Crustless Pumpkin Pie has all the sweetness and spice of traditional pumpkin pie filling, but is gluten free and lower in carbs, too!
I don’t know about you, but my social media feeds are ALL pumpkin desserts right now. Pumpkin cheesecakes, pumpkin parfaits, and pumpkin pies, oh my!
Well I’ve got another pumpkin dessert idea to add to the list — Crustless Pumpkin Pie: aka portion controlled, creamy pumpkin pie filling that’s not only gluten free, dairy free, and make ahead, but naturally sweetened too.
These individual-sized desserts taste like a big ol’ slice of traditional pumpkin pie – minus the crust. They are perfection!
Watch How to Make Them
Food Allergy Friendly + Lower Carb Dessert
My Dad makes a MEAN pumpkin pie for Thanksgiving every year and I have so missed having a slice since being diagnosed with Celiac Disease. I am not kidding when I say that this rich, creamy, and heavily-spiced pumpkin pie filling mixture tastes exactly like his — made a little healthier because it’s naturally sweetened with pure maple syrup and coconut sugar, plus we’re ditching the fat-laden crust.
That said, if you’ve got a friend or family member who eats gluten free or dairy free, I promise they’ll love devouring an entire crustless pumpkin pie to themselves this Thanksgiving. Or, if you’re watching your carbs, these crustless cuties are definitely a lower carb swap for traditional pumpkin pie.
Ingredients Needed
I love that I always have all the ingredients needed to make Crustless Pumpkin Pie on hand. Raid the fridge and pantry for…
- Full fat coconut milk: creates a smooth and rich dairy free filling — and I promise the pies do not taste like coconut.
- 100% pure pumpkin puree: I prefer Libby’s canned pure pumpkin puree for this recipe. I’ve found some organic and/or store brand pumpkin purees to be gritty, while Libby’s is always very smooth.
- Egg yolks: help the filling set up and add richness to the dessert.
- Pure maple syrup + coconut sugar: if you don’t have coconut sugar on hand, you can substitute brown sugar in its place. I have not tested this recipe with sugar substitutes.
- Vanilla, Cinnamon, Pumpkin Pie Spice: provide the classic pumpkin pie flavor experience even though we’re ditching the crust.
Recipe Notes
- Can you make Crustless Pumpkin Pie ahead of time? Yes! Prepare, bake, then cool the pies completely before wrapping in plastic wrap and refrigerating 1-3 days prior to serving.
- Can Crustless Pumpkin Pie be frozen? Absolutely! Prepare, bake, then cool the pies completely, and then wrap in plastic wrap and refrigerate until thoroughly chilled. Wrap the dish in foil then freeze for up to three months. Let thaw in the refrigerator for 24 hours prior to serving.
How to Make Crustless Pumpkin Pie
Step 1: Make the Pumpkin Pie Filling
Start by adding canned coconut milk to a large bowl with canned pumpkin puree, egg yolks, pure maple syrup, coconut sugar, vanilla, cinnamon, and pumpkin pie spice.
Whisk until smooth then strain the mixture through a fine mesh sieve into a bowl with a lip. This is an important step to achieve a super smooth pumpkin pie filling so try not to skip.
Step 2: Bake in a Water Bath
To avoid ugly cracks, uneven baking, and a skin forming on top of the crustless pumpkin pies, we need to bake them in a water bath.
Pour the pumpkin filling mixture into 4oz or 5oz ramekins (either size works) that have been lightly sprayed with nonstick spray then place the ramekins inside a large baking dish.
Heat 4 cups water in a saucepan or in the microwave until simmering then place the baking dish with the ramekins inside on your oven rack. Carefully pour the hot water into the baking dish until it comes halfway up the sides of the ramekins, then gently slide the oven rack all the way into the oven being careful not to slosh any water into the pies.
Bake for 35-40 minutes, or until the centers of the pies are set, then carefully pull the baking dish out of the oven and let the pies sit in the water bath for 15 minutes before removing and cooling on a baking rack for an additional 20 minutes. Cover tightly with saran wrap then refrigerate until you’re ready to eat.
Here’s Why We Use a Water Bath!
This is why we bake the pies in a water bath! I baked one of the ramekins straight on the oven rack to show you the difference, as seen below.
Not only is the non-water bath pie totally uneven but a skin formed on top too. Gag! Take the extra 2 minutes to create a water bath – you won’t regret it.
When you’re ready to devour, dollop the Mini Crustless Pumpkin Pies with LOTS of whipped cream. There’s absolutely nothing like homemade whipped cream, but SoDelicious CoCoWhip whisked with a dash of cinnamon to keep the pies diary free is a total treat too.
I hope you love these crustless, gluten free pumpkin pies this holiday season – enjoy!
More Dreamy Pumpkin Desserts
- Gluten Free Pumpkin Muffins
- Gluten Free Pumpkin Cupcakes with Cream Cheese Frosting
- Gluten Free Pumpkin Bread
- Soft Batch Pumpkin Gingersnap Chocolate Chip Cookies
- Pumpkin Spice Chocolate Covered Pretzels
- Homemade Pumpkin Spice Latte
- Gluten Free Pie Crust
Ingredients
- 1 cup full fat coconut milk, from a can not a carton
- 3/4 cup pumpkin puree, not pumpkin pie filling
- 3 large egg yolks
- 2 Tablespoons pure maple syrup
- 2 Tablespoons coconut sugar, or brown sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice
- coconut whipped topping, for serving, SoDelicious CoCoWhip recommended
Directions
- Preheat oven to 325 degrees then lightly spray 4, 4 or 5oz ramekins with nonstick spray and set aside.
- Add all ingredients to a large bowl then whisk until smooth. Strain mixture through a fine mesh sieve into a bowl with a pouring lip then pour into prepared ramekins.
- Heat 4 cups water until simmering. Place ramekins into a large baking dish (may need to use 2) then place onto oven rack. Very carefully pour the hot water into the baking dish until it comes halfway up the sides of the ramekins, being careful not to splash any water inside. Bake for 35-40 minutes or until the centers of the pies are set. Carefully remove baking dish from oven then let ramekins sit in the hot water for 15 minute before removing and placing onto a cooling rack. Cool for an additional 20 minutes then cover tightly with saran wrap and refrigerate. Top with whipped topping before serving, if desired.
Notes
- The water is essential – this will keep your pies from cracking across the top!
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Is dairy milk or cream ok to sub in this recipe? My gluten free husband seems to have an allergic reaction to coconut milk (he’s also allergic to nuts so using a nut milk wouldn’t work either). Thank-you for the recipe! The pies look so cute :).
Oh darn, that’s a bummer! I didn’t test with anything other then coconut milk, but the Libby’s website lists evaporated milk in their classic pumpkin pie recipe. I might start with that!
great recipe, love the serving size especially, also, glad there’s no temptation of crust, save the calories for the whipped cream, might have to go with this instead, thank you!
Yes, exactly!! Load up on the whipped cream. :) So glad you enjoyed, Sabrina!
Yay! Pies are one of the things I’ve found so tricky to make gluten free…ones I’ve tried taste fine but trying to get the crust into the pan without falling to pieces is so frustrating. This has inspired me to go ahead and make crust, but cut it with a little pumpkin cookie cutter, sprinkle it with cinnamon sugar, then bake it so each little pie can be topped with whipped cream and a “pie cust cookie”! Those ramkins are perfect! I need to find some!!
Yes – I know the feeling! I do have a GF pie crust recipe but it takes a lot of effort and I don’t know…the texture just isn’t the same as regular and I’d rather just eat the filling. ;) I LOVE the idea of making cut outs though – that makes it so much more manageable!
You don’t give a size for the can of pumpkin puree or the can of coconut milk. They do both come in large and small cans.
You don’t need a full can of either to make this recipe – just the amount listed.
could you substitute condensed or evaporated milk for coconut milk??
Hi Laura! I only tested this recipe using full-fat coconut milk so I can’t say for sure.
Is the pumpkin puree next to the “libby’s” pumpkin pie filling at the grocery store? This sounds like a great idea since hubby likes to stay away from pie crust.
Yep! Here’s the product I buy:
You should write a post on how to host a truly GF dinner or cocktail party. I’m no expert but to be truly GF and not having your gluten intolerant guests worrying, it’s more than just making sure you’re using GF ingredients isn’t it?
Yes, you’re exactly right, Becky! I’ll include some tips in my post next week. Thanks for the great feedback!
I remember the first xmas after my celiac diagnosis years ago and it was a tough one! Especially at work when people brought in trays of baked goodies and for the first time in my life I couldn’t even have a bite! Be gentle with your gluten free friends during the holidays haha I’m used to it now and we are so very lucky to have a gluten free bakery in town just minutes from our house. Gluten free items can be so pricey though.
So tough – honestly big parties and holidays are much more hard on me mentally then having to give up a plate of stuffing, know what I mean?
Love this and excited to try! Wondering same as another person, did you try it as a whole pie vs. individual ramekins? I’m trying to reduce kitchen items l use infrequently, and ramekins fall into this category for me. Thanks for any info.!
Totally get where you’re coming from! I think the recipe would work baked in a pie pan, the only problem is that the consistency is not something you’d be able to slice and serve. It’s soft since it’s just the pumpkin pie filling.
Yum! And while I haven’t been to Target yet to see the Magnolia collection in person I have check the website and marked a few things on my Christmas Wish List ;) Have fun in Minneapolis!
Anything from the collection would make a merry Christmas indeed! ;) Thanks Val, hope you and your family are well!
Thank you, thank you! I have been looking for a good crustless, dairy free pumpkin pie for my in laws with food allergies. So excited to try this one!
Question, since I don’t have mini ramekins, does the recipe make enough to fill one normal sized pie dish? Thanks!
Just bought some mini ramekins at TJ Maxx and saw some at Marshalls too!
Yay! So glad you have a use for them!! I do think the recipe would work baked in a regular pie pan but the consistency is not something you’d be able to slice and serve, if that makes sense. It’s soft since it’s just the filling portion.
Didn’t even think of that. Thanks so much!
Great recipe — pumpkin pie filling is one of my favorites! :) I love how you introduce your recipes with a little personal story/commentary. Makes it more engaging to read. Happy Tuesday!
Thanks for the feedback, Nicole – too kind!
First of all if I saw you and your mother at MOA…I would so fan girl u!!! Cant even imagine what I would say to you? anyway…I have not been to “the mall” for 10 years. However, I made the pilgrimage the first week it was open 25, (yep…their silver anniversary)…years ago! however, I am dropping off someone at MPLS airport in December so I think a may slip over there. just to look thru Macy’s alone really. Love my nordstroms too. the rest of it is just me saying: ooooooooooooooo look at the lights/decorations. have fun and hope we get a detailed report when u come back. do u ever go to the Galleria? Luv that place too. Crate and Barrel, just sayin. :) skip target and wait for ‘the crate’.
You are too kind, Mari!! We have never gone to the Galleria together but C&B would *definitely* be worth the trip. Obsessed!