Crustless Pumpkin Pie (Dairy-Free)

This easy Crustless Pumpkin Pie recipe features a delicious pumpkin custard filling which is perfectly sweet with just the right amount of spices. This simple approach to pumpkin pie is easier to make than a traditional pumpkin pie and is a good option for those who prefer the filling over the crust.

Now I know what I’m about to say will cause a stirring of uneasy feelings in some, but here we go.

When I was a kid, I always ate just the pumpkin pie filling, never the crust.

There, I said it.

While I’m over the moon about pie crust these days, I still love the silky smooth pumpkin pie filling the most.

If you’re looking for a pumpkin pie recipe with crust, make my Healthy Pumpkin Pie, which can be made with a Coconut Flour Pie Crust, an Almond Flour Pie Crust, gluten-free pie crust, or a regular pie crust.

Last year, when I baked a pumpkin pie for Thanksgiving, I had the brilliant idea to make a crustless version for many reasons.

First, I assume there are others who are like kid Julia and couldn’t care less about the crust. 

Secondly, I reasoned that some people may be looking for lower calorie options, and we all know pie crust is a large contributor to calories in pie, because: butter.

Without the crust, this healthier dessert recipe is actually fairly low in calories relative to many holiday desserts.

So eat the whole pie. Just kidding.

And lastly, my friends with dietary restrictions or allergies may have a difficult time with many types of flour, making it easier to just skip the crust altogether. 

Let’s discuss the details of the simple ingredients, as they all serve an important role.

Ingredients for Crustless Pumpkin Pie:

Canned Pumpkin Puree: The main ingredient here! Be sure to read the label to be sure you’re getting pure pumpkin, as canned pumpkin pie filling contains other ingredients like sugar and spices.

Feel like trying this with homemade pumpkin puree or pureed sweet potatoes instead of pumpkin for crustless sweet potato pie? Go for it!

Full-Fat Canned Coconut Milk: Full-fat canned coconut milk contributes to the silky texture of the pie filling and adds rich flavor.

Be sure to use canned coconut milk that is full-fat, rather than light coconut milk for the tastiest results. 

You can also use other non-dairy milk options like cashew milk or oat milk but just be aware that the filling won’t taste as rich and it also won’t hold together quite as nicely.

I don’t recommend using unsweetened almond milk unless you absolutely love the flavor of almond milk.

If you aren’t dairy-free, you can replace the canned coconut milk with heavy cream or evaporated milk.

Large Eggs: Eggs do a lot of heavy lifting in this recipe in the sense that they keep the pumpkin mixture held together. They also bring a rich flavor to the pumpkin custard. 

Tapioca Flour or Cornstarch: Because we don’t have a crust to maintain the structural integrity of the pumpkin pie custard, we need tapioca flour or cornstarch to help hold the custard together to make it sliceable. 

Pure Maple Syrup: Used to sweeten the pie, we use pure maple syrup. I find a little amount goes a long way, but you can also add some brown sugar if you prefer very sweet treats.

Pumpkin Pie Spice: The combination of pumpkin puree and pumpkin spice is what gives any pumpkin treat its pumpkin flavor.

Pumpkin spice is a blend of ground cinnamon, ground nutmeg, allspice, cloves, and sometimes cardamom.

Be sure to use pumpkin pie spice so that you end up with iconic pumpkin pie flavor. 

Fresh Ginger (optional): If you love fresh ginger, be sure to add it to the crustless pie! Simply peel off the outer skin then use a zester or fine grater to grate the ginger.

This adds that familiar bite that we all love in spiced baked goods. 

Vanilla Extract (optional): A splash of vanilla adds warm flavor to this easy dessert recipe, but it isn’t mandatory. Skip it if you don’t have any on hand.

Sea Salt: Be sure to remember to add a pinch of salt to the recipe. Without salt, the pie tastes sweet but doesn’t have very many developed flavors.

Salt is a big flavor enhancer so for the right flavor, be sure you include the salt!

Now that we’ve covered the basic ingredients list, let’s bake a pumpkin pie without crust!

How to Make Crustless Pumpkin Pie:

Preheat the oven to 350 degrees Fahrenheit and spray a 9-inch pie dish with nonstick cooking spray. This helps for easy removal once you go to serve the pie.

Add all of the ingredients for the crustless pumpkin pie to a blender.

Blend on a low speed until everything is completely combined.

You can also combine all of the ingredients in a large bowl using an electric hand mixer or mixing by hand with a wooden spoon or whisk.

Just be sure the coconut milk is roughly room temperature and isn’t piping hot before adding it to the blender or else it will cook the eggs. 

Pour the pumpkin mixture into the prepared pie dish. Bake on the center rack of the preheated oven for 40-50 minutes, or until the pie has sent up in the center. I recommend checking on the pie around 40-45 minutes to see if it’s getting too dark. 

Allow the pie to cool for about 15 minutes at room temperature before covering it with plastic wrap and transferring it to the refrigerator to chill completely. 

Once the pie has chilled, cut it into individual slices and use a flexible spatula to lift the pieces of pie out of the pie dish. Because there is no pie crust, the custard will want to fall apart so be careful when removing the slices from the pie dish.

Serve crustless pumpkin pie chilled with whipped cream on top.

Store the leftover pie covered with plastic wrap or move the remaining pieces to an airtight container and keep in the refrigerator for up to 5 days.

The easiest approach to a holiday dessert? Pumpkin pie without the crust that’s prepared in a blender.

Tips for Crustless Pumpkin Pie:

If your can of coconut milk has separated, where the thick white coconut cream and the water have separated from each other, you have two options.

First, you can scoop out just the white flesh (coconut cream), and discard the water (or use it in a smoothie). Or second, you can scoop everything from the can into a jar or microwave safe cup and microwave it for 30 to 60 seconds, or until the mixture stirs together easily.

I have seen some recipes on the internet for no crust pumpkin pie that mandates using a water bath during the baking process but I find this to be unnecessary in this recipe.

I also find wrapping the pie dish in aluminum foil prior to baking to be an unnecessary step, but doing so will prevent the top from getting too dark. 

If you follow a keto lifestyle or a low carb diet, you can easily replace the pure maple syrup with your favorite sugar-free sweetener for a crustless low carb pumpkin pie. This will result in fewer calories and a lower carb count. 

Enjoy this easy pumpkin dessert this holiday season and beyond!

If you’re looking for more pie recipes or holiday desserts, check out these reader favorites.

More Holiday Dessert Recipes:

• Paleo Apple Pie Bars  
• No-Bake Banana Cream Pie  
• Dairy-Free Keto Pecan Pie  
• Silky Sweet Potato Pie  
• Keto Pumpkin Pie Bars  
• Paleo Pumpkin Cheesecake  
• Keto Chocolate Pie  

May all you pumpkin pies be fulfilling! 

Crustless Pumpkin Pie

4.86 from 7 votes

For those of you who prefer the pumpkin pie filling over the crust, this crustless pumpkin pie is for you! Plus, it is lower in calories and sugar than regular pumpkin pie. For a keto (or low-carb) option, replace the pure maple syrup with your favorite sugar-free sweetener.

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Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings: 6 Slices

Equipment

• 9-inch Pie Pan
• Blender

Ingredients

• 1 (15-ounce) can pumpkin puree
• 1 cup full-fat canned coconut milk see note*
• 2 large eggs
• 1.5 Tbsp tapioca flour or 1 Tbsp cornstarch
• 1 tsp pure vanilla extract optional
• 1/2 cup pure maple syrup see note**
• 2 tsp fresh ginger peeled and grated, optional
• 2 tsp pumpkin pie spice
• ½ tsp sea salt

Instructions

• Preheat the oven to 350 degrees Fahrenheit and spray a 9-inch pie dish with nonstick cooking spray. This helps for easy removal once you go to serve the pie.
• Add all of the ingredients for the crustless pumpkin pie to a blender. Blend on a low speed until everything is completely combined. You can also combine all of the ingredients in a large bowl using an electric hand mixer or mixing by hand with a wooden spoon or whisk.
• Pour the pumpkin mixture into the prepared pie dish. Bake on the center rack of the preheated oven for 40-50 minutes, or until the pie has sent up in the center. I recommend checking on the pie around 40-45 minutes to see if it’s getting too dark.
• Allow the pie to cool for about 15 minutes at room temperature before covering it with plastic wrap and transferring it to the refrigerator to chill completely.
• Once the pie has chilled, cut it into individual slices and use a flexible spatula to lift the pieces of pie out of the pie dish. Because there is no pie crust, the custard will want to fall apart so be careful when removing the slices from the pie dish. The longer the pie chills, the easier it will be to move the slices.
• Serve crustless pumpkin pie chilled with whipped cream on top.

Notes

*If your can of coconut milk has separated, where the thick white coconut cream and the water have separated from each other, you have two options. First, you can scoop out just the white flesh (coconut cream), and discard the water (or use it in a smoothie). Or second, you can scoop everything from the can into a jar or microwave safe cup and microwave it for 30 to 60 seconds, or until the mixture stirs together easily. Just be sure the coconut milk is roughly room temperature and isn’t piping hot before adding it to the blender or else it will cook the eggs.

If you don’t follow a dairy-free diet, use heavy cream or evaporated milk instead of full-fat canned coconut milk.

**Add some brown sugar (1 to 3 tablespoons) for a sweeter pie. For a keto option, use 1/2 cup of your favorite sugar-free sweetener. I recommend using a powdered sugar-free sweetener for the best result.

Store the leftover pie covered with plastic wrap or move the remaining pieces to an airtight container and keep in the refrigerator for up to 5 days.

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Nutrition

Serving: 1slice (of 6) · Calories: 166kcal · Carbohydrates: 21g · Protein: 3g · Fat: 8g · Saturated Fat: 6g · Monounsaturated Fat: 1g · Cholesterol: 62mg · Sodium: 221mg · Fiber: 2g · Sugar: 15g

Author: Julia Mueller

Course: Dessert, Desserts & Treats, Pies & Tarts

Cuisine: American

Keyword: crustless pumpkin pie, gluten free dessert recipes, healthy dessert, healthy pumpkin pie, healthy pumpkin pie recipes, holiday dessert recipes, keto dessert recipes

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