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!
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!)
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
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
- 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.
- 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 pumpkin filling 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. 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!
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.
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!
Gluten-Free Crustless Pumpkin Pie Cupcakes (Dairy-Free)
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
- 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
So delicious! Just like making pumpkin pie but healthier and gluten free. The coconut whip cream makes this even better.
Hi Elizabeth, thanks for taking the time to leave a review! Glad you enjoyed it!
Hello! I’m excited to try this recipe and I already know it’s gonna be absolutely delicious as a dairy-free girly!
I just have a quick question: is it okay to use regular flour instead of gluten-free flour? I just ask because I didn’t know if it was necessary for me to buy gluten-free flour instead 🙂 thank you so much
Hi Emily, good question! We haven’t tried making this with regular flour, but it will probably turn out similarly! Hope you enjoy them!
Is there any healthier substitutions for the sugar and brown sugar?
Hi Mariah, good question! You could try using coconut sugar in a 1:1 ratio swap. You could also try 3/4 cup maple syrup or honey, but you’ll want to reduce the coconut milk about about 2-3 tablespoons to account for the extra liquid.
Recipe calls for “brown sugar” but doesn’t specify light or dark. Can you tell me which I should use…or does it make a difference?
Hi Ronnie, good question! Light brown is best here. For most recipes, light brown is the standard, and we will specify if dark brown is preferred. Either will work in most cases, but dark brown just gives a deeper molasses flavor.
As a gluten-free girlie, I am a huge fan of so many of your recipes. I would love to make this recipe for my GF+Vegan family members as an alternative to my mother in law’s delicious pumpkin pie. What suggestion would you have for egg and egg yolk substitute? Thank you!
Hi Angela, thanks so much for your kind words! We haven’t tried this recipe with an egg substitute, but you could try using 1/2 cup applesauce or more pumpkin puree. You could also try mixing 3 tablespoons of ground flaxseed with 9 tablespoons of water. Let it sit 5 minutes before using!
Have you ever used anything to substitute the eggs?
Hi Stacy, we haven’t substituted the eggs in this recipe, but you can try 1/2 cup applesauce or pumpkin puree, or 3 tablespoons ground flaxseed mixed with 9 tablespoons of water. (Let it sit for about 5 minutes before using.)
These are amazing!!!
Hi Dawn, thanks so much for your review! Glad you liked the recipe!
These were amazing, thank you! Brought them to Friendsgiving last night and they were the first dessert to go! No one could tell they were gluten free…such a great alternative to no-crust pumpkin pie!
Hi Julie, thanks so much for taking the time to leave a review! So glad everyone enjoyed them!
Love this recipe book cooking for less people this year. Any special tips I should take into consideration when halving this recipe to yield 6?
Hi Madi, halving this recipe should work just fine! They will likely bake faster, so check on them about 10 minutes earlier.
Can i make with regular flour? Can i make on graham cracker crust? Only need to be dairy free.
Hi Bonny, good question! Yes, either of those options should work. We recommend a 1:1 ratio for the flour. Enjoy!
Are these freezer friendly
Hi Cheryl, freezing these may affect the texture slightly, but it’s definitely an option! For best results, freeze the baked cupcakes without the whipped cream. Once they’re cooled completely, wrap each cupcake tightly in plastic wrap, then place them in an airtight container or freezer-safe bag. When ready to enjoy, thaw completely and add fresh whipped cream just before serving.
Is it okay to use coconut milk without guar gum?
Hi Ayne, that should work fine. The coconut milk may separate more in the can and need to be stirred well before using. Some brands may be a little thinner too, but it shouldn’t impact things too much. We hope you enjoy the recipe!
Would evaporated coconut milk work in place of the canned coconut milk?
Hi Rachel, yes you can try that, but it may be slightly less rich and custardy, since coconut milk has more fat.
Hi! The write up said to check the comments for information on sugar substitutes, but I haven’t been able to find any. Thoughts about using coconut sugar with a little molasses to make these?
Hi Katrina, some readers shared success using a stevia/cane sugar blend and also coconut sugar. We haven’t tested it ourselves. If you decide to give it a try, we’d love to hear how it goes!
What would you recommend instead of coconut milk? Regular milk?
Hi Molly, we recommend using whole milk instead of coconut milk. Full fat will give it the best rich, custardy flavor. Evaporated milk or oat milk could also work, but it wouldn’t be quite as creamy.
Would these work as mini muffins? If so, how long would you recommend baking them in either a silicone pan or a metal pan with paper liners? If you know what size cookie scoop to use, that would be great, too.
Hi JJ, we haven’t tried it, but that should work! Metal mini muffin pans would call for liners, but silicone wouldn’t. You’d also need to reduce the baking time. Not sure about which cookie scoop to use. If you decide to try it out, we’d love to hear how it goes!
If you just wanted to make gluten free and not dairy free could you use heavy whipping cream instead of the coconut milk?
Hi Angela, we recommend evaporated milk if not needing dairy-free. We hope you enjoy the recipe!
Could you use almond milk instead of coconut milk or evaporated milk?
Hi Molly, we haven’t tested almond milk ourselves. The main thing to consider is using a milk with a similar fat content. If you decide to give it a try, we’d love to hear how it goes!
If you make this recipe in a big pan instead of muffin tins would you cook it with the same time?
Hi Ella, good question! You’ll want to bake it a bit longer. We recommend using a 9×9 or 8×8 pan and baking for 35-45 minutes.