Pumpkin Pie (crust-less!)

I’ve been making this pumpkin pie for YEARS, with a graham cracker crust. It’s a basic pumpkin pie recipe that uses coconut milk in place of sweetened condensed milk and maple syrup in place of sugar. The result is a little less sweet but then I spice it up with fresh grated ginger, fresh grated nutmeg and cinnamon – YUMMMM!

When I came up with the crust-less recipe, I had to add a little gluten-free flour to thicken it up so it would set without the crust.

If you wanted to make the crust version – buy or make a graham cracker crust and omit the flour. Top with whipped coconut or regular cream for an extra treat.

Crust-less Pumpkin Pie

  • 1 15-ounce can pure pumpkin
  • 1 cup coconut milk
  • 3/4 cup maple syrup
  • 2 large eggs, lightly beaten
  • 1/4 cup gluten-free flour (or traditional flour)
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon fresh grated ginger
  • 1/2 teaspoon fresh grated nutmeg
  • 1/2 teaspoon ground cinnamon
  1. Preheat oven to 350.
  2. Combine all ingredients and pour into greased 9″ pie pan.
  3. Bake for 35 – 40 minutes or until just set in the center.
  4. Allow to cool completely at room temperature and then refrigerate for 4-6 hrs to completely chill and set.