Introduction

Oh, fall! Just the word itself conjures up images of crisp air, colorful leaves, and the cozy aroma of pumpkin spice wafting through the house. And what’s more iconic to autumn than a slice of warm, comforting pumpkin pie? For years, I’ve been searching for that perfect pumpkin pie recipe that’s not only delicious but also fits everyone’s dietary needs. Well, friends, I’ve finally cracked the code! This Gluten-Free Crustless Pumpkin Pie is so incredibly easy and comes together in a flash, making it the perfect treat for any fall gathering or even just a cozy night in. You’re going to love how simple it is to whip up this creamy, dreamy dessert!

Why You’ll Love This Recipe

Fast: No fussing with crusts means this pie is ready to bake in minutes!
Easy: Even if you’re new to gluten-free or dairy-free baking, this recipe is foolproof.
Giftable: Imagine bringing this to a potluck or a friend’s house – it’s a crowd-pleaser that everyone can enjoy.
Crowd-pleasing: Its rich, pumpkin-y flavor and velvety texture are guaranteed to win hearts.

Ingredients

Here’s what you’ll need to create this magical pie. Don’t worry, it’s all pretty standard stuff!

15-ounce can pumpkin puree: Make sure it’s 100% pure pumpkin, not pumpkin pie filling. This is the star of our show!
1/2 cup granulated sugar: For a touch of sweetness.
1/4 cup lightly packed brown sugar: Adds a lovely depth of flavor and moisture.
2 large eggs: These are binders and help create that custardy texture.
1 large egg yolk: An extra yolk makes for an even richer, creamier pie.
1 teaspoon pure vanilla extract: A classic for a reason! It enhances all those warm spice notes.
3/4 cup canned coconut milk: This is our dairy-free secret weapon for creaminess. Full-fat works best for richness.
1/2 cup gluten-free all-purpose flour blend: This helps give our crustless pie just enough structure.
2 teaspoons pumpkin pie spice: The quintessential fall spice blend. If you don’t have it, you can mix your own!
1/2 teaspoon salt: Balances out the sweetness and brings out all the flavors.
1/4 teaspoon baking soda: A little leavening to help it puff up slightly.
1/4 teaspoon baking powder: More leavening action for a tender texture.

How to Make It

Alright, let’s get baking! This is where the magic happens, and I promise, it’s super straightforward.

First things first, let’s get our oven preheated. Turn it up to 350°F (175°C).
Grab a big bowl! Add your pumpkin puree, granulated sugar, and brown sugar. Give it a good stir until it’s all nicely combined.
Now, crack in your eggs, one at a time. Beat really well after adding each egg. This helps create a smooth, velvety base.
Time for the wet ingredients! Stir in your vanilla extract and that creamy coconut milk. Mix it all up until it’s smooth and lovely.
In a separate, medium-sized bowl, whisk together all your dry ingredients: the gluten-free flour blend, pumpkin pie spice, salt, baking soda, and baking powder. Whisking ensures everything is evenly distributed, so you don’t get any pockets of spice!
Now, we’re going to gradually add the dry ingredients to the wet ingredients. Start mixing until everything is just combined. Be careful not to overmix – we want a tender pie!
Grab your ungreased 9-inch pie plate. Pour that beautiful batter right into it. It will be quite thick, which is exactly what we want for a crustless pie.
Time to bake! Pop it into your preheated oven for about 50-60 minutes. You’ll know it’s ready when a knife inserted near the center comes out clean.
Once it’s done, carefully take it out of the oven and let it cool completely on a wire rack. This is important for the pie to set up properly. Patience is key here!
And the best part? Serve your chilled pie topped with some fluffy coconut milk whipped cream. It’s pure autumn bliss!

Substitutions & Additions

This recipe is wonderfully adaptable! Here are a few ideas to make it your own:

Spice it up: If you love extra spice, feel free to add a pinch more cinnamon or nutmeg. A tiny bit of ground ginger can also be lovely.
Sweetener swap: You can experiment with other sweeteners like maple syrup (reduce liquid slightly) or a sugar-free alternative, but the brown sugar really adds a wonderful depth.
Nutty crunch: For a bit of texture, you could fold in 1/4 cup of chopped pecans or walnuts into the batter just before pouring it into the pie plate.
Chocolate lovers: A sprinkle of dairy-free chocolate chips on top before baking could be a fun twist!

Tips for Success

Even the simplest recipes can benefit from a few pro tips! Here are my secrets for the best crustless pumpkin pie:

Don’t overmix the batter: Overmixing gluten-free flours can sometimes lead to a gummier texture. Mix until just combined.
Room temperature eggs: Using room temperature eggs helps them incorporate more easily into the batter, creating a smoother consistency.
Prep ahead: You can mix the dry ingredients together and store them in an airtight container. You can also make the entire pie a day in advance – it often tastes even better after the flavors have had time to meld!
Check for doneness: Ovens can vary, so that knife test is your best friend. If the center is still jiggly, give it a few more minutes.

How to Store It

This pie is fantastic for making ahead. Store any leftovers covered tightly in the refrigerator. It should keep well for about 3-4 days. I find it’s best served chilled, but if you prefer it slightly warm, you can gently reheat a slice in the microwave for a few seconds.

FAQs

Got questions? I’ve got answers!

Can I use a different type of non-dairy milk?

While coconut milk provides a lovely richness, you can experiment with other unsweetened non-dairy milks like almond or soy. However, you might find the pie is a bit less creamy.

My pie cracked! What did I do wrong?

Don’t worry if your pie cracks a little on top! It’s totally normal for crustless pies and doesn’t affect the flavor one bit. It often happens if the oven is too hot or if it’s overbaked. Just cover it with whipped cream and nobody will ever know!

Can I make this without a gluten-free flour blend?

For this specific recipe, using a gluten-free all-purpose flour blend is pretty important for structure. If you don’t have one, you might need to look for a different crustless pumpkin pie recipe that uses alternative thickeners like almond flour or cornstarch.

Gluten-Free, Dairy-Free Crustless Pumpkin Pie

An incredibly easy, creamy, and flavorful crustless pumpkin pie that is both gluten-free and dairy-free, perfect for any fall occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Servings 8 slices

Equipment

9-inch pie plate ungreased
Large bowl
Medium-sized bowl
Wire rack

Ingredients

Main ingredients

15 ounce can pumpkin puree 100% pure pumpkin, not pumpkin pie filling
0.5 cup granulated sugar
0.25 cup lightly packed brown sugar
2 large eggs room temperature recommended
1 large egg yolk
1 teaspoon pure vanilla extract
0.75 cup canned coconut milk full-fat works best
0.5 cup gluten-free all-purpose flour blend
2 teaspoons pumpkin pie spice
0.5 teaspoon salt
0.25 teaspoon baking soda
0.25 teaspoon baking powder

Instructions

First things first, let's get our oven preheated. Turn it up to 350°F (175°C).
Grab a big bowl! Add your pumpkin puree, granulated sugar, and brown sugar. Give it a good stir until it's all nicely combined.
Now, crack in your eggs, one at a time. Beat really well after adding each egg. This helps create a smooth, velvety base.
Time for the wet ingredients! Stir in your vanilla extract and that creamy coconut milk. Mix it all up until it's smooth and lovely.
In a separate, medium-sized bowl, whisk together all your dry ingredients: the gluten-free flour blend, pumpkin pie spice, salt, baking soda, and baking powder. Whisking ensures everything is evenly distributed, so you don't get any pockets of spice!
Now, we're going to gradually add the dry ingredients to the wet ingredients. Start mixing until everything is just combined. Be careful not to overmix – we want a tender pie!
Grab your ungreased 9-inch pie plate. Pour that beautiful batter right into it. It will be quite thick, which is exactly what we want for a crustless pie.
Time to bake! Pop it into your preheated oven for about 50-60 minutes. You'll know it's ready when a knife inserted near the center comes out clean.
Once it's done, carefully take it out of the oven and let it cool completely on a wire rack. This is important for the pie to set up properly. Patience is key here!
And the best part? Serve your chilled pie topped with some fluffy coconut milk whipped cream. It's pure autumn bliss!

Notes

This pie can be made a day in advance and often tastes even better after the flavors have had time to meld. Store leftovers covered tightly in the refrigerator for 3-4 days. Serve chilled or gently reheat a slice in the microwave.