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
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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

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 65 votes

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

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
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: 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
    So simple easy quick and delicious!!!!! Made them twice this thanksgiving holiday and we all loved them!! Thank you!!

  2. 5 stars
    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). I used a roasted, Halloween pumpkin. I love this recipe, it’s an excellent, gluten-free pumpkin pie-like dessert.
    It’s a bitter cold, snowy day and this made the house smell so warm and pumpkin-spicy! Thank you for sharing! 🙂

  3. I’m seriously allergic to anything coconut.
    Can you use evaporated milk?

    Bummer news, the link for the muffin liners is no longer valid.

    Thea

  4. These look great and easy! Can these be made in advance and frozen? Would be helpful for Thanksgiving or Christmas meal prep. Thanks!

  5. 5 stars
    OMG! these were so good. My grandkids love pumpkin pie but they ususally just eat the pumpkin filling and leave most of the crust! lol My oldest who is 13 wanted to make cupcakes. I suggested we try this recipie so her mom could have some too. She’s gluten free. We made them while her mom was at work. They turned out so good but I used whole milk for the cupcakes and store bought whipped cream. We didn’t need to go dairy free. Their mom was lucky there were a couple of cupcakes left for her when she got home! They were yummy. Gonna be my pumpkin pie replacement for Thanksgiving dinner. Thank you!

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