| | | | | | |

Mini Crustless Pumpkin Pies (Gluten Free & Paleo)

This post contains affiliate links including Amazon affiliate links.

Mini Crustless Pumpkin Pies

Yummy mini crustless pumpkin pies that are easy to make that taste just like fall! They are gluten free, Paleo, and dairy free.

I started craving fall desserts. I started with pumpkin naturally. Although, I was probably influenced by picture after picture of pumpkin desserts on Facebook.  

I love pumpkin pie. I didn’t grow up liking it. Mainly because my parents didn’t like it, so my siblings and I automatically never ate it, and thought it was gross.  

My Grandma used to bring a pumpkin pie to every Thanksgiving dinner and I finally started eating it as a teenager. I’ve been hooked on pumpkin pie ever since.

This pumpkin pie is crustless. I love that!  

I’m not really into adding tons of nuts to my diet through grain free crusts. If I can avoid adding a crust I usually do!

Plus, I’m lazy and don’t always want to make a pie crust.

Leftover Pumpkin Pie Filling

If you are wondering what to do with leftover pumpkin pie filling, you can make these individual pumpkin pies. Pour the pumpkin pie filling into ramekins or glass jars and bake.

Instead of using my pie filling, you can use your leftover pumpkin pie filling to make these crustless pumpkin pies.

Mini Pumpkin Pies
Mini Crustless Pumpkin Pies

Mini Crustless Pumpkin Pie Ingredients

This recipe for single-serving pumpkin pies only requires a few simple ingredients. You can make some ingredients swaps like using regular brown sugar instead of coconut palm sugar.

How to Make Mini Crustless Pumpkin Pie

Begin by preheating the oven to 425 degrees F.

In a large bowl, using a whisk, whisk together all of the pumpkin pie ingredients.

Pour the pumpkin pie filling into 2 large ramekins or 2 glass jars (as shown in the pictures).

Place the jars in a larger baking dish and fill with a few inches of water (to create a water bath).

Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. for 35 minutes.

The mini pumpkin pies are ready when the center of the custard is jiggly, (not fully cooked), but the edges are firm.

Allow the pies to cool. Refrigerate the pies for a few hours to fully set.

Mini Pumpkin Pies
Mini Crustless Pumpkin Pies

Can crustless pumpkin pie be frozen?

Yes, crustless pumpkin pie can be frozen. Be mindful if the container you baked it in can be frozen. You might have to transfer it to a freezer-safe container.

Do mini pumpkin pies need to be refrigerated?

Mini pumpkin pies need to be refrigerated when stored. You can store them in the refrigerator, covered, for up to 4 days.

Mini Keto Pumpkin Pies

You can make this pie into a mini keto pumpkin pie by switching the coconut palm sugar for golden erythritol or your preferred sweetener.

Mini Paleo Pumpkin Pies

This no-crust pumpkin pie is naturally Paleo. I used Paleo-approved ingredients. You can use your preferred sweetener if you do not like coconut palm sugar. I suggest using maple syrup, raw honey, date syrup, etc.

Mini Gluten Free Pumpkin Pies

Yes, these pies are naturally gluten free pumpkin pies since there is no crust. They are also dairy free since there is no milk.

What can you garnish mini pumpkin pies with?

You can garnish mini pumpkin pies with whipped cream, a scoop of vanilla cream, etc. I used dairy-free coconut whipped cream and then I sprinkled it with ground cinnamon.

More Gluten Free Pumpkin Recipes

If you love snacks like this I have two cookbooks you really need to check out asapIndulge, for all your Paleo dessert needs and The Grain-Free Snacker for amazing Paleo snacks!

Below is the recipe for crustless pumpkin pies. Instead of making them individual you can double the recipe and make it in a pie plate too. You won’t need to use a water bath.

Yield: 2 mini pies

Mini Crustless Pumpkin Pies

Mini Pumpkin Pies

Yummy mini crustless pumpkin pies that are easy to make that taste just like fall! They are gluten free, Paleo, and dairy free.

Ingredients

  • 1 egg
  • 1 cup canned pumpkin (not canned pumpkin pie filling)
  • 1/2 cup coconut palm sugar or more
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp sea salt

Instructions

  1. Preheat the oven to 425 degrees F.
  2. In a large bowl, using a whisk, whisk together all of the pumpkin pie ingredients.
  3. Pour the pumpkin pie filling into 2 large ramekins or 2 glass jars (as shown in the pictures).
  4. Place the jars in a larger baking dish and fill with a few inches of water (to create a water bath).
  5. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. for 35 minutes.
  6. The mini pumpkin pies are ready when the center of the custard is jiggly, (not fully cooked), but the edges are firm.
  7. Allow the pies to cool. Refrigerate the pies for a few hours to fully set.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

I hope you love this recipe for crustless pumpkin pie as much as I did!

DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.

Website | + posts

Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.

Gluten Free Resources

Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.

A plate with a blue rim that is filled with monster energy balls.

No Bake Monster Balls

A baking sheet with 12 oatmeal raisin balls on it.

4-Ingredient Oatmeal Raisin Balls

Sheet pan nachos with salsa and sour cream.

A Nacho Bar Party Is The Party Trend You Need To Try!

No Added Sugar Popsicles Ditch the Wheat

7 Popsicle Recipes with No Added Sugar

THE BEST Dairy-Free Mint Chip Ice Cream - coconut milk, mint and chocolate chips! It's so delicious! THE BEST Dairy-Free Chocolate Ice Cream!!! paleo ice cream, keto ice cream, keto dairy free ice cream, dairy free ice cream, dairy free ice cream, Vegan ice cream, vegan ice cream #paleoicecream #dairyfreeicecream #ketoicecream #veganicecream

Dairy Free Mint Chocolate Chip Ice Cream

Two white bowls with crispy garlicky kale chips covered in Parmesan cheese.

Crispy Garlicky Kale Chips