I’m so excited to share this Crustless Pumpkin Pie Recipe with you because it’s a wonderfully simple, comforting dessert that’s perfect when you want all the cozy fall flavors without the fuss of a crust. This recipe is smooth, creamy, and naturally sweetened, making it a crowd-pleaser whether you’re serving it for Thanksgiving or just craving something pumpkin-y any time of year.
What makes this Crustless Pumpkin Pie Recipe stand out for me is that it’s not just tasty—it’s straightforward to make and lighter without losing that indulgent feel. You’ll find that it’s easy to whip up ahead of time, and the tiny ramekin portions are perfect for portion control, which I really appreciate when I want dessert without overdoing it.
Why You’ll Love This Recipe
- Easy to Make: Just mix your ingredients and bake—no crust to fuss over.
- Light and Healthy: Uses coconut milk and natural sweeteners, cutting down on heaviness.
- Perfect Portions: Individual ramekins keep serving sizes in check and make entertaining simple.
- Deliciously Flavorful: Pumpkin pie spice and lemon zest add just the right zing.
Ingredients You’ll Need
The beauty of this Crustless Pumpkin Pie Recipe lies in its simple ingredient list that combines to make a silky, perfectly spiced custard. I always recommend using a good-quality canned pumpkin puree for the best texture and that rich pumpkin flavor you want in every bite.
- Pumpkin puree: Goes without saying, but be sure it’s pure pumpkin, not pumpkin pie filling.
- Coconut milk (full-fat canned): Adds creaminess and a subtle coconut flavor that complements pumpkin nicely.
- Pure maple syrup: I love using real maple syrup for natural sweetness and depth; keto-friendly options work great too.
- Large eggs: These help the pie set properly and give it that custard texture.
- Pumpkin pie spice: The spice blend is essential—grab your favorite or make your own with cinnamon, nutmeg, ginger, and cloves.
- Lemon zest: A little zing to brighten up the pumpkin’s earthiness.
- Vanilla extract: Adds warmth and balances the flavors.
- Sea salt: Just a pinch to enhance all the flavors.
Variations
I adore how this Crustless Pumpkin Pie Recipe invites you to play around with flavors or adapt it for dietary needs—feel free to personalize it for your family or guests!
- Dairy-Free Variation: Using canned coconut milk already makes this recipe dairy-free, but you can swap maple syrup for honey if you prefer a different natural sweetener.
- Spice it Up: I sometimes add a dash of ground cardamom or a splash of bourbon for a grown-up twist that my family loves.
- Mini Pies: Try baking these in mini muffin tins for bite-sized treats—perfect for parties or kids.
- Low-Sugar Version: Using keto maple syrup and reducing the quantity maintains sweetness but keeps carbs low without sacrificing taste.
How to Make Crustless Pumpkin Pie Recipe
Step 1: Whisk Together the Ingredients
Start by preheating your oven to 350°F. Then, in a medium bowl, whisk together the pumpkin puree, full-fat coconut milk, maple syrup, large eggs, pumpkin pie spice, freshly grated lemon zest, vanilla extract, and a pinch of sea salt. I like to whisk until the mixture is completely smooth with no lumps—that perfect custard base is what makes all the difference in the texture.
Step 2: Pour and Bake
Divide the mixture evenly into ten 4-ounce ramekins. This is a huge kitchen win for portion control and presentation! Place the ramekins on a baking sheet for easy handling, and pop them in the oven. Bake for about 25 to 30 minutes. You’ll want to look for a slight jiggle in the center—that’s your cue that they’re perfectly baked and won’t be dry.
Step 3: Cool and Chill
Once baked, let the pies cool down to room temperature—patience really pays off here! After cooling, refrigerate for at least 1 hour to let the custard set fully. Trust me, this step ensures a creamy texture you’ll want to dig into again and again.
Pro Tips for Making Crustless Pumpkin Pie Recipe
- Use Full-Fat Coconut Milk: I learned the hard way that light coconut milk makes the pie watery, so always go full-fat.
- Don’t Overbake: Those slight jiggles mean you’re golden—overbaking makes the custard dry and crumbly.
- Fresh Lemon Zest Is Key: It brings a bright layer of flavor that balances the sweetness beautifully.
- Mix Well but Gently: Too vigorous whisking can introduce air bubbles; I stir just enough to combine for the smoothest texture.
How to Serve Crustless Pumpkin Pie Recipe
Garnishes
I usually top mine with a dollop of dairy-free whipped cream—because a little cloud of softness is the perfect contrast to the spiced pumpkin custard. For special occasions, a sprinkle of toasted pecans or a light dusting of cinnamon feels festive and adds a gentle crunch that everyone appreciates.
Side Dishes
If you’re serving this as part of a larger spread, I love pairing it with a simple cup of coffee or chai tea to complement the spices. On the savory side, buttery roasted vegetables or a warm bowl of apple cider are nice companions to round out your dessert experience.
Creative Ways to Present
For Thanksgiving, I once garnished each ramekin with a tiny cinnamon stick and a fresh sage leaf, adding a rustic, elegant touch that guests loved. Another time, I served several ramekins on a wooden board with assorted nuts and dried cranberries scattered around—it makes a stunning autumnal dessert display!
Make Ahead and Storage
Storing Leftovers
After enjoying a serving or two, I store leftover ramekins tightly covered in the fridge. They keep beautifully for up to 4 days, so you can prep in advance or savor leftovers without worry.
Freezing
I’ve tried freezing this Crustless Pumpkin Pie Recipe by wrapping each ramekin in plastic wrap and popping them in a freezer-safe bag. They freeze well, but I recommend thawing overnight in the fridge to keep that creamy texture intact.
Reheating
To reheat, I gently warm the pie in a 300°F oven for 10-15 minutes rather than microwaving—this avoids overcooking and preserves that silky custard consistency you want.
FAQs
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Can I make this Crustless Pumpkin Pie Recipe vegan?
This recipe isn’t vegan as is because it uses eggs, which are essential for the custard setting. However, you can try using plant-based egg substitutes like flax eggs or a commercial egg replacer, but results may vary in texture and firmness.
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What’s the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is just cooked, pureed pumpkin with no added spices or sugar, while pumpkin pie filling already contains added sugar and spices. For this recipe, pure pumpkin puree is important to control the flavor and sweetness.
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Can I use a different type of milk instead of coconut milk?
Full-fat coconut milk is key to the creamy texture and slight coconut undertone, but you may try heavy cream or a thick oat milk. Just keep in mind it will change the flavor and texture a bit.
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How do I know when the pies are done baking?
They are done when the custards have a slight jiggle in the center. This means they are cooked through but still creamy—overbaking can make them dry.
Final Thoughts
I truly love how this Crustless Pumpkin Pie Recipe brings all the flavors I crave without the fuss of a crust, plus it feels lighter in every bite. I hope you’ll find it as comforting and easy to make as I do—sharing it feels like sharing a little slice of autumn coziness straight from my kitchen to yours. Give it a try, and I’m betting it’ll become your go-to pumpkin dessert staple too!
Print
Crustless Pumpkin Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Crustless Pumpkin Pie offers a creamy, dairy-free twist on the classic fall dessert. Using pumpkin puree, full-fat coconut milk, and natural maple syrup, this recipe yields a smooth, spiced custard that’s baked to perfection without a crust. Ideal for those seeking a gluten-free or dairy-free option, it is served chilled and optionally topped with dairy-free whipped cream for a comforting seasonal treat.
Ingredients
Main Ingredients
- 2 15-ounce cans pumpkin puree
- 1 cup coconut milk (full-fat canned)
- ¾ cup pure maple syrup (e.g., Wholesome Yum Keto Maple Syrup)
- 6 large eggs
- 1 tablespoon pumpkin pie spice
- Zest of 1 lemon
- 2 teaspoons vanilla extract
- 1 pinch sea salt
For Serving (Optional)
- Dairy-free whipped cream
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and allow it to fully preheat while you prepare the custard mixture.
- Mix the custard: In a medium bowl, thoroughly whisk together the pumpkin puree, full-fat coconut milk, pure maple syrup, large eggs, pumpkin pie spice, lemon zest, vanilla extract, and a pinch of sea salt. Whisk until the mixture is completely smooth and free of lumps.
- Portion into ramekins: Equally pour the custard mixture into ten 4-ounce ramekins arranged on a baking sheet. The ramekins help achieve even cooking for individual portions.
- Bake: Place the baking sheet with ramekins in the preheated oven and bake for 25 to 30 minutes. The custards should still jiggle slightly in the center when done, indicating they are perfectly set but not overcooked.
- Cool and chill: Remove ramekins from the oven and let them cool to room temperature. Then, transfer them to the refrigerator to chill for at least 1 hour. This step helps the custard fully set and develop flavor.
- Serve: Serve the crustless pumpkin pies chilled. Optionally, top with dairy-free whipped cream for an extra creamy finish.
Notes
- This recipe is a slight adaptation from Danielle Walker’s ‘Make It Easy’ cookbook, preserving the spirit of her dairy-free and gluten-free approach.
- Using full-fat canned coconut milk adds richness and creaminess necessary for the custard texture without dairy.
- Ensure not to overbake; the slight jiggle in the center indicates perfect doneness.
- For best flavor, allow pies to chill thoroughly before serving.
Nutrition
- Serving Size: 1 ramekin (about 4 ounces)
- Calories: 125 kcal
- Sugar: 3.5 g
- Sodium: 63.5 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2.5 g
- Protein: 5 g
- Cholesterol: 111.5 mg
