Crustless Pumpkin Pie

4.86 from 7 votes

For those of you who prefer the pumpkin pie filling over the crust, this crustless pumpkin pie is for you! Plus, it is lower in calories and sugar than regular pumpkin pie. For a keto (or low-carb) option, replace the pure maple syrup with your favorite sugar-free sweetener.

Prep Time15

Cook Time45

Total Time1

Course: Dessert, Desserts & Treats, Pies & Tarts

Cuisine: American

Servings: Slices

Calories: 166kcal

Author: Julia

Equipment

Ingredients

1 (15-ounce) can pumpkin puree
1 cup full-fat canned coconut milk see note*
2 large eggs
1.5 Tbsp tapioca flour or 1 Tbsp cornstarch
1 tsp pure vanilla extract optional
1/2 cup pure maple syrup see note**
2 tsp fresh ginger peeled and grated, optional
2 tsp pumpkin pie spice
½ tsp sea salt

Instructions

Preheat the oven to 350 degrees Fahrenheit and spray a 9-inch pie dish with nonstick cooking spray. This helps for easy removal once you go to serve the pie.
Add all of the ingredients for the crustless pumpkin pie to a blender. Blend on a low speed until everything is completely combined. You can also combine all of the ingredients in a large bowl using an electric hand mixer or mixing by hand with a wooden spoon or whisk.
Pour the pumpkin mixture into the prepared pie dish. Bake on the center rack of the preheated oven for 40-50 minutes, or until the pie has sent up in the center. I recommend checking on the pie around 40-45 minutes to see if it's getting too dark.
Allow the pie to cool for about 15 minutes at room temperature before covering it with plastic wrap and transferring it to the refrigerator to chill completely.
Once the pie has chilled, cut it into individual slices and use a flexible spatula to lift the pieces of pie out of the pie dish. Because there is no pie crust, the custard will want to fall apart so be careful when removing the slices from the pie dish. The longer the pie chills, the easier it will be to move the slices.
Serve crustless pumpkin pie chilled with whipped cream on top.

Notes

*If your can of coconut milk has separated, where the thick white coconut cream and the water have separated from each other, you have two options. First, you can scoop out just the white flesh (coconut cream), and discard the water (or use it in a smoothie). Or second, you can scoop everything from the can into a jar or microwave safe cup and microwave it for 30 to 60 seconds, or until the mixture stirs together easily. Just be sure the coconut milk is roughly room temperature and isn’t piping hot before adding it to the blender or else it will cook the eggs.

If you don't follow a dairy-free diet, use heavy cream or evaporated milk instead of full-fat canned coconut milk.

**Add some brown sugar (1 to 3 tablespoons) for a sweeter pie. For a keto option, use 1/2 cup of your favorite sugar-free sweetener. I recommend using a powdered sugar-free sweetener for the best result.

Store the leftover pie covered with plastic wrap or move the remaining pieces to an airtight container and keep in the refrigerator for up to 5 days.

Nutrition