Crustless Pumpkin Pie – Gluten-Free

When I need to make a pumpkin dessert that will please everyone, I always go with my Crustless Pumpkin Pie. It has the creaminess and richness of the traditional dessert, without the extra calories and fuss; it is also naturally gluten-free. It saves me time and effort, and also gives me the option of a lighter, healthier treat.

If you cannot live without the traditional pie, my Classic Pumpkin Pie, featuring brown sugar, whipping cream, and a homemade crust, is perfect. For something completely different, try this Instant Pot Pumpkin Pie Cheesecake. It’s a foolproof recipe that guarantees a smooth and crack-free cheesecake.

When making this crowd-pleasing recipe, I don’t have to worry about the crust getting soggy or overcooked on the edges. Whether I want something festive during the fall season or a sweet treat for our weeknight dinners, this homemade pumpkin pie is the ideal choice, since it’s easy to make, infused with warm fall spices, elegant, creamy, and luscious. It’s never missing from our Thanksgiving celebration, and I guarantee it, it will make yours memorable as well.

Why you will love this recipe 

• No gluten: Without the crust, my crustless pumpkin pie is gluten-free and still tastes incredible.
• Fewer calories and less fat: Actually, cutting the crust cuts out some of the calories and carbs, too. But I still get all the flavors of pumpkin pie! It is absolutely a no-brainer!  I know so many people who eat the pumpkin pie filling and leave the crust, so why even bother adding it? It saves calories, and it tastes wonderful—all the pumpkin pie flavors minus the gluten and effort.  
• Easier to make: For those who have trouble making pie crusts, this one is perfect. 
• Kids love it: The kids will eat it like ice cream. I usually make two or three of these pies because they love that they don’t have crusts. 

What you will need

• Wet ingredients: I prefer to use my own homemade pumpkin puree recipe because it is freshly made from scratch, and I know exactly what goes into it. I use eggs to act as a binder, helping it set, as well as extra egg yolks for a silky, rich custard. Instead of white sugar, I use maple syrup as both a sweetener and a thickener. The heavy cream provides both fat and moisture, resulting in a luscious, smooth texture for the custard. I use unsalted melted butter so I can control the amount of salt that goes into the pie. 
• Dry ingredients: Baking powder is a leavening agent that gives the pie structure and a slightly crusty edge, making it easier to slice. Cornstarch stabilizes and thickens the custard while keeping it smooth and silky.
• Herbs and spices: Cinnamon, cloves, ground ginger, and nutmeg are the basic pumpkin pie spices that go together to make this dessert taste warm and inviting. Cloves add a bold flavor to the sweet cinnamon, while ginger gives it some zest, and nutmeg has a warm, nutty taste. 
• Seasonings: A hint of pure vanilla extract serves as a flavor enhancer, adding a warm and aromatic depth. I always add a pinch of salt to enhance the other ingredients, too. 

How to make 

Preheat the oven: First, preheat the oven to 350°F. Then, butter a 10-inch pie dish or a 9-inch pie dish, and also butter six ½-inch ramekins. The amount of batter this recipe makes is too much for a single 9-inch pie dish. 

Mix the batter: Now, I mix the cornstarch, baking powder, salt, nutmeg, ginger, cinnamon, and cloves in a large bowl before whisking in the maple syrup.

Wet ingredients: Then, I whisk in the vanilla, eggs, and yolks.

Combine: Next, add the pumpkin, cream, and melted butter, mixing them until thoroughly combined. Then, clean the sides of the bowl with a rubber spatula. 

Bake the pie: I pour the batter into the pie dish (and ramekins, if using) and let it bake for 60 to 70 minutes. The pie should be brown and puffy with the middle just a bit wobbly when it is done. 

Let it cool: Next, I remove the pie (and ramekins) and place them on a cooling rack until they are completely cooled. Then, I put it in the fridge for at least six hours or overnight. 

Set and serve: Once it is completely set, I serve it with whipped cream.

Expert tip

How to make sure the pie sets

The most important thing for a firm custard is the quality of its ingredients. First, ensure you use pumpkin puree, not pumpkin pie filling. Making that mistake is the number one cause of runny pies. Additionally, using heavy cream instead of milk is another valuable tip that I have incorporated into my recipe. Another key ingredient in my recipe is cornstarch, which, along with baking powder, helps build structure. And make sure the pie is thoroughly cooked before removing it by using a thermometer to check the internal temperature. It should be 170 degrees F. The last step is to let it chill thoroughly for at least four hours at room temperature and six to eight hours in the fridge. 

More tips to consider:

• Let the pie cool uncovered to prevent condensation, which will cause it to get watery.
• I like to let my pie cool in the fridge overnight after it has cooled completely at room temperature for a complete set and nice slices. 
• If your pie didn’t set and there is nothing you can do to save it, consider making pumpkin pudding instead. 
• Be sure to check the oven temperature with an oven thermometer. The custard can curdle if it is too hot. 
• If the pumpkin pie has cracks, don’t worry! Top it with whipped cream! I have an easy recipe for homemade whipped topping.

Recipe variations and add-ins:

• Make it vegan: Use full-fat coconut milk instead of heavy cream. Only use the solid portions of the milk after it has been refrigerated. Also, I use vegan butter instead of regular butter. The eggs are not even needed when using coconut milk.
• Make it easy: Skip the hard work and use a can of pumpkin pie filling, two eggs, and a 5-ounce can of evaporated milk.  
• Caramel sauce: For even more decadence, I sometimes drizzle some of my rich caramel sauce on top before serving. It’s incredibly easy to make in just 10 minutes with three simple ingredients.
• Go nuts: To make this pie crunchy, I top it with toasted almonds or walnuts. 
• Ice cream: Another way to serve this delicious pie is with a scoop of vanilla ice cream. 

Serving suggestions:

I like to enjoy this with a glass of pumpkin spice latte that I make myself, which tastes better than Starbucks. It’s also a lot cheaper! It only takes five ingredients and 15 minutes to make, and I don’t even need a fancy machine. For the kids, I make these creamy pumpkin pie smoothies in just five minutes. They are packed with good stuff, including Greek yogurt, coconut milk, almond butter, and frozen bananas. 

This crustless pumpkin pie is one of my favorite desserts to serve alongside herb-roasted turkey on Thanksgiving. The juicy meat bursts with flavor, and the skin remains crispy thanks to my special brine recipe. For a smaller family meal, I usually make this Instant Pot turkey breast, which can be made from either fresh or frozen turkey. It only takes about an hour and remains moist when cooked in the pressure cooker. 

How to store leftovers:

• Refrigerate: To save my leftovers, I wrap them in plastic and place them in a sealed container in the fridge. They will stay fresh for up to a week. 
• Freezing: If I make extra and want to freeze it, I cut it into quarters and put them into quart-size freezer bags. They will stay fresh in the freezer for up to three months. 
• Defrost: I thaw frozen leftovers in the fridge overnight before serving.
• Reheat: You can eat this pie chilled or at room temperature. Reheating is not recommended.

Frequently asked questions

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