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Crustless Pumpkin Pie Recipe

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4.4 from 14 reviews

This Crustless Pumpkin Pie is a creamy, dairy-free alternative to traditional pumpkin pie, perfect for those looking to enjoy the classic fall flavor without a crust. Made with pumpkin puree, coconut milk, and a blend of warming spices, this easy-to-make dessert is blended and baked to a silky custard-like texture. It’s a perfect seasonal treat that’s naturally gluten-free and sweetened with pure maple syrup.

Ingredients

Crustless Pumpkin Pie Ingredients

  • 1 (15-ounce) can pumpkin puree
  • 1 cup full-fat canned coconut milk
  • 2 large eggs
  • 1.5 Tbsp tapioca flour (or 1 Tbsp cornstarch)
  • 1 tsp pure vanilla extract (optional)
  • 1/2 cup pure maple syrup
  • 2 tsp fresh ginger (peeled and grated, optional)
  • 2 tsp pumpkin pie spice
  • ½ tsp sea salt

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C) and spray a 9-inch pie dish with nonstick cooking spray to ensure easy removal of the pie slices after baking.
  2. Combine Ingredients: Place all of the pumpkin pie ingredients into a blender. Blend on low speed until the mixture is fully combined and smooth. Alternatively, mix the ingredients thoroughly in a large bowl using an electric hand mixer, wooden spoon, or whisk.
  3. Pour and Bake: Pour the blended pumpkin mixture evenly into the prepared pie dish. Bake on the center rack of the oven for 40 to 50 minutes. Check at around 40-45 minutes to avoid over-browning. The pie should be set and slightly risen in the center when done.
  4. Cool: Let the pie cool at room temperature for about 15 minutes. Then cover it with plastic wrap and transfer it to the refrigerator to chill completely, ideally for several hours or overnight for best results.
  5. Serve: Once chilled, cut the pie into slices using a flexible spatula to carefully lift each piece from the dish. Due to the absence of a crust, the custard is delicate and can break apart easily. The longer the pie chills, the easier it is to slice and serve.
  6. Optional Topping: Serve chilled slices with a dollop of whipped cream for an added creamy texture.

Notes

  • Full-fat canned coconut milk provides richness and creaminess as a dairy-free alternative, enhancing the pie’s texture.
  • Maple syrup is used for natural sweetness, but you can adjust the amount to taste or substitute with honey if not strictly vegan.
  • Using tapioca flour helps with the custard’s set and thickness; cornstarch is a suitable substitute.
  • Fresh grated ginger is optional but adds a lovely warming spice to complement the pumpkin pie spice.
  • Chilling the pie thoroughly is key to allowing it to firm up, making cutting and serving easier.
  • This pie is gluten-free and dairy-free, making it suitable for many dietary needs.

Find it online: https://marthatasty.com/crustless-pumpkin-pie-recipe/