Crustless Dairy Free Pumpkin Pie Recipe – SO Easy!

If you love pumpkin pie but dread dealing with the crust, this crustless dairy free pumpkin pie recipe is the easiest way to get that creamy, spiced, classic flavor you crave – no crust required! It bakes up into a silky custard that’s lightly sweetened with maple syrup, perfectly spiced, and completely dairy-free. This is my kind of dessert: simple, wholesome, and every bit as delicious as the traditional version. I make it every fall and again for Thanksgiving because it checks all the boxes – comforting, crowd-friendly, and so easy to throw together and honestly makes the best pumpkin filling!

Crustless Dairy Free Pumpkin Pie Recipe – SO Easy!

Pumpkin pie has always been one of my favorite fall desserts, but I’ll be honest – the filling is where it’s at for me. It’s creamy, cozy, perfectly spiced, and just melts in your mouth. The crust? I could take it or leave it. That’s why this crustless dairy free pumpkin pie has become my go-to way to enjoy all the goodness of pumpkin pie, minus the fuss.

I also love how inclusive this dessert is, too. If you’ve got friends or family with food allergies, or are just trying to eat a little lighter, this pie makes everyone feel welcome at the table. It’s naturally gluten-free since there’s no crust, and made completely without dairy – yet you’d never know from how rich and flavorful it tastes.

It’s one of those recipes that feels special enough for the holiday season but is easy enough for any cozy fall evening at home. A slice of this with a little whipped coconut cream on top… that’s pure autumn happiness right there.

It’s easy to prep, easy to serve, and loved by everyone at the table (even the dairy-eaters!). I know you’ll fall for this one just like I have. So the next time you’re thinking of making a pumpkin pie, reach for this recipe!

Why you’ll love this crustless pumpkin pie recipe

No crust = no stress – Skip the dough, skip the rolling, skip the pre-bake. This pie comes together in minutes and bakes beautifully right in your pie dish for the best pumpkin pie flavors.

Dairy-free and creamy – Thanks to pumpkin puree, eggs, and your favorite non-dairy milk, you get that smooth, custardy texture without using heavy cream, evaporated milk or butter.

Cozy fall flavor – Cinnamon, nutmeg, ginger, clove, and allspice give it that warm spice blend that makes traditional pumpkin pie so nostalgic.

Holiday-ready – It’s the perfect make-ahead dessert for Thanksgiving or any fall gathering, and it tastes even better chilled the next day for breakfast!

Simple ingredients for a creamy pumpkin pie

Scroll down to view the recipe card below for the full ingredients list, nutritional information, and step-by-step instructions.

• Pumpkin puree – Be sure it’s pure pumpkin, not pumpkin pie filling.
• Large eggs – They’re essential for helping the filling set into that smooth, custard-like texture.
• Non-dairy milk – Almond, oat, or cashew milk all work great. For extra richness, use canned full-fat coconut milk.
• Pure maple syrup – Natural sweetness with a hint of caramel flavor.
• Natural cane sugar – Balances the maple and deepens the flavor. You can sub coconut sugar for a less refined option.
• Vanilla extract – Adds warmth and enhances the pumpkin flavor.
• Cinnamon – A must for that classic pumpkin pie taste.
• Clove, allspice, nutmeg, and ground ginger – This spice blend brings cozy fall flavor to every bite.
• Sea salt – Just enough to balance the sweetness and enhance the spice.

Optional topping: Dairy-free whipped cream and an extra sprinkle of cinnamon or nutmeg.

How to make a no-crust pumpkin pie

Step 1: Preheat the oven to 350 degrees F. Lightly oil a 9-inch pie dish with coconut oil or nonstick spray.

Step 2: In a large mixing bowl, whisk together the pumpkin puree, eggs, non-dairy milk, maple syrup, cane sugar, vanilla, spices, and salt until smooth.

Step 3: Pour the mixture into your prepared pie dish. Bake for 45-50 minutes, or until the center is mostly set and just barely jiggly. The edges should look slightly darker and puffed.

Step 4: Let the pie cool at room temperature for at least 1 hour to set. For the best texture, chill it for another 2–3 hours (or overnight) before serving.

Step 5: Add a dollop of dairy-free whipped cream and a light dusting of cinnamon. Slice, serve, and enjoy every cozy bite!

Pro Tips for the Best Crustless Dairy Free Pumpkin Pie

• Don’t overbake it. The center should still have a slight jiggle when you pull it from the oven – it will finish setting as it cools. Overbaking can make the texture grainy instead of creamy.
• Cool completely before slicing. This pie needs time to rest! Let it cool at room temperature for at least an hour, then chill it for a few more hours for that perfect creamy pumpkin custard texture.
• Use room-temperature eggs and milk. Cold ingredients can make the batter clumpy and prevent it from baking evenly.
• Lightly oil the pie dish. Since there’s no crust, a thin layer of coconut oil or spray helps the slices lift out smoothly without sticking.
• Make it ahead. This pie tastes even better the next day – the flavors deepen, the texture firms up, and it slices beautifully. It’s a dream dessert for holiday prep!
• Top it just before serving. Add your whipped coconut cream or dairy-free topping right before serving so it stays light and fluffy.

How to store leftovers

Once fully cooled, cover your pie dish tightly with plastic wrap or transfer slices into an airtight container. Store in the fridge for up to 4 days.

If you’d like to freeze it, wrap individual slices in plastic wrap and then foil, and store in a freezer-safe bag for up to 2 months. To serve, thaw overnight in the fridge and enjoy chilled or gently warmed.

Can you make it in advance?

Yes, and it’s actually better that way! This pie’s flavor deepens, and the texture becomes even creamier after chilling.

Bake it a day (or even two) before you plan to serve it. Once cooled, cover the pie dish tightly and refrigerate. When you’re ready to serve, just add your whipped topping. No reheating needed!

This make-ahead trick makes your Thanksgiving or holiday dessert prep so much smoother — one less thing to do on the big day.

What to serve this great pie with

This crustless pie pairs beautifully with just about any fall meal for the whole family to enjoy. Try it with:

• Thanksgiving dinner – It’s the perfect finish to turkey, roasted veggies, and stuffing.
• Whipped coconut cream – A rich, dairy-free topping that makes every bite extra special.
• Hot drinks – Enjoy a slice with your morning coffee, a cup of tea, or even your favorite protein matcha (you know I will!).
• Other fall desserts – Serve it alongside apple crisp, pumpkin bars, or a high-protein pumpkin shake for a fun dessert spread.

Substitutions, optional variations & dietary adjustments

Below you’ll find a list of substitutions that will work well in this tastiest pumpkin pie recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Pumpkin puree – Use homemade pumpkin puree or even mashed sweet potato or butternut squash for a twist.

Non-dairy milk – Swap for canned coconut milk to make the filling extra rich, or use soy or oat milk for a lighter texture. Don’t need your pumpkin pie dairy free? Whole milk will work here too.

Maple syrup – Use honey or agave syrup (though the flavor will change slightly).

Cane sugar – Try coconut sugar or brown sugar for a deeper molasses note.

Spices – Don’t want to mix your own pumpkin pie spice blend? Use 2 teaspoons of pre-mixed pumpkin pie spice instead of the individual spices.

Egg-free option – If you want to make a vegan crustless pumpkin pie, try using flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg). The texture will be softer but still delicious.

More gluten-free Thanksgiving desserts you’ll love

• Autumn tree white chocolate bark
• Peanut butter rice krispie turkey legs
• Pumpkin chickpea blondies

If you try this dairy free crustless pumpkin pie recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather