Crustless Pumpkin Pie with Coconut Milk
A crustless pumpkin custard sweetened with maple syrup and made with coconut milk and warming spices.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Pumpkin pie spice, canned coconut milk and plain pumpkin puree form the base of this recipe.
- A batch you can divide. Follow the pan size and cooling directions before cutting or serving.
- A defined yield. The card makes 8 slices. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Whisk
- Knife and cutting board
- Measuring cups and spoons
- Food thermometer
Ingredient notes
- Coconut milk. Follow the type specified in the ingredients. Canned coconut milk and a carton coconut beverage have different thicknesses and are not equivalent measures of fat or calories.
- Prepare before you start. Measure pumpkin pie spice, canned coconut milk and plain pumpkin puree and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Crustless Pumpkin Pie with Coconut Milk
Ingredients
Method
- Heat the oven to 325°F and grease a 9-inch pie plate. Whisk the spices, salt, and starch together until lump-free.
- Whisk in maple syrup and vanilla, followed by the eggs, pumpkin, and coconut milk. Pour into the dish.
- Bake for 50–60 minutes, rotating the dish halfway through. The edges should be set with a slight movement at the center; the egg-based filling should reach 160°F.
- Cool, then refrigerate promptly. Slice after chilling for a firmer texture.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Use the pan size and doneness cues in the card rather than relying on time alone.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Allow the cooling or resting time in the method before slicing or serving. Divide the finished batch according to the stated yield.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I change the pan size?
Use the size in the method as your starting point. A deeper or shallower layer changes how the center cooks, so the original timing may not apply.
What are the calories and macros per serving?
One serving provides an estimated 136 calories, 3.5 g protein, 17.9 g total carbohydrate, 5.5 g fat and 1.8 g fiber. One serving is 1/8 of the finished recipe.
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