It was one of my Gluten Free Easily (GFE) readers who came up with this dairy-free version of my classic Crustless Pumpkin Pie. Simply substituting coconut full-fat coconut milk (my “go to” dairy-free milk) “one-for-one” for evaporated milk in the original recipe didn’t quite work. Reader Raye Anne figured out that a lesser amount of coconut milk would work perfectly! And the canned, full-fat coconut milk provides the creamiest texture you could ever imagine (with no discernible coconut taste to most) and the pie sets up very nicely. Now this dairy-free version is the one I make several times a year.
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.