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    Home » Sweets Recipes

    Crustless Pumpkin Pie (Gluten-free, Dairy-free)

    Published: Nov 14, 2022 by Natsuko · This post may contain affiliate links · Leave a Comment

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    This crustless pumpkin pie is an easy delicious dessert that serves a large crowd. It is perfectly gluten free, dairy free, and refined sugar free!

    Jump to Recipe Print Recipe
    dairy free easy pumpkin pudding recipe

    I am a huge fan of pumpkin pie. But it was not until recently that I realized I have been going for the filling rather than the crust.

    I am not saying that pies with crust aren't good (I love the crust). However, for this particular one, it is so satisfying that you won't miss the crust at all! 

    Ditching the crust means you no longer have to spend extra 30-40 minutes dealing with finicky pie crust. It makes everything quicker and easier.

    Jump to:
    • Ingredients for this recipe
    • How to make crustless pumpkin pie
    • Topping ideas for crustless pumpkin pie
    • How to store crustless pumpkin pie
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    • Recipe

    Despite how easy it is to make, the flavor you need is all in there. It is loaded with cinnamon aroma and has just the right amount of sweetness. It is creamy, smooth and rich without using any cream.

    The ingredients are incredibly simple as well. There is no evaporated milk or condensed milk which is often called for pumpkin pie recipes. Since it's sweetened with maple syrup, this recipe is refined sugar free. Using oat milk makes it become a dairy free dessert and if that’s not enough, it is also gluten free!

    All it takes is to mix everything in one bowl, pour into a pie dish and bake. It may look soft and jiggly when it first comes out of the oven but don’t be worried. It will firm up nicely once it’s completely cooled.

    Ingredients for this recipe

    • Cinnamon
    • Tapioca starch - corn, arrowroot, or potato starch can be used to substitute
    • Salt
    • Maple syrup
    • Vanilla extract
    • Large eggs
    • Pumpkin puree - do not use pumpkin pie mix which already has sugar and spices
    • Oat milk - to substitute, I recommend a thicker kind such as soy milk
    dairy free easy pumpkin pudding recipe

    How to make crustless pumpkin pie

    1. Preheat the oven to 350°F/ 177°C. In a large bowl, mix the cinnamon, starch, and salt together.

    2. Add in the maple syrup and vanilla extract.

    3. Add in the eggs and whisk well.

    4. Mix in the pumpkin puree and milk. 

    5. Pour into a pie dish and bake for 50-60 minutes or until an inserted toothpick comes out clean. The center may be jiggly but will firm up once cooled. 

    6. Refrigerate to cool. Serve with whipped cream or ice cream.

    Topping ideas for crustless pumpkin pie

    I often dig in with a large spoon and finish the entire dish. That tells how good this pie is on its own, but a few things can be served together to bring it to the next level. 

    Whipped cream - I like to whip up ½ cup of plant based heavy cream with 1 tablespoon of sugar and serve on top.

    Dairy-free ice cream - simply go with vanilla flavor or anything you like!

    Nuts - Crushed cashew, pecan, walnuts, or almond flakes. They add a nice crunchiness.

    Cinnamon - dust it on top to give some more cinnamon flavor.

    Crushed gluten-free graham crackers - if you are the one that cannot let go of the crust idea completely.

    dairy free easy pumpkin pudding recipe

    How to store crustless pumpkin pie

    The crustless pumpkin pie can be wrapped tightly and stored in the fridge for up to 5 days.

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    Recipe

    dairy free crustless pumpkin pie

    Crustless Pumpkin Pie (Gluten-free, Dairy-free)

    This crustless pumpkin pie is an easy delicious dessert that serves a large crowd. It is perfectly gluten-free, dairy-free, and refined sugar free!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr
    Course Sweets
    Cuisine American
    Servings 8 servings
    Calories 124 kcal

    Ingredients
     
     

    • 1 tablespoon cinnamon
    • 1 tablespoon tapioca starch See note for substitutes
    • ¼ teaspoon salt
    • ½ cup maple syrup
    • 2 teaspoons vanilla extract 
    • 3 large eggs
    • 1 can pumpkin puree can size: 15oz/ 425g
    • 1 cup oat milk 
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    Instructions
     

    • Preheat the oven to 350°F/ 177°C. In a large bowl, mix the cinnamon, tapioca starch, and salt together. Lightly grease a pie dish.
    • Add in the maple syrup and vanilla extract. Whisk well.
    • Add in the eggs and whisk well.
    • Mix in the pumpkin puree and milk. 
    • Pour the mix into the pie dish and bake for 50-60 minutes or until an inserted toothpick comes out clean. The center may be jiggly but will firm up once cooled. 
    • Refrigerate to cool completely. Serve with topping(s) of your choice such as whipped cream, ice cream or crushed nuts.

    Notes

    Do not use pumpkin pie mix which already contains sugar and spices.
    Corn, arrowroot, or potato starch may be used to substitute tapioca starch (flour).
    A few topping ideas are dairy-free whipped cream or ice cream, crushed nuts, cinnamon powder, gluten-free graham crackers etc.
    Nutrition does not include the amount for toppings.

    Nutrition

    Serving: 1sliceCalories: 124kcalCarbohydrates: 23gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 70mgSodium: 118mgPotassium: 201mgFiber: 2gSugar: 16gVitamin A: 8434IUVitamin C: 2mgCalcium: 100mgIron: 1mg

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Tried this recipe?Mention @platesbynat or tag #platesbynat!

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    Natsuko Tiong, author of food blog: Plates by Nat

    Hi I’m Natsuko – recipe developer, writer, and photographer behind this blog. Made in Japan, based in Colorado US. Favorite things include peanut butter, matcha, and traveling!

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