Description

This Crustless Pumpkin Pie is a delightful and creamy fall dessert that skips the traditional pie crust for a lighter, gluten-free treat. Made with pumpkin puree, full-fat coconut milk, and naturally sweetened with pure maple syrup, this custard-like pie is flavored with warm pumpkin pie spice and finished with a hint of lemon zest and vanilla. Baked in individual ramekins, it’s perfect for portion control and easy entertaining, served chilled and optionally topped with dairy-free whipped cream.

Ingredients

Scale

Main Ingredients

2 15-ounce cans pumpkin puree
1 cup coconut milk (full-fat canned)
¾ cup pure maple syrup (Wholesome Yum Keto Maple Syrup recommended)
6 large eggs
1 tablespoon pumpkin pie spice
Zest of 1 lemon
2 teaspoons vanilla extract
1 pinch sea salt
Dairy-free whipped cream for serving (optional)

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking your custards.
Mix Ingredients: In a medium mixing bowl, whisk together the pumpkin puree, full-fat coconut milk, pure maple syrup, eggs, pumpkin pie spice, lemon zest, vanilla extract, and a pinch of sea salt until the mixture is smooth and free of lumps.
Portion Custard: Evenly divide the pumpkin custard mixture into ten 4-ounce ramekins placed on a baking sheet for stability and easy transport in and out of the oven.
Bake: Bake the ramekins in the preheated oven for 25 to 30 minutes. The custards should be set around the edges but still jiggle slightly in the center when gently shaken, indicating they are perfectly cooked.
Cool and Chill: Remove from the oven and let the custards cool to room temperature. Then, place them in the refrigerator and chill for at least 1 hour to fully set and enhance flavors.
Serve: Serve the crustless pumpkin pies chilled. Optionally, top each serving with dairy-free whipped cream for a creamy finish.

Notes

This recipe is slightly modified with permission from Danielle Walker’s cookbook, Make It Easy.
The recipe is naturally gluten-free and dairy-free, thanks to the use of coconut milk and no crust.
Use full-fat canned coconut milk for the best creamy texture and flavor.
Ensure not to overbake; the slight jiggle in the center is key to a perfectly creamy custard.
The maple syrup adds natural sweetness, but you can adjust the sweetness to your preference.

Nutrition

Serving Size: 1 ramekin
Calories: 124.5 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