Crustless Pumpkin Pie

Crustless pumpkin pie made with creamy coconut milk, pumpkin puree, and lightly sweetened with maple syrup and coconut sugar. This easy baked dessert is naturally gluten free and dairy free, perfect for individual servings in ramekins. Smooth, flavorful, and topped with coconut whipped cream, ideal for fall, Thanksgiving, or holiday gatherings.

Ingredients

• 1 cup full-fat coconut milk (canned, not carton)
• 3/4 cup pumpkin puree (not pumpkin pie filling)
• 3 large egg yolks
• 2 tablespoons pure maple syrup
• 2 tablespoons coconut sugar or brown sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon pumpkin pie spice
• Coconut whipped topping, for serving (SoDelicious CoCoWhip recommended)

Instructions

1. Preheat the oven to 325°F (165°C). Lightly spray four 4–5 oz ramekins with nonstick spray and set aside.
2. In a large bowl, whisk together the coconut milk, pumpkin puree, egg yolks, maple syrup, coconut sugar, vanilla, cinnamon, and pumpkin pie spice until smooth.
3. Strain the mixture through a fine-mesh sieve into a pouring bowl to remove any lumps, then divide evenly among the prepared ramekins.
4. Heat 4 cups of water until simmering. Place the ramekins in a large baking dish (use two dishes if needed). Carefully pour the hot water into the baking dish until it reaches halfway up the sides of the ramekins, avoiding splashing water into the pies.
5. Bake for 35–40 minutes, or until the centers are set. Remove the baking dish from the oven and let the ramekins sit in the hot water for 15 minutes.
6. Transfer ramekins to a cooling rack and cool for an additional 20 minutes. Cover tightly with plastic wrap and refrigerate until ready to serve.
7. Top with coconut whipped topping before serving, if desired.

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Tips

• Straining the mixture ensures a smooth, creamy texture.
• Use canned coconut milk for full richness; cartons are thinner and may affect consistency.
• A water bath prevents the custard from cracking while baking.

Variations and Substitutions

• Replace maple syrup with honey or agave nectar.
• Use brown sugar instead of coconut sugar for a deeper flavor.
• Add a pinch of nutmeg or ground ginger for extra warmth.

FAQs

Can I make this ahead of time?
Yes, the pies can be made a day in advance and stored covered in the refrigerator.

Can I use regular milk instead of coconut milk?
Yes, but the texture will be slightly less creamy and the flavor less rich.

How do I know when they’re done?
The centers should be set but still slightly jiggly; they will firm up as they cool.

Serving Suggestions

• Serve chilled with a dollop of coconut whipped topping.
• Sprinkle with toasted coconut, cinnamon, or nutmeg for garnish.
• Pair with coffee, tea, or a light dessert wine.

Why You’ll Love This Recipe

• Creamy, smooth pumpkin custard without the crust.
• Naturally sweetened with maple syrup and coconut sugar.
• Individual servings make it perfect for portion control or holiday dinners.