Skip the crust and enjoy a simple, gluten-free and dairy-free crustless pumpkin pie this season. These individual custards are ideal for a cozy autumn evening, a lighter dessert at Thanksgiving, or whenever you crave classic pumpkin flavor without the extra calories from a pastry crust.
Crustless Pumpkin Pie
These single-serving crustless pumpkin pies are a great way to get all the warm spices and creamy texture of traditional pumpkin pie in a lighter, fuss-free format. The recipe calls for two cans of pumpkin puree, full-fat canned coconut milk for creaminess, eggs for structure, and maple syrup for sweetness. If you prefer, swap the sugar-free syrup for pure maple syrup or another sweetener you like.
Why You’ll Love This Crustless Pumpkin Pie Recipe
This recipe, inspired by Danielle Walker’s cookbook Make It Easy, captures the comforting taste of pumpkin pie without the crust or dairy. It’s an excellent option for guests with dietary restrictions and makes elegant individual portions when served in ramekins. The custards are creamy, lightly spiced, and easy to prepare—perfect for holiday entertaining or weeknight dessert prep.
- Perfect Portions: Baked in individual ramekins for easy serving and portion control.
- Nutritious: Uses canned pumpkin puree, a source of fiber, vitamin A, and potassium.
- Dietary Friendly: Suitable for vegetarian, gluten-free, dairy-free diets and works well for those tracking calories or following anti-inflammatory meal plans.
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Crustless Pumpkin Pie Ingredients
The ingredient list brings together classic fall flavors—pumpkin, warm spices, vanilla, and a touch of citrus—while keeping the recipe dairy-free and gluten-free. The ingredient amounts below match the recipe card included further down.
- Pumpkin Puree: Use canned pumpkin puree (not pumpkin pie filling).
- Full-Fat Coconut Milk: Gives the custard a rich, creamy texture while remaining dairy-free.
- Maple Syrup: Provides natural sweetness; a sugar-free maple substitute can be used if preferred.
- Eggs: Bind and set the custard.
- Pumpkin Pie Spice: A blend of cinnamon, ginger, nutmeg, cloves, and allspice adds warmth.
- Lemon Zest: Brightens the overall flavor with a hint of citrus.
- Vanilla Extract and Sea Salt: Round out the flavor profile.
- Dairy-free Whipped Cream (optional): Serve with coconut-based whipped cream or a dairy whipped topping if you prefer.
How to Make Crustless Pumpkin Pie
This recipe is straightforward: whisk the filling ingredients until smooth, divide into ramekins, bake until just set, then chill. The full instructions are provided in the recipe card below.
- Preheat: Heat the oven to 350°F (175°C).
- Mix the Filling: In a medium bowl, whisk together 2 cans (15 oz each) pumpkin puree, 1 cup full-fat canned coconut milk, 3/4 cup maple syrup (or sweetener of choice), 6 large eggs, 1 tablespoon pumpkin pie spice, the zest of 1 lemon, 2 teaspoons vanilla extract, and a pinch of sea salt until smooth and lump-free.
- Fill Ramekins: Pour the mixture evenly into ten 4-ounce ramekins placed on a baking sheet.
- Bake: Bake for 25 to 30 minutes at 350°F. The custards should still jiggle slightly in the center when done.
- Chill: Cool to room temperature, then refrigerate for at least 1 hour before serving. Top with dairy-free whipped cream if desired.
Variations
- Fresh Pumpkin: Substitute canned pumpkin with homemade pumpkin puree if you prefer fresh pumpkin.
- Sweetener: Swap maple syrup for honey or another liquid sweetener to taste.
- Spice Mix: If you don’t have pumpkin pie spice, combine cinnamon, ginger, nutmeg, cloves, and allspice.
- Toppings: If dairy is not a restriction, top with fresh whipped cream, yogurt-based whipped cream, or a frozen whipped topping.
Storage
Store the baked and chilled ramekins in the refrigerator for up to 4 days. Keep covered to maintain freshness.
FAQs
Yes. Baking the filling in small ramekins helps the custard hold its shape when serving and eliminates the extra calories and carbs from a crust. Ramekins also create individual portions for easy serving.
These custards are mildly sweet since canned pumpkin itself has no added sugar. The level of sweetness depends on the amount and type of sweetener you use; using a sugar-free maple syrup or reducing the syrup will lower the sugar content.
You can make this crustless pumpkin pie a day or two in advance. It benefits from refrigeration before serving, which makes it an ideal make-ahead dessert for holidays and gatherings.
More Pumpkin Recipes You’ll Love
- Pumpkin Spice Cookies
- Pumpkin Butterscotch Bars
- Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting
- Pumpkin Swirl Cheesecake Cupcakes
- Pumpkin Chocolate Chip Cookies
Crustless Pumpkin Pie Recipe
Equipment
- 10 ramekins (4-ounce)
Ingredients
- 2 (15-ounce) cans pumpkin puree
- 1 cup full-fat canned coconut milk
- 3/4 cup pure maple syrup (or sweetener of choice)
- 6 large eggs
- 1 tablespoon pumpkin pie spice
- Zest of 1 lemon
- 2 teaspoons vanilla extract
- Pinch of sea salt
- Dairy-free whipped cream, optional
Instructions
- Preheat oven to 350°F (175°C).
- Whisk together pumpkin puree, coconut milk, maple syrup, eggs, pumpkin pie spice, lemon zest, vanilla, and salt until smooth.
- Divide evenly into ten 4-ounce ramekins and place them on a baking sheet.
- Bake 25–30 minutes; custards should jiggle slightly in the center.
- Cool to room temperature, then refrigerate for at least 1 hour. Serve chilled with whipped cream if desired.
Notes
This recipe is slightly adapted from Danielle Walker’s Make It Easy cookbook. It’s a straightforward, make-ahead dessert that keeps well when refrigerated.
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