Gluten-Free Crustless Pumpkin Pie Cupcakes (Dairy-Free)

You know those moments when you want all the cozy flavors of pumpkin pie but don't feel like dealing with pie crust? That's exactly how these Gluten-Free Crustless Pumpkin Pie cupcakes were born in my kitchen.

I was testing desserts for Thanksgiving last year when Amy walked in and asked if we could make "tiny pumpkin pies" she could eat with her hands. Bradley immediately rolled his eyes and said regular pie was fine, but I couldn't stop thinking about Amy's idea.

Here's the thing—these aren't your typical cupcakes. They're more like individual pumpkin pies with a custardy center, no crust needed. The first batch I made sank in the middle, and I panicked until I tasted one. Turns out, that little indent is perfect for a dollop of coconut whipped cream.

What I love most is how simple they are. No rolling out dough, no blind baking, no stress. Just mix everything together and bake. John calls them "genius" because they satisfy his pumpkin pie craving without all the work.

If you're looking for more easy fall treats, you'll love these Pumpkin Cookies with Orange Icing—they're another family favorite that Amy requests constantly.

Jump to:

• Why You'll Love This Gluten-Free Crustless Pumpkin Pie Recipe
• Ingredients You'll Need for Gluten-Free Pumpkin Cupcakes
• How to Make This Crustless Pumpkin Pie Recipe
• Storage and Make-Ahead Tips for Dairy-Free Pumpkin Cupcakes
• Tips and Variations for Making Perfect Gluten-Free Pumpkin Pie Cupcakes
• Frequently Asked Questions About Gluten-Free Crustless Pumpkin Pie
• Recipes You May Like
• Let's Make These Gluten-Free Crustless Pumpkin Pie Cupcakes Together
• Gluten-Free Crustless Pumpkin Pie Cupcakes

Why You'll Love This Gluten-Free Crustless Pumpkin Pie Recipe

• No crust to fuss with – Skip the hardest part of pie making entirely
• Ready in 35 minutes – Faster than traditional pumpkin pie
• Gluten-free and dairy-free – Perfect for guests with dietary restrictions
• Individual servings – No slicing needed, everyone gets their own
• Make-ahead friendly – Actually taste better the next day
• Kid-approved – Amy loves eating these with her hands

Ingredients You'll Need for Gluten-Free Pumpkin Cupcakes

For the Cupcakes:

• 15 ounce can pumpkin puree (not pumpkin pie filling)
• ½ cup granulated sugar
• ¼ cup lightly packed brown sugar
• 2 large eggs
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• ¾ cup canned coconut milk (full-fat, not the boxed kind)
• ½ cup gluten-free all-purpose flour blend
• 2 teaspoons pumpkin pie spice
• ½ teaspoon salt
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder

For the Topping:

• Coconut milk whipped cream (I use So Delicious CocoWhip)

I learned the hard way that the type of coconut milk matters. The first time I made these, I grabbed the refrigerated carton instead of canned, and they turned out way too liquidy. Always use full-fat canned coconut milk for the right texture.

How to Make This Crustless Pumpkin Pie Recipe

Prep Your Pan

1. Preheat your oven to 350°F.
2. Line a muffin pan with paper or silicone liners. This step is important—I've tested both, and silicone liners work beautifully. If you're using paper liners, get the good quality ones because cheap liners will stick like crazy.
3. Generously spray the bottoms and sides of the liners with cooking spray. Don't skip this step. I forgot once, and half my cupcakes stuck to the liners.

Mix the Wet Ingredients

4. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, eggs, egg yolk, vanilla extract, and coconut milk until completely smooth. I use a whisk for this, and it takes maybe two minutes. Bradley always jokes that the batter looks like baby food, but it smells amazing.

Combine the Dry Ingredients

5. In another bowl, sift together the gluten-free flour blend, pumpkin pie spice, salt, baking soda, and baking powder. Sifting makes a real difference here—it prevents lumps and helps everything mix evenly.

Bring It All Together

6. Add the dry ingredients to the wet mixture and stir until fully combined. The batter will be pretty thick, almost like a cross between cupcake batter and pudding.

Bake

7. Scoop the batter into the prepared muffin pan. Fill each cup almost to the top—they look really full, but that's exactly right.
8. Bake for 25 minutes. You'll know they're done when the tops look set and a toothpick comes out mostly clean with just a few moist crumbs.

Cool and Chill

9. Let the cupcakes cool in the pan for 30 minutes. This is when they'll start to sink in the middle. Don't worry—it's supposed to happen.
10. Refrigerate for at least 1 hour before serving. Honestly, they're even better after chilling overnight. The flavors settle and the texture becomes perfectly custardy.
11. Top with coconut whipped cream or regular whipped cream right before serving. That little dip in the center? Perfect spot for a generous swirl of cream.

Storage and Make-Ahead Tips for Dairy-Free Pumpkin Cupcakes

I always make these the night before I need them. They honestly taste better after sitting in the fridge overnight—the spices get more pronounced and the texture firms up perfectly.

To store: Place the cupcakes in an airtight container or cover them tightly with plastic wrap. They'll keep in the refrigerator for up to 5 days. We've never had them last that long though—John usually sneaks one for breakfast by day three.

Freezing: I haven't tried freezing these yet, but I imagine they'd work fine without the whipped cream topping. If you want to freeze them, wrap each one individually in plastic wrap, then place in a freezer bag for up to 2 months.

Serving: Always serve these cold. Room temperature doesn't work as well because they need that chill to hold their custardy texture.

Tips and Variations for Making Perfect Gluten-Free Pumpkin Pie Cupcakes

After making these probably twenty times (Amy requests them constantly), I've picked up a few tricks:

Use quality muffin liners. The cheap ones from the grocery store will stick no matter how much you spray them. I buy the thicker, parchment-style liners, or I just use my silicone pan.

Don't panic when they sink. The first time this happened, I thought I'd ruined them. Turns out it's completely normal because these are more custard than cake. Just fill that dip with whipped cream and nobody will know the difference.

Try different spices. While pumpkin pie spice is my go-to, you can make your own blend with cinnamon, ginger, nutmeg, and a tiny pinch of cloves.

Make them festive. For Thanksgiving, I sometimes add a pecan on top of the whipped cream. For fall parties, a sprinkle of cinnamon or a drizzle of caramel works great.

Swap the flour blend. I've used different gluten-free flour blends with success. Just make sure yours contains xanthan gum, or add ¼ teaspoon to the dry ingredients.

Frequently Asked Questions About Gluten-Free Crustless Pumpkin Pie

Recipes You May Like

If you enjoyed these gluten-free pumpkin pie cupcakes, you'll love these other fall favorites from my kitchen:

• Pumpkin Spice Puppy Chow – A quick snack mix that Amy and her friends devour
• Pecan Pumpkin Cheesecake Bars – When you want something extra special for Thanksgiving
• Carrot Cake Muffins – Another easy individual dessert that works great for breakfast too

Let's Make These Gluten-Free Crustless Pumpkin Pie Cupcakes Together

These little dairy-free pumpkin desserts have become a staple in our house every fall. They're easy enough for busy weeknights but special enough for Thanksgiving dinner. Plus, they make everyone at the table happy—even Bradley admitted they're "actually pretty good" after his third one.

What I love most is how forgiving this recipe is. Even if you've never made pumpkin pie before, you can't mess these up. The ingredients are simple, the steps are straightforward, and the result is always delicious.

Give them a try this weekend. Make them for your family, bring them to a potluck, or just keep them in the fridge for when that pumpkin craving hits. And don't forget to save this recipe to Pinterest so you can find it again when fall rolls around next year.

Let me know how yours turn out—I love hearing about your baking adventures.

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