Vegan Gluten-Free Crustless Pumpkin Pie Recipe

This crustless vegan pumpkin pie is creamy, flavorful, and so satisfying you won’t miss the crust. A quick, easy fall dessert made with just eight ingredients — gluten-free, oil-free, refined-sugar-free, and high in protein. A great addition to any vegan holiday menu.

Pumpkin pie season is here. For many of us, it’s that time of year when pumpkin desserts are everywhere. I grew up loving the big pumpkin pies from the store, but making pie crust can be time-consuming and sometimes frustrating when it doesn’t turn out. One failed crust led me to try a crustless version, and the filling alone was so good I ate most of it myself.

The filling is creamy, custard-like, and rich without being heavy. It’s made from simple, wholesome ingredients and even packs more protein than a traditional pumpkin pie thanks to the tofu. This crustless vegan pumpkin pie was a happy accident — easy to make and delicious to eat.

Ingredients for Vegan Crustless Pumpkin Pie

This recipe uses just 8 ingredients. They happen to be gluten-free, oil-free, high in protein, and generally pretty healthy.

• Non-dairy milk (soy milk recommended) — or any plant-based milk
• Coconut cream — adds rich creaminess
• Pumpkin — I used cooked kabocha, but fresh or canned pumpkin will work
• Medium-firm tofu — soft tofu can be used if you reduce the milk slightly
• Coconut sugar or another dry sugar — cane sugar will give a brighter pumpkin color
• Cornstarch (or tapioca starch) — for thickening and setting the pie
• Pumpkin pie spice — essential for classic flavor
• Vanilla extract — enhances the filling
• Pinch of salt

How to Make Vegan Impossible Pumpkin Pie

Blend. Pour. Bake. This is one of the simplest crustless pies you can make.

• Step 1: If using fresh pumpkin or kabocha, chop into 1-inch pieces and cook in a microwave-safe bowl on high for 4–6 minutes, until fork-tender. If the cooked pumpkin is watery, squeeze out excess moisture once cooled. Place pumpkin into a high-speed blender, starting with the liquid ingredients to make blending easier.
• Step 2: Blend until completely smooth, using a tamper if needed. Scrape down the sides and blend again to ensure a silky texture.
• Step 3: Pour the filling into a deep 9-inch pie dish and smooth the top with a spatula.
• Step 4: Bake at 180°C (350°F) for 30–40 minutes. Check at 35 minutes. The pie should be slightly jiggly in the center but not wet or undercooked.

Let the pie cool to room temperature before serving. It’s lovely with a dollop of coconut whipped cream, a scoop of ice cream, or a spoonful of yogurt.

Tips & Tricks for Perfect Crustless Pumpkin Pie

• Remove excess liquid: With fresh pumpkin, be sure to strain or squeeze out extra water. Microwaving the puree briefly or using cheesecloth helps. Kabocha tends to be drier than other varieties.
• Blend in order: Add ingredients to the blender starting with liquids, then softer items, and finally dry ingredients. This prevents sticking and ensures a smooth filling.
• Use a high-speed blender: Especially helpful when using medium-firm tofu to achieve a creamy, non-grainy texture.
• Option for soft tofu: If you don’t have a powerful blender, use soft (not silken) tofu and reduce non-dairy milk to about 50–60 ml so the mixture isn’t too loose.
• Oil the pie dish: Lightly oiling the dish makes slicing and serving easier.
• Cool properly: If you bake the pie on a baking tray, remove the pie dish from the tray once it’s out of the oven so it doesn’t continue cooking. Cool on a rack uncovered.
• How to tell it’s set: Edges should be slightly browned and the filling will puff up and appear darker. The center should still jiggle slightly.
• Make ahead: Blend the filling and store it in an airtight container until you’re ready to bake, or bake and refrigerate the finished pie. I don’t recommend freezing, as thawing can cause excess moisture.

Troubleshooting

Pie didn’t set? Excess liquid is usually the cause. Make sure the pumpkin isn’t too wet and reduce the milk if necessary.

Pie not holding together? Again, too much liquid. Strain pumpkin well and avoid over-adding milk.

Pie watery after refrigeration? Allow the pie to cool completely at room temperature before covering and refrigerating to prevent weeping.

How to Store Crustless Pumpkin Pie

After baking, let the pie cool completely uncovered. Once cooled to room temperature, cover and refrigerate. The pie will keep in the fridge for about 4–5 days.

I hope you try this vegan crustless pumpkin pie at your next gathering — it’s quick, simple, and reliably delicious. It saves time without sacrificing flavor.

More Fall Dessert Recipes to Try

• Kabocha Cinnamon Rolls
• Caramel Apple Cinnamon Rolls
• Flourless Vegan Pumpkin Brownies

If you make this crustless pumpkin pie, let me know how it turned out by leaving a comment or tagging on Instagram. Hungry for more? Subscribe to the newsletter and follow for more seasonal recipes.

Crustless Pumpkin Pie (Vegan + Gluten Free)

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• Author: Lisa Kitahara
• Total Time: 40 minutes
• Yield: 8 servings

SAVE IT FOR LATER! ↓

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