This crustless pumpkin pie with almond flour has a creamy pumpkin-custard texture and a subtle nutty flavor-without making or baking a pie crust. Almond flour helps the filling set into clean slices, while full-fat coconut milk keeps it rich and completely dairy-free.
The pie is naturally gluten-free and sweetened with maple syrup instead of refined sugar. Everything mixes in one bowl, and the filling uses a full 15-ounce can of pumpkin, so there is no leftover pumpkin to store.
Recipe Overview: Crustless Pumpkin Pie
- ⭐️ Difficulty: Easy
- 🕓 Prep time: 10 minutes
- Bake time: About 25 minutes
- Yield: 8 slices
- Pan: 8- or 9-inch pie plate or round cake pan
- Texture: Creamy, sliceable, and lightly nutty
- ✅ Dietary: Gluten-free, dairy-free, and naturally sweetened
- ⚠️ Most important tip: Use full-fat canned coconut milk. Almond milk and light coconut milk produced a thinner, less creamy pie in my testing.
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FEATURED REVIEW ★★★★★
"I really liked the addition of almond flour and that there were no dairy ingredients."
- Nora
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Why This Recipe Works
- Almond flour dramatically shortens the bake time. In side-by-side testing, adding almond flour reduced the baking time from about an hour or more to roughly 25 minutes while still producing a creamy, sliceable filling.
- Full-fat coconut milk creates a creamy texture. I tested almond milk and light coconut milk, but neither produced the same richness as full-fat canned coconut milk.
- Maple syrup provides the sweetness. It complements the pumpkin and warm spices without using refined sugar.
- One full can of pumpkin keeps the recipe convenient. The recipe uses all 15 ounces, so there is no partial can left over.
Key Ingredients + Tested Substitutions
Pumpkin purée
Use canned 100% pure pumpkin, not pumpkin pie filling. I obtained the creamiest, most consistent texture with a thick purée such as Libby's. Thinner pumpkin purées may produce a softer filling and require additional baking time.
I recommend buying a few cans of your favorite thick pumpkin puree early in the season, since it's also useful for Flourless Pumpkin Pancakes, Almond Flour Pumpkin Muffins, and Gluten-Free Pumpkin Bread.
Almond flour
Almond flour helps the filling set into sliceable pieces and gives the pie a subtle nutty flavor. Use a finely ground almond flour for the smoothest custard texture. Coarse almond meal may create a more noticeable texture.
I currently use Anthony's Blanched Almond Flour for this recipe as well as my Almond Flour Pumpkin Muffins and Gluten-Free Apple Coffee Cake.
Full-fat coconut milk
Use full-fat canned coconut milk, not refrigerated coconut-milk beverage. Stir the contents of the can thoroughly before measuring if the cream and liquid have separated.
I tested this recipe with almond milk and light coconut milk, but full-fat coconut milk produced the richest and creamiest result.
Leftover full fat coconut milk can be used in my Homemade Pumpkin Spice Latte or Pumpkin Chia Pudding.
Maple syrup
Pure maple syrup sweetens the pie and complements the pumpkin spices. I have not tested sugar-free syrup or another liquid sweetener as a direct replacement.
Pumpkin pie spice
Use 1¼ teaspoons pumpkin pie spice, or use the individual cinnamon, nutmeg, ginger, and allspice measurements in the recipe notes.
Make a batch of my favorite Homemade Pumpkin Pie Spice Blend to keep on hand all pumpkin season.
See the recipe card for full quantities.
How to Make Crustless Pumpkin Pie
- Prep: Preheat the oven to 425°F (220°C). Lightly grease an 8- or 9-inch pie plate or round cake pan.
- Mix: Add all of the ingredients to a large mixing bowl and whisk until smooth and evenly combined.
- Bake: Pour the pumpkin mixture into the prepared pan and smooth the top with a spatula. Place the pan on a baking sheet to catch any spills. Bake for about 25 minutes, until the top is lightly golden and the filling is set in the center. If the top starts to brown too quickly, loosely tent it with aluminum foil.
- Serve: Let the pie cool to room temperature before slicing.
Quick Tips
Use the tested pan
Pan diameter and material affect the depth and baking time. Use the pan specified in the recipe card for the most predictable result.
Do not substitute a thin milk
Almond milk and light coconut milk produced a less creamy result in my testing. Use full-fat canned coconut milk.
Let the filling finish setting
The center continues to set as the pie cools. Cutting it too soon can make a fully baked pie appear underdone.
Crustless Pumpkin Pie Recipe FAQs
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.
"Healthy" depends on individual nutritional needs. This version skips the pastry crust and is sweetened with maple syrup instead of refined sugar. It is also gluten-free and dairy-free. See the recipe card for nutrition per slice.
Crustless pumpkin pie can be made ahead of time. Bake and cool the pie, then cover and refrigerate it. It can be prepared one day before serving, which is convenient for Thanksgiving.
When you make this recipe, please leave a rating and review below. I always appreciate the feedback! ❤️
📖 Recipe
Crustless Pumpkin Pie With Almond Flour
Ingredients
- 1 15-ounce can 100% pure 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 finely ground blanched almond flour (32 grams)
- 1¼ teaspoon pumpkin pie spice
- ¼ teaspoon salt
Instructions
- Prep: Preheat the oven to 425°F (220°C). Lightly grease an 8- or 9-inch pie plate or round cake pan.
- Mix: Add all of the ingredients to a large mixing bowl and whisk until smooth and evenly combined.
- Bake: Pour the pumpkin mixture into the prepared pan and smooth the top with a spatula. Place the pan on a baking sheet to catch any spills. Bake for about 25 minutes, until the top is lightly golden and the filling is set in the center. If the top starts to brown too quickly, loosely tent it with aluminum foil.
- Serve: Let the pie cool to room temperature before slicing.
Notes
Nutrition
Prefer a traditional pie? Try my gluten-free vegan pumpkin pie with a crust.
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!