Crustless Pumpkin Pie Recipe

I absolutely love this crustless pumpkin pie recipe because it brings all the cozy, fall flavors we adore without any fuss over making or dealing with a crust. If you’re like me and sometimes want something lighter but still indulgently creamy and pumpkin-spiced, this is your go-to. It’s perfect for when you’re short on time but don’t want to skip out on that homemade touch.

When I first tried this crustless pumpkin pie recipe, I was surprised at how smooth and custardy it turned out, and how well the coconut milk adds a silky richness without overpowering the pumpkin. You’ll find that it’s a fantastic dessert for anytime—whether it’s a Thanksgiving side or a simple weeknight treat—you won’t miss the crust at all!

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Ingredients You’ll Need

Each ingredient in this crustless pumpkin pie recipe works together to create that cozy pumpkin flavor we crave. I like using canned pumpkin puree for convenience and consistent texture, and the coconut milk adds just the right touch of richness without heaviness.

• Pumpkin Puree: Use canned pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
• Coconut Milk (Full-fat canned): Adds creaminess and a subtle sweetness that complements pumpkin beautifully.
• Pure Maple Syrup: I prefer Wholesome Yum Keto Maple Syrup, but any pure maple syrup works well.
• Large Eggs: They help set the custard and give it that smooth finish.
• Pumpkin Pie Spice: The perfect blend of cinnamon, nutmeg, ginger, and cloves makes pumpkin sing.
• Lemon Zest: Adds a bright, fresh note—don’t skip it!
• Vanilla Extract: Enhances the overall flavor depth.
• Sea Salt: Just a pinch to balance the sweetness.
• Dairy-free Whipped Cream (optional): Perfect for topping and adds an extra creaminess without dairy.

Variations

I like to play around with this crustless pumpkin pie recipe depending on what’s in my pantry or dietary needs. Adding your personal touch makes it even more fun and suits your taste buds perfectly.

• Spiced Up: I sometimes add extra cinnamon or a dash of ground cardamom for a warmer, spicier pie that my family adores.
• Sweetener Swaps: If you want to cut back on sugar, try erythritol or stevia blends, adjusting to your preferred sweetness.
• Nutty Boost: Stir in chopped toasted pecans or walnuts for a lovely crunch contrast just before baking.
• Vegan Option: Use flax eggs instead of regular eggs, though the texture will be slightly softer but still delightful.

How to Make Crustless Pumpkin Pie Recipe

Step 1: Mix Your Custard Ingredients Until Smooth

Start by preheating your oven to 350°F. In a medium bowl, combine pumpkin puree, full-fat coconut milk, pure maple syrup, eggs, pumpkin pie spice, lemon zest, vanilla extract, and a pinch of sea salt. Whisk everything together thoroughly until the mixture is silky smooth without any lumps. This is key to achieving that perfect custard texture—no graininess here!

Step 2: Pour into Ramekins and Bake

Divide the mixture evenly into ten 4-ounce ramekins and place them on a baking sheet. This helps with easy handling and even baking. Pop them into your preheated oven and bake for about 25 to 30 minutes. Keep an eye on them—they should jiggle slightly in the center when done. That gentle wobble means the custard isn’t overcooked and will set beautifully as it cools.

Step 3: Cool and Chill

Once baked, let the custards cool to room temperature. Then refrigerate for at least 1 hour (or longer if you plan ahead). Chilling helps the flavors meld and the texture become delightfully creamy. I find that waiting at least an hour makes a huge difference—you’ll notice the custard firms up perfectly and tastes even better cold.

Step 4: Serve with Whipped Cream

When you’re ready to enjoy, top each ramekin with a dollop of dairy-free whipped cream if you like—it’s my favorite finishing touch for that added richness. From there, all that’s left is to savor this comforting, gluten-free treat!

How to Serve Crustless Pumpkin Pie Recipe

Garnishes

I usually top mine with a light swirl of dairy-free whipped cream and sometimes sprinkle a pinch of extra pumpkin pie spice or a few toasted pepitas for a little crunch and seasonal flair. These simple garnishes really elevate the experience without competing with the creamy pumpkin flavor.

Side Dishes

Because this crustless pumpkin pie is so rich and satisfying on its own, I like pairing it with lighter sides like spiced apple slices or a fresh cranberry compote. It also doubles as a lovely afternoon treat alongside a cup of chai or coffee.

Creative Ways to Present

For a special occasion, I’ve served this in individual mason jars instead of ramekins and topped with a drizzle of salted caramel sauce. It’s a fun twist and makes for a beautiful presentation that guests always comment on.

Make Ahead and Storage

Storing Leftovers

I store leftovers covered tightly with plastic wrap or in airtight containers in the fridge. These keep beautifully for up to 3 days. The custard stays smooth and flavorful—you might even find it tastes better after a day or two once the spices have mellowed and blended.

Freezing

Freezing works well for this recipe too! I pour any extra custard into freezer-safe containers and thaw overnight in the fridge before reheating. Texture is mostly preserved, but I prefer it chilled fresh. Still, freezing is a great way to extend its life for busy weeks.

Reheating

To reheat, gently warm your custard in a low oven (about 300°F) for 5-10 minutes or until just warmed through; this avoids overcooking and drying out. You can also enjoy it cold straight from the fridge if you prefer that refreshing chilled custard feel.

FAQs

Final Thoughts

This crustless pumpkin pie recipe is truly one of those kitchen wins I love sharing. It’s quick, reliable, and delivers that comforting pumpkin craving without any extra hassle. If you’re looking for a dessert that feels special but is super approachable, give this one a try. I promise you’ll be reaching for seconds—and your friends and family might just ask you to keep it in regular rotation!

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