A creamy crustless pumpkin pie, made without evaporated milk. With eggs, pumpkin and coconut milk, this crustless pumpkin pie is paleo and gluten free.
I am amazed to say that I love this healthy, paleo crustless pumpkin pie!
You see, I’m not a huge fan of pumpkin pie. I find the texture of many pumpkin pies wet and jiggly, the flavor overwhelmingly spicy.
I prefer a light, creamy texture and a milder flavor. I actually much prefer pumpkin cheesecake to pumpkin pie, and try to avoid traditional pumpkin pies.
This crustless pumpkin pie is different. It’s a classic pumpkin pie, but it’s milder and creamier. It’s definitely not jiggly, which to me is a big plus. It’s also paleo and gluten free.
One of my not-so-guilty pleasures is having a leftover slice of this crustless pumpkin pie for breakfast, the day after Thanksgiving.
A few things to consider when making this healthy crustless pumpkin pie:
1. The honey will make it darken more than if you had used other sweeteners, so keep an eye on it after the first 45 minutes. If it’s still not set, continue to bake, but loosely cover the edges with strips of foil.
2. I can’t stress enough how important it is to shake the coconut milk can well before opening it, and then to mix it thoroughly once it’s open. After measuring out 1 cup, I often find that it’s still lumpy and needs another good mix before I add it to the batter.
3. Allowing the pie to cool on the counter for 2 hours is torture (it smells amazing), and refrigerating it for at least 2 more hours is also annoying, but please don’t skip these steps. Similarly to cheesecake, the pie will not be done until is had been completely chilled. It will also not taste as good – the custard needs time to rest and flavors need time to meld.
4. A crustless pumpkin pie is creamy and delicate, especially when no wheat flour is added to it. The coconut flour helps, but releasing the pie slices from the pan is not easy. However, it can be done! Work slowly and carefully, and all will be well. I’ve done it many times so I know it can be done.
If you can’t bear the thought of a crustless pumpkin pie, I do have a wonderful recipe for gluten free pumpkin pie made with almond flour crust. Check it out – it’s basically the same custard, but baked in an almond flour shell. It’s excellent!
And if you’d like to try a tasty low carb crustless pumpkin pie, here’s a good recipe for keto crustless pumpkin pie.
Crustless Pumpkin Pie
- 1 teaspoon coconut oil for pan
- 3 large eggs
- 1 (15 oz can) pure pumpkin puree, unsweetened
- ⅓ cup honey (112 grams)
- 1 tablespoon pumpkin pie spice
- 1 tablespoon vanilla extract
- 1 cup canned coconut milk, full-fat, unsweetened
- 2 tablespoons coconut flour (14 g)
- Preheat oven to 350 degrees F. Grease a 9-inch glass pie plate with coconut oil.
- In a large bowl, using a hand whisk, lightly whisk the eggs. Add the pumpkin, honey, pumpkin pie spice and vanilla, and whisk until well-incorporated.
- Shake the coconut milk can well. Open the can, and stir it thoroughly. Now measure 1 cup (making sure again it's smooth and free of lumps) and add it to the pumpkin mixture, whisking to combine. Then whisk in the coconut flour.
- Using a rubber spatula, transfer the mixture to the prepared pie plate. Bake until the center appears set (with just the slightest jiggle) and a toothpick inserted in it comes out just a little moist, but free of batter. This can take anywhere from 45 to 60 minutes, depending on your oven. Check the pie after 45 minutes and loosely tent the edges with strips of foil if they seem to be getting too dark.
- Cool the pie 2 hours on a cooling rack, then cover with plastic wrap and refrigerate for at least 2 hours before slicing and serving.
- When ready to slice the crustless pumpkin pie, gently run a knife along the edges of the pie to help release it from the pan. Use a sharp cake knife to slice the pie, and firmly slide a cake server underneath each slice before you carefully lift it up.