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.
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.