This easy crustless pumpkin pie has all the cozy, warmly spiced flavor of classic pumpkin pie without the fuss of making a crust. Just whisk everything together, bake, chill, and enjoy!
Jump to:
Made with pumpkin purée, creamy coconut milk, honey, and plenty of fall spices, it's naturally dairy-free, gluten-free, and paleo-friendly. The texture is soft and custardy, somewhere between a traditional pumpkin pie and a baked pumpkin custard.
It's an easy addition to a Thanksgiving dessert spread, but honestly, I'm happy to make it anytime pumpkin season rolls around. My nephew and niece approved, too, which is always a good sign!
If you do want a more traditional pie, you can absolutely pour the filling into your favorite pie crust instead.
Ingredients
- 1 (15-ounce) can pumpkin purée
- 1 cup full-fat coconut milk
- 3 large eggs
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- Oil or melted butter, for greasing the pan
For serving (optional):
- Chilled full fat coconut milk
- Honey (for drizzling)
How to Make Crustless Pumpkin Pie
- Preheat the oven to 350°F. Grease a baking dish with oil or melted butter.
- Add the pumpkin purée, coconut milk, eggs, honey, vanilla, allspice, nutmeg, and cinnamon to a large bowl. Whisk until smooth and fully combined. You can also use a hand mixer if you prefer.
- Pour the mixture into the prepared baking dish. I typically use a 9-by-12-inch baking dish, but a 9-inch pie dish also works. For a thicker pie, use a smaller baking dish and allow a little extra baking time.
- Bake for about 50 minutes, or until the center is mostly set. It should have a slight jiggle in the middle but should not look liquid.
- Let cool completely, then refrigerate until chilled. For faster cooling, I like to pop it in the fridge once it has cooled down a bit.
- Slice and serve with a drizzle of chilled coconut milk and honey, if desired.
Storage
Store leftover crustless pumpkin pie covered in the refrigerator for up to 4 days. It's best served chilled or slightly cool, straight from the fridge.
You can also freeze individual slices. Wrap them tightly, then place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! This is a great make-ahead dessert since it needs time to cool and set. Bake it a day ahead, let it cool completely, then cover and refrigerate until ready to serve.
Can I use a pie dish instead of a baking dish?
Absolutely. A 9-inch pie dish works well. Since it will be thicker than when baked in a 9-by-12-inch dish, it may need a little longer in the oven.
How do I know when crustless pumpkin pie is done baking?
The edges should be set and the center should have only a slight jiggle when you gently move the pan. It will continue to firm up as it cools and chills.
Can I use regular milk instead of coconut milk?
Yes, if you don't need the recipe to be dairy-free or paleo-friendly. Whole milk or half-and-half would be the best substitutes, though coconut milk gives it a richer texture.
Is this pumpkin pie very sweet?
It's lightly sweetened with honey, so it's not overly sweet. Serve it with an extra drizzle of honey if you like a sweeter dessert.
Easy Crustless Paleo Pumpkin Pie
Ingredients
- 1 (15-ounce) can pumpkin purée
- 1 cup full-fat coconut milk
- 3 large eggs
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- Oil or melted butter, for greasing the baking dish
Optional for serving
- Chilled full-fat coconut milk
- Honey
Instructions
- Preheat the oven to 350°F. Lightly grease a 9-by-12-inch baking dish with oil or melted butter. A 9-inch pie dish also works.
- In a large bowl, whisk together the pumpkin purée, coconut milk, eggs, honey, vanilla, allspice, nutmeg, and cinnamon until smooth. A hand mixer may also be used.
- Pour the pumpkin mixture into the prepared baking dish.
- Bake for about 50 minutes, until the edges are set and the center has just a slight jiggle.
- Let cool completely before slicing. Refrigerate to chill, if desired.
- Serve with a drizzle of chilled coconut milk and honey.
Notes
- Use plain pumpkin purée - not pumpkin pie filling.
- For a thicker pie, use a smaller baking dish and add a little more baking time as needed.
- This pie is lightly sweetened. Add an extra drizzle of honey when serving if you prefer it sweeter.
- Store leftovers covered in the refrigerator for up to 4 days.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Simply Organic Allspice, 3.07 Ounce -
Kerrygold Pure Irish Butter - Unsalted 8.oz (2 pack)
-
Simply Organic Pure Vanilla Extract, Certified Organic, 4-Ounce Glass Bottle
-
Nature Nate's 100% Pure Raw & Unfiltered Organic Honey; Product of Brazil and Uruguay; Packaged in 16 Ounce. Squeeze Bottle; Enjoy Honey's Balanced Flavor and Wholesome Benefits
-
Thai Kitchen Coconut Milk, 5.46 fl oz (Pack of 24)
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 131Total Fat: 9gSaturated Fat: 7gUnsaturated Fat: 2gCholesterol: 71mgSodium: 33mgCarbohydrates: 11gFiber: 2gSugar: 8gProtein: 3g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.
Pin for later!
Christine says
It was delicious but missing salt. I will add sea salt next time. Thanks!
Jessica says
This is so good. I tried using not so much honey and it still tastes good. Thank you for this recipe!
TinaTsai says
Yay! Glad you liked it - yes you can use the honey to taste 🙂
MaryAnn Coy says
We made this for Christmas Dinner with a ginger snap crust for a pumpkin pie. We made a double recipe since my pie plates are old, 10 inch/deep dish. Put the leftover custard in a greased casserole to bake. I have an allergy to dairy protein soI was looking for a filling that was not dairy, I prefer honey as a sweetener, Too much sugar causes GI misery. This was the best looking I found. My canned coconut milk was "lite" so I tried the sub for using butter with milk when you do not have heavy cream, except I used lite canned coconut milk & Coconut Oil instead. The custard turned out wonderful! Slightly softer set than pumpkin with
Evan cows milk, but worked fine. Cooled thoroughly on the porch(10° temp) served perfectly. Served with coconut whip. A lovely pumpkin pie & no GI misery! Custard is lovely, I love it & will make it often, thank you for a recipe I can make & not be sick after eating! ❤️🙃❤️ MA from Boston,MA
Tina T says
That's awesome! Glad everything worked out for you and that you liked it! 😀
Glenna Turney says
Crustless Pumpkin Pie was amazing! Next time I’m going to increase the spices.
Otherwise I loved it!
Thanks for sharing
Tina T says
Thank you!! Glad you liked it!
Mary says
I have the same question as Diane. How much pumpkin? I can't use this recipe without that information. Thanks.
Tina T says
1 can of 15 oz pumpkin puree
diane swanson says
What size pan? What size can Pumpkin puree?
Tina T says
15 oz can of pumpkin puree 🙂 For the pan - You don't have to be exact but I used a 9 x 12 inch baking dish. If you want it thicker, you can use a smaller baking dish (but you probably want to cook it a bit longer. If all else fails, you can also use a 9” diameter pie dish. Hope that helps!
Ilene says
I was just wondering what size pan you used?
Tina T says
You don't have to be exact but I used a 9 x 12 inch baking dish. If you want it thicker, you can use a smaller baking dish (but you probably want to cook it a bit longer. If all else fails, you can also use a 9” diameter pie dish. Hope that helps!
ChihYu says
I love pumpkin pie. Thanks for sharing. :))