Wonderfully creamy crustless pumpkin pie is made with coconut milk. It is paleo, gluten-free, and very easy to make.
I am amazed (and delighted) to say that I love this pie! You see, I’m not a huge fan of pumpkin pie. I often find its texture wet and jiggly, the flavor overwhelmingly spicy.
Personally, I prefer a light, creamy texture and a milder flavor. I actually much prefer pumpkin cheesecake.
A milder, creamier pie
This crustless pumpkin pie is different. It’s milder and creamier than other recipes I’ve tried. Also, it’s definitely not jiggly, which to me is a big plus. And it’s paleo and gluten-free.
One of my not-so-guilty pleasures is having a leftover slice of this delicious pie for breakfast, the day after Thanksgiving. 🥧
The ingredients you’ll need
You’ll only need a few simple ingredients to make a crustless pumpkin pie. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Coconut oil: I use it to grease the pan. You can also use unsalted butter.
Eggs: I use large eggs in most of my recipes, this one included.
Canned pumpkin puree: Make sure you use pure pumpkin puree and not sweetened pumpkin pie filling. My favorite brand is Libby’s – it’s not organic or fancy, but I like its texture.
Honey: I haven’t experimented with using a granulated sweetener instead, but I think it could work.
Pumpkin pie spice: I use the store-bought spice mix. If you’d like, you can use your own blend of ground cinnamon, nutmeg, ginger, cloves, and allspice.
Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff.
Canned coconut milk: It’s important to use full-fat coconut milk. Reduced-fat is not very good.
Coconut flour: Helps the crustless filling st and stabilize and also prevents it from being too jiggly.
How to make a crustless pumpkin pie
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Whisk the ingredients one by one, in the order listed, in a large bowl.
Transfer the mixture to a greased 9-inch pie plate.
Bake the pie for about 45 minutes at 350°F.
Cool 2 hours on a cooling rack, then 2 more hours in the fridge.
Tips for making this recipe a success
1. The honey will make the pie 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 it 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 you don’t add wheat flour. 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’s doable.
What sweetener to use
I use 1/3 cup of honey. I love using this delicious, slightly-better-for-you sweetener. I do believe that a granulated sweetener will work (though I haven’t tried it so consider it an experiment). But since honey is very sweet, if you use a granulated sweetener instead, I suggest you use 1/2 cup.
How many calories are in a crustless pumpkin pie?
A slice of this pie has 167 calories. And this keto pumpkin pie only has 117 calories per slice!
But I can’t give up the crust! It’s so tasty!
If you can’t bear the thought of a crustless pumpkin pie, I do have a wonderful recipe for gluten-free pumpkin pie.
Check it out – it’s basically the same custard, but baked in an almond flour shell. It’s excellent!
What about leftovers? Can you freeze them?
I never tried freezing the leftovers. But I think it can be done, especially if you slice it first and freeze the slices.
I just keep leftovers in the fridge, sliced, in sealed containers, on paper towels. They keep well for 4-5 days. I replace the paper towels daily. They help absorb extra moisture.
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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.