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Vegan Crustless Pumpkin Pie (Gluten Free and Keto Friendly)






Let’s talk pumpkin pie!


If there are any fall staples, Pumpkin Pie is one of them!! Additionally, if there is one pie you can easily make vegan, it’s also.. Pumpkin Pie!! Since this concept has always been my go to and many of us are searching for flourless and ketone options, I knew I should create a crustless option to feature via EDS!

Believe it or not, you can make a fab pie sans crust and it’s still gorgeous and just as good as the traditional. 




What’s great about this recipe, is everything! It’s even quicker and easier than traditional Pumpkin Pie, affordable, packs the same great flavor, perf for fall, can easily be made in bulk, contains no dairy or eggs, has the perf whipped texture, is gluten free, Keto friendly, and even gluten free!


If you love all things pumpkin or just minimalist vegan desserts, you’re going to love this Crustless Vegan Pumpkin Pie!!





Why this recipe is great: 




No dairy or eggs

Packs the same great flavor 

Perf for fall 

Gluten Free

Keto friendly 





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Vegan Crustless Pumpkin Pie

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





  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 a 9″ baking dish. Use a spatula to spread the pumpkin evenly. Bake for 60 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













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  1. You said the pumpkin pie is crustless, yet you said to pour mixture into a pie crust. Please explain.

    1. Hi Kanani, My apologies for the confusion. If making the classic version you pour it into a pie crust, but for this crustless version you’re simply adding into a pie dish.

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