Mini Gluten-Free Crustless Pumpkin Pies

by | Nov 24, 2021 | dessert, holidays, thanksgiving

Mini Gluten Free Crustless Pumpkin Pies

These gluten-free crustless pies are bound to be a hit at the Thanksgiving table
Cook Time 25 mins
Course Dessert
Cuisine American
Servings 16 pies


  • 15 oz can pumpkin puree
  • ½ cup granulated sugar
  • ¼ cup lightly packed brown sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 tsp pure vanilla extract
  • ¾ cup canned coconut milk
  • ½ cup gluten-free all-purpose flour
  • 2 tsp pumpkin pie spice
  • ½ tsp salt
  • ¼ tsp baking soda
  • ¼ tsp baking powder

For topping:

  • Coconut milk whipped cream
  • Vegan Truwhip


  • Preheat the oven to 350F
  • Line a mini muffin pan with paper liners or grease
  •  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 whipped cream or regular whipped cream
  •  Enjoy!
Keyword gluten free