Crustless Pumpkin Pie

When we were growing up, my Mom always made an additional pumpkin pie during our Thanksgiving holiday to bring to St. Vincent de Paul’s soup kitchen. She somehow always ended up with too much filling and would portion out some of it into ramekins and bake them alongside of the pumpkin pies for us kids. We were so desperate to break into the pies the night before Thanksgiving that she appeased us with these little cups of Crustless Pumpkin Pie. I remember eating them in our dark kitchen the night before Thanksgiving with nothing but the glow of the oven to light the way. 

I haven’t made pumpkin pie since my mom died. I’ve actually had a hard time eating it. When my Dad found my Mom dying in the kitchen a day before Thanksgiving, she was in the process of making pumpkin pies for the family & the soup kitchen. Her pies were never finished. She made the filling and that was it. She died while doing something out of pure love for her family so it’s hard to not feel emotional about it. 

The holidays are unfortunately a time when food and grief are intertwined.  As a way to help process grief,  I thought it might be nice to recreate that crustless pumpkin pie my Mom used to make for us. 

I made a dairy/egg free on a whim and OH MY GOD it is hard to taste the difference. Pure alchemy!  I almost ate half of it on my own. I am happy that I found a recipe that would please my anti-carb Dad and my oldest brother who is vegan. My Mom was always so accomodating of anyone’s dietary needs and I’m happy to be that person in our family now.  If someone was gluten-free in the family, they would be covered too!  Pumpkin pie without all of the crust fuss. Everyone wins. 

Ingredients involved:


Everything goes in a blender!

Then we pour the mixture into an oiled tart pan. I used coconut oil spray 🙂

Smooth the top. Tap it a few times on the counter to get the bubbles out.


DONE! Let it cool and then pop it in the fridge to let it set. 

You could try to cut perfect slices but you could also just use a spoon and scoop it out!

There’s no crust. You can do whatever you want. There are no rules.

I topped ours with whipped coconut cream.  Here’s a recipe if you want to make your own.

I like this stuff called truwhip- it’s like a vegan/healthier version of cool whip.

Not sponsored- but I love this stuff with frozen fruit in a bowl for dessert. Try it.

I had that OH CRAP I USED THE PECANS FOR DOUGHNUTS moment so here we are with backup roasted almonds.  Pecans/pralines/ginger cookies/ granola would all make good toppings. 

Scoop it up in a bowl.

Hello magical food memories! 

Crustless Pumpkin Pie

serves 6

  • 1 15oz. can pumpkin puree
  • 1 cup full fat coconut milk
  • 3/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt

Preheat oven to 350F.  Grease a 9-inch pie dish/tart pan and set aside. 

Place all ingredients in a blender and blend until well combined. Transfer mixture to prepared dish/pan and bake for 35-40 minutes or until set. The middle will slightly wiggle. Let pie cool for 30 minutes on the counter. Cover and place in the fridge for at least 2 hours to set even more. Serve with whipped cream or toppings of your choice. 

  • Gaby

    Thank you for sharing about your mom. She was clearly a very kind lady.
    I make a similar pie with sweet potato and lots of vanilla instead of those spices. It’s pie or, without the crust, a custard. Mmmm

  • Linda

    Looks great! Unfortunately my husband doesn’t enjoy coconut milk. Any substitution options? Thanks!

  • Jess

    Happened on your Instagram post just as I finished mixing up my mom’s oatmeal chocolate chip cookies for the first time since she died a year ago. Crying while stirring, grieving more, and looking forward to eating something that will taste like home.

  • Allison

    Sending you virtual hugs. Your mom sounds like such a lovely lady.

  • May

    My Grandma died suddenly due to a car accident in the fall. There’s truly no good way to lose someone you love, but sudden accidents when you thought you had decades left with them is so painful.

    I used to go see her around the same time of year and we always roasted fall vegetables and made cherry bars. I don’t make cherry bars enough, but I always think of her when I’m chopping up a butternut squash to roast. It’s so wonderful how much food can tie us back to people we’ve lost.

  • Marjorie

    Linda, I make something very similar, pumpkin flan that uses evaporated milk with very good results.

  • Jared Dowdle

    My mom made pie for 12 children. She got tired of the pie part and just baked the custard. My family called it “pumpkin splat”. Times have changed and I am interested in your recipe without the milk and other things but my mom would still appreciate the splat. We still make pumpkin splat in our house. God Bless all the moms who work so hard to feed others.

  • Hannah

    If I were to divide this into individual serving ramekins, would I need to make any adjustments to the bake time?

    • Tracy

      Probably. I would just keep an eye on it at about 20 minutes and keep going if it looks like it needs more.

  • Mare

    I’m so sorry. Your mom sounds like a very sweet & loving woman. I lost my mom as well. It’s so hard sometimes.

    Can I make this keto friendly by substituting the brown sugar with Lakanto Golden Brown sugar substitute?

    Thank you!

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  • Blair

    Baked this in individual ramekins for Thanksgiving, and it turned out beautifully! So yummy and not as heavy as the traditional pie. Thank you for sharing!

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