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crustless pumpkin pie recipe

Dairy-Free Crustless Pumpkin Pie

Laura Walsh
Save calories by ditching the crust! Opting for plant-based cashew milk rather than evaporated milk. This Dairy-Free Crustless Pumpkin Pie is so easy-to-make.
Course Dessert, Snack
Cuisine American
Calories 100 kcal


  • 9" Tin Round Pie Dish
  • Whisk


  • 1/2 cup sugar
  • 1/2 tsp. salt
  • 1/2 tsp. each ground cloves, ground cinnamon, ground ginger
  • 1 can (15 oz.) pumpkin
  • 1 cup plain cashew yogurt
  • 1/2 cup vanilla almond milk
  • 2 eggs


  • Heat oven to 350°F. Spray a 9-inch square baking dish with cooking spray.
  • Combine sugar, salt, and spices in small bowl. Stir in pumpkin. Whisk cashew yogurt, vanilla almond milk and eggs in a small bowl and gradually stir into pumpkin mixture.
  • Pour into baking dish. Bake for 35 to 40 minutes or until knife inserted in center comes out clean.


Recipe temperature and baking time are based on using a metal pan. Glass dishes will require a lower cooking temperature and longer cooking time. You can use a 9-inch round pie dish and bake at 325°F for 55 to 60 minutes or until a knife inserted in the center comes out clean.


Calories: 100kcalCarbohydrates: 16gProtein: 3gFat: 3gSaturated Fat: 0.5gCholesterol: 45mgSodium: 30mgPotassium: 25mgFiber: 1gSugar: 12gVitamin A: 565IUVitamin C: 1mgCalcium: 49mgIron: 1mg
Keyword pumpkin, pumpkin pie spice
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