Looking for an EASY and crowd-pleasing gluten-free thanksgiving dessert? These gluten-free crustless pumpkin pie cupcakes are it!

With dozens of 5-star reviews, this recipe continues to be a treasured reader and family-favorite. It’s my #1 thanksgiving recipe!

This recipe was originally published in 2015. It was updated with new photos and step-by-step instructions in 2022. I hope you enjoy the crustless pumpkin pie as much as we do!

close up of crustless pumpkin pie topped with whipped cream on white surface


 

If you’re yet to master the art of gluten-free pie crust making, these pumpkin pie cupcakes are for you! Even if you have mastered the art of gluten-free pie crust making (tell me your secrets…) these cupcakes are amazingly delicious.

They are a cross between pumpkin pie and a cupcake. Skeptical? You’ll have to taste to believe it!

VIDEO: See how to make it!

(Original photo from 2015!)

shot of crustless pumpkin pie topped with whipped cream on white plate
Table of Contents

Why You’ll Love this Recipe

These gluten-free pumpkin pie cupcakes are perfect for gluten/dairy-free guests at Thanksgiving.

Coconut milk replaces regular milk, but nobody will notice or taste the coconut. All they’ll taste is creamy, custardy, spiced pumpkin deliciousness.

These are so easy to make and can be made a day in advance, which is always a lifesaver at holiday gatherings.

I didn’t think anything could ever compare to traditional pumpkin pie, but these cupcakes are right up there with the best pumpkin desserts I’ve ever tasted!

For more gluten-free thanksgiving dinner recipes, check out this gluten-free gravy, gluten-free stuffing, gluten-free rolls and gluten-free cornbread stuffing.

Feel like making crust? Check out this Gluten-Free Pumpkin Pie! You also might like these collections of gluten-free thanksgiving recipes or gluten-free thanksgiving desserts.

Ingredients You’ll Need

overhead shot of ingredients needed to make crustless pumpkin pie

Here are a few notes on the key ingredients to make this crustless pumpkin pie recipe:

  • Canned pumpkin:  I like to use canned Libby’s 100% pure pumpkin. Any can of pumpkin will work. Just do NOT use pumpkin pie filling!
  • Coconut milk: Coconut milk makes a delicious pumpkin pie custard! I also love using coconut milk to keep these gluten and dairy-free! You could also use evaporated milk if you prefer.
  • Sugar + brown sugar: Brown sugar adds sweetness and a hint of molasses flavor — the perfect compliment to the pumpkin spices. I don’t find these to be overly sweet but if you’d like to reduce the sugar I suggest reducing the white sugar to 1/4 cup. Check the comments for information about sugar substitutes!
  • Gluten-Free flour: A little gluten-free flour gives these crustless pumpkin pie cupcakes some structure. Any brand you have on hand will work!

How to Make Gluten-Free Crustless Pumpkin Pie

wet ingredients mixed together in white bowl
  • Preheat the oven to 350F. Line a muffin pan with paper liners (or silicone muffin liners).Generously spray the bottoms and sides of the liners with cooking spray.
  • In a large mixing bowl, mix together the pumpkin, granulated sugar, brown sugar, eggs and egg yolk, vanilla, and coconut milk until smooth.
dry ingredients being added to wet ingredients in white bowl
  • In another bowl, sift together the flour blend, pumpkin pie spice, salt, baking soda, and baking powder.
  • Add the dry ingredients to the wet and stir to fully combine.
filling mixed together in white bowl
pumpkin pie batter in muffin pan
  • Scoop the pumpkin filling into the prepared muffin pan. The cups will be fairly full. Bake the cupcakes for 25 minutes.
crustless pumpkin pie baked in pan
  • Let the cupcakes cool in the pan for 30 minutes. Refrigerate for at least 1 hour before serving. Nothing better than creamy pumpkin pie! Top with coconut milk or use heavy cream to make homemade whipped cream and a dusting of ground cinnamon. Enjoy!
crustless pumpkin pie topped with whipped cream on white surface

Tips for Success

SILICONE MUFFIN PAN: Lately I have been loving baking these in a silicone muffin pan. They bake up perfectly and are so easy to pop out of the pan!

MUFFIN LINERS: The kind of cupcake liners you use for this recipe matters. I like using a higher quality liner (this kind) because nothing sticks to them! You can also spray the liners lightly with nonstick cooking spray for extra guarantee they won’t stick.

THEY WILL SINK – THAT’S NORMAL: These are not a true cupcake or a true pumpkin pie. They’re a wonderfully delicious cross between the two, so set your expectations right. They will sink slightly in the middle as they cool and that’s totally normal. Fill that hole up with whipped cream and nobody will complain!

Make-Ahead/Storage

MAKE-AHEAD: For best results, recommend making these in advance! They are best when they’ve chilled overnight.

STORAGE: Cover any leftover cupcakes in an airtight container in the refrigerator, or on a plate tightly covered with plastic wrap for up to 5 days.

crustless pumpkin pie with bite taken out of it

MORE GLUTEN-FREE THANKSGIVING DESSERTS

I hope you enjoy these gluten-free crustless pumpkin pie cupcakes as much as we do! If you try this recipe, be sure to leave me a comment/rating below. Have a happy holiday season!

close up shot of crustless pumpkin pie topped with whipped cream and cinnamon
5 from 90 votes

Gluten-Free Crustless Pumpkin Pie Cupcakes (Dairy-Free)

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 cupcakes
These are meant to be more of a custardy pie center than an actual cupcake. They will sink in the middle as they cook but that's totally normal (they aren't cake)! Just fill in the center with whipped cream. Be sure to use a good cupcake liner like this one or a silcone liner and let them cool completely so they don't stick to the liner.

Video

Ingredients

  • 15 ounce can pumpkin puree
  • 1/2 cup granulated sugar
  • 1/4 cup lightly packed brown sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 3/4 cup canned coconut milk
  • 1/2 cup gluten-free all-purpose flour blend
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder

For Topping:

  • Coconut milk whipped cream I use So Delicious CocoWhip

Instructions 

  • Preheat the oven to 350F. Line a muffin pan with paper liners (or silicone muffin liners).
    Generously spray the bottoms and sides of the liners with cooking spray.
  • In a large bowl, mix together the pumpkin, granulated sugar, brown sugar, eggs and egg yolk, vanilla, and coconut milk until smooth.
  • In another bowl, sift together the flour blend, pumpkin pie spice, salt, baking soda, and baking powder.
  • Add the dry ingredients to the wet and stir to fully combine.
  • Scoop the batter into the prepared muffin pan. The cups will be fairly full. Bake the cupcakes for 25 minutes.
  • Let the cupcakes cool in the pan for 30 minutes. Refrigerate for at least 1 hour before serving. Top with coconut milk or regular whipped cream. Enjoy!

Notes

Recipe Notes
  • COCONUT MILK: For best results, use full-fat canned coconut milk in this recipe. Do not use boxed or refrigerated coconut milk in place of the canned coconut milk.
  • MUFFIN LINERS: Lately I have been loving baking these in a silicone muffin pan. If you use muffin liners, the kind of cupcake liners you use for this recipe matters. I like using a higher quality liner (this kind) because nothing sticks to them! You can also spray the liners lightly with nonstick cooking spray for extra guarantee they won’t stick.
  • THEY WILL SINK – THAT’S NORMAL: These are not a true cupcake or a true pumpkin pie. They’re a wonderfully delicious cross between the two, so set your expectations right. They will sink slightly in the middle as they cool and that’s totally normal. Fill that hole up with whipped cream and nobody will complain!

Make-Ahead/Storage

  • MAKE-AHEAD: For best results, recommend making these in advance! They are best when they’ve chilled overnight.
  • STORAGE: Cover any leftover cupcakes in an airtight container in the refrigerator, or on a plate tightly covered with plastic wrap for up to 5 days.

Nutrition

Calories: 241kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 136mg | Potassium: 143mg | Fiber: 1g | Sugar: 15g | Vitamin A: 5605IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1.2mg
close up shot of pumpkin pie cupcakes with bite taken

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    Yummy! Not overly pumpkin-y and not too sweet! I think the fact that they contain very little flour makes them feel light. I’d definitely make these again.

  2. 5 stars
    Made these for Thanksgiving and they are superb! Perfect texture. Did not serve with whipping cream and did not even miss it!

  3. 5 stars
    Has anyone tried using aquafaba as an egg substitute? I am making this for a strict vegan so today I’ll make two batches juat in case it doesn’t work. Oh, darn !

  4. 5 stars
    These are exceptional!!! I made them as directed. Had neighbors over and more than just myself had seconds ;). I used the coconut whipped cream from grocery store. It is a bit runny once it gets warm.

    Am making them again today and going to try making fresh whipped dairy free cream.

    Thank you so much for making me look like a good baker!

  5. 5 stars
    Fantastic recipe!! These make the gf/df life so much more enjoyable! Quick question…can you bake these as a pie? I don’t currently have a muffin on and thought about just trying to bake like a pie.. what are your thoughts?

    1. I haven’t tried this myself so I can’t say for sure, but I think that should work! You’ll have to increase the baking time by 5-10 minutes. Let me know if it works!

    2. I read back to last year’s posted comments (Nov ’22) and found this: “I poured this into a coconut oil sprayed glass pie dish and baked it at 350 for approximately 60 minutes. I then left it in the hot but turned off oven till cracks formed on the top and the edges were nicely caramelized (maybe 45 minutes). The slices came out perfectly (no sticking to the pan).”

  6. 5 stars
    We absolutely loved these! My boyfriend has a coconut allergy and can’t try them unfortunately, what can you substitute in its place? Thank you in advance!!

    1. Lately I have been loving the dairy-free heavy creams that are new on the market. Country Crock and Silk both have great ones that will work here!

  7. I baked these and even baked them for extra time but even after cooling they are still very wet inside (similar to a pumpkin pie haha). Is that correct or should they be slightly bread-ish/cupcake-ish? Just wondering what the final consistency should be. Delicious taste though!

    1. That’s the correct texture! These are supposed to be more like a pumpkin pie and less like a cupcakes. They should be great after they cool in the fridge!

  8. 5 stars
    Absolutely delicious!!! My family couldn’t get enough of these and my 13-year old daughter has been begging me to make them again since I first tried them at Thanksgiving. The coconut milk makes these so gorgeously creamy!!! I shared some with a friend who immediately asked for the recipe.

    1. The coconut milk really does make them great! I find myself wanting them outside of Thanksgiving too ha. Glad you and your family loved them!

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