients to make this simple crustless pumpkin pie!
Pumpkin puree
Use 100% canned pumpkin puree or use homemade pumpkin puree. Be careful to avoid cans of pumpkin pie filling which often have added sugars, spices, and sometimes even wheat flour. I used Libby's brand pumpkin puree and it had a great taste and texture in this recipe.
Almond flour
Adding almond flour to the custard base helps solidify the pumpkin filling quickly. It drastically reduces the cooking time.
It also adds a nice warm flavor crust-like flavor, almost like the crust is inside the pumpkin pie!
Pumpkin Pie Spice
Use the DIY pumpkin spice blend with ground cinnamon, nutmeg, ginger, and allspice as listed in the recipe (and add a pinch of ground cloves if you like it a bit spicier). Or substitute with 1 ¼ teaspoons of your favorite pre-made pumpkin pie spice blend.
You can also make my Homemade Pumpkin Pie Spice Recipe to make flavorful pumpkin spice treats all Fall and Winter long.
You also need canned full fat coconut milk, eggs, vanilla extract, salt, and pure maple syrup to make this recipe.
See the recipe card for a full list of ingredients with quantities.
Step-by-Step Instructions
Simply mix the crustless pumpkin pie ingredients and bake! The best thing about a crustless pie is how easy it is to put together.
- Prep: Preheat the oven to 425 deg F (220 deg C) and lightly grease an 8 or 9 inch cake pan or pie plate.
- Mix: Mix all ingredients thoroughly in a large mixing bowl.
- Bake: Pour the pumpkin mixture into the pie dish. Smooth the top with a spatula and place the pie dish on a baking sheet (to prevent spilling). Bake until the top is golden brown and the pumpkin pie has solidified - approximately 25 minutes. If the top starts to brown early, tent aluminum foil over the top to prevent over-browning. Allow to cool to room temperature before serving and enjoy!
Expert Tips
Make an amazing crustless pumpkin pie on the first try with these expert tips!
Use a thick pumpkin puree.
I found the best creamy pumpkin custard texture when using a thick pumpkin puree like Libby's. Some of the organic brands can be a little thin, but they still work.
Don't make milk substitutions
This crustless pumpkin pie really does taste best with full fat coconut milk. I tried almond milk and a lite coconut milk and neither was as special as the recipe as written.
Recipe FAQs
Here I answered some frequently asked questions about this Crustless Pumpkin Pie. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftover crustless pumpkin pie in the pie plate covered with plastic wrap or in an airtight container in the refrigerator for up to 4 days.
You can absolutely add a crust to this recipe. Once the crust dough is pressed into the pie pan, par-bake the crust at 375 degrees F for 10 minutes before removing it from the oven and filling it. You will need pie weights or dried beans to par-bake.
See my Gluten-Free Vegan Pumpkin Pie recipe for details on par-baking. And check out my amazing Gluten-Free Pie Crust recipe for the crust.
Related gluten-free pumpkin recipes to consider...
Looking for more pumpkin recipes like this crustless pumpkin pie? Check these out.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the comment field below. Thank you!
📖 Recipe
Crustless Pumpkin Pie
Ingredients
- 1 15-ounce can pumpkin puree (2 cups, 425 grams)
- 3 large eggs
- ⅔ cup full fat coconut milk (160 ml)
- ⅓ cup maple syrup (80 ml)
- ½ teaspoon vanilla extract
- ⅓ cup almond flour (32 grams)
Pumpkin Pie Spice
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
Instructions
- Prep: Preheat the oven to 425 deg F (220 deg C) and lightly grease an 8 or 9 inch cake pan or pie plate.
- Mix: Mix all the ingredients thoroughly in a large mixing bowl.
- Bake: Pour the pie mixture into the pan. Bake until the top is golden brown and the pumpkin pie has solidified - approximately 25 minutes. Allow to cool to room temperature before serving and enjoy!
Margot says
This is a great crustless pumpkin pie recipe! I made it as a last minute dessert and it was so easy and cooked quickly too, thank goodness. I’m glad I took the chance!
Nora says
This healthy pumpkin pie without a crust has a better flavor and texture than the other ones I tried. I really liked the addition of almond flour and that there were no dairy ingredients.
Doreen says
Can you use rice flour to make the crust less pumpkin pie? I can’t have almond flour. Also I wanted to make the bacquette bread but when I ordered the Pamela flour you suggested it was packaged badly & spilled all over in the card board box, what a waste I got refund but no replacement!
Jamie says
Hi Doreen - I haven't tried the recipe with rice flour. Since it behaves differently from almond flour, I'm not sure how it would turn out. You could try it with a lesser amount of rice flour than almond flour and watch the baking time carefully. I also have another pumpkin pie recipe that is allergen-friendly that will becoming out before Thanksgiving.
I'm sorry to hear about the Pamela's Flour! Bob's Red Mill GF 1-to-1 flour also works well with that recipe.
Tanmay says
Easy to make❤️
Jamie says
Thank you so much for sharing your experience Tanmay!
Sue says
This crustless pumpkin pie recipe is a family favorite and we’ve been making it for years. We can all eat rice flour now but it’s still our favorite recipe.
Kellie says
I love this! So easy. You captured the flavor perfectly, and the "crust in the pie" is so clever and makes so much sense. Good job, Jamie!