Gluten & Dairy-Free Crustless Pumpkin Pie (Easy)

This Gluten & Dairy-Free Crustless Pumpkin Pie brings cozy spices, pure maple syrup, and creamy pumpkin together in an easy dessert. Skip the pastry and enjoy a tender slice for Thanksgiving, fall gatherings, or a weekend treat.

Why You Will Love This Gluten & Dairy-Free Crustless Pumpkin Pie Recipe

• All the pumpkin filling: Enjoy a soft, custardy slice without making or rolling out pastry.
• One bowl: Whisk the ingredients together in stages, then pour and bake.
• Sweetness you can adjust: Choose lightly sweet or a little sweeter with the maple syrup range.
• Great for making ahead: Chill the finished pie overnight and serve the next day.
• No flour blend needed: Eggs and starch give the pumpkin custard its structure.

Ingredient Notes

• 1½ teaspoons pumpkin pie spice: Adds that familiar blend of warm fall spices.
• 1 teaspoon ground cinnamon: Gives the filling an extra layer of cinnamon flavor.
• ¼ teaspoon salt: Balances the sweetness.
• 1½ tablespoons cornstarch or arrowroot starch: Helps the filling set. Whisk thoroughly with the spices before adding liquids to prevent lumps.
• ⅓–½ cup pure maple syrup: Use ⅓ cup for a lightly sweet pie or ½ cup for a sweeter dessert. Opt for pure maple syrup instead of regular pancake syrup.
• 2 teaspoons vanilla extract: Rounds out the pumpkin and spice flavors.
• 3 eggs, at room temperature: Bind the filling and help create a tender custard.
• One 15-ounce can pumpkin purée: Use plain pumpkin purée, not sweetened pumpkin pie filling.
• ⅔ cup canned coconut milk: Full-fat coconut milk gives the richest texture. Stir the contents of the can until smooth before measuring.
• For greasing: Use coconut oil, neutral oil cooking spray, or dairy-free butter.

How To Make Gluten & Dairy-Free Crustless Pumpkin Pie

Prepare the oven and pan. Preheat the oven to 325°F. Lightly grease a 9-inch pie plate with coconut oil, neutral oil cooking spray, or dairy-free butter.

Combine the dry ingredients. In a large bowl, whisk together the pumpkin pie spice, cinnamon, salt, and cornstarch or arrowroot. Break up any starch lumps.

Add maple syrup and vanilla. Whisk until the spices are evenly incorporated.

Mix in the eggs. Whisk in the eggs until combined, avoiding beating in lots of air.

Finish the custard. Whisk in the pumpkin purée, then stir in the coconut milk until the filling looks smooth and uniform.

Bake. Pour into the prepared pie plate. Bake for 50–60 minutes, carefully rotating the dish around the 30-minute mark. The edges should be set, while the center should still wobble slightly when gently nudged.

Cool and chill. Let the pie cool on a rack, then refrigerate once it is no longer hot, within 2 hours of baking. Chill thoroughly before slicing for the neatest pieces.

For the best texture: Avoid baking until the center is completely firm. The custard continues to set as it cools, and overbaking can cause cracks or a grainy texture.

Serve chilled with coconut whipped cream and a light dusting of cinnamon. Without a crust underneath, the slices are delicate, so lift them with a thin spatula.

Storage + Freezing

Refrigerator: Cover the cooled pie and refrigerate for 3–4 days. Keep chilled until serving.

Freezer: Chill completely, then wrap the whole pie or individual slices tightly and place in a freezer-safe container. Freeze for up to 2 months for best quality.

Thawing: Thaw overnight in the refrigerator. Freezing may soften the texture slightly or cause a little moisture separation. Gently blot any surface moisture before serving.

FAQs About Gluten & Dairy-Free Crustless Pumpkin Pie

Can I freeze crustless pumpkin pie?

Yes. Chill it completely before wrapping and freezing. Individual slices are handy when you only want a serving or two. Let it thaw in the refrigerator, keeping in mind that the custard’s texture may change slightly.

What can I use instead of canned coconut milk?

An unsweetened dairy-free cooking cream with similar richness is the closest starting point. Choose a mild-flavored product and substitute ⅔ cup.

Unsweetened almond or soy milk may work, but the lower fat content can make the pie less creamy. The baking time and firmness may also vary. These alternatives have not been tested in this recipe.

How do I know when the pie is done?

Look for set edges and a center that wobbles gently as one area when you carefully nudge the plate. The middle should not ripple or slosh like liquid.

Start checking at 50 minutes, remembering that oven temperatures and pie plates affect baking time. The filling will firm further as it cools.

Can I make this pie low-carb?

You can experiment, but the recipe as written contains carbohydrates from pumpkin, maple syrup, and starch.

A baking-friendly sugar-free maple-style syrup may reduce the sugar, though it can change the sweetness and how the filling sets. Follow the product’s substitution guidance and keep the starch for your first trial. This variation has not been tested; exact carbohydrate counts depend on your ingredients and serving size.

More gluten-free recipes to make ASAP!

• Gluten-Free Biscuits (Soft, Buttery & Easy)
• Gluten-Free Butter Cookies (Tender & Buttery)
• Gluten-Free Pie Crust Recipe (Easy, Flaky & Buttery)

I love to see all your creations and don’t forget to follow along on Facebook and Pinterest!

Yield: One 9-inch pie, 8 slices

Gluten & Dairy-Free Crustless Pumpkin Pie

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This Gluten & Dairy-Free Crustless Pumpkin Pie combines creamy pumpkin, maple syrup, and warm spices in a simple, flourless dessert. Enjoy an easy make-ahead pie for Thanksgiving, fall gatherings, or a cozy weekend treat.

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

• 1½ teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 1½ tablespoons cornstarch or arrowroot starch
• ⅓–½ cup pure maple syrup
• 2 teaspoons vanilla extract
• 3 eggs, at room temperature
• 1 (15-ounce) can pumpkin purée
• ⅔ cup canned coconut milk, stirred smooth before measuring
• Coconut oil, neutral oil cooking spray, or dairy-free butter, for greasing

Instructions

1. Prepare: Preheat the oven to 325°F. Grease a 9-inch pie plate with coconut oil, neutral oil cooking spray, or dairy-free butter.
2. Combine dry ingredients: In a large bowl, whisk together the pumpkin pie spice, cinnamon, salt, and cornstarch or arrowroot until no starch lumps remain.
3. Add syrup and vanilla: Whisk in the maple syrup and vanilla until the spices are evenly incorporated.
4. Add eggs: Beat in the eggs until combined.
5. Finish the filling: Whisk in the pumpkin purée until smooth, then stir in the coconut milk.
6. Fill: Pour the pumpkin custard into the prepared pie plate.
7. Bake: Bake for 50–60 minutes, carefully rotating the dish around 30 minutes. The edges should be set, while the center should jiggle slightly when gently nudged.
8. Cool: Let cool on a rack. Refrigerate once no longer hot, within 2 hours of baking, and chill thoroughly for cleaner slices.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 85Total Fat: 6gSaturated Fat: 4gUnsaturated Fat: 2gCholesterol: 70mgSodium: 103mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 3g