Mini Crustless Pumpkin Pies (Gluten-Free And Dairy-Free)
This post contains affiliate links. Please see our disclosure policy . These mini crustless pumpkin pies are everything you love about classic pumpkin pie (warm, creamy, spiced, and silky smooth), but with out the crust! They’re gluten-free and dairy-free, made with pumpkin puree and coconut milk, then baked individually in small ramekins for easy serving. Make these for Thanksgiving and other fall gatherings when you are craving pumpkin pie but don’t want to make a crust! Top each one with homemade coconut whipped cream for an extra delicious finish. Table of Contents Mini Crustless Pumpkin Pies First off, let me be clear that we’ve got nothing against pie crusts. In fact, we love a really good homemade pie crust. But this crustless pumpkin pie recipe is an EXCELLENT idea for those needing a gluten-free dessert, those saving their carbs for an extra serving of mashed potatoes OR simply skipping the crust because pie crusts can be tricky to make! These lil’ crustless pumpkin pies are so delicious and silky-smooth that you won’t even miss the crust. *** TIP: Be sure to read through the full instructions before making these , especially if you’re planning ahead for the holidays. They require a bit of planning. Why You’ll Love This Recipe Here are Just a Few of Pumpkin’s Benefits: It’s good for your vision, immune health, and it may even help reduce your risk of cancer! Pumpkin also protects your heart, lungs, and kidneys, helps battle high blood pressure and it’s good for your skin. Eating pumpkin can keep us looking young thanks to beta-carotene that helps protect us from the sun’s wrinkle-causing UV rays = younger-looking skin. Next time you’re at the vet ask about possible pumpkin benefits for your furry friends as well ! We like to incorporate a bit…
This post contains affiliate links. Please see our disclosure policy .
These mini crustless pumpkin pies are everything you love about classic pumpkin pie (warm, creamy, spiced, and silky smooth), but with out the crust! They’re gluten-free and dairy-free, made with pumpkin puree and coconut milk, then baked individually in small ramekins for easy serving.
Make these for Thanksgiving and other fall gatherings when you are craving pumpkin pie but don’t want to make a crust! Top each one with homemade coconut whipped cream for an extra delicious finish.
Table of Contents
Mini Crustless Pumpkin Pies
First off, let me be clear that we’ve got nothing against pie crusts. In fact, we love a really good homemade pie crust. But this crustless pumpkin pie recipe is an EXCELLENT idea for those needing a gluten-free dessert, those saving their carbs for an extra serving of mashed potatoes OR simply skipping the crust because pie crusts can be tricky to make!
These lil’ crustless pumpkin pies are so delicious and silky-smooth that you won’t even miss the crust.
*** TIP: Be sure to read through the full instructions before making these , especially if you’re planning ahead for the holidays. They require a bit of planning.
Why You’ll Love This Recipe
Here are Just a Few of Pumpkin’s Benefits:
It’s good for your vision, immune health, and it may even help reduce your risk of cancer!
Pumpkin also protects your heart, lungs, and kidneys, helps battle high blood pressure and it’s good for your skin.
Eating pumpkin can keep us looking young thanks to beta-carotene that helps protect us from the sun’s wrinkle-causing UV rays = younger-looking skin.
Next time you’re at the vet ask about possible pumpkin benefits for your furry friends as well ! We like to incorporate a bit of pumpkin into our pet’s diets too! Definitely do your research on this before changing your pet’s feeding habits.
REFERENCES
Why Use a Water Bath For This Pumpkin Pie Recipe?
This pumpkin pie recipe doesn’t contain a lot of fat, so when it cooks there is a possibility that it will dry out or bake well in some places but not others. When that happens, you get cracks in your mini pies and uneven baking.
A water bath helps the little pumpkin pies stay moist and also bake evenly.
A few more of our favorite CFC Pumpkin Recipes for you:
4 servings
Ingredients:
Whipped coconut cream:
Ingredient Notes:
Pumpkin: I used fresh homemade pureed pumpkin (recipe link below) to make the filling, and the fresh pumpkin flavor was the star of this show.
Coconut Cream: The coconut whipped cream dolloped on top just finished things off so nicely and definitely made our mini pies taste like an incredibly decadent dessert meant for the holiday season.
Instructions:
Preheat your oven to 325 degrees f. and lightly spray 4 small ramekins (around 6-ounce capacity) with coconut oil.
In a mixing bowl, add the coconut milk, pumpkin puree, egg yolks, maple syrup, vanilla, and spices.
Whisk together until smooth and combined well.
Divide your mixture equally among your prepared ramekins.
Place the ramekins into a rectangular baking dish. Pour about 1-inch of hot water into the baking dish around the ramekins.
Be careful not to splash the inside of your ramekins with water. We want the ramekins to sit in the hot bath, but we do not want any water in or on our pumpkin pie.
Very carefully transfer this baking dish to your preheated oven and bake for about 40 minutes, or just until the center of each pie is set.
Once your pumpkin pies are ready, allow them to completely cool before refrigerating.
To make whipped coconut cream:
Your coconut milk needs to be refrigerated overnight prior to preparation.
Carefully open the coconut milk can.
Using a spoon skim off the thickened top layer into a mixing bowl.
Reserve the watery liquid at the bottom to use for another use such as smoothies.
Add the sea salt, vanilla paste, and stevia/maple syrup over the coconut cream into the bowl.
Use an electric whisk and beat the coconut cream for 1-2 minutes, or until it resembles whipped cream. Be careful not to “over whisk” because it may get runny again. There is a fluffy sweet spot to be found here.
Serve with whipped coconut cream and enjoy!
Rachel
Storage and Make Ahead Tips For Crustless Pumpkin Pies
These crustless pumpkin pies are super easy to bake ahead, then refrigerate until you need them. Be sure to cover them with a bit of parchment paper or plastic wrap and they should keep for up to 4 days.
Recipe FAQ’s
Can I use canned pumpkin puree?
Absolutely! Canned pumpkin puree woks perfectly with these mini crustless pumpkin pies. Just make sure you purchase 100% pure pumpkin puree and not canned pumpkin pie filling which contains additional ingredients like sugar and spices.
Can I make these mini pumpkin pies in a muffin tin?
You could make these mini pumpkin pies in a muffin tin, however the recipes would need to change. More than likely you would not want to bake them quite as long.
Can you make pumpkin pie without crust?
You can make a great pumpkin pie without crust by baking your pumpkin pie filling in individual ramekins like we did in this no crust pumpkin pie recipe.
Did you try this Mini Crustless Pumpkin Pie recipe? If so, it would mean so much to me if you would comment and rate this recipe!
Mini Crustless Pumpkin Pies (Gluten and Dairy free)
Ingredients
Instructions
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Which Pumpkins are Edible?
Can we eat just *any* Pumpkin?
Yes! We can. Every pumpkin is totally edible…but some pumpkins are better than others.
Every part of the pumpkin is edible: young stems, leaves, shoots, and tendrils of pumpkin plants. If you are harvesting your own pumpkin stems, be sure to only use the young bright green shoots. We’re NOT talking about the thick dried-up stem (that would be like eating a tree branch – I’m only guessing here, lol). So try the leaves, shoots, and stems when they are young and still tender enough to eat. You can try adding them to soups, stir-fries, and skillet meals. I even remember my grandmother stuffing pumpkin blossoms for a special harvest meal once when I was young.
You can eat the pumpkin plant leaves, the pumpkin blossoms, the entire pumpkin itself, and the seeds inside any pumpkin.
BUT – just because every pumpkin is edible doesn’t mean they will all equally taste good.
Some pumpkin varieties are truly best for carving or decorating, and then there are others that taste best for eating.
Have fun experimenting with different types of pumpkins if you have a few different ones you want to try cooking with! Hit up those local farm stands for the best variety.
Best Pumpkins for Eating
The VERY BEST tasting pumpkins for roasting and cooking (like this recipe below, soups, and treats) are those labeled as “sugar” or “pie” pumpkins which are smaller and sweeter pumpkins.
There are a few larger pumpkin varieties such as cinderella pumpkins, fairytale pumpkins, and Jarrahdale pumpkins that are also pretty good to cook up and use in your recipes!
The pumpkins typically used to make Jack O’ Lanterns are still fine to eat but they are pretty bland. Save the seeds because they are great for roasting though!
One other thing to note: Butternut squash can be substituted for pumpkin in pretty much any pumpkin recipe, which is great because some years pumpkins are more difficult to find.
May you like
Canned pumpkin puree can also be a great way to get your pumpkin in. Add it to your oatmeal, desserts, baked goods, chili, smoothies, and casseroles – and you can even make delicious pumpkin pancakes.
Just make sure you don’t accidentally pick up a can of pumpkin pie filling instead because they are two completely different things!
Pumpkin pie filling and pumpkin puree often sit in cans or cartons right next to each other on the grocery store shelf. It can be easy to grab one thinking it is the other because the two products look very similar.
However, they are VERY different products!
Pumpkin Puree (that can also be made at home very easily) should say ONLY Pumpkin on the ingredient label.
Pumpkin pie filling usually has many ingredients, one of which is SUGAR.