Seriously Delicious Crustless Pumpkin Pie
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Looking for a delicious pumpkin pie without the hassle of making a crust? This is it! Crustless pumpkin pie is a revelation, easy enough for non-bakers, perfect for gluten-free guests, and so insanely delicious no one will miss the crust.
If you enjoyed this recipe, give my Healthy Cranberry Gingerbread Muffins a try – they’re gluten-free too! Or, for a no-bake treat, check our my Avocado Key Lime Pie, which is vegan and paleo-friendly.
This gluten-free pumpkin pie ditches the crust but keeps all the cozy, pumpkin spice vibes you love. With a silky custard made from pumpkin puree, warm spices, and a touch of maple syrup, it’s a no-fuss dessert that’s as easy as it is delicious. Chill it, top it with a fluffy dollop of whipped cream, and if you’re feeling fancy, toss on some sugared cranberries for a festive flair everyone will love!
Why You’ll Love This Recipe
- Gluten-Free Goodness: Perfect for those avoiding gluten, without the hassle of making a finicky crust.
- Simple and Fuss-Free: Minimal ingredients, easy prep, and a forgiving recipe that’s hard to mess up.
- Classic Pumpkin Pie Flavor: All the cozy, warm spices and sweet pumpkin goodness you crave, in a silky custard.
- Make-Ahead Friendly: Bake it, chill it, and it’s ready to go—ideal for stress-free holiday planning.
- Customizable Toppings: Keep it classic with whipped cream—choose from maple or cinnamon varieties—or dress it up with festive sugared cranberries.
- Light Yet Indulgent: Creamy, flavorful, and satisfying without feeling heavy.
- Kid and Crowd Approved: Everyone will love it—gluten-free or not!
This recipe’s got the cozy vibes and convenience you need for a dessert win. 💖
Let’s Get Cooking!
Ingredients and Substitutions
Detailed measurements and ingredients can be found within the recipe card at the end of this post.
- Dairy – Eggs, half and half, heavy cream, and butter (or coconut oil for greasing the pie plate)
- Pantry Staples – Coconut palm sugar, maple syrup, arrowroot powder, confectioners sugar, and vanilla extract
- From the Spice Rack – ground cinnamon, ground ginger, ground nutmeg, ground clove, black pepper and sea salt
- Produce – pumpkin puree and cranberries (optional)
Subs + Additions
- Subs: you can use brown sugar instead of the coconut palm sugar and cornstarch instead of arrowroot powder if preferred.
Tools
- Medium bowl
- Whisk
- 9-inch pie plate
- Butter knife or spatula
- Instant-read thermometer
- Standing mixer or handheld mixer
- Small bowl
- Measuring cups and spoons
👩🍳 SERVING SUGGESTIONS:
What pairs better with pumpkin pie than a cozy drink to sip alongside it? While a classic coffee is always a winner, why not treat yourself to something a little extra? Try one of these:
- Vegan Turmeric Eggnog
- Earl Grey Adaptogenic Hot Chocolate
- Superfood Tahini Cardamom Hot Chocolate
- Homemade Pumpkin Spice Latte
Not in the mood for a warm drink? Try this:
How to Make
STEP ONE: Combine dry ingredients and spices in a small bowl, whisk to combine
PUMPKIN PIE SPICE NOTE – PRO TIP!
I’ve tested hundreds of pumpkin pie-inspired desserts (yes, including actual pie), and let me tell you—the spice blend is the game changer. It’s the difference between a good pumpkin pie and a GREAT one that you’ll dream about later.
The key to greatness? Perfectly balanced warming spices. Too much cinnamon? Hard pass. Overdo the nutmeg? Welcome to Yucko Town—population: your taste buds.
This recipe’s spice blend is, IMHO, the gold standard. It’s balanced, cozy, and just downright lovely. The secret ingredient? Black pepper. Yep, a pinch of pepper adds the perfect hint of subtle heat to complement the sweetness and those warm spices. Trust me, it’s the upgrade you didn’t know your pumpkin pie needed.
STEP TWO: Add wet ingredients to dry ingredients and whisk super well to combine.
STEP THREE: Whisk super well until ingredients are well combined and no lumps remain
STEP FOUR: Pour into a greased pie dish and lightly tap the pie dish on the counter to even out the mixture
Storage Tips
- STORAGE – Store your leftover pumpkin pie in the refrigerator, covered tightly or as individual slices in an airtight container for up to 5 days.
- FREEZING: While freezing may slightly affect the texture, it’s totally doable! Make sure the pie is fully cooled and set before slicing and storing in an airtight container. It can be frozen for up to three months. When ready to serve, thaw completely and top with fresh whipped cream and/or berries.
Sugared Cranberries – Let’s Chat
Fresh whipped cream is a necessary topping on pumpkin pie, but sugared cranberries take it over the top. So festive and extends the season of pumpkin pie all the way through Christmas. See recipe notes for the super easy recipe I rely on when making sugared cranberries.
Dietary Modifications
- Naturally gluten-free and vegetarian
- Dairy Free – I have tested this recipe multiple times using coconut cream in place of half and half. Unfortunately I cannot recommend. The result out of the oven is lovely, but once the pie sets and cools (especially once it’s been in the refrigerator) the coconut milk hardens and leaves a yucky gritty texture. I do not recommend.
For similar tasty dishes, check out my Thanksgiving recipes, gluten-free baking recipes, healthy fall recipes, healthy Christmas recipes and pumpkin recipes roundups!
If you’ve tried this recipe, don’t forget to rate and comment!
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Crustless Pumpkin Pie
Ingredients
- 1 can pumpkin puree 15 ounce can
- 2 large eggs
- 1 large egg yolk
- 1 cup half and half
- 1/2 cup coconut palm sugar or brown sugar
- 3 tbsp maple syrup
- 2 tbsp arrowroot powder or cornstarch
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground clove
- 1/8 tsp ground black pepper
- 1/2 tsp sea salt
- butter or coconut oil to grease the pan
Toppings
- whipped cream
- sugared cranberries see notes for recipe
Instructions
- Preheat oven to 300°
- In a medium bowl whisk together eggs (2 whole eggs + 1 egg yolk) with coconut palm sugar (1/2 cup). Whisk until well combined and slightly foamy. Add pumpkin puree, half and half, maple syrup, spices and arrowroot powder. Whisk until well combined and no lumps are remaining.
- Grease a 9" pie plate with butter or coconut oil. Pour pumpkin custard mixture into pie plate. Lightly tap the pie plate on the counter to even out the mixture.
- Bake for 60-70 minutes or until an instant read thermometer reaches 170°
- Remove from the oven and allow to cool completely – uncovered. Once cooled refrigerate overnight.
- Serve cold with a dollop of homemade whipped cream (see notes for cinnamon or maple whipped cream ideas!) and sugared cranberries (optional of course).
Notes
- Homemade Whipped Cream – Using a standing mixer or handheld mixer fixed with a whisk attachment, whip together 1 cup heavy cream with 2 tbsp confectioners sugar and 1 tsp vanilla extract on medium high until medium peaks form about 3-4 minutes.
- Variations:
- Cinnamon Whipped Cream – Add 1 tsp cinnamon to heavy cream
- Maple Whipped Cream – Add 1 tbsp maple syrup instead of confectioners sugar
- Variations:
- Festive Sugared Cranberries – I use this recipe from Sally’s Baking Addiction
Nutrition
FAQ
No, you’ll need to use pure pumpkin puree for this recipe. Canned pumpkin pie filling contains added spices and sweeteners, which vary by brand and could throw off the flavor. Pure pumpkin puree gives you the flexibility to customize the seasoning exactly to your liking.
Yes. In fact, I recommend it since it needs to chill anyway. It’s perfect for prepping before Thanksgiving, Christmas, or another holiday!
Use a thermometer to check the temperature after 60-70 minutes; it’s ready when it reaches 170°F.
Meet Abra Pappa, MS, CNS, LDN
Abra is a licensed nutritionist, seasoned home cook, and forever flavor-chaser. She’s spent more than two decades exploring the connection between food and health—and just as long obsessing over what makes something truly delicious. Abra’s Kitchen is where those two loves meet, with recipes that celebrate vegetables, follow the seasons, and make you excited to cook.
I have made a more generic version of crustless pumpkin pie in the past, but this one moves everything up a notch! Thanks so much for sharing it!
Awesome! Hope you love it.