Crustless Vegan Pumpkin Pie Recipe

I absolutely love this Crustless Vegan Pumpkin Pie Recipe because it’s such a wonderful twist on a holiday classic. Without the crust, it’s comforting and rich, yet lighter and easier to make – no rolling dough or worrying about a soggy bottom. Whether you’re short on time or craving a healthier dessert, you’ll find that this recipe hits all the right notes with its creamy texture and warm pumpkin spice flavor.

When I first tried this recipe, I was amazed at how effortlessly it came together and how perfectly it captured the essence of traditional pumpkin pie – but vegan and crustless! Plus, it’s ideal for those who want a gluten-free, refined sugar-free treat that still feels indulgent. I promise, once you make this crustless vegan pumpkin pie, it might just become your go-to for fall gatherings or anytime you want a slice of cozy comfort.

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Ingredients You’ll Need

Each ingredient plays a key role in making this crustless vegan pumpkin pie recipe taste just right. From the creamy coconut milk to the fragrant pumpkin pie spice, you’ll want to choose quality items for the best results.

• Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling, for natural sweetness and the best texture.
• Full-fat coconut milk: This adds creaminess and richness, so don’t substitute with the watery kind.
• Pure maple syrup: For a clean, natural sweetness – I often use Wholesome Yum Keto Maple Syrup to keep it on the healthier side.
• Large eggs: They help bind and set the custard; no need for egg replacers here, but I’ll share tips if you want a vegan egg substitute later.
• Pumpkin pie spice: This mix of cinnamon, nutmeg, and cloves is the soul of this recipe.
• Lemon zest: Just a touch brightens up the deep pumpkin flavor in a lovely way.
• Vanilla extract: For a warm, inviting aroma that rounds out the spices.
• Sea salt: Enhances all the flavors – never skip it!
• Dairy-free whipped cream (optional): Adds a dreamy finish when you’re ready to serve.

Variations

One of the things I really enjoy about this crustless vegan pumpkin pie recipe is how versatile it is—feel free to tweak it based on what you have or dietary preferences. I often adjust the sweetness or add my own spice touches depending on the season or occasion.

• Make it nut-free: Simply ensure your whipped topping is free from nuts, and avoid cross-contamination; the base recipe is already free of nuts.
• Use aquafaba for vegan eggs: When I want a 100% vegan version, I replace eggs with chickpea brine (aquafaba) whipped to a fluffy consistency—just keep in mind baking time might shift a bit.
• Spice it up: I sometimes add a pinch of ground ginger or cardamom for a twist that turns heads at Thanksgiving dinner.
• Maple syrup alternatives: If you prefer, you can swap maple syrup for coconut sugar or date syrup, just adjust to your sweetness preference.

How to Make Crustless Vegan Pumpkin Pie Recipe

Step 1: Prepare and Whisk the Filling

Start by preheating your oven to 350°F — don’t skip this because your pie needs that consistent heat to set properly. In a medium bowl, whisk together the pumpkin puree, full-fat coconut milk, maple syrup, eggs, pumpkin pie spice, freshly grated lemon zest, vanilla extract, and a pinch of sea salt. You’ll want to mix until the mixture is completely smooth and lump-free; this is key for a silky texture. When I first made this, I found that a good whisking helps avoid any surprise clumps later.

Step 2: Portion and Bake

Pour the custard evenly into ten 4-ounce ramekins placed on a baking sheet – this makes serving a breeze and helps cook the custards evenly. Pop them into the oven and bake for 25 to 30 minutes. I usually check around 25 minutes; you want the custards to jiggle just slightly in the center, like a perfect flan. Overbaking will dry it out, so keep an eye on this step.

Step 3: Cool and Chill

Once out of the oven, let the custards cool to room temperature before transferring them to the fridge for at least 1 hour. This chilling step helps them firm up and develop that rich, creamy texture. Trust me, it’s worth the wait! I admit I sometimes sneak a small spoonful during cooling time—can’t resist that fresh pumpkin goodness.

How to Serve Crustless Vegan Pumpkin Pie Recipe

Garnishes

When it comes to garnishing, I like to keep it simple with a dollop of dairy-free whipped cream on top—that luscious creaminess complements the spiced pumpkin custard beautifully. A sprinkle of toasted pumpkin seeds or a dash more cinnamon can add a lovely textural contrast and enhance the aroma. Sometimes, I also drizzle a little maple syrup for extra sweetness and flair.

Side Dishes

I usually serve this crustless vegan pumpkin pie alongside light sides like spiced pecans or a crisp autumn fruit salad with pears and cranberries. For a cozy fall gathering, pair it with a warm chai latte or a cup of herbal tea to round out the comforting vibe. It also makes a lovely finish to a vegan Thanksgiving meal with roasted veggies and mashed sweet potatoes.

Creative Ways to Present

If you want to impress guests, try layering the pumpkin custard in clear glass jars topped with vegan whipped cream and a sprinkle of cinnamon or nutmeg for a charming parfait effect. These individual servings are great for potlucks or dinner parties—everyone gets their own perfect portion. I’ve also decorated mine with candied ginger or a cinnamon stick for a festive touch that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in the fridge for up to 4 days when covered tightly with plastic wrap or stored in an airtight container. I find that the flavors actually deepen after a day or two, making it even more delicious. Just bring it out at room temperature or chill slightly before serving again.

Freezing

While I don’t freeze this often because it disappears too quickly, you can freeze the custards in their ramekins or transfer to freezer-safe containers. To freeze, wrap well and use within 2 months for the best quality. Thaw overnight in the fridge before reheating gently.

Reheating

To reheat, warm gently in a low oven (around 275°F) or microwave in short bursts to avoid curdling or drying out. I like to cover the ramekins with foil if reheating in the oven to keep moisture in. Serve with a fresh dollop of whipped cream for that freshly made feel.

FAQs

Final Thoughts

This crustless vegan pumpkin pie recipe has really earned a spot in my kitchen rotation because it’s simple, satisfying, and crowd-pleasing. I love how easy it is to whip up individual servings that still feel like a special treat, whether it’s Thanksgiving or just a cozy autumn night. If you’re looking for a dessert that’s both comforting and a little lighter on fuss, give this recipe a try—you’ll be glad you did, and your guests will too!

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