Healthy Crustless Pumpkin Pie

This easy Crustless Pumpkin Pie recipe is a twist from the classic dessert that is gluten-free, dairy-free, and made without refined sugars. It has a secret ingredient that helps it cook much faster than a traditional pumpkin pie, and compliments the creamy pumpkin flavor! It uses only 6 ingredients plus spices, and takes only 35 minutes from start to finish!

We love to serve this super special and flavorful crustless pumpkin pie for Thanksgiving dessert! Our guests are always pleasantly surprised by the cozy flavors of maple syrup and almond flour that compliment the creamy pumpkin custard filling.

This gluten-free pumpkin pie is made of healthy ingredients and is so easy that we also make it before the holidays to enjoy for breakfast! Our motto is "no crust, no rules!" A spoonful of this crustless pumpkin pie on top of pancakes, mixed into oatmeal, or with fruit or yogurt is a surprisingly delicious breakfast idea.

Serve this tasty holiday dessert after some of our other holiday favorites like Crispy Roasted Brussel Sprouts, Dairy-Free Mashed Potatoes, Arugula Quinoa Salad, Dairy-Free Scalloped Potatoes, and Turkey Cranberry Meatballs with Gravy!

Why this Healthy Pumpkin Pie Recipe Works

One thing we learned right away while testing dairy-free pumpkin pie recipes is that most of them take forever to cook! The oven is such a hot commodity during the holiday season that I knew we had to find a better option, and we did, thanks to our secret ingredient!

The secret ingredient is almond flour, baked right into the pie.

Adding almond flour to the custard base helps to solidify the pumpkin filling so that it bakes quickly. It’s almost like the crust is INSIDE the pumpkin pie! This addition of almond flour also adds a unique texture to the filling as it absorbs some of the liquid and shortens the cooking time to just 25 minutes! 

How to make Crustless Pumpkin Pie

We love that this crustless pumpkin pie recipe is super quick and made with healthy ingredients!

Ingredient Notes

This gluten-free and dairy-free pumpkin pie recipe uses just a few basic pantry staples.

• Pumpkin puree - Use canned 100% pumpkin puree or use fresh pumpkin puree. Be careful to avoid cans of pumpkin pie filling which often have added sugars, spices, and sometimes even wheat flour.
• Coconut Milk - Use canned full fat coconut milk for the best creamy texture.
• Pumpkin Pie Spice - Use our pumpkin spice blend as listed in the recipe, or substitute with 1 ¼ teaspoons of your favorite pre-made pumpkin pie spice blend.

See the recipe card for full ingredients and quantities.

Instructions

Simply mix the ingredients and bake! This truly is the easiest pumpkin pie recipe.

1. Prep: Preheat the oven to 425 deg F (220 deg C) and lightly grease an 8 or 9 inch cake or pie pan.
2. Mix: Mix all ingredients thoroughly in a large mixing bowl.
3. 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 before serving and enjoy!

Storage

Store leftover crustless pumpkin pie in an air-tight container in the refrigerator for up to 4 days.

Other Healthy Pumpkin Recipes to consider...

Check out these other well-loved gluten-free and dairy-free pumpkin recipes:

And consider our Pumpkin Spice Coconut Whipped Cream as a topping or Gluten-Free Pumpkin Donuts for breakfast!

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the comment field or recipe card below. Thank you!

Crustless Pumpkin Pie

Print Recipe

Pin Recipe

★★★★★

5 from 2 reviews

A dairy-free and gluten-free Crustless Pumpkin Pie that uses only 6 ingredients plus spices, and takes only 35 minutes from start to finish!

• Author: Jamie
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 8 1x
• Category: Dessert, Holiday
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 1 15-ounce can of pumpkin puree (2 cups, 425 grams)
• 3 eggs
• ⅔ cup coconut milk (160 ml)
• ⅓ cup maple syrup (80 ml)
• ½ teaspoon vanilla extract
• ⅓ cup almond flour (32 grams)

Spices*

• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• ¼ teaspoon ground ginger

Cook Mode Prevent your screen from going dark

Instructions

1. Prep: Preheat the oven to 425 deg F (220 deg C) and lightly grease an 8 or 9 inch cake or pie pan.
2. Mix: Mix all ingredients thoroughly in a large mixing bowl.
3. 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 before serving and enjoy!

Notes

Storage: Store leftover crustless pumpkin pie in an air-tight container in the refrigerator for up to 4 days.

*If using pumpkin pie spice: substitute 1 ¼ teaspoons pumpkin pie spice for the cinnamon, nutmeg, allspice, and ginger.

Keywords: crustless pumpkin pie, gluten free pumpkin pie, dairy-free pumpkin pie, paleo pumpkin pie