Ever think about the holidays and feel like dessert always gets a little… predictable? For me, pumpkin pie used to be that thing everyone politely takes a slice of, but no one fights over.
Then, one Thanksgiving, I decided to shake things up and created a crustless version with a buttery pecan topping. It was like pie met a hug from your favorite sweater.
And you know what?
It disappeared faster than anything else on the table.
Plus, it’s naturally gluten-free, so everyone—including my gluten-avoiding friends—was happy.
Let me walk you through it—it’s cozy, comforting, and ridiculously easy to make!
Tips for Success
- Pumpkin Puree Hack: For a deeper pumpkin flavor, roast fresh pumpkin instead of using canned. It’s an extra step, but worth it if you have the time.
- Nut-Free Variation: Skip the pecan topping and sprinkle a mix of oat flour, sugar, and butter for a streusel-like top.
- Dairy-Free Substitutions: Use coconut oil instead of butter and plant-based milk.
Serving Suggestions
Slice it up and serve with a dollop of whipped cream or a scoop of vanilla ice cream. Feeling fancy?
Drizzle a little maple syrup or caramel over the top. It’s the kind of dessert that works for a casual family dinner or a dressed-up holiday table.
Crustless Pumpkin Pie with Pecan Crunch
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A rich, spiced pumpkin pie without the crust, topped with a buttery pecan crunch for the ultimate gluten-free holiday dessert.
Ingredients
For the Pie
- 1 can (15 oz) pumpkin puree (not pumpkin pie mix)
- 3 large eggs
- 3/4 cup packed light brown sugar
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1 tsp pure vanilla extract
- 2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
For the Pecan Topping
- 1 cup pecans, chopped
- 1/4 cup coconut sugar (or brown sugar)
- 2 tbsp melted butter (or coconut oil for dairy-free)
- 1/2 tsp ground cinnamon
- Pinch of salt
Instructions
- Prep Work: Preheat your oven to 350°F. Grease a 9-inch pie dish with a little butter or nonstick spray. No crust means no stress—just a simple dish is all you need.
- Make the Pie Filling: In a large mixing bowl, whisk together the pumpkin puree, eggs, brown sugar, almond milk, vanilla, pumpkin pie spice, cinnamon, and salt. Pour the mixture into your prepared pie dish, smoothing the top with a spatula.
- Bake the Pie: Pop it into the oven and bake for about 35 minutes. It should be slightly set but still a little jiggly in the center. (Think cheesecake vibes!)
- Prepare the Topping: While the pie is baking, mix the chopped pecans, coconut sugar, melted butter, cinnamon, and a pinch of salt in a small bowl.
- Add the Crunch: After the initial bake, carefully remove the pie from the oven. Sprinkle the pecan mixture evenly over the top. Return the pie to the oven and bake for another 10-15 minutes, or until the topping is golden and crunchy.
- Cool & Serve: Let the pie cool for at least 30 minutes before serving. The flavors deepen as it cools, so if you can wait, it’s even better the next day straight from the fridge.
Notes
Best served chilled. Store leftovers in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 15g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
