Crustless Pumpkin Pie – Skinnytaste
Skip the crust and make this easy gluten-free, dairy-free crustless pumpkin pie this fall for a cozy night when you crave a pumpkin treat or as a healthier alternative for Thanksgiving.
Crustless Pumpkin Pie
It’s pumpkin season! These individual Crustless Pumpkin Pies are perfect when you need a healthy dessert. I swapped the maple syrup for sugar-free because I am trying to avoid added sugars, but feel free to use pure maple syrup instead. For more pumpkin dessert recipes, try my Pumpkin Spice No-Bake Cheesecake and Pumpkin Pie with crust.
Why You’ll Love This Crustless Pumpkin Pie Recipe
I love pumpkin pie, but don’t love all the calories. What I love about this crustless pumpkin pie, from Danielle Walker’s new cookbook, Make It Easy, it tastes just as good! I think it would be lovely on your Thanksgiving table as a festive treat and perfect for guests with dietary restrictions. Danielle’s cookbook is your best resource for dairy-free, gluten-free meal prep and like all her other books, her recipes are always solid!
If you make this crustless pumpkin pie recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Crustless Pumpkin Pie Ingredients
The crustless pumpkin pie ingredients combine classic fall flavors like pumpkin puree, warm spices, and maple syrup, creating a lighter, gluten-free alternative to traditional pumpkin pie. The recipe card below includes the exact measurements.
- Pumpkin Puree: Make sure you buy canned pumpkin puree, not pumpkin pie filling, which has added sugar and other ingredients.
- Full-fat Coconut Milk provides creaminess while keeping the pumpkin pie dairy-free.
- Maple Syrup: I used Wholesome Yum Zero Sugar Maple Syrup for pumpkin pie without sugar.
- Eggs add protein and bind the ingredients together.
- Pumpkin Pie Spice, containing cinnamon, ginger, nutmeg, cloves, and allspice, tastes like fall.
- Lemon Zest for a bright citrus note
- Vanilla Extract for subtle sweetness and warmth
- Sea Salt: A pinch of salt brings the flavors together.
- Dairy-free Whipped Cream, like Cocowhip, or make your own whipped coconut cream.
How to Make Crustless Pumpkin Pie
This easy crustless pumpkin pie recipe is so simple! Just mix everything in a bowl and bake. Scroll to the bottom for the complete instructions.
- Combine Everything: Whisk pumpkin puree, coconut milk, syrup, eggs, pumpkin spice, lemon zest, vanilla, and salt until smooth. Pour the mixture into ten 4-ounce ramekins.
- Bake pumpkin pie for 25 to 30 minutes at 350°F. When ready, the custard should jiggle slightly in the center.
- Cool: Let the ramekins cool to room temperature and then refrigerate for at least an hour before serving. Top with whipped cream if desired.
Variations
- Pumpkin Pie with Fresh Pumpkin: Use my homemade pumpkin puree recipe.
- Sweetener: Replace maple with honey.
- Pumpkin Pie Spice: If you don’t have pumpkin pie spice, make your own blend with the individual spices (cinnamon, ginger, nutmeg, cloves, and allspice).
- Whipped Cream: If you’re not dairy-free, you can also use fresh whipped cream, my yogurt whipped cream recipe, or a frozen whipped topping, like Truwhip or Cool Whip.
Storage
Refrigerate these crustless pumpkin pies for up to 4 days.
FAQs
Putting the pumpkin pie filling in small ramekins prevents it from falling apart when serving. Plus, making a no-crust pumpkin pie reduces the calories and carbs, and the ramekins provide simple portion control.
Pumpkin pie isn’t overly sweet since the main ingredient is canned pumpkin, which has no added sugar. I also used a sugar-free maple syrup to further reduce the carbohydrates. I added vanilla, pumpkin pie spice, lemon zest, and whipped topping for more flavor and sweetness.
You can prep pumpkin pie a day or two early, so you have one less thing to do on Thanksgiving. And since this recipe requires refrigeration before serving, it’s perfect for making ahead.
More Pumpkin Recipes You’ll Love
Yield: 6 servings
Serving Size: 1 pie
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Preheat oven to 350°F.
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In a medium bowl, whisk together pumpkin puree, coconut milk, maple syrup, eggs, pumpkin pie spice, lemon zest, vanilla, and salt until smooth and no lumps are visible. Equally pour into ten 4-ounce ramekins and place on a baking sheet.
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Bake for 25 to 30 minutes.
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Custards should jiggle slightly in center when removed from oven. Let cool to room temperature, then refrigerate for 1 hour.
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Serve with whipped cream, if desired.
Last Step:
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Serving: 1 pie, Calories: 124.5 kcal, Carbohydrates: 25 g, Protein: 5 g, Fat: 7 g, Saturated Fat: 4.5 g, Cholesterol: 111.5 mg, Sodium: 63.5 mg, Fiber: 2.5 g, Sugar: 3.5 g
