Crustless vegan pumpkin pie is a rich, creamy dessert that delivers all the comforting flavors of a traditional pumpkin pie—without the need for dairy, eggs, or a crust. This recipe is perfect for those following a plant-based, gluten-free, or low-carb diet. Made with simple, wholesome ingredients, it’s easy to prepare and sets beautifully for a smooth, custard-like texture.
If you’re looking for a delicious and healthy dessert, this crustless vegan pumpkin pie is a great alternative to classic pumpkin pie.
Why You’ll Love This Recipe
- Dairy-Free and Egg-Free – Perfect for vegan and lactose-intolerant diets
- Gluten-Free and Low-Carb – No crust means fewer carbs and no gluten
- Rich and Creamy Texture – Smooth and perfectly spiced
- Simple Ingredients – Uses pantry staples for a hassle-free recipe
Ingredients
To make this crustless vegan pumpkin pie, you will need:
- 1 can (15 oz) pumpkin purée
- 1 cup full-fat coconut milk (or unsweetened oat milk for a nut-free version)
- 1/3 cup maple syrup (or agave syrup)
- 1/4 cup cornstarch (or arrowroot powder)
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons pumpkin spice blend
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon baking powder
Step-by-Step Instructions
1. Prepare the Batter
In a large mixing bowl, combine the pumpkin purée, coconut milk, and maple syrup. Whisk until smooth.
Add cornstarch, vanilla extract, pumpkin spice, cinnamon, nutmeg, salt, and baking powder. Mix well until fully incorporated and smooth.
2. Bake the Pie
Preheat the oven to 350°F (175°C). Lightly grease a pie dish or use parchment paper for easy removal.
Pour the batter into the dish and smooth the top with a spatula. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
3. Cool and Set
Allow the pie to cool completely at room temperature, then refrigerate for at least 4 hours (preferably overnight) for the best texture.
Tips for the Perfect Crustless Vegan Pumpkin Pie
- For a firmer texture, add an extra tablespoon of cornstarch or chill for a longer time.
- For a nut-free version, replace coconut milk with oat milk.
- To enhance the flavor, add a pinch of cardamom or ground ginger.
Serving Suggestions
- Serve chilled or at room temperature with a dollop of coconut whipped cream.
- Sprinkle with chopped pecans or a dusting of cinnamon for extra flavor.
More Vegan Dessert Recipes
Looking for more delicious plant-based desserts? Try these:
- Vegan Tiramisu Recipe: A Sweet and Creamy Dessert for All Occasions
- Easy Pumpkin Flan Recipe: A Step-by-Step Guide
- Perfect Mango Mousse Cake Without Gelatin: Step-by-Step Recipe
- How to Make the Best Sweet Potato Soufflé with Marshmallows: A Step-by-Step Guide
This crustless vegan pumpkin pie is a simple yet indulgent dessert that’s easy to make and packed with flavor. Enjoy this wholesome treat any time of the year.