Crustless Vegan Gluten-Free Pumpkin Pie (No Coconut)

Learn how to make a crustless vegan gluten-free pumpkin pie! It tastes like the classic, but it is made without nuts, soy or coconut. Simply blend the batter, pour into a pie pan and bake for a silky-smooth, perfect pumpkin pie.

If you are looking for pumpkin pie recipe that leaves out the fuss of making a crust, and is free of dairy, eggs, gluten, oil, nuts or coconut, than I am about to make your day. My new crustless pumpkin pie is pure autumn comfort made wonderfully simple. It is silky, fragrant, warmly spiced, and every bit as satisfying as the traditional holiday staple.

What makes this pie so special is its down-to-earth ingredient list. Instead of coconut milk or cashews, it is made with a wholesome blend of sunflower seeds and oats for natural creaminess and body.

Everything goes straight into the blender, no bowls required. Just blend, pour into your pie pan, and bake until perfectly set. That’s it—effortless pumpkin perfection, for Thanksgiving, or any time of year.

The result? A smooth, custardy pumpkin pie that fills the kitchen with warm spice and maple-vanilla aroma, slices beautifully, and feels like a celebration with every bite. It’s cozy, nourishing, and a breeze to make—holiday magic in its simplest, most delicious form.

Recipe Benefits

• Super-easy to make (no pie crust! pour and bake!)
• Vegan (egg-free, dairy-free)
• Gluten-free
• No refined-sugar
• Nut-free
• No coconut (i.e., no coconut milk, nor coconut cream)
• Oil-free (e.g., no coconut oil, vegan butter or extra virgin olive oil)
• Soy-free
• No added starches (e.g., arrowroot, cornstarch or other starch)
• 6 grams protein per slice

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• Unsweetened pumpkin puree (I use canned. Be sure not to use sweetened pumpkin pie filling)
• Raw shelled sunflower seeds (see my tip for buying in bulk)
• Nondairy milk (e.g., hemp milk, oat milk, almond milk, cashew milk)
• Rolled oats (certified gluten-free, as needed)
• Maple syrup (see my tips, below, for alternatives)
• Pumpkin pie spice (see my tips, below, for my DIY version, as well as other options)
• Vanilla extract (or vanilla paste, or vanilla powder)
• Salt (this can be adjusted according to your dietary needs and/or preferences)

Tip: Buy Raw Sunflower Seeds in Bulk

I love using sunflower seed kernels as an alternative to cashews and other nuts. They are a great option for anyone with nut allergies, and they are inexpensive! You can buy big bags of shelled sunflower seeds for a fraction of the cost of nuts of all kinds. Use them raw in place of cashews, or toast and use for snacking, or as additions to breads and cookies.

You can find raw shelled sunflower seeds in the health food sections of well-stocked supermarkets, at health food grocery stores, or from online vendors. Be sure to store the sunflower seeds in an airtight container in the freezer to prevent spoiling.

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

Step One: Quick Soak the Sunflower Seeds

Place the sunflower seed kernels in a medium mixing bowl. Cover with enough boiling water to cover the seeds. Let stand for 20 minutes.

Step Two: Preheat Oven & Prepare Pie Dish

While the sunflower seeds soak, preheat the oven to 350F (180C). Lightly spray a 9-inch (22.5 cm) pie pan with nonstick cooking spray.

If you need the dish to be 100% oil-free, consider using a silicone pie pan (no oil or spray required for it to be nonstick).

Step Three : Drain & Rinse the Seeds

Drain the seeds through a mesh strainer, discarding soaking liquid. Rinse with cold water, shaking off excess.

Step Three: Blend All of the Ingredients

Place the rinsed sunflower seed kernels in a blender. Add the pumpkin puree, milk, maple syrup, oats, pumpkin pie spice, vanilla extract and salt. Cover and blend until completely smooth, stopping once or twice to scrape down the sides of the container.

Step Four: Pour Into Prepared Pan

Pour the blended pumpkin pie mixture into the prepared pie pan, smoothing the top.

Step Five: Bake

Bake in the preheated oven for 50 to 55 minutes until just set. The surface of the pie will appear dry and the center should only jiggle slightly when the pan is (gently) shaken.

Step Six: Cool, Chill & Serve

Transfer the pie to a cooling rack. Cool completely. Serve at room temperature. For a firmer texture, refrigerate, uncovered, for at least 3 hours, or up to 24 hours.

Cut the pie into wedges and serve!

Serving Suggestions

Serve slices of the pie with your favorite plant-based vanilla ice cream, or plant-based whipped topping, such as my Very Best Cashew Whipped Cream or Sunflower Seed Whipped Cream.

Storage

Store the crustless vegan gluten-free pumpkin pie, uncovered or loosely covered, in the refrigerator, for up to 3 days. Alternatively, tightly wrap in plastic wrap or foil and freeze in an airtight container or zipper top bag for up to six months.

DIY Pumpkin Pie Spice

To make pumpkin pie spice with spices you have on hand, combine 1 and 1/4 teaspoons cinnamon, 1 teaspoon ginger and 1/4 teaspoon cloves. You can vary this with other spices to make your own unique mix (e.g., swap 1/4 teaspoon cinnamon for ground nutmeg, ground allspice, or ground cardamom).

FAQ

• What is the Taste & Texture this Pumpkin Pie? This vegan pumpkin pie has all of the familiar flavor hallmarks–spices, vanilla, creaminess–of traditional pumpkin pie. It has just the right amount of sweetness, and is just firm, like traditional pumpkin pie, with a silky smooth texture.
• Is There a Substitute for the Maple Syrup? Yes. You can use an equal amount of agave nectar, brown rice syrup, or (if you do not follow a vegan diet) honey. You can also use 1/2 cup of coconut sugar or packed brown sugar + 2 tablespoons additional milk. These latter options will lead to a slightly darker pie.
• What Can I Use in Place of Sunflower Seeds? I have not tested it, but you should be able to use an equal weight of raw cashews.
• Can I Omit the Oats? No, the oats are needed to add structure to this crustless pie.
• Is There a Substitute for the Oats? No, I do not have a substitute for the oats.
• Can I Use a Food Processor to Blend the Pumpkin Pie Filling? I do not recommend it. A food processor will not grind the sunflower seeds to a completely smooth consistency.

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