Crustless Pumpkin Pie is an easy dessert that lets you skip making a pie crust. It’s naturally gluten-free and tastes just as delicious as the traditional version!
If you’ve never tried a crustless pumpkin pie recipe before, it’s essentially just pumpkin pie filling baked in a pie dish. It’s perfect for those who need a low-effort and gluten-free dessert for Thanksgiving.
While you could certainly try to bake your favorite pie filling without a crust, this recipe has an added ingredient to make it easier to slice and remove from the pie pan.
Ingredients You’ll Need
Just like traditional pumpkin pie, this recipe calls for canned pumpkin puree, eggs, and milk. Sweetened with maple syrup, it has a rich flavor you’ll love!
This recipe uses coconut milk to keep it dairy-free, but heavy cream will also work if you prefer. (Unsweetened almond milk won’t thicken in the fridge, so it’s not as great of a choice, FYI.)
Adding cornstarch to this recipe gives it an easy-to-slice structure you’ll need to remove the crustless pie from the pie pan. You can use arrowroot or tapioca starch as a swap with similar results.
Prefer a pumpkin pie that is heavier on the spices? You can add an extra teaspoon of pumpkin pie spice if you like, and a splash of vanilla extract for even more flavor. Feel free to experiment with it!
How to Make Crustless Pumpkin Pie
Preheat the oven to 350ºF and grease a 9-inch pie dish with nonstick cooking spray.
In a blender or large mixing bowl, combine the pumpkin puree, coconut milk, maple syrup, pumpkin pie spice, eggs, cornstarch, and salt. Whisk well to combine until the mixture looks smooth, or secure the lid on the blender and blend until smooth.
Pour the pumpkin pie filling into the greased pie pan and smooth the top with a spatula. Bake at 350ºF for 1 hour, or until the center doesn’t jiggle when removed from the oven.
Let the pie cool on a wire rack on the counter for 1 hour, then transfer to the fridge to chill for at least 4 hours. You can keep it tightly wrapped for up to 3 days in the fridge if you’d like to make this ahead of time.
Slice and serve this crustless pumpkin pie with whipped cream on top, if you like. Store leftovers in the fridge for up to 3 days, or in the freezer for up to 3 months.
If you go with freezing the pie, make sure to let it thaw for at least 24 hours in the fridge before you plan on serving it again. (And tightly cover with plastic wrap on top of the pie’s surface to protect the flavor.)
Frequently Asked Questions
I’ve only tested this recipe with maple syrup, but you may be able to use brown sugar or coconut sugar with similar results. (The pie will just be slightly darker in appearance in that case.)
This pie is lower in carbohydrates when compared to traditional pie because the crust is removed, but it’s not sugar-free due to the added maple syrup. If you need a keto pumpkin pie, you can most likely use sugar-free maple syrup or your favorite 1:1 sugar substitute as a swap. The pie is not easy to slice and serve without the cornstarch, but feel free to experiment with cutting back on that if you need to.
You can make your own blend for this recipe by using 1 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of ground ginger, and 1/8 teaspoon each of ground cloves and nutmeg.
Looking for more holiday pie recipes? Try Sweet Potato Pie, Chocolate Pecan Pie, and Chocolate Peanut Butter Pie for more ideas.
Crustless Pumpkin Pie
Ingredients
- 15 ounces pumpkin puree
- ¾ cup maple syrup
- 3 large eggs
- ½ cup full-fat coconut milk
- 2 teaspoons pumpkin pie spice
- 3 tablespoons cornstarch (or tapioca/arrowroot starch)
- ¼ teaspoon fine sea salt
Instructions
- Preheat the oven to 350ºF and grease a 9-inch pie plate with cooking spray. In a blender or large bowl, combine the pumpkin puree, maple syrup, eggs, pumpkin pie spice, cornstarch, and salt. Whisk well to combine, or secure the lid on your blender and blend until smooth. (Either mixing method works, as long as you end up with a non-lumpy batter.)
- Pour the pie mixture into the greased pie pan and smooth the top with a spatula. Bake at 350ºF for 1 hour, or until the center doesn't jiggle.
- Let the pie cool at room temperature for 1 hour, then transfer it to the fridge to chill. It will need to chill for at least 4 hours before you slice and serve. When you slice this pie, it should be easy to remove from the pan (despite not having a crust!) but it may leave a thin layer of residue in the pan. This is easy to clean later and shouldn't affect serving the pie.
- Leftovers can be stored in an airtight container in the fridge for up to 5 days. Keep it tightly covered for the best flavor.
Notes
Nutrition
If you try this Crustless Pumpkin Pie recipe, please leave a comment and star rating below letting me know how you like it!
My mom and I both made it and had to taste test before everyone came over! Absolutely amazing! Thanks for such delicious recipes!😋
Hey Megan the last few years you had a crustless pumpkin pie recipe with almonds I can’t seem to find it now do you know if you still have it?
Hi Abbie! Yes, I have 3 pumpkin pie recipes on my website. 🙂 The one made with nuts is here. I switched to using cashews instead of almonds a few years ago, because I find they are easier to blend smoothly, but you can still use almonds if you prefer!
Hi! Newbie GF DF person here. 🙋🏼♀️ For the coconut milk…is this one of the times that you use just the hard stuff at the top of the can or do you shake it up and use the water and fat combined in the measurement? Thank you so much for your help. I hope you enjoyed your Thanksgiving holiday.
For this recipe I used coconut milk that combined the water and fat in the can. I usually throw the whole can in a blender so it will be really creamy and mixed well, then I measure after that. Hope you love it!