You know, every year around Thanksgiving, I get this memory of sitting at my grandma’s table.
The whole house would smell like cinnamon, nutmeg, and love. She’d bring out her famous pumpkin pie, and I’d feel this deep connection to family and food. But as someone who had to cut out gluten later in life, I thought I’d lost that tradition.
Turns out, I didn’t! This crustless pumpkin pie isn’t just as good as the old one—it might even be better (don’t tell Grandma).
It’s creamy, perfectly spiced, and way healthier. Plus, no one misses the crust. Seriously, even your picky eaters will go back for seconds.
Tips for Maximum Flavor
- Use Fresh Spices: Ground spices lose their punch over time. If your cinnamon smells faint, grab a fresh jar!
- Pumpkin Puree vs. Pie Filling: Pie filling has added sugar and spices. Stick to plain pumpkin puree for better control of flavor.
- Coconut Milk Substitute: If using coconut milk, shake the can well to mix the cream and liquid before measuring.
Variations and Substitutions
- Sugar-Free Option: Swap sugar with a natural sweetener like monk fruit or stevia. Adjust to taste.
- Dairy-Free: Use coconut milk, almond milk, or oat milk instead of evaporated milk.
- Spice Blend Switch-Up: Try pumpkin pie spice if you don’t want to measure out individual spices.
Serving Suggestions
Top each slice with a dollop of whipped cream or coconut cream and a sprinkle of cinnamon. For a fancier touch, drizzle some maple syrup or scatter crushed pecans over the top. Serve chilled or at room temperature with a hot cup of coffee or tea.
This pie’s simplicity is what makes it shine. It’s comforting, flavorful, and way easier to make than a traditional pumpkin pie. Perfect for Thanksgiving or, honestly, any random Tuesday when you’re craving something sweet but not too heavy.
Give it a shot—I promise, it’ll become a new favorite at your table!
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Gluten-Free Crustless Pumpkin Pie
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A creamy, spiced pumpkin pie with no crust. Perfect for gluten-free eaters, it’s packed with flavor and healthy ingredients while staying true to a classic fall favorite.
Ingredients
- 1 can (15 oz) pure pumpkin puree (not pie filling)
- ¾ cup granulated sugar (or substitute with monk fruit sweetener)
- 2 large eggs
- 1 cup evaporated milk (or full-fat coconut milk for dairy-free)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Instructions
- Preheat Your Oven: Set the oven to 350°F (175°C). Grease a 9-inch pie dish lightly with butter or non-stick spray.
- Mix the Filling: In a large bowl, whisk together the pumpkin puree, sugar, eggs, evaporated milk, and vanilla extract until smooth.
- Add the Spices: Sprinkle in the cinnamon, nutmeg, cloves, ginger, and salt. Whisk it all up until it’s well combined.
- Pour & Smooth: Pour the pumpkin mixture into the greased pie dish. Use a spatula to smooth the top for an even bake.
- Bake: Pop it into the oven and bake for about 50 minutes, or until the center is just slightly jiggly but not wet. A knife inserted near the center should come out mostly clean.
- Cool & Chill: Let the pie cool to room temperature, then refrigerate it for at least 2 hours to set. Overnight is even better!
Notes
For a dairy-free version, use coconut milk instead of evaporated milk. You can also make it sugar-free by swapping the sugar with monk fruit sweetener.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 12g
- Sodium: 160mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
