Easy Baked Gluten-Free Crustless Pumpkin Pie Dairy-Free Recipe for Fall

Introduction

Cooking has always been more than just putting food on the table; it’s a way to hold onto memories, stories, and the warmth of those who came before us. Growing up, I spent countless afternoons watching my grandmother move effortlessly around her kitchen, her hands shaping meals that seemed to carry a little bit of magic. Those dishes weren’t just recipes — they were traditions, full of love and sprinkled with laughter, sometimes a little mess, and plenty of heartfelt conversations. It’s funny how certain smells or flavors can instantly transport you back to those moments when the world felt simpler and time slowed down just enough to savor every bite. As I’ve gotten older and started making those cherished recipes my own, I’ve realized that cooking is never about perfection. There have been times when things didn’t quite go as planned — a pie crust that cracked, a pumpkin puree that was a bit too wet, or a dairy substitute that gave an unexpected tang. But those little “oops” moments just remind me that the true beauty of heritage cooking lies in the process, in the trying, and in the love we pour into these dishes no matter the outcome. Every time I pull a warm pumpkin pie from the oven, crust or no crust, classic or modified, it’s like sitting down to share a piece of that story with whoever’s at my table. This recipe for an easy baked gluten-free crustless pumpkin pie, dairy-free too, is my way of honoring those flavors while keeping things simple and accessible for today’s kitchens. It’s a nod to tradition with a little twist — perfect for cozy fall afternoons when all you want is something comforting, familiar, and a bit kinder to your tummy. Because at the end of the day, food is about connection, nostalgia, and the happiness found in sharing something made from the heart.

Why you should love this recipe :

This gluten-free crustless pumpkin pie is like a cozy hug on a chilly day. Honestly, I love how it skips the crust because let’s be real—sometimes making a perfect crust feels like trying to solve a Rubik’s cube blindfolded. Plus, being dairy-free means it works beautifully for friends with allergies or if you’re just avoiding dairy for a bit. The texture is silky smooth, with just the right hint of spice that makes every bite feel like fall wrapped up in a little cupcake. And hey, no soggy bottoms here! Also, I gotta admit, I’ve made this a few times when life got crazy and I barely had time to breathe—yet it still turned out pretty fantastic every time. And yes, sometimes I overfill the liners (oops), but that just means extra pumpkin goodness. Serve it with a dollop of coconut whipped cream and it’s pure magic.

Ingredients and measurement :

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)

Preparing time

About 15 minutes (because hey, measuring and mixing doesn’t have to be complicated)

Cooking time :

25 minutes baking plus 30 minutes cooling and then at least 1 hour chilling in the fridge before serving

Instructions :

Preheat and prep muffin pan

Set your oven to 350°F. Line a muffin pan with either paper liners or silicone ones—whichever you have on hand. Give those liners a generous spray of cooking spray on the bottoms and sides so your little pumpkin pies come out without sticking or tearing apart. Trust me, this step saves frustration later.

Mix wet ingredients

In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, egg yolk, vanilla extract, and coconut milk. Whisk or stir together until everything is nice and smooth. I sometimes use a handheld mixer because, why not make it quick? But a sturdy spoon works just fine too.

Combine dry ingredients

In another bowl, sift together your gluten-free flour blend, pumpkin pie spice, salt, baking soda, and baking powder. Sifting is a nice step to avoid clumps, but if you forget, it’s really okay! Just make sure to stir those dry ingredients really well.

Mix it all together

Add the dry ingredients into the wet bowl and gently stir until fully combined. No crazy whisking here, just make sure it’s evenly mixed. It’s fine if the batter looks a bit thick—that’s what you want.

Fill and bake

Spoon the batter into your prepared muffin cups, filling each one almost to the top. I may have overfilled a couple (again, oops) and they just turned out a bit puffier and extra pumpkin-y. Bake them for 25 minutes—don’t skip checking them at the 20-minute mark to avoid over-baking.

Cool and chill

Let the goodies cool right in the pan for about 30 minutes because they’re super fragile right out of the oven. Then pop the entire pan or the cupcakes on a tray into the fridge for at least an hour. This chilling step helps the flavors settle and texture firm up so you’re not eating warm, fragile cupcakes.

Serve with topping

Top each cupcake with a generous dollop of coconut milk whipped cream. If you don’t have dairy restrictions, regular whipped cream works just perfectly too. Then, dig in and enjoy that pumpkin spice heaven!

Notes :

Gluten-free flour blend choice matters

Make sure your gluten-free flour blend contains xanthan gum or another binding agent for the best texture. Without it, the cupcakes might crumble easily.

Don’t skip chilling

Even though it’s tempting to dig in right away, chilling the cupcakes makes a huge difference in texture and flavor, promise.

Substitute ideas

If you don’t have canned coconut milk, full-fat almond or oat milk can work in a pinch, but the texture might be slightly different.

More spice?

If you love warming spices, feel free to add a little extra cinnamon or nutmeg, but don’t overpower the pumpkin’s natural flavor.

Cooking spray alternative

If you’re avoiding sprays, lightly oiling the liners with coconut or avocado oil with a brush works well too.

Cooking tips :

Use the right liners and spray generously

I always go for silicone muffin liners or sturdy paper ones and don’t skimp on the cooking spray—these little pumpkin pies love to stick if you’re not careful. I learned this the hard way when a perfectly baked crustless pumpkin pie cupcake stuck halfway, and I ended up with a sad half muffin on the tray.

Mix wet ingredients first until ultra smooth

Make sure you blend the pumpkin, sugars, eggs, and coconut milk super well before adding the dry mix. Sometimes I get lazy and mix too quickly, and those little lumps show up—so patience here really pays off for that silky pie texture.

Don’t overfill the pan

Fill the muffin liners nearly full but not all the way to the top—these babies rise and then settle, so too much batter just means a mess on your hands, or muffins that overflow. I once ignored that and ended with pumpkin pie lava all over my oven floor. Not fun.

Cooling is key

Cool them in the pan for 30 minutes before moving to the fridge. I tried rushing this once and the cupcakes fell apart on me. Seriously, letting them rest makes slicing and eating way easier and less crumbly.

Chill before serving

Refrigerate for at least an hour before topping with whipped cream. I tried serving mine right away and the whipped cream melted into the warm pumpkin mix—lesson learned, chilling is definitely worth it for that perfect bite.

FAQ

Can I use regular milk instead of coconut milk?

You can, but it won’t be dairy-free anymore. Coconut milk adds amazing creaminess and a subtle tropical note that works nicely with pumpkin spice, so I recommend sticking with it for the best flavor and texture.

What if I don’t have gluten-free flour blend?

You can try a simple mix of rice flour, tapioca starch, and potato starch, but results may vary. This recipe depends on that gluten-free blend to hold everything together nicely without a crust.

Can I make this pie as one big pie instead of cupcakes?

Absolutely! Just pour the batter into a greased pie dish and adjust baking time accordingly—start checking around 35–40 minutes. Keep in mind it won’t have a crust, so you might want to line the dish with parchment or just lighten your expectations on texture.

Is it okay to use regular whipped cream instead of coconut milk whipped cream?

Totally! Regular whipped cream works great if you’re not avoiding dairy. I love using the coconut whip for that extra dairy-free touch and a hint of coconut flavor, but both are delicious.

Why is the batter thick even after mixing?

Pumpkin puree is dense by nature, so the batter won’t be super runny. That’s perfect—it helps the cupcakes hold their shape without a crust. If it seems too thick, double-check your coconut milk measurement or the flour blend amount. Enjoy baking these cozy little cups of autumn joy! Print

Conclusion

These pumpkin cupcakes with coconut milk whipped cream truly bring the cozy flavors of fall into every bite. The blend of pumpkin puree and warming pumpkin pie spice creates that classic comfort we all crave when the weather starts to chill. Using coconut milk adds a subtle creaminess and a touch of tropical twist that keeps these cupcakes moist and tender, while the coconut whipped cream topping is the perfect light, dairy-free finish. I love how easy they are to whip up, and honestly, the gluten-free flour blend makes these safe for so many folks without sacrificing taste or texture. Just a heads-up, sometimes I accidentally overfill the liners a bit—oops!—but hey, that just means a bit of extra pumpkin goodness in every bite. After chilling, these cupcakes slice cleanly, making them great for sharing (or not, I won’t judge). They’re one of those recipes you’ll want to bookmark and return to time and again during pumpkin season…or frankly, any time you want a little sweet comfort.

Suggestions of another similar recipes

Spiced Pumpkin Pancakes with Coconut Syrup

Swap the flour blend for oat flour and add in a dash more pumpkin pie spice to create fluffy, tender pancakes perfect for a cozy weekend breakfast. Serve with a drizzle of coconut syrup or maple syrup to keep that lovely tropical undertone.

Gluten-Free Pumpkin Bread with Walnuts

Use a similar pumpkin and spice mixture but bake it in a loaf pan, tossing in some toasted walnuts for crunch. It’s perfect alongside your morning coffee or as an afternoon snack.

Vegan Pumpkin Chia Pudding

Replace eggs with chia seeds soaked overnight in coconut milk and mix with pumpkin puree, spices, and a touch of sweetener. This no-bake dessert is creamy, healthy, and satisfying, topped with toasted coconut flakes.

Coconut Pumpkin Muffins with Chocolate Chips

Add mini dairy-free chocolate chips to the batter before baking for a little surprise in every bite. The sweetness of pumpkin and chocolate together is a match made in heaven, especially with coconut whipped cream on top.

Pumpkin Spice Smoothie Bowl

Blend pumpkin puree with frozen banana, coconut milk, pumpkin pie spice, and a scoop of protein powder for a thick, creamy smoothie bowl. Top with granola, fresh fruit, and a generous dollop of coconut whipped cream for an indulgent but nutritious start to the day.