Crustless Pumpkin Pie (Sugar-Free, Dairy-Free & Gluten-Free)
Silky, custardy, and warmly spiced with cardamom, this easy crustless pumpkin pie is sugar-free, dairy-free, and gluten-free. You need just 8 ingredients and one bowl, and there is no crust to fuss with!
Over the years, I have been making a crustless, refined sugar-free pumpkin pie for my mom so she doesn’t have to worry about her sugar levels at dessert. So this year, I decided to share this dessert on my blog.
The filling on this crustless pumpkin pie is a creamy, dairy-free, spiced pumpkin custard, with no rolling, no chilling dough, and no blind baking.
Instead of evaporated or condensed milk, I used a few spoonfuls of coconut cream, which keeps this pie dairy-free too and gives it a lovely, rich texture. It is sweetened with monk fruit sweetener instead of white sugar, so it is sugar-free. And with no crust, there is no flour, so it is naturally gluten-free too.
And, of course, I could not resist giving it my own spin with cardamom. Cardamom is one of my all-time favorite spices, and it makes pumpkin taste warm, floral, and just a little bit fancy.
If you have a wicked sweet tooth, but want something that won’t spike your sugar levels as much, this is the pie for you. It is perfect for Thanksgiving, holiday gatherings, or an everyday sweet treat with a cup of tea.
Why We (and I hope you will too) Love This Crustless Pumpkin Pie
- No crust, no fuss. Skip the dough, the rolling, and the blind baking. Just whisk, pour, and bake.
- Sugar-free. Sweetened with zero-sugar monk fruit sweetener instead of white sugar.
- Dairy-free and gluten-free. Coconut cream replaces the evaporated milk, and without a crust, there is no flour at all.
- Just 8 ingredients. Most of them are probably already in your pantry.
- Warmly spiced. Cardamom plus pumpkin pie spice gives this classic a delicious spin.
- Make-ahead friendly. It tastes even better after a night in the fridge, which frees up your oven on Thanksgiving Day.
- Low calorie. A slice has less than a hundred calories yet packs in 4 grams of protein.
Ingredients and Substitutions
You will need the following 8 ingredients:
- Pure pumpkin puree. One 15 oz can. Make sure it is pure pumpkin, not pumpkin pie filling, which already has sugar and spices added.
- Coconut cream. Just 3 tablespoons. I scoop the thick cream from the top of a chilled can of full-fat coconut milk. It keeps this pie dairy-free and makes the custard rich and creamy. Heavy cream works if you are not dairy-free.
- Eggs. Three large eggs set the filling into a sliceable custard. Use room-temperature eggs so they whisk in smoothly.
- Salt. Half a teaspoon balances the sweetness and brings out the pumpkin flavor. I used table salt, but feel free to use Himalayan salt.
- Cardamom. Ground cardamom is the star here. It adds a warm, floral note that makes this pie taste special.
- Pumpkin pie spice. For that classic fall flavor. No pumpkin pie spice? Use a mix of cinnamon, ginger and a pinch of nutmeg and cloves.
- Sweetener. I used monk fruit sweetener to keep this sugar-free. Brands vary in sweetness, so check your package. Maple syrup or coconut sugar also work if you are not following a sugar-free diet.
- Vanilla extract. Pure vanilla rounds out the spices beautifully.
How to Make This Crustless Pumpkin Pie
- Preheat the oven to 350°F. Grease a 9-inch pie dish with coconut oil or cooking spray.
- Whisk the eggs. In a large bowl, whisk the eggs until they are smooth and well combined.
- Add the rest. Add the pumpkin puree, coconut cream, cardamom, pumpkin pie spice, salt, sweetener and vanilla. Whisk until the filling is silky and smooth, with no streaks of egg.
- Pour. Pour the filling into the greased pie dish and smooth the top with a spatula. Tap the dish on the counter a couple of times to release any air bubbles.
- Bake for 45 minutes, until the edges are set and the center has just a slight jiggle.
- Cool and chill. Let the pie cool on a rack for about an hour, then refrigerate for at least 2 hours so it firms up and slices cleanly.
(The full recipe card is below.)
Tips for the Best Crustless Pumpkin Pie
- Don’t overbake. The center should still jiggle slightly when you take it out. It will keep setting as it cools.
- Grease the dish well. Without a crust, the custard sits right on the dish, so a good coat of oil makes slicing and serving much easier.
- Chill before slicing. A cold pie gives you clean, neat slices. Overnight is even better!
- Taste your sweetener. Monk fruit sweeteners vary by brand, so taste the filling before baking and adjust if needed.
- Expect a little crack. A small crack on top is normal for a custard pie. A dollop of whipped cream covers it beautifully.
How to Serve
Serve this low-calorie pie chilled with a generous dollop of coconut whipped cream. You can also add a spoonful of pistachio butter, a sprinkle of toasted pecans, or a light dusting of cardamom on top. It is also lovely with a scoop of dairy-free Ninja Creami pumpkin ice cream for a double dose of pumpkin!
Storage
- Refrigerator: Cover and store in the fridge for up to 4 days.
- Freezer: Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Frequently Asked Questions
Pretty much! Without a crust, the filling bakes into a creamy, spiced pumpkin custard that you can slice just like a pie.
Yes. Use about 1 3/4 cups of roasted, pureed pumpkin. Fresh puree can be watery, so drain it in a fine-mesh strainer for 30 minutes first.
Full-fat coconut milk works, or use heavy cream or evaporated milk if you are not dairy-free.
Yes. Use 1/2 cup maple syrup or coconut sugar. The pie will be refined sugar-free, though not sugar-free.
The edges should be set and the center should have just a slight jiggle. A knife inserted about an inch from the center should come out clean.
Absolutely. Bake it a day ahead and keep it covered in the fridge. It slices even better the next day.
More Pumpkin and Cardamom Treats
If you love pumpkin and/or cardamom too, here are a few more of our favorites:
- Pumpkin Spice Chia Pudding (6 Ingredients, Dairy-Free)
- Dairy-Free Ninja Creami Pumpkin Ice Cream
- No-Bake Sugar-Free Purple Sweet Potato Pie
- Easy Custard Pies with Cardamom and Nutmeg
- Cardamom Spiced Custard (Sri Lankan Watalappan)
- Easy Pumpkin Chutney
Did you give this crustless pumpkin pie a spin? I’d love to hear what you think! Leave a comment and a star rating below, or tag me @SavorySpin on Instagram. What’s your favorite way to spice up pumpkin pie?
Ingredients
- 15 oz pure pumpkin puree (1 can, not pumpkin pie filling)
- 3 tbsp coconut cream (from the top of a chilled can of full-fat coconut milk)
- 3 large eggs (room temperature)
- 1/2 tsp salt
- 3/4 tsp ground cardamom
- 3/4 tsp pumpkin pie spice
- 1/2 cup monk fruit sweetener (or sweetener of choice)
- 2 tsp pure vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a 9-inch pie dish with coconut oil or cooking spray.
- In a large bowl, whisk the eggs until smooth.
- Add the pumpkin puree, coconut cream, cardamom, pumpkin pie spice, salt, sweetener and vanilla extract. Whisk until silky and smooth.
- Pour the filling into the greased pie dish and smooth the top. Tap the dish on the counter to release any air bubbles.
- Bake for 45 minutes, until the edges are set and the center has a slight jiggle.
- Cool on a rack for about 1 hour, then refrigerate for at least 2 hours before slicing.
Notes
- Monk fruit sweeteners vary in sweetness by brand, so taste the filling and adjust.
- Maple syrup or coconut sugar can replace the monk fruit for a refined sugar-free (but not sugar-free) pie.
- Oven temperatures vary. Start checking at the 40-minute mark.
- Store covered in the fridge for up to 4 days, or freeze slices for up to 2 months.
