Skip the crust and make this easy gluten-free, dairy-free crustless pumpkin pie this fall for a cozy night when you crave a pumpkin treat or as a healthier alternative for Thanksgiving.
Crustless Pumpkin Pie
It’s pumpkin season! These individual Crustless Pumpkin Pies are perfect when you need a healthy dessert. I swapped the maple syrup for sugar-free because I am trying to avoid added sugars, but feel free to use pure maple syrup instead. For more pumpkin dessert recipes, try my Pumpkin Spice No-Bake Cheesecake and Pumpkin Pie with crust.
Why You’ll Love This Crustless Pumpkin Pie Recipe
I love pumpkin pie, but don’t love all the calories. What I love about this crustless pumpkin pie, from Danielle Walker’s new cookbook, Make It Easy, it tastes just as good! I think it would be lovely on your Thanksgiving table as a festive treat and perfect for guests with dietary restrictions. Danielle’s cookbook is your best resource for dairy-free, gluten-free meal prep and like all her other books, her recipes are always solid!
- Perfect Portions: These crustless pumpkin pies are easy to serve since they’re made in individual ramekins.
- Nutritious: This pie uses 2 whole cans of pumpkin, which is packed with fiber, potassium, and vitamin A.
- Dietary Restrictions: It’s vegetarian, gluten-free, Weight Watchers- friendly, high-fiber, dairy-free, and anti-inflammatory.
If you make this crustless pumpkin pie recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Crustless Pumpkin Pie Ingredients
The crustless pumpkin pie ingredients combine classic fall flavors like pumpkin puree, warm spices, and maple syrup, creating a lighter, gluten-free alternative to traditional pumpkin pie. The recipe card below includes the exact measurements.
- Pumpkin Puree: Make sure you buy canned pumpkin puree, not pumpkin pie filling, which has added sugar and other ingredients.
- Full-fat Coconut Milk provides creaminess while keeping the pumpkin pie dairy-free.
- Maple Syrup: I used Wholesome Yum Zero Sugar Maple Syrup for pumpkin pie without sugar.
- Eggs add protein and bind the ingredients together.
- Pumpkin Pie Spice, containing cinnamon, ginger, nutmeg, cloves, and allspice, tastes like fall.
- Lemon Zest for a bright citrus note
- Vanilla Extract for subtle sweetness and warmth
- Sea Salt: A pinch of salt brings the flavors together.
- Dairy-free Whipped Cream, like Cocowhip, or make your own whipped coconut cream.
How to Make Crustless Pumpkin Pie
This easy crustless pumpkin pie recipe is so simple! Just mix everything in a bowl and bake. Scroll to the bottom for the complete instructions.
- Combine Everything: Whisk pumpkin puree, coconut milk, syrup, eggs, pumpkin spice, lemon zest, vanilla, and salt until smooth. Pour the mixture into ten 4-ounce ramekins.
- Bake pumpkin pie for 25 to 30 minutes at 350°F. When ready, the custard should jiggle slightly in the center.
- Cool: Let the ramekins cool to room temperature and then refrigerate for at least an hour before serving. Top with whipped cream if desired.
Variations
- Pumpkin Pie with Fresh Pumpkin: Use my homemade pumpkin puree recipe.
- Sweetener: Replace maple with honey.
- Pumpkin Pie Spice: If you don’t have pumpkin pie spice, make your own blend with the individual spices (cinnamon, ginger, nutmeg, cloves, and allspice).
- Whipped Cream: If you’re not dairy-free, you can also use fresh whipped cream, my yogurt whipped cream recipe, or a frozen whipped topping, like Truwhip or Cool Whip.
Storage
Refrigerate these crustless pumpkin pies for up to 4 days.
FAQs
Putting the pumpkin pie filling in small ramekins prevents it from falling apart when serving. Plus, making a no-crust pumpkin pie reduces the calories and carbs, and the ramekins provide simple portion control.
Pumpkin pie isn’t overly sweet since the main ingredient is canned pumpkin, which has no added sugar. I also used a sugar-free maple syrup to further reduce the carbohydrates. I added vanilla, pumpkin pie spice, lemon zest, and whipped topping for more flavor and sweetness.
You can prep pumpkin pie a day or two early, so you have one less thing to do on Thanksgiving. And since this recipe requires refrigeration before serving, it’s perfect for making ahead.
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 coconut milk, full-fat canned
- ¾ cup pure maple syrup, I use Wholesome Yum Keto Maple Syrup
- 6 large eggs
- 1 tablespoon pumpkin pie spice
- 1 lemon, Zest of
- 2 teaspoons vanilla extract
- 1 pinch sea salt
- Dairy-free whipped cream for serving, optional
Instructions
- Preheat oven to 350°F.
- In a medium bowl, whisk together pumpkin puree, coconut milk, maple syrup, eggs, pumpkin pie spice, lemon zest, vanilla, and salt until smooth and no lumps are visible. Equally pour into ten 4-ounce ramekins and place on a baking sheet.
- Bake for 25 to 30 minutes.
- Custards should jiggle slightly in center when removed from oven. Let cool to room temperature, then refrigerate for 1 hour.
- Serve with whipped cream, if desired.
Has anyone tried baking pie crust in ramekin, then adding filling and baking?
Please change the ingredients to read sugar free syrup. I know you mention keto syrup but I didn’t realize that was sugar free- and making it with regular maple syrup is actually 6 points per serving. I’ve been eating this all week thinking it’s 2 points when in fact it’s 3x that. It’s tasty though!
Perfect! One of my many go to dessert recipes!
We made this for Thanksgiving tonight and it was awful. Fake and artificial tasting. We have made at least 50 of Gina’s recipes and loved 90%, so this is an unexpected fail. It was so inedible we threw it all out. I’ll try another light pumpkin recipe next year.
I halved the recipe and subbed 1/2 & 1/2, baking it in an 8×8 pan for 45min and turned out delicious!
Are the calories listed for regular Maple syrup or the keto syrup?
Can you use an egg substitute in this recipe?
When I put this into My Fitness Pal the macros were vastly different. The pie is awesome, but you may want to check calorie count and macros if that matters to you
I used sugar free maple as I mention, what are you using?
Could you use almond milk instead of full fat coconut milk?
I needed a quick dessert for tonight and I had all the ingredients in my pantry and refrigerator . It is in the oven now and I’m certain it will be a “5” . It looks so autumn festive in my beloved Grandmother’s vintage custard ramekins! Thank you for coming to my rescue !
Is there a diabetic friendly substitute for the maple syrup?
This was very good I will definitely make it again.
Just made this really really like. I will definitely make this again.
Can you bake this in a pie plate if you don’t have 10 ramekins
Sure
Has anyone tried using monkfruit in place of the maple syrup?
I used monk fruit maple syrup.
These look delicious, and just what I’ve been looking for to satisfy my pumpkin pie craving (but in a healthy way). Do you think these would freeze well? I’m the only in my family who likes pumpkin pie.
I’m not too sure?
Do the points posted reflect pure maple syrup or the Keto version? Thanks!
Is the nutritional info reflect using real maple syrup or sugar free maple syrup? Also, if I substitute honey, do I use the same amount as the maple syrup?
Thanks
It’s with sugar free. Same amount with honey.
Your serving size is confusing.
The recipe says it serves 6 but you are filling 10 ramekins.
Does the recipe serve 10?
Can you freeze these and then eat later?
A little confused servings state 6 but directions state pour into 10 4oz ramekins? Is it 6 or 10 servings?
Sorry its 10
Thank you!
If we’re not worried about dairy, what can we use in place of full fat coconut milk? Thanks!
heavy cream or half and half
With low fat or non-fat half-and-half work the same as the coconut milk? Plus it reduces the calories.
It should?
Your info says the recipe yields six servings; but the recipe itself instructs me to divide the mixture into ten ramekins and states that each one is a “serving”. So… do it make six servings or ten?
Sorry for the typo, it makes 10
Looks delicious and I’m going to make.
My question is: does it have to go in ramekin dishes? Or could you just put in one large bowl (easier to transport as I’ll be car traveling at Thanksgiving).
You can bake this in a pie dish!
How long if using a pie dish?
I am not sure without testing it. Use the toothpick test.
Let me know once you find out how long to make it in a pie dish!!