Best Ever Crustless Pumpkin Pie

Best Ever Gluten-Free Dairy-Free Pumpkin Pie Gluten Free Easily

The canned, full-fat coconut milk in this pumpkin pie not only gives you a dairy-free version, it also provides the creamiest texture you could ever imagine. There’s no discernible coconut taste and the resulting recipe really is the Best Ever Crustless Pumpkin Pie recipe. Now I make this pie several times a year, always to rave reviews!

When sugar (“pie”) pumpkins are at the market, I bake them to create fresh pumpkin puree to use in this recipe. But the rest of the year, canned pumpkin works well.  Finally, if you don’t mention that this pie is crustless when serving it to family and friends, nobody will even notice that there is no crust. Everyone will just be focusing on how good it is! Oh, and you can even make this pie refined sugar free and/or grain free by using coconut sugar and/or coconut flour in place of granulated sugar and gluten-free all-purpose flour.

Click on the link to my recipe for Best Ever Crustless Pumpkin Pie at Gluten Free Easily (GFE).

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  1. This sounds delicious. Can you advise as to how much less of the can of coconut milk to use?
    ‘Reader Raye Anne figured out that a lesser amount of coconut milk would work perfectly!’


    • s-Hi and welcome to All Gluten-Free Desserts! If you click on the link at the bottom of the post, you will be taken to the exact recipe. (This is how the posts here on All Gluten-Free Desserts work. You get an intro to the recipe, a photo of the recipe, and then the link to the actual recipe is at the bottom.) Enjoy! :-)


  2. This sounds really cool; I’ve never seen one without a crust before! Do you use the coconut milk to make a whipped topping at all? I heard that was possible if you add a little sugar. Thanks!

    • Hi Suzanne–Welcome to All Gluten-Free Desserts and you’re welcome! Crustless pies are really awesome. The nice thing about the pumpkin one is that not only is it super easy and delicious, but it tends to be liked by people who don’t normally like pumpkin pie. The little bit of flour makes the center less “wet” and more enjoyable for most folks. I just made this pie yesterday for our support group picnic and it was gone in just a few minutes. 😉 I never mention that there’s no crust and most folks really don’t even notice that part.

      Yes, you can easily use coconut milk to make coconut whipped cream. It’s lovely! Really any sweetener can be used in the coconut whipped cream. The key to good coconut whipped cream is good full-fat canned coconut milk that’s been chilled a long time. You’ll find several variations (with clear directions) on my gfe blog: Honey Whipped Cream, Maple Whipped Cream, and Honey Cinnamon Whipped Cream.

      Hope that all helps and that you’re able to enjoy this recipe soon! :-)


  1. […] Best Ever Crustless Pumpkin Pie from Gluten Free Easily ~ gluten free, dairy free, vegetarian, with grain-free, egg-free, vegan, […]

  2. […] you’re looking for a dairy-free version, check out my Best Ever Crustless Pumpkin Pie. Both pies are very versatile. Readers have used all kind of gluten-free flour mixes, and other […]

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