Fall means pumpkin spice! Make this easy Crustless Pumpkin Pie recipe for fall desserts or Thanksgiving! It’s gluten free, vegan, and healthier
UPDATE: Hey friends! I have made this recipe every Thanksgiving for the past several years (probably 4 years) and I think this was one of the first recipes that I posted. I adapted it from a recipe from Gluten-Free and More magazine (the original recipe is no longer on their website).
Over the years, I have made a few variations depending on our diet/food allergies at the time (things change!), so I am updating the recipe to the latest and best recipe so far – the recipe I made just yesterday.
The updated recipe is simpler with fewer ingredients, and is now vegan and lower-FODMAP (without the honey), so it fits more diets!
I also lost this recipe for a while since some of my recipe plugins crashed when I merged blogs and lots of recipes were swapped and deleted. So I finally got this one back up recently, AND I finally got some better photos for your viewing pleasure since I got a better camera 🙂 They aren’t perfect, but such an improvement over my old ones!
Enjoy the recipe!
This recipe is quick and easy because there is no need to make a crust: the pie makes its own crust! So if you happen to have a difficult time getting your pie crust to turn out right (especially an allergy-friendly one), this recipe is worth trying.
I made this last year for Christmas and decided it was good enough to make again, only this time I made some healthier changes: I used whole-grain flour, and maple syrup instead of sugar.
Having fun with my new camera!
Easy Crustless Pumpkin Pie
- 1 can 15 oz pumpkin puree
- ¾ cup rice milk or coconut milk
- ¾ cup pure maple syrup
- 2 Tablespoons light tasting olive oil
- 2 teaspoons vanilla
- ½ to 1 teaspoon liquid Stevia depending on how sweet you want your pie (I used NOW Foods Better Stevia in English Toffee)
- ¾ cup whole superfine sorghum flour or brown rice flour
- 1 Tablespoon ground flaxseed or chia seed
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- Preheat the oven to 450° F. Spray a pie pan with cooking oil and set aside (I use a stoneware pie pan so I end up skipping the oil)
- In a medium bowl, whisk together the pumpkin puree, rice milk, maple syrup, olive oil, and vanilla
- In a separate bowl, whisk together the flour, chia or flax seed, baking powder, salt, cinnamon, and pumpkin pie spice
- Add the dry ingredients to the to the liquid ingredients and mix well.
- Pour the batter into the prepared pie pan making sure there is at least 1/4-inch from the top of the batter and the top of the pie plate. Smooth the top of the batter with a spatula
- Bake at 450° F for 15 minutes, then lower the heat to 375° F and bake for another 30 minutes
- Remove from the oven and allow to cool before slicing and serving
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist
31 thoughts on “Easy Gluten Free Crustless Pumpkin Pie (Dairy Free)”
I would never call this a pie – and doubling the spices was needed. It’s quite fun and good but a pie? no.
Hi Cathy! The amount of spices is a personal preference. We enjoy the amount of spices it has as-written, but everyone has different tastes and can adjust the amount as they prefer. We find that the flavors deepen as it sits (like regular pumpkin pie) so we usually make this a day in advance (plus it saves time during holidays). Also that’s perfectly fine if you’d never call this a pie because even though it probably isn’t technically a proper pie, we are calling it a pie to help people with food allergies find this recipe. So whether it’s an actual pie is irrelevant as long as people can find it, it fills their needs, and they like it. I’m glad you had fun making this recipe!
We loved this last year. Just realized I’m out of brown rice flour, though. Would oat flour work?
Hi Heather! I think oat flour would work in this recipe if it’s ground well and not too coarse.
I need to take a dish to a dairy, gluten, and soy free home. I see that your recipe is dairy and gluten free. What about soy?
There is no soy in this recipe, provided you choose ingredients that are soy free (as well as gluten and dairy free). If the people you’re making this pie for have severe allergies, make sure you choose ingredients for this recipe that are safe for them.
Can you confirm the nutrition fact? Really apron only 4 grams of carbs?
HI LeighAnne! The nutrition calculations aren’t correct on this recipe, I’m not sure why. But I’ll go in and fix that asap.
If I wanted to use sugar instead of stevia, do you know how much I should use and/or if I need to alter the recipe in any other way?
You could add an extra 1/4 cup sugar to the recipe in place of the Stevia. I don’t think that would change the recipe at all with that amount added. Since it already has maple syrup in it, you probably don’t need to add too much sugar.
Could you clarify the measurements for the milk and maple syrup? 3/4 what?
Thank you!! Looking forward to trying this!!
Hi Mere, those should be cups, I’ll add that back in there. Something must have been missed when I switched recipe cards. Thanks so much for pointing that out! 🙂
Thanks for the reply!! Will make this for my SIL today! She will be thrilled for an allergy friendly pie!!
I was planning to make this for my daughter and her myriad of food allergies but it appears there is an omission in the recipe. In the details you call for flax or chia see but they aren’t listed in the ingredients. Thanks!
Thanks for pointing that out, I appreciate it! I must have forgotten to add that in there, I’ll fix that right away
The reason I don’t eat a lot of pie is because I don’t like the crust. I LOVE crustless pies!!
They’re so easy to make too!
This looks delicious! If my son ever outgrows his pumpkin allergy, it’s on my list of things to bake 🙂
I want to make a sweet potato version this year for pumpkin allergies. I have a pumpkin seed allergy but the puree doesn’t seem to bother me yet, but I have been cutting back on pumpkin stuff just in case!
I was thinking sweet potato would work perfectly!
I’ve never made an allergy-friendly pumpkin pie for my son. This recipe is safe for him and it looks delicious. Thank you for sharing.
Thanks Elizabeth! If you try it out let me know what you think of it 🙂
That sounds so delicious. Can’t wait to try. Thanks Sarah
Thanks Veena! I’ve made this recipe for the last 5 years I think – it’s definiltey delicious!
I am excited about the idea of this pie, however my attempt turned out really strange. Uncooked in the middle, hard on the outside. We ate it I guess.
Hello, thanks for your feedback! What kind of pumpkin did you use for this recipe? It would be hard for me to pinpoint exactly what went wrong with this recipe since I don’t know how it was prepared, but I suspect perhaps it may have been the pumpkin or the flour. For the best results, use pumpkin puree that is thick and not watery (I use Libby’s canned pumpkin). If you used another type of flour besides brown rice flour that may contribute as well. If you try the recipe again let me know how it turns out!
Also, the oven temp is 450 for only part of the time then it’s lowered. If the temp was kept at 450 for the whole baking time, it might have caused the pie to be hard on the outside and uncooked in the middle as well.
YUM!!! I LOVE pumpkin pie. I could eat it anytime of the day and the fact that this is so healthy means I totally can!
I bet this would make a great breakfast, too 😉
this looks amazing! absolutely going to try it out. thanks for posting!
Thanks for stopping by Eileen! This is a great pumpkin pie, and perfect any time of year! I think I need to make this again soon… : )