By JJ Virgin

Easy Gluten-Free Crustless Pumpkin Pie


November 14, 2018

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1 and 3

This easy crustless pumpkin pie is gluten-free, egg-free, dairy-free, and scrumptious! Make a double batch if you want any leftovers of this healthy take on a Thanksgiving classic...

  • Prep: 10 mins
  • Cook: 25 mins
  • Yields: 8 Servings


15 oz. can organic packed pumpkin puree (NOT pumpkin pie filling)

1 cup full-fat unsweetened canned coconut milk (called “coconut cream” when sold in cartons)

2 tbsp coconut oil, melted (plus more for ramekins)

1 tbsp real vanilla extract

2 tsp stevia or monk fruit extract (or more, to taste)

3/4 cup brown rice flour

1 tbsp freshly ground flaxseed

2 tsp baking powder

1/2 tsp sea salt

2 tsp ground cinnamon

1 tsp ground pumpkin pie spice


1Preheat oven to 375F.

2Wipe down bottoms and sides of eight 6-oz. ramekins with coconut oil. (You can also use 8-oz. glass custard dishes.)

3In a medium mixing bowl, whisk together the pumpkin puree, coconut milk, coconut oil, and vanilla until well-mixed and fluffy, about 30-60 seconds.

4In a small mixing bowl, whisk together the rice flour, flaxseed, baking powder, salt, cinnamon, and pumpkin pie spice until thoroughly combined.

5Pour the dry ingredients into the pumpkin mixture and stir well.

6Divide the batter evenly into the eight prepared dishes, about a heaping 1/3 cup of batter in each.

7Smooth the tops with a silicone spatula, then place all 8 ramekins on a cookie sheet.

8Bake at 375F for about 25 minutes, until the tops of the mini pies are set and crackled.

9Remove from oven and let sit at room temperature for 15 minutes.

10Serve warm or refrigerate, covered, until chilled through before serving – both ways are delicious!

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Nutrition Facts

Trans Fat11g
Total Carbohydrates19g
Dietary Fiber4g