Gluten-Free Crustless Pumpkin Pie cravings tend to hit the second the air turns crisp, and I am right there with you. I love pumpkin pie, but between the crust, the rolling, and the worry about sogginess, it can feel like a lot. That is why this cozy little recipe has become my go-to fix when I want the flavors of fall fast. My Deliciously Easy Gluten-Free Crustless Pumpkin Pie skips the fuss and nails that velvety, spiced filling every time. It is naturally easier to make, friendlier on your schedule, and still delivers the creamy, custardy bite you expect from a classic pie. Let me show you exactly how I make it and how you can customize it to your taste.
Why You’ll Love This Crustless Pumpkin Pie
If you adore the filling more than the crust, this recipe will be your new favorite. The texture sits right between a custard and a classic pumpkin pie, which means it is silky with just enough structure to slice cleanly. It is also lighter since we skip the crust and focus on the good stuff. And if you have little ones or guests with gluten sensitivities, this pie is a crowd-pleasing no-brainer.
Here is the big win. When you make my Deliciously Easy Gluten-Free Crustless Pumpkin Pie, you mix everything in one bowl, pour into a pie dish, and bake. No blind baking. No icy butter. No worries about cracks if you follow my cooling tip below. You get a spoon-ready dessert that tastes like Thanksgiving in every bite.
Flavor-wise, we are talking warm cinnamon, a hint of nutmeg, and that gentle sweetness that lets the pumpkin shine. Add a dollop of whipped cream or coconut whip and some chopped pecans if you like a little crunch. It is festive without the fuss.
My brother swore he did not like pumpkin pie until he tried this. He took a second slice, shrugged, and said, “Okay, you win. This is dangerously good.”
Bonus points for reliability. This bake is forgiving, travels well, and slices beautifully once chilled. If you are hosting, that is exactly what you need.
Tips for Success
Use pure pumpkin puree, not pumpkin pie filling. The pie filling is already sweetened and spiced, which throws off the balance. Pure pumpkin keeps the flavor fresh and the sweetness under control.
For spices, start with cinnamon as your base. Add nutmeg and ginger for warmth. If you like a little edge, a tiny pinch of cloves makes everything cozy. Or swap in 2 to 2.5 teaspoons of pumpkin pie spice and call it a day.
Sweetener is flexible. I love using a mix of brown sugar for molasses notes and a touch of maple syrup for depth. If you prefer coconut sugar or a low-glycemic option, go for it. Just taste your batter before baking to make sure it is where you want it.
Choose your dairy. Evaporated milk gives classic texture. For dairy-free, full-fat coconut milk works beautifully. Almond or oat milk can work too but choose a creamier option for best results.
Here is the most important part. Do not overbake. When you gently jiggle the pie, the center should still have a soft wobble. It will set as it cools. Overbaking leads to cracks and a dry texture. If you do get a small crack, no stress. Hide it with whipped cream and a sprinkle of cinnamon.
Cool completely. This is non-negotiable if you want neat slices. Let the pie cool on the counter until barely warm, then chill for a few hours or overnight. Cool and chill equals creamy, clean slices.
For the pan, I recommend a 9-inch glass or ceramic pie dish. The shape is classic and it bakes evenly. Metal also works if that is what you have.
How to Make a Crustless Pumpkin Pie
Ingredients
- 1 can pumpkin puree, 15 ounces
- 3 large eggs, at room temperature
- 3/4 cup light brown sugar, packed
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine sea salt
- 1 cup evaporated milk, or full-fat coconut milk for dairy-free
Step-by-Step Directions
- Preheat the oven to 350°F. Grease a 9-inch pie dish with butter or coconut oil.
- In a mixing bowl, whisk pumpkin puree, eggs, brown sugar, maple syrup, and vanilla until smooth.
- Whisk in cinnamon, ginger, nutmeg, and salt. Taste and adjust sweetness or spice.
- Slowly whisk in the milk until the batter is silky and well combined.
- Pour into the prepared pie dish. Tap gently on the counter to pop any air bubbles.
- Bake 40 to 50 minutes, or until the edges are set and the center still has a soft jiggle.
- Cool on a rack to room temp, then chill 3 hours or overnight before slicing.
Serving Suggestions
Keep it classic with lightly sweetened whipped cream and a dusting of cinnamon. If you are dairy-free, coconut whip is dreamy with pumpkin. A small sprinkle of chopped toasted pecans or gluten-free gingersnap crumbs adds texture. If you want a quick personal treat on another night, you might love this speedy pumpkin mug cake. And for breakfast the next day, a slice of pie with coffee next to a slice of almond flour pumpkin bread is my idea of bliss.
Make-Ahead/Storage
This pie is a meal-prep hero. Bake it a day ahead and chill overnight. The flavor deepens and the texture tightens up perfectly for clean slices. If your fridge is packed, you can bake it in the morning and chill by evening. Just give it enough time to set.
Storage is simple. Cover tightly and refrigerate for up to 4 days. If you are serving it cold, pull it out about 15 minutes before dessert time for the best flavor. For reheating individual slices, a quick warm-up in the microwave for 10 to 15 seconds brings back that soft custardy feel without melting the whipped topping.
Freezer friendly? Yes. Wrap individual slices in plastic and then foil, or store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and serve chilled. If you are building a gluten-free holiday menu, bookmark the full gluten-free recipe collection for easy planning.
And because it bears repeating, my Deliciously Easy Gluten-Free Crustless Pumpkin Pie tastes even better on day two. Patience pays off here.
More Gluten-Free Thanksgiving Desserts
If you are in the seasonal baking groove, I have a few more treats you might love alongside this pie. My family goes wild for the pressure-cooker magic of this creamy Instant Pot pumpkin cheesecake. For a quick cookie tin, try these gluten-free pumpkin cookies that stay soft and chewy. If you like to keep a breakfast option handy, pumpkin pairs so nicely with oats and warm spices, and the leftovers always feel like a gift the next morning.
Round out your dessert table with a mix of textures, like creamy pies, soft cookies, and something with crunch. A variety keeps guests happy and gives you plenty of make-ahead options so you are not stuck in the kitchen at the last minute.
Common Questions
Can I use fresh pumpkin? Yes. Roast and puree sugar pie pumpkins, then strain off excess liquid. You want a thick puree similar to canned.
How do I know it is done? The edges will be set, and the center should still wobble gently. It will firm up as it cools. Overbaking dries it out.
Can I make it dairy-free? Absolutely. Use full-fat coconut milk or a creamy non-dairy milk. Coconut milk gives the richest texture.
What if my pie cracks? It is mostly cosmetic. Chill well and cover with whipped cream. Next time, pull it from the oven a few minutes earlier and cool slowly.
Can I reduce the sugar? Yes. Cut the brown sugar to 1/2 cup and keep the maple for flavor. Taste the batter and adjust to your liking.
A Cozy Slice to Share
If you have been hunting for a dessert that feels special without taking over your day, this is it. My Deliciously Easy Gluten-Free Crustless Pumpkin Pie gives you classic flavor, silky texture, and reliable results without fuss. It is the kind of recipe you can make for guests or just to treat yourself on a chilly weeknight. If you want even more ideas or a second take for comparison, check out the helpful guide at Crustless Pumpkin Pie – Gluten Free! | Cupcakes & Kale Chips. Now go preheat that oven, whisk up the filling, and enjoy the coziest slice of the season.
Gluten-Free Crustless Pumpkin Pie
Ingredients
Pie Filling Ingredients
- 1 can pumpkin puree, 15 ounces Use pure pumpkin puree, not pie filling.
- 3 large eggs, at room temperature
- 3/4 cup light brown sugar, packed A mix of brown sugar and maple syrup adds molasses notes.
- 1/4 cup pure maple syrup Provides depth; can substitute with coconut sugar.
- 1 teaspoon pure vanilla extract
- 1 and 1/2 teaspoons ground cinnamon Can add nutmeg and ginger for warmth.
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine sea salt
- 1 cup evaporated milk, or full-fat coconut milk for dairy-free Choose a creamier option for best results.
Instructions
Preparation
- Preheat the oven to 350°F. Grease a 9-inch pie dish with butter or coconut oil.
- In a mixing bowl, whisk pumpkin puree, eggs, brown sugar, maple syrup, and vanilla until smooth.
- Whisk in cinnamon, ginger, nutmeg, and salt. Taste and adjust sweetness or spice.
- Slowly whisk in the milk until the batter is silky and well combined.
- Pour into the prepared pie dish. Tap gently on the counter to pop any air bubbles.
Baking
- Bake for 40 to 50 minutes, or until the edges are set and the center still has a soft jiggle.
- Cool on a rack to room temperature, then chill for 3 hours or overnight before slicing.
