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
Easy to make and quite tasty. My non-gluten free family loved them.
I love this idea!! Thanks for sharing. We may whip these up later today. 🙂
Should these be refrigerated until they are served? How long can they stay out?
Yes – preferably refrigerate them until they are served. They can stay out for about an hour or so.
Hey, I’m making these for a family member that allergic to milk! What should she consistency be of the batter?
I made these today and the middle turned out still gooey and they are sticking to the sides of the muffing paper. What did I do wrong?
They also fell in the middle. 🙁
Same here!
It’s actually totally fine if they fall in the middle! They aren’t like traditional cupcakes where that is a bad thing. I just fill them in with the cocowhip or whipped cream. If they are still gooey try baking them a few more minutes next time. They also become less gooey after cooling and sitting in the fridge for a few hours. That usually does the trick for me!
Am I missing how many this recipe yields!? If I Ann will someone please let me know! Thanks!! ♡
My batch made 15.
I was needing to know myself if someone knows please let us know! Thanks!
Hi! This recipe looks amazing! We are 100% vegan and therefore do not use eggs-any suggestions for an egg alternative (flax egg, chia egg, avocado)? We are hoping to make these for Thanksgiving. Thank You!
I’m looking to make these for my son’s preschool class. Are these regular sized cupcakes or mini cupcakes? I would love to make them mini!
These are regular size! I would try using a silicone mini muffin pan (with no liners) to make these mini. I worry if they are smaller they would stick to cupcake liners. Or you could try spraying the liners with cooking spray before filling. Let me know if you try it!
Would these be fine to make the night before and keep in the fridge until ready to serve? Leaving the whip cream off until serving?
Also, how many regular size muffins does this make!
I made these the night before and they are okay! They make about 14-16
I only have canned sweetened condensed coconut milk.. No idea if that’s a good substitute for canned coconut milk.. Just took them out of the oven (to gets crossed)
Canned sweetened condensed coconut milk will most likely make these overly sweet as it will add a lot of sugar. Sorry about that! I hope they were delicious anyway.
Just pulled my first batch out of the oven, the batter tasted delicious & they smell delicious. Curious if there is any remedy to these falling after coming out of the oven?
Hello: I see there is absolutely no fat/oil in this recipe. No issue with the muffins pulling away from muffin papers? I often find this an issue with many muffin recipes where they stick to the muffin cups.
Any way to make this without eggs? Thanks!
I made the cupcakes but not the frosting (got lazy and used cool whip haha) but these cupcakes are AMAZING. it’s exactly like the filling of a pumpkin pie! So good!!!
Thank you! Thank you! Erin!
Two of my children and myself are severely allergic to gluten and we are also sensitive to dairy. I have always been a baker and I was devastated when we were diagnosed. I have been looking for any great tasting recipes and most were not good until I found yours! My kids love these so much and ask for them all the time. Thank you again!
Renee
I’m so happy to hear this! I totally relate to this because I’ve always loved to cook/bake but am severely allergic to gluten and sensitive to dairy as well! So glad the recipes have been helpful.
Hi Erin,
These look delicious! Do you think sweetened condensed milk would work in place of the cocunut milk?
Hi Aimee! I don’t think that would work here because they would turn out too sweet. I would recommend evaporated milk instead!