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Vegan Crustless Pumpkin Pie

  • Author: Eat Drink Shrink
  • Total Time: 40 minutes




  • 1, 14 oz can pumpkin or 1 3/4 cup pumpkin (not pumpkin pie filling)
  • 1, 14oz can full-fat coconut milk (shaken well, if refrigerated and solid, remove from can and microwave to combine)
  • 1/2 cup coconut sugar (use Swerve or Stevia to make Keto)
  • 2/3 cup cornstarch (if you use arrowroot, review the equivalents)
  • 1/4 cup maple syrup (use Swerve or Stevia to make Keto)
  • 2 teaspoon vanilla extract
  • 2 teaspoons pumpkin spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt 


  1. Preheat your oven to 350F (180C).
  2. Add all the filling mixture to a large bowl and whisk or a food processor. Combine.
  3. Pour the pumpkin mixture into the greased 9″ pie crust . Use a spatula to spread the pumpkin evenly. Bake for 25-30 minutes.
  4. When you remove it from the oven, the middle should still jiggle, but will firm in the fridge.
  5. Let cool, and then chill in the fridge for a minimum of 4 hours or overnight until set.
  6. Serve with vegan coconut whip and toasted pecans
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes


  • Serving Size: 1
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