Best Pumpkin Pie Ever and It’s Crustless, Gluten Free, and Dairy Free
This post is linked to Slightly Indulgent Tuesdays, Gluten-Free Wednesdays, Real Food Weekly, and Seasonal Sundays.
What’s that you say? It’s January, not a fall day or Thanksgiving time. I hear you, but, truly, there is no wrong time for pumpkin pie, folks. So here’s another installment of the Pumpkin Pie Plus series, and trust me, you’ll want to make this recipe … immediately. Here’s the back story. Reader, Raye Ann, just commented on the original gfe Crustless, Gluten-Free Pumpkin Pie post that she had experimented and made a dairy-free version of my pumpkin pie. She shared her adaptation in comments. Raye Ann went on to say that she took two of her pies to a church function where both were quickly eaten and she heard one fellow say that her pie was one of the best pumpkin pies he’d ever eaten. Oh my. That was quite a recommendation, so I had to check out this recipe. Timing was good since I have a support group meeting tonight and didn’t have any desserts planned.
Plus, as it turns out Sunday was National Pie Day. Hey, I’m game, even if I’m a couple of days late. Pies are one of our very favorite baked goods in this house. Update: The fact that this recipe is also tied to a calendar event for food means that it works as an entry for this month’s Go Ahead Honey, It’s Gluten Free! event hosted by the always amazing Lauren (Celiac Teen). This brilliant monthly carnival event was created by Naomi (Straight Into Bed Cakefree and Dried) a few years back. It is hosted by different bloggers with different themes and it’s always a wonderful event. (I hosted a while ago with a Make Me A Happy Camper theme.) Lauren selected Follow the Calendar. So all entries should be tied to a food event shown on the calendar in January. I had my sights set on National Popcorn Day (which officially occurred on January 19), but I missed that while on our road trip last week and wasn’t quite sure I’d get to it this week. So when Wendy (Celiacs in the House) mentioned Laurens’ Go Ahead Honey event in her comment on this post, I decided to update this post to be part of the event and save the popcorn recipe for later (Oscars perhaps?). If you want to enter the Go Ahead Honey carnival, the deadline is Friday, January 28. Read all here. And, thank YOU, dear Wendy, for your gentle reminder! Oh, and if my mere mention of popcorn stirred up a craving, Maggie has three versions of popcorn for National Popcorn Day as her Go Ahead Honey entry.)
Now back to the pie! So I had to make Raye Ann’s crustless, gluten-free, dairy-free pumpkin pie. First thing this morning, I quickly mixed all the ingredients including fresh (and thawed) pumpkin puree that I had frozen a few months back. The verdict? Oh my goodness, you all, this pie is awesome! I really do think the title, “Best Pumpkin Pie Ever” is merited. My mainstay gluten-free pumpkin pie is very popular here at gfe (it’s THE most popular recipe, in fact) and gets rave reviews—and it really should—but I think this version kicks that pie to the curb. Or at least to the back of the refrigerator. There is no coconut flavor, but the canned, full-fat coconut milk provides the creamiest texture you can imagine and the pie sets up very nicely. Per usual, nobody will even notice that it’s crustless. Everyone will just be focusing on how good it is!
If you’re new to gfe, you may not know about the crustless pie concept. I encourage you to check out the original pumpkin pie post where I talk about the concept and search on crustless pie (below the header in the top right corner of my site; or you can just look under Recipes) and then start baking. You will be happy. I’m totally delighted to add this version of Raye Ann’s to the crustless repertoire. Incidentally, I love that this dairy-free version is also healthier for you. A cup of coconut milk versus evaporated milk? That’s an easy choice.
- 2 eggs (see notes for egg-free, vegan version)
- 1 can (16 ounces) pumpkin or 2 cups cooked fresh pumpkin (I used fresh pumpkin that I had frozen, hence, the lighter color and fresh pumpkin also provides a much lighter taste in my opinion)
- ¾ cup granulated sugar
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ⅛ tsp ground cloves
- 1 cup full-fat, canned coconut milk
- ¼ cup gluten-free flour (your choice—your favorite single flour or a mix; sift if needed)
- Preheat oven to 425 degrees F. Grease pie plate and set aside.
- In large bowl, beat eggs slightly; mix in remaining ingredients.
- Place pie plate on oven rack; pour in filling. (I almost never do this latter step, but it makes sense. Personally, I’m in the “hum” or “count as you carry the pie to the oven” school of thinking to ensure the pie plate contents do not spill. Hey, it works for me!)
- Sprinkle with cinnamon. Bake 15 minutes.
- Reduce oven temperature to 350 degrees F. Bake until knife or toothpick comes out clean, about 45 minutes longer. (Pies made with fresh pumpkin sometimes take slightly longer to bake due to higher moisture content if excess water is not drained before adding to recipe.)
Other fabulous gluten-free, dairy-free pumpkin pies:
Linda (The Gluten-Free Homemaker) (using almond milk) Dairy-Free Pumpkin Pie
Karina (Gluten-Free Goddess) Gluten-Free Pumpkin Pie Recipe
Michelle and Lori (Pure 2 Raw) Gluten-Free Vegan Pumpkin Pie
Sea (Book of Yum) Gluten-Free, Allergen-Free, Vegan Coconut Pumpkin Pie
My Cushaw (or Pumpkin) Pecan Pie (guest post at Linda’s)
And, the mother of all pumpkin pie roundups here (and more pie love) at my friend Alisa’s Go Dairy Free site. (All recipes on Alisa’s site are dairy free, of course, but be sure to read notes following the links to ensure recipes are gluten free, etc.)
Do you have a gluten-free, dairy-free pumpkin pie recipe posted on your blog? Let me know and I’ll add it to the listing above. Heck, I might even keep making pumpkin pies to try them all. That would be a fun way to finish out January! However, if you’re on the other end of the spectrum—and many of us are or want to be after the holidays (or epic road trips)—be sure to check out all the posts from the D-Tox January event hosted by the wonderful Nicola (GFree Mom). Every single entry has been amazing. You’ll want to detox just to enjoy these recipes! Some of the most recent ones are from my some of my favorite folks: Lexie (Lexie’s Kitchen with Squashberry Smoothie), Tia (Glugle Gluten Free with “Green Smoovy”), Brittany (Real Sustenance with Raw Cacao-Raspberry Avocado Smoothie), Ricki (Diet, Dessert, and Dogs with Groovy Green Smoothie), Sea (Book of Yum with her version of Apple Mojitos), Amy (Simply Sugar & Gluten Free with Fresh Beet Juice), Carol (Simply … Gluten-Free with Carrot Beet Apple Juice), and Iris (The Daily Dietribe with wisdom on detoxifying your life). And, I want to check out Bethanne’s (Edible Goddess) Master Cleanse Kefir, Elixir Style recipe, too.
Enjoy all … whether your choice be pies or detox delights! (Or maybe both? … one then the other?) Finally, as you can see at the top of this post, I’ve linked this pumpkin pie recipe to several of my favorite weekly blog carnivals—Slightly Indulgent Tuesdays, Gluten-Free Wednesdays, and Real Food Weekly. The first two carnivals, hosted by Amy Green and Linda Etherton, respectively, are long-standing weekly roundups. But, the last one, Real Food Weekly, is Diane Eblin’s brand new weekly recipe roundup! As the name implies, it’s all about real food, so you know that you can go there and find recipes that won’t contain processed ingredients with the likes of MSG and such. Check out this week’s entries here; even link up one of your own real food recipes if you’d like. I know Diane and everyone else would love to see them.
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- “Like” gfe—glutenfreeeasily on Facebook to see updates/more content.
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- Get the best gluten-free desserts recipes at All Gluten-Free Desserts.
- Local to Fredericksburg, VA area? Check out Support Group & Events page.
Comments
131 Responses to “Best Pumpkin Pie Ever and It’s Crustless, Gluten Free, and Dairy Free”
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That pie looks so tasty Shirley! If I lived closer I’d drop on by for a slice and a cup of tea (make that two slices)!
I know many people will enjoy this one for years to come. -Ali
Ali–Oh how I’d love for you to drop by for a slice or two of this pie (yes, one piece leads to another … quickly!) and a spot of tea!
Time with you is treasured! Thanks so much for the sweet words on this pie and its longevity … I think you are right. 
Hugs,
Shirley
My Favorite Pumpkin Loving Friend!
This pie makes my heart happy. With all of my pumpkin baking over the past 4 months.. the one thing I have not made it a pie (why I don’t know) I think its time..
Also- Hoping very much that you might link this up to next Weeks Seasonal Sunday Event.
xo,
Brittany
Awwww, Brittany, you are too cute! We did meet on Twitter through our mutual love of pumpkin, didn’t we?
Can’t believe you haven’t made a pie yet with all your rockin’ pumpkin recipes. You must have thought a pie was too mundane LOL, but now you know that would not be the case if you made it. 
Thanks for pointing out that this is a good entry for your weekly Seasonal Sunday event. I’ll be happy to link up! Hope I won’t forget … I need to make myself a cheat sheet of the weekly roundups so I can stay on top of things.
xo,
Shirley
I wish I could eat this right now. I’m a huge fan of crustless pies as the filling is the best part anyways! (That has nothing to do with the fact that me and pastry are not friends as it never does quite what I want it to. Of course not.
)
Hey Christine–Ha ha on the crust factor! Even the crust lovers can’t deny that crustless pies taste good, right? I think you’ll love this one. I’d happily share, too, if I could “beam” you to my house.
Shirley
Ahhh, Shirley – my Guys have been asking for another of your fabulous pumpkin pies, ever since I made the first one. Now, I guess I’ll have to surprise them with an even better one! I have some pumpkin that I froze still in the freezer – so this weekend it will be on the menu. I guess the pound cake can wait another week.
Hey Becky–I absolutely can’t wait to see what your family thinks of this version. I’ll be very surprised if you all don’t think it’s tops. Oh, I love that you have pumpkin in the freezer to pull out. I used the last of my frozen pumpkin puree with this pie. Always a sad moment.
LOL on the pound cake … yes, one does have to pace oneself some time.
Shirley
You are SO right! There is no wrong time for pumpkin pie. I love warm pumpkin pie, and the thought of this pie made with coconut milk is making me giddy! My least favorite part of the traditional pumpkin pie is the crust, so I’m thrilled to try making one without.
Hey there, Heather–I think this is the first time you’ve visited and commented here at gfe–welcome!
You have captured this pie perfectly, dear. Warm out of the oven, a piece WILL make you giddy! It’s just amazingly delicious. Well, if you’re anti-crust, you’ve come to the right place. LOL
Shirley
Yes, never a bad time of year for any pie! This is so much like my pumpkin pie recipe! Though I don’t use the GF flour and have a couple other small variations. Maybe I should share that one with you too since you are the great pumpkin pie experimenter
Hi Alisa–There are just so many variations on a good pumpkin pie, aren’t there? Now I must look yours up in your massive roundup.
I’m happy to be the great pumpkin pie experimenter! As the saying goes, it’s a tough job, but somebody’s gotta do it! 
Shirley
That looks and sounds absolutely amazing! I will definitely try it! Though I’m thinking of adding pastry. You see, it’s my youngest’ favorite among pies. She simply love that brownish and crisp edges. She actually love brushing egg all over my pies, that’s her favorite part actually,lol! She’s thinking it’s magical how it turns out all golden and glossy!
Hi pie–Welcome to gfe!
There’s no problem at all with using a crust. They can be magical. For some they are “must haves,” for others of us, crustless is just fine. Either way though, this pie is the best ever. 
Enjoy!
Shirley
Thank you for this. Any ideas on subbing out for the eggs? I can’t have those either – would a “flax egg” or egg replacer work?
Hi Stretching–Double welcome to you! You’re welcome on the recipe and welcome to gfe, too!
I’m not totally sure about flax eggs in this recipe. I’ve only used that substitution in baking cookies so far. I do know that folks have used the commercial egg replacer in pumpkin pie. Karina uses that in her recipe that I’ve linked to above. Plus, I just added another link to a recipe from the girls at Pure 2 Raw. They use arrowroot as their egg replacer. So take a look at both of those, and we’ll wait to see if others like Ricki or Lexie (as dear Maggie suggested) will weigh in on flax eggs or chia meal as viable substitutes for this type of recipe as well.
Shirley
Hi Shirley – I just found your site yesterday. Thank you for all the great recipes. We have tree nut allergies in the family, so would have to use rice milk instead of coconut…I’m guessing since it’s thinner we’d have the same problem with the crust as someone using light coconut milk. Any other ideas?? (No tree nuts, dairy, gluten, soy…my family pretty much covers all major allergies. LOL)
Hi GG–Welcome to gfe! I appreciate your kind words.
While I know that you can’t do tree nuts, one reader left this comment: “I made mine dairy free using rice milk. I used 1 cup rice flour/cornstarch mix with 1/2 cup almond flour and the crust held together beautifully. It can be done!” So that message from that is that if you’re using rice milk, you’re probably going to have to use more flour mix as your thickener. That reader used a whole cup vs the 1/4 cup that is called for. You’ll probably have to experiment some to get rice milk to work using her concept. Another alternative (but more time consuming) is to add some sugar (or other sweetener) to your rice milk and cook it (carefully and stirring fairly often) over medium-ish heat for a period of time so that it thickens to the consistency of coconut milk or sweetened condensed milk. And then you’d reduce the sugar used in the rest of your recipe.
Hope you come up with a workable solution! Sounds like you have a great attitude when it comes to your family’s intolerances … that really helps!
Shirley
Do you think lite coconut will work? I have a CASE of it in my pantry~LOL!
Hi jennifer–It looks like you are new here–welcome to gfe!
I’m sorry to say that lite coconut milk will not work, or at least it won’t produce this luscious, creamy pie. Raye Ann noted in her comment that the refrigerated coconut milk would not work and I’m pretty sure its consistency is similar to lite canned coconut milk. So, while you could probably use it and perhaps get some type of pie, you might have to use less coconut milk and/or bake longer and you won’t end up with this exact pie. So sorry. If you decide to experiment though, please let us know how it goes!
Shirley
Hey Shirley… As usual, another great crustless pie recipe! We don’t have any frozen pumpkin in the freezer, but we just might need to use some canned pumpkin to give this recipe a go! We’ve been doing more dairy-free baking because Charlotte is very sensitive, so using coconut milk would be great!
Cheers, Pete
Hey Pete–Thanks so much!
I’m sure this pie will be great with canned pumpkin, too. I just love the fresh pumpkin puree, but unfortunately the amount I can freeze doesn’t get me through the winter. I hadn’t noted that your youngest was having dairy issues. Coconut milk can definitely be the friend of the dairy free. In some recipes (like this one, my pound cake, and my pot pie), it makes for much better results than cow’s milk so that all are especially impressed and pleased. Hope you enjoy this recipe if you give it a go!
Hugs to all your girls,
Shirley
Hey Shirley! Long time no talk! Anyways just wanted to drop by and say this pie sounds amazing. I am going to make it today for dessert (we have guests coming). This is perfect! I am just begining to try a dairy free diet. I have eczema that comes on strong when I eat a lot of dairy. I find when I eat a little I may only have one or two tiny spots on my arms. So here is to taking a step to embracing my health (once again!!!) I’m so glad many of your recipes can step me through in the right direction.
I know, Chelsea … I’ve missed you AND I missed Simply Hot Recipes at your blog earlier. Rat finks! I need a gentle reminder about a week ahead (hint, hint!). I hope you and your guests will love this pie. And, it will definitely help me stay dairy free. This is one of those hold-out recipes that I would still eat with milk.
Not any more! Thanks for sharing the info on dairy and its effects on your eczema. Both gluten and dairy are big players in skin issues. The latter is known to often be a key factor in eczema. Yes, let’s embrace our health once again! Thanks for the encouragement and inspiration. Be sure to read Linda’s Going Dairy Free posts of late over The Gluten-Free Homemaker; they are helpful and good!
xo,
Shirley
Shirley I love pie too. So very much! Both of my Grandmothers made incredible crusts (and filling too of course). I didn’t try pumpkin pie until I was in my twenties. Isn’t that funny? The ingredients for this dish sound great. I think we need Ricki or Lexie to weigh in on making this egg-free too. Chia maybe?
Maggie–We’re lost “sisters”! I didn’t eat pumpkin pie until I was in college. I was convinced that I didn’t like pumpkin pie even though I loved pumpkin bread. I think it was that wetness/texture thing, but my roommate made one and I really enjoyed it. After all those years, I was happy to discover the crustless version though. It takes out any wetness/texture issues just with that little bit of flour and, of course, sets up pie like. Win-win! I would love Ricki or Lexie to weigh in on the egg substitution … great idea!
Plus, I updated my post to include a vegan recipe from the girls at Pure 2 Raw. They use arrowroot as their substitution.
Thanks so much for your input, dear!
Shirley
That’s too funny Shirley. The first time I tasted it I fell in love. I was thinking, “Oh my goodness, this is heaven. I’ve been missing out!” I’ll have to check out the Pure 2 Raw recipe, thank you. And thank you for once again, linking to my post.
I totally agree with you, Shirley that pumpkin pie is great ANY time of year. Matter of fact, I still have a few sugar pumpkins that are prime for baking right now! This recipe looks great and very similar to the one I made for Shauna’s GF Thanksgiving challenge, altho I called it mousse. Perhaps the flour makes it a tad more dense which sounds just fine to me!
Oh, gosh, Karen, you had me panicking for a moment … thinking I’d channeled another one of our recipes through Raye Ann’s version here. I do remember your mousse for Thanksgiving. It was lovely. This seemingly small amount of flour does make a difference. Let me know if you try it out. I’m so very jealous that you still have sugar pumpkins. Mine are long gone and that was the last freezer container. Boo hoo.
Back to canned for me.
Hugs,
Shirley
You mean canned coconut milk, right?
Hi Linda–Ooops! Yes, that’s exactly what I mean!!
Enjoy!
Shirley
There’s pumpkin puree in the freezer just asking to made into this. I do love to celebrate food holidays. Thanks to Lauren and her link to that list for her Go Ahead Honey, It’s Gluten-Free Challenge.
Hey Wendy–Oh, you will love this pie, and DUH, I had another recipe in mind for Go Ahead Honey, but I’m updating this post right now so I can use this recipe instead. Might not get to the other one as I planned. Thank goodness I have you sharing your very nicely worded reminders and sending Lauren some Go Ahead Honey love, too.
Shirley
Looks delicious. I think I’ve used up all my frozen pumpkin, but I might have to buy a can to try this. I’m not surprised that coconut milk works well (btw, you left out the word milk in the ingredients list). I’ve never tried it with a little flour though. I’m curious to see what difference it makes. I’m just glad that pumpkin pies are so easy to adapt and still taste delicious.
Hey Linda–Thanks.
It’s really incredibly creamy. I’m so glad Raye Ann did the testing on this one and figured out the exact amount of coconut milk. 
The flour and coconut milk combo are perfect in this recipe. It really sets up nicely. I’ll look forward to your review! You’re right about pumpkin pies being easy to adapt and I love seeing all the variations.
The other Linda pointed out my omission, too. I’d say I don’t know how that happened, but I was rushing to get up this post before my support group meeting last night. I’m so glad I have attentive, helpful readers!
Shirley
Ooooh this looks interesting! I’ve never actually had pumpkin pie (not american) but this looks really good so i may give this a go… Thanks for sharing this pie, crustless pies can be so delightful and soothing.
Teenie Foodie
Hey Teenie–I do love my crustless pies, so I’m happy to have someone who shares that joy.
Is there a Brittish version of pumpkin pie? More of a pudding perhaps? Do tell! 
Shirley
Hey Shirley! I think that I would like to give this one a try. I will try to make it with sweet potatoes instead of pumpkin and will let you know how it turns out. Great recipe and thanks for sharing it! Love, Kay.
Hi Kay–Sweet potatoes should work just fine. I used the original recipe with either pumpkin, squash (like cushaw and butternut), or sweet potatoes. All were delish, so I’ll keep my fingers crossed until I hear back.
Hopefully, you’ll have as much success with this one as you did with the pound cake that includes coconut milk.
Thanks, dear! xo,
Shirley
This recipe sounded so good, but I didn’t have any pumpkin in the house… but I did have two cans of peaches. I drained them and ran them through the blender and added an additional 1/4 cup gr flour and made a peach pie. It was really yummy and the family ate almost the whole thing! I can’t wait to try the pumpkin…
Wow, Susan, that is very creative and genius, I’d say! Peach puree instead of pumpkin puree.
So glad it was such a success! Isn’t the crustless concept the best? I love how you tweaked the flour amount as needed, too. Great job, dear. I only wish you’d taken a photo. We could have made a post on your crustless peach pie! Next time, perhaps.
Shirley
Thanks Shirley! I’m sure I will be making it again next week when my parents visit! I’ll get a pic then. My father is the king of desert testing,
Hey Susan–Isn’t every dad the king of dessert testing?
I know mine is! I will look forward to your photo and exact recipe and will share with my gfe readers if you’ll allow. I know they will love your flourless peach pie!
Hugs,
Shirley
I love pumpkin pies. One would be really great today with all this snow we got dumped with. Checking on my pumpkin stash now. Thank you for sharing this on Real Food Weekly.
Hey Diane–Yes, pumpkin pies rule!
Hope you found some pumpkin because I think this pie could perk up any day, but especially a cold, after snow day. 
Happy to link up. Now I just must make it back to see everyone else’s entries!
Shirley
Shirley,
I am so happy that you enjoyed my Dairy Free adaptation to your pie. I forgot to tell you that I also did a dairy free versions on the coconut and apple pies as well. I love coconut oil.
I had only been eating pumpkin pies a few years when I had to go dairy free five years ago. I never even tried a pumpkin pie till I was in my 30′s. To find one I like and to be able to eat one again is truly a joy. Now if I could just find a way to have a grilled cheese sandwich I’d be a happy camper.
Thanks
Raye Ann
Hey Raye Ann–I was hoping you’d see this post.
I so love your pie, dear! Oh how wonderful on your dairy-free versions of the coconut and apple pies. I’ve seen other versions, but would like to see how you make yours. Feel free to send me an email with the particulars in you like. Then I just need you to start taking photos of your wonderful creations, so I can share them in a post, too.
Gosh, how funny that several of us who are pumpkin pie lovers now came to be so later in life!
Oh, and I hear you on the grilled cheese. Yep, a great gf/df grilled cheese would be awesome.
Thanks so much!
Shirley
Swoon. You just can’t go wrong with pie. And crustless! That makes the lazy lazy woman inhabiting my body very happy. Secret? I hate rolling out pie crust. Genius! There is no wrong time for pumpkin pie!
-Sea
Ha ha, Sea, there are lots of lazy women genes here, too. The gfe concept works to support the lazy gf person, too.
I have always hated rolling out pie crust. That’s why the only pie crust here is a press-in one that is super simple. The only bad thing (and good thing!) about pumpkin pie is that it never hangs around long. 
Hugs,
Shirley
I’ve never tried a no crust pumpkin pie before. What a unique idea! Another bonus is that I really don’t like making pie crusts so I think this recipe was made for me!
Thanks,
Angie.
Hi Angie–It looks like you’re new here to gfe–welcome!
It seems like we have a whole club of folks here who don’t like to make pie crust. 
I’m all about crustless and flourless recipes. I hope you’l give this one (or the original version) a try and report back!
Shirley
My brain is ticking…I have a delicata squash that needs used and sweet potatoes in the fridge. Sweet potato & delicata squash pie just might be our dessert for tonight! Thanks for the inspiration and encouragement. BTW, Your pie looks deliscious!
Hi Melanie–Nice to see you and thanks for the kind words on my pie!
I’m still thinking about that butterscotch pudding recipe of yours that Zoe tweaked. So yummy looking. Sweet potatoes and delicata squash pie goes crustless?! Not sure if that’s what you meant, but it sounds good to me. 
Will wait to hear back …
Shirley
Yup, thats what I meant lol. Sweet potato and delicata squash pie goes crustless GFE style! Except when I got up this morning my hubby took all the sweet potaotes to work. No problem though, I followed your recipe, but I used delicata squash for the pumpkin and coconut palm sugar for the granulated sugar. I was going to try and upload a pic of it to your facebook, but didn’t see that option on there. Anywayz, the pie turned our fabulous!
Melanie,
I am glad the coconut palm sugar worked. That was going to be my next step. I only like to try one major change to a recipe at a time when making adaptions. I love palm sugar.
Raye Ann
Hey Raye Ann,
It turned out wonderful with the palm sugar!
I just came across your site for the first time and I am loving what I am seeing. If I can figure out how, I’ll put your website’s logo button on my websites home page. We have a lot in common
Hi Melanie–I’m thrilled and not surprised to find out that coconut palm sugar works in this recipe! I bet it makes this pie EVEN better, and that’s hard to imagine.
But, coconut palm sugar has that brown sugar/caramelized flavor going for it. I assume you subbed that one for one. If you “like” gfe on Facebook, you should be able to post on my wall. Let me know if you do and are still having issues. I’d love to see your photo and I know folks who read gfe and my FB page would, too. 
Thanks!
Shirley
Oh my, Shirley!! I love love this pie! It looks amazing! I love crustless pumpkin pies. I make mine with a streusel topping that is so super yummy too! My boys think it is such a treat!
Why bother with a crust when the best part is ALWAYS the filling?? Your pic is making me want a big slice right now – would be great for a bit of comfort food!!
xox
k
Hi dear Kim–I was blown away by how using a lesser amount of the full-fat coconut milk in this recipe versus evaporated milk made it so luscious. Truly incredible! I remember your streusel-topped pumpkin pie! Just another way you keep your little guys (and big guy!) happy.
Oh, to have a pumpkin roundup in person with lovely dessert plates and forks at the ready! A girl can dream, right? 
A table full of comfort food … sounds fabulous to me!
xoxo,
Shirley
Shirley,
Coconut milk is such a good dairy-free alternative for pumpkin pie. It doesn’t matter what time of the year it is, pumpkin pie is always good. I made a similar pie for Thanksgiving using coconut milk and without a crust, although I used canned pumpkin. I wish I had known about your “humming while carrying tactic” as I dropped the pie on the INSIDE of the oven door while removing it. What a mess! My son and I (he’s a chef and was helping me with the dinner) looked at each other in shock, then started laughing and we all grabbed spoons and ate it directly off the oven door. Not exactly fine dining, but it was good. BTW, I like your instructions to turn the oven to 425 and then reducing it after 15 minutes. And also adding GF flour to the mix. I didn’t do that with mine and I’m sure it would be more “solid” by adding the flour. Great recipe, as always, Shirley. And seriously, I’m waiting for your crustless cookbook. =)
xo
Hi Melissa–Thanks, dear! I agree on the coconut milk being a wonderful df option and that pumpkin pie is great year round. Most folks don’t expect it year round though. I remember your story about the pumpkin pie. I can imagine the horror and then the absolute delight at eating it right off the oven door! I had forgotten that you had a son who’s a chef. You have such talented children, Melissa, and I always love hearing a bit about them. I’m sure your approach to food and cooking set such a good example for him.
The pie temp instructions are pretty classic ones and this small amount of gf flour is just perfect for crustless pies IMHO. I think without the flour, one gets more of a custard, which I love, too.
Ahhh, a crustless cookbook … one day! xoxo,
Shirley
Thank you for talking about D-tox January and adding all of those great links Shirley! The pie looks amazing.
.
Hi Nicola–Thanks re: the pie! I’m happy to share your event and all the great recipes that are being shared.
xo,
Shirley
My g-son Julian would agree with you that there is no wrong time for pumpkin pie, and he is dairy free. I remember reading somewhere else about Melissa dropping her pie and eating it off the oven door – Oh how I love you ladies!
Hi Carol–Sounds like you need to make this pie for your Julian!
I remember seeing your grandson in your peanut butter cookie post if I remember correctly. 
Melissa’s tale is the best, isn’t it?
We do have such a wonderful group, including you. 
Shirley
Shirley – did you know it was just National Pie Day? I can’t remember the last time I had pie…and, oh, I do love pumpkin pie. This one is so simple, too! Thanks for sharing.
Hey Nancy–Thanks so much for stopping by gfe and the kind words on my pie!
Yes, I actually mentioned National Pie Day in my post. I’m guessing you skim posts when you read like I do. 
Or maybe just really long ones like I write. LOL
Hugs,
Shirley
Shirley, this pie really does sound spectacular! I love the creaminess and richness that coconut milk imparts to recipes. And I agree wholeheartedly–never a bad time for pumpkin pie! I make a crustless pumpkin pie just naturally because I was once too lazy to make the crust and so just baked up the filling–and loved it that way! And in case you didn’t know, it also makes a great breakfast.
Thanks for linking to my detox smoothie, recipe, too (I’m still on the fence about trying cabbage in mine, though)
Hey Ricki!–Thank you.
Raye Ann did well coming up with the exact recipe for this winner! Coconut milk is magical stuff for those who eat dairy free. 
Uh, yeah, I know that pumpkin pie makes a great breakfast … I even tagged it as breakfast food. LOL
For goodness sakes, Ricki, try the cabbage in your smoothie … you won’t regret it, I promise. You’re going to feel totally silly that you were so afraid and waited so long. If I make a smoothie without now, I keep thinking this is missing something. Then I remember. Trust me, my dear.
Hugs,
Shirley
Oh Shirley:
This is terrific. My youngest doesn’t like pie crust but has been wanting to make pumpkin pie for awhile. My oldest doesn’t do dairy that much. This is perfect. Thank you for yet another great post.
Hi Lael–Thanks! I hope you all enjoy this one. Of course, you know you can substitute all-purpose flour for the gluten-free flour since your family doesn’t eat gluten free.
Loved your post on Plate to Page as did so many others obviously from their comments!
Shirley
Mmm coconut milk … now you’re talking! Nice post Shirley
Hi Paul–Great to see you here again!
You have to try this one to know how good it is. 
Thanks!
Shirley
Hi Shirley!
This looks pretty amazing, can’t wait to try it! I haven’t had pumpkin pie in a long time, used to be my favorite! I’ve linked this recipe to My fav top 10 recipes from last week post. Thanks!
~Aubree Cherie
Oh, Aubree, you’ve made my day! I love for my recipes to make it into the Top 10 over at Living Free.
Thank YOU! Hugs,
Shirley
I think anytime is the right time for pumpkin pie! Yum.
Alta–I think all of us who are pumpkin lovers agree with you!
Shirley
Shirley — I don’t usually like pumpkin pie but this looks pretty darn good! Who cares if it’s January (February)? It’s your darn blog! You go, girl!
Hi Beth–This pie might make you become a lifelong fan of pumpkin pie.
Haha … yeah, I exercise that “it’s my blog and I’ll say what I want to” (sing to the tune of It’s My Party!) all the time. LOL
Thanks! Hugs,
Shirley
Hey! This pie, just as you say is THE BEST! Super easy and delicious. My guests were fighting with the kids for the last piece. Thank-you Shirley!
Hey there Chelsey girl!–Yippee on your best ever pumpkin success!
Yep, that’s what we want … what gfe recipes should be … super easy and delicious with folks fighting for the last piece. 
Love it, my dear—thank you so much for sharing your success!
xoxo,
Shirley
Thank you for the reminder that pumpkin pie is good anytime! I think it is my sons favorite dessert. He requested it for his birthday. Another benefit of using coconut milk is that it balances out the color when using sucanat. I use my favorite pie recipe now and just sub out sucanat for the white sugar and coconut milk for the evaporated milk. And I agree, it tastes better than regular pumpkin pie.
Hi christina–Thanks for sharing the pumpkin pie with coconut milk love!
I’ve never used sucanat before. Is it darker than regular sugar? I know that coconut milk is super white. 
Sounds like you’ve come up with a great solution for pumpkin pie that your family loves … gotta love that! 
Hugs,
Shirley
I was wondering if you could substitute rice milk for the coconut milk.. We also have a nut and coconut allergy
Hi Sharene–It looks like you are new here—welcome! I’m sure you can use rice milk, but for a one-to-one substitution, rice milk will be much thinner than coconut milk, of course. I think I’d try 3/4 cup rice milk and see how that works. Alternatively, you could simmer a larger amount of rice milk on low heat until it reduces down a bit until it’s one cup, but a cup of thicker, “evaporated” rice milk. My friend Jeanne (Art of Gluten-Free Baking) suggested that for her pumpkin pie recipe that uses evaporated milk. I was even reading about hemp milk here on Go Dairy Free. Hope that info helps! Please let us know how your pie turns out. I’m sure that some others reading here have the same needs, so you could be their “pioneer.”
Shirley
Shirley, your recipe has made my Thanksgiving! I just tasted this after making it last night. HEAVEN! I used coconut (palm) sugar and your no-fail press in pie crust. Really, truly amazing. Thank you!!
Hey Mary–Here I am a month late–yikes! I was certain I had replied to your lovely comment, but no! So sorry. I’m thrilled that you combined the two recipes for a pumpkin pie you loved so much!
Thank you so much for taking the time to comment, Mary. Happy Holidays!
Shirley
Hi Shirley, just like to say thank you for sharing the recipe. Tried it out last week and find it to be fast and easy, not to mention delicious. I also used palm sugar instead. Now thinking of trying out your sweet potato pie recipe. Btw your blog is truly fantastic with loads of tips, valuable info and deliciously easy recipes…..love it. Thanks…thanks and many, many thanks again.
Hi Hayati–Welcome to gfe!
So, so happy to hear of your success with my pumpkin pie, and I’m really grateful for all your super kind words! I hope to see you a lot here on gfe. Thanks for taking the time to comment! Oh, and yes, do try the sweet potato pie … it’s magical in flavor and texture, in a slightly different way than the pumpkin (and I love pumpkin). 
Shirley
Hi Shirley! Just had my first piece of this pie … W-O-W! I am a pumpkin pie fanatic. So imagine my dismay when told to skip dairy for a while
Then I found this site and I am THRILLED! Cannot wait to try with sweet potato (I am a southern girl!!)I have never been one to eat the pie crust so it was really a bonus to have no crust. Can’t wait to try out some of your other recipes! Whoever said you can’t eat well gluten-free or dairy free has never had this pie! Thanks for being such a WONDERFUL resource! I posted a pic of the pie on FB and a link to your site for all of my friends to check it out! THANK YOU SO MUCH!
Cren
Hi Cren–Welcome to gfe!
Your comment makes me so very, very happy. First, I’m glad that you love this gluten-free, dairy-free pumpkin pie so much, and second, I totally appreciate all your other kind words! You are so right that there is no deprivation when eating gluten free or dairy free, or both. It just takes a little shift in perspective and ingredients. 
Thanks, too, for sharing your photo and the recipe link with others, Cren. I look forward to your feedback on the Sweet Potato Pie. I predict that you will love it as much or more … especially since you’re a Southern girl!
Shirley
I have your pumpkin pie in the oven now. Can’t wait to eat it. I was wondering why we couldn’t make the topping (which kind of looks like a crust)that you put on top of your apple pie and just put it on the bottom in this pie.
Hi Gaile–Hmmmm, interesting idea, but I don’t think it would work with the measurements that are used right now. If you think about it, the crust is fairly pourable/liquid. If you put that on the bottom and then add in the pumpkin mix, it’s most likely going to all mix together. I’m game for you to try it and report back though.
You might just come up with something phenomenal! How did you pumpkin pie turn out?
Shirley
My pie came out great. Can’t wait to try the apple.
Hey Gaile–That’s great news! Thanks so much for reporting back. I think (hope!) you will love the apple pie, too.
Shirley
Hi Shirley,
I needed a quick-fix pumpkin pie for a potluck last week and decided to give yours a try. I used coconut flour and palm sugar in place of regular sugar and it was an absolute hit! Thank you for such a flexible recipe, this was delish!
xoxo,
Sunny
Oh, Sunny, what did I do before you came into my life? You earn your name every single day! Thank you for this feedback; it brightened my day in a major way for sure! Not only is it a great review of this recipe and makes it grain free/paleo/primal (woohoo!!), but it solves a problem that I have been having with another recipe, too.
A reader had suggested coconut flour beforefor this recipe and I didn’t think it would work, but that was before I’d played around too much with coconut flour. Now I know that its absorbency powers can be magical, but I hadn’t remembered to go back and try it in this recipe, and like I said, it solves my other problem, too. Thank you, thank you, my dear!!
I know I still owe you an email. It’s coming soon …
xoxo,
Shirley
Oh, and I forgot to say that palm or coconut sugar always works well in this recipe.
Some have used honey, too. I think that’s noted in comments.
this looks great, I’m going to make it!
Hi Kathleen–I hope you love it!
Shirley
Love the idea of a crustless pie, but I have a kiddo who’s favorite part is the crust. I know there was a comment about this somewhere, but I couldn’t find it. So, sorry to be redundant, but would you suggest any changes if I were to make this in a GF crust? By the way, your site is my first go-to place when I’m looking for awesome, tested GF/CF recipes! Thank you so much for sharing with us all!
Hi Debra–Good to see you again! And thank you so much for the sweet words on my recipes!
Your kiddo might change his/her mind when they actually try the crustless pie, but I’d actually recommend that you make it “as is” even if you are putting it in a crust. Many have commented that they like this pie better than a pie in a crust because the filling is less “wet.” I do get what they are saying, so I’d suggest making it as written and see what you think. Btw, I have my Never Fail, No Roll Pie Crust here if you are interested.
Enjoy!
Shirley
Thanks, Shirley! I had already printed out the recipe for the Never Fail Crust! I’m making a crustless version to take to work on Thanksgiving, and then making the crusty version for our family dinner. I’ll just have to try both pies to see which I like better. It may take several pieces of each to decide! Well… someone has to do it.
Sure, Debra! And I like the way you’re working these gfe recipes.
Shirley
Just pulled it out of the oven. I used xylitol instead of sugar & coconut flour instead of all purpose gluten free and added some nutmeg! Can’t wait to try it after Thanksgiving dinner tomorrow! Will let you know the outcome, for now, it smells delicious!
Hi Sandy–Welcome to gfe! Anxious to know how your pie turned out as I think that sugar (or coconut sugar and the like) adds structure to the recipe, but coconut flour might have helped tremendously with that factor. Fingers crossed that the xylitol substitution worked for you!
Shirley
I was honestly impressed!!! My 9 year old who helped make it, is GF/DF/Sugar Free gave me a high five while we were eating it and said “We Rock!” lol It was great! She has always LOVED the filling of pumpkin pie and now she can have it with out consequence! Thanks for sharing this awesome recipe! Also we used organic pumpkin puree, gave it a very rich flavor.
Hi again, Sandy–Oh, I absolutely love hearing that review from your daughter! Way, way cool! I am just thrilled that your daughter can safely enjoy one of her favorites again.
And you empowering her to make her own great allergy-free recipes/dishes, so she’ll be ready once she’s on her own … that’s powerful parenting!
Shirley
I made this for Thanksgiving, and it was GREAT! Except I used 1 big can of pumpkin puree (easy, easy)
Thanks!
Hey Kathleen–Woohoo! Thanks for taking the time to share your review and your version.
Are you saying that you used pumpkin pie mix that comes in a large can or just a larger can of plain pumpkin puree? Curious …
Shirley
29 oz can of Libby’s pure pumpkin. I ate it warm with Breyer’s vanilla ice cream, for a sinful GF desert!
That is cool, Kathleen! You got a higher pumpkin-to-sugar ratio in your version so, personally, I think topping it with ice cream was perfectly merited.
Shirley
I made this for Thanksgiving and am finishing up the last sliver now. It’s pretty amazing when you can have a pie in the oven in less than 5 minutes. Maybe even a little dangerous. It’s very delicious.
Hi Jeri–First, it’s so great to see you here at gfe again! Second, your comment has made my day—thank you so very much! I’m so happy that you had such success with this pie recipe.
It’s definitely one of the fave recipes here. You make such a great point on being ready to put in the oven in 5 minutes. Yes, that can be dangerous, but somehow I don’t think you’ll abuse this recipe. 
Hugs,
Shirley
hi…..made some pumpkin puree but i drain it so it dosnt have water inside…will i use it as 1 to 1 ratio or because its fresh i should use 2 cups?thanksssss
Hey demi–Good to see you again! Even if you drain your homemade pumpkin puree, it will contain more water than canned. Use 2 cups, but realize that it *might* require a little extra baking time. Hope you love this pie!
Shirley