I don’t know about you, but my social media feeds are ALL pumpkin desserts right now. While October was all about pumpkin drinks, November has been 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 no crust pumpkin pies 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 or 7 after the big meal 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. No evaporated milk needed for this crustless pumpkin pie. 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. Egg yolks help the filling set up and add richness to the dessert.
- Pure maple syrup + Coconut sugar. Be sure you’re using pure maple syrup vs pancake syrup – the flavor difference is night and day. 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: these flavorings and spices 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. So, 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 I went the easy route by using SoDelicious CoCoWhip whisked with a dash of cinnamon to keep the pies diary free. SO SO GOOD!! I hope you love these crustless, gluten free pumpkin pies this holiday season – enjoy!
More Dreamy Pumpkin Desserts
- 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
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Crustless Pumpkin Pie
Description
Crustless Pumpkin Pie have all the sweetness and spice of regular pumpkin pie - minus the crust! These no crust pies are gluten free and lower in carbs, too.
Ingredients
- 1 cup full fat coconut milk (from a can not a carton)
- 3/4 cup pumpkin puree (not pumpkin pie mix)
- 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 (I like SoDelicious CoCoWhip)
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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Holly 11.24.2017
I made this recipe for Thanksgiving so that I could have a dessert that I could eat (dairy free) and gosh am I glad that I did! I’m also glad that I hid it from everyone else so I could have it all to myself, haha! This will be a new Thanksgiving staple for me, thank you!
Kristin 12.02.2017
Yeah!! So glad you took a chance, Holly!
Christie Thomas 11.24.2017
This turned out great for me I actually put mine in a gluten free/corn free pie crust and I baked it with the water method. It took longer than the 40 mins but I just kept checking it. Next time I will make it without the crust, it didn’t need it! I didn’t make any other changes to the recipe other than used home made pumpkin pie spice. For me this wasn’t lacking anything. I loved it, thanks for helping me enjoy my Thanksgiving in spite of my restrictions.
Kristin 12.02.2017
I’m so glad to hear it, Christie!! I know the feeling of enjoying a bit of “normalcy” (well, food related, anyway! on a holiday – so glad you were able to experience that. :)
Things I’m Loving Friday #209 - Sortiwa, Worlds largest web portal 11.14.2017
[…] 5 Make-Ahead Salads / Mini Crustless Pumpkin Pies / Golden Soup / Chicken White Bean Chili / Pumpkin Tiramisu […]
Michelle 11.10.2017
Katie, do you think I could sub something else in these for the eggs? I love the recipe but am watching my cholesterol. Any thoughts?
Thanks,
Michelle
Kristin 11.12.2017
Hmmm, maybe flax eggs? I’m not super familiar with egg replacers, unfortunately!
Gigi 11.10.2019
Maybe try Egg Beaters …
Things I’m Loving Friday #209 - Map Fitness 11.10.2017
[…] 5 Make-Ahead Salads / Mini Crustless Pumpkin Pies / Golden Soup / Chicken White Bean Chili / Pumpkin Tiramisu […]
Sandra 11.10.2017
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 :).
Kristin 11.10.2017
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!
Things I’m Loving Friday #209 – Debora Mary – Blog 11.10.2017
[…] 5 Make-Ahead Salads / Mini Crustless Pumpkin Pies / Golden Soup / Chicken White Bean Chili / Pumpkin Tiramisu […]
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Sabrina 11.09.2017
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!
Kristin 09.01.2021
Yes, exactly!! Load up on the whipped cream. :) So glad you enjoyed, Sabrina!
Cindy 11.08.2017
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!!
Kristin 11.08.2017
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!
Brenda Lyons 11.08.2017
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.
Kristin 11.08.2017
You don’t need a full can of either to make this recipe – just the amount listed.
Laura 11.07.2017
could you substitute condensed or evaporated milk for coconut milk??
Kristin 11.08.2017
Hi Laura! I only tested this recipe using full-fat coconut milk so I can’t say for sure.
Char Riippi 11.07.2017
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.
Kristin 11.07.2017
Yep! Here’s the product I buy:
Becky 11.07.2017
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?
Kristin 11.07.2017
Yes, you’re exactly right, Becky! I’ll include some tips in my post next week. Thanks for the great feedback!
Holly 11.07.2017
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.
Kristin 11.07.2017
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?
Sarah 11.07.2017
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.!
Kristin 11.07.2017
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.
Val - Corn, Beans, Pigs & Kids 11.07.2017
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!
Kristin 11.07.2017
Anything from the collection would make a merry Christmas indeed! ;) Thanks Val, hope you and your family are well!
Allie 11.07.2017
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!
Shirley 11.07.2017
Just bought some mini ramekins at TJ Maxx and saw some at Marshalls too!
Kristin 11.07.2017
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.
Allie 11.08.2017
Didn’t even think of that. Thanks so much!
Nicole @ Bento Momentos 11.07.2017
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!
Kristin 11.07.2017
Thanks for the feedback, Nicole – too kind!
Mari 11.07.2017
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’.
Kristin 11.07.2017
You are too kind, Mari!! We have never gone to the Galleria together but C&B would *definitely* be worth the trip. Obsessed!