Pumpkin pie is a fall classic, and this crustless pumpkin pie is as easy as it gets... No rolling, no fuss, just pure pumpkin goodness. Made with creamy coconut milk, cozy spices, and real pumpkin, this recipe is naturally gluten-free and dairy-free. Perfect for Thanksgiving, holiday gatherings, or anytime you’re craving that pumpkin spice comfort.
Crustless Pumpkin Pie
(Dairy-Free + Gluten-Free)
Ingredients
- ½ cup light brown sugar
- 1 teaspoon ground cinnamon, plus more for sprinkling
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 (14 oz) can full fat coconut milk
- 2 cups pumpkin puree
- 2 large eggs
- Coconut cream, for topping (optional)
Instructions
-
Preheat and Prepare
Preheat your oven to 350°F. Lightly grease a 9-inch pie plate. -
Mix Dry Ingredients
In a large mixing bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, and salt. -
Whisk in Wet Ingredients
Add pumpkin puree, coconut milk, and eggs. Whisk until smooth and well combined. -
Bake
Pour the mixture into the greased pie plate. Bake for about 60 minutes, or until the custard is set in the center. -
Cool Completely
Let the pie cool at room temperature for at least 2 hours, then refrigerate for at least 6 hours or overnight for best results. -
Serve and Enjoy
Garnish with a dollop of chilled coconut cream and a sprinkle of cinnamon. Slice, serve, and enjoy!