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.