While I’m not a huge “pie person,” I really do enjoy pumpkin pie. There’s something about it; the texture, the creaminess, and the yummy spices that are baked into it. Mmmmm …. It’s a staple at our house during the fall months, and it always makes an appearance at the Thanksgiving dinner table.
Traditional pumpkin pie often contains condensed milk, sugar, and oftentimes a pre-baked shell, all which are not desirable if you are dairy- and/or gluten-free. So today I’m excited to offer you another option that tastes similarly to pumpkin pie, but contains no gluten or dairy, is crustless, and can literally be mixed up in minutes. The recipe most resembles an easy pumpkin custard, though the end result is similar to crustless mini pumpkin pies, which is the name I’m going with. But let’s not get too hung up on the name – let’s get to the recipe, because I know you’re gonna love it.
About crustless mini pumpkin pies
- Contain no refined sugar, but are lightly sweetened with maple syrup
- Use pumpkin puree (not to be confused with pumpkin pie mix)
- Are grain-free, gluten-free and dairy-free
- Have a healthy dose of pumpkin, which is a good source of Vitamins A and C and let’s not forget fiber
- Are adorable and versatile; serve them for dinner, or enjoy one for breakfast
One batch of these crustless mini pumpkin pies lasted exactly 10 minutes after they were cooled, I kid you not. My whole family pounced upon the delicious-smelling healthy treat and not a crumb was wasted. And the next time was no different, though this time I topped them with homemade whipped cream (obvs has dairy), which upped their appeal even more. #yum
- 2 cups pumpkin puree
- 4 eggs
- 1/3 cup coconut oil melted
- 1/4 cup maple syrup
- 2 tsp vanilla
- 3/4 cup almond flour
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
Preheat oven to 350 degrees.
Spray 6 ramekins with coconut or avocado oil.
In a medium-size bowl, mix pumpkin and eggs. Whisk to combine.
Add coconut oil, maple syrup and vanilla.
In a small bowl, mix dry ingredients. Add to wet ingredients and stir to combine.
Divide mixture into ramekins, filling them 2/3 of the way full, and bake 32-35 minutes.
Let cool and enjoy.
A few items that I recommend for crustless mini pumpkin pies
- Ramekins are a necessity for this recipe. You can likely find them at Target or Home Goods, but here’s an economical, versatile set.
- Another reminder on pure canned pumpkin, such as this, as opposed to pumpkin pie mix.
- You’ve seen it before – my favorite spray to use is super clean.
- Make sure to use almond flour, not almond meal.
Let me know if you love these crustless mini pumpkin pies as much as we do:).
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Could you use banana flour instead of almond flour? If so what would the ratio be?
Banana flour is a tad more absorbent than almond flour – so I’d use slightly less. While I haven’t tried it, maybe 1/2 cup + 2 tbsp of banana flour? Let us know if you try it!
This recipe reminds me of another gf crust less pumpkin pie that I make. I just doesn’t use the coconut oil or flour in it. I’m wondering what the reason is for the oil and flour?