Crustless Pumpkin Pie with Coconut
This crustless pumpkin pie with coconut flakes is a delicious Fall dessert, low in calories, healthy and full of wonderful flavors!
This crustless pumpkin pie with coconut is a creamy, naturally sweet Autumn dessert made without any crust, eggs, dairy or refined sugar. It comes together from just a handful of ingredients — steamed pumpkin, almond flour, coconut milk, maple syrup and raisins — blended smooth and either steamed or baked until set. If you want a cozy seasonal treat that is vegan and refined sugar-free, this is one of the easiest ways to turn a whole pumpkin into cake.
This is the first time I used pumpkin in a dessert and I absolutely fell in love with it! I bought a large pumpkin from the farmers market and had no idea what to do with it, so I decided to turn it into a creamy, flavorful, Autumn-inspired crustless pumpkin pie with coconut. Initially I wanted to make this a raw dessert, but as you all know, pumpkin tastes a lot better when cooked, so I used my steam oven instead. I made it vegan and completely refined sugar-free, and it turned out great.
What goes into this crustless pumpkin pie
The short ingredient list is part of the charm here. Each one does a specific job, so it helps to know what to look for:
- Pumpkin (500 g, steamed or canned) — the body of the pie. Cooked pumpkin has a softer, sweeter, less watery flavor than raw, which is why it works so much better here. Canned pumpkin puree works too and makes the whole thing faster.
- Almond flour (200 g) — this replaces both crust and flour, giving the pie structure and a gentle, nutty richness while keeping it grain-free.
- Coconut milk (200 ml) — full-fat coconut milk adds creaminess and that subtle coconut note that pairs so well with pumpkin.
- Maple syrup (100 g) — the only sweetener, which keeps the pie refined sugar-free. You can adjust slightly to taste depending on how sweet your pumpkin already is.
- Raisins (¼ cup) — layered through the middle for little pockets of extra sweetness and texture.
- Coconut flakes (3 tbsp) — sprinkled on top to finish, just enough to cover the cake.
Steam it or bake it — two ways to make it
Your oven (or steamer) does almost all the work. If you have a steam oven or a regular steamer, steam the pumpkin for 20 minutes, blend it with the almond flour, coconut milk and maple syrup until smooth, layer in the raisins, then steam the assembled cake for another 20-25 minutes. No steamer? Bake instead: cut the pumpkin into small cubes, roast for 20 minutes, blend the same way, and bake the cake at 180C for about 25 minutes. Either method gives you that creamy, set texture.
Tips for getting it right
A few simple things make the difference between a loose, wet pie and a clean, sliceable one:
- Test with a toothpick. Start checking at the 25-minute mark. Stick a toothpick into the center — if it comes out clean, the pie is done. Wet batter clinging to it means it needs a few more minutes.
- Drain very wet pumpkin. If your steamed or canned pumpkin is watery, let it sit in a sieve for a few minutes before blending. Excess moisture is the main reason a crustless pie struggles to set.
- Blend until truly smooth. A proper blend is what gives this pie its creamy, custard-like body, so let the food processor run until there are no lumps of pumpkin left.
- Taste the batter before baking. Pumpkins vary in sweetness, so taste and add a little more maple syrup if yours is on the bland side.
Why cooked pumpkin works better than raw
I originally hoped to keep this raw, but cooking the pumpkin first really changes the result. Heat breaks down the dense raw flesh, drives off some of the water, and concentrates the natural sugars, which is what gives the pie its mellow, almost caramel-edged sweetness. Cooked pumpkin also blends into a far smoother puree, so the finished dessert is creamy rather than fibrous. That is the whole reason the recipe leans on steaming or baking instead of skipping straight to the blender.
Serving, storing and what to pair it with
This pie is meant to be served cold, so let it cool fully and then chill it in the fridge before slicing — it firms up beautifully and the flavors deepen overnight. Keep leftovers covered in the fridge for several days. For a complete Autumn moment, serve a slice alongside a homemade vegan pumpkin spice latte, and if you fall for the pumpkin-and-coconut combination, you will probably also enjoy these vegan pumpkin muffins or the cozy coconut rice pudding. Browse more ideas in the full collection of Fall baking recipes and vegan sugar-free desserts.
If you make this crustless pumpkin pie, I would love to know whether you steamed it or baked it, and how your raisin layer turned out. Leave a star rating and a comment below with any tweaks you tried — it really helps other readers chasing that perfect cozy slice.
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Crustless Pumpkin Pie with Coconut
Ingredients
- 500 g pumpkin steamed or canned
- 200 g almond flour
- 200 ml coconut milk
- 3 tbsp coconut flakes for garnish (just enough to cover the whole cake)
- ¼ cup raisins
- 100 g maple syrup
Instructions
- Cooking option 1. Use a steam oven or a regular steamer:
- Steam the pumpkin for 20 minutes.
- Add the steamed pumpkin, healthy sweetener, almond flour and coconut milk in your food processor. Blend until it has a smooth consistency.
- Place half of the mixture in a cake form, sprinkle the raisins on top, then add the other half.
- Place it in your steam oven/steamer. Steam for another 20-25 minutes. Test it after 25 minutes with a toothpick. Stick the toothpick in the cake and if it’s clean when you take it out it means it’s ready.
- Cooking option 2. Bake it:
- Cut the pumpkin in small cubes. Place a baking sheet on an oven tray and bake for 20 minutes.
- Add the baked pumpkin cubes, healthy sweetener, almond flour and coconut milk in your food processor. Blend until it has a smooth consistency.
- Place half of the mixture in a cake form, sprinkle the raisins on top, then add the other half.
- Place the cake form in the oven at 180C. Cook for 25 minutes. Test it with a toothpick. Stick the toothpick in the cake and if it’s clean when you take it out it means it’s ready.
- Sprinkle coconut flakes on top.
- Let it cool and place it in the fridge.
- Serve cold!
Frequently Asked Questions
Yes. It is made entirely from plant-based ingredients — pumpkin, almond flour, coconut milk, maple syrup, raisins and coconut flakes — with no eggs, dairy or honey. It is also refined sugar-free, since maple syrup is the only sweetener.
Yes, canned pumpkin puree works well and makes the recipe much faster, since you can skip the steaming or roasting step. Use about 500 g and, if the puree is very wet, let it drain briefly so the pie sets properly.
Start checking at the 25-minute mark with a toothpick. Insert it into the center of the cake — if it comes out clean, the pie is ready. If wet batter clings to it, give it a few more minutes.
Absolutely. Cut the pumpkin into small cubes and roast it for 20 minutes, blend it with the other ingredients, then bake the assembled cake at 180C for about 25 minutes. Both the steamed and baked versions give you a creamy, set texture.
Cooking the pumpkin first concentrates its natural sugars and removes some water, giving the pie a sweeter, mellower flavor. It also softens the flesh so it blends into a much smoother, creamier puree than raw pumpkin would.
Let it cool, then chill it in the fridge before serving, since it is meant to be eaten cold. Keep leftovers covered in the refrigerator for several days; the texture firms up and the flavor deepens after chilling.
So good!
THIS is ABSOLUTE HEAVEN!
Thank you so much Gigi! Btw, love your website!!
Arata intr-un mare fel! Oare s-ar combina bine si cu laptele de migdale, in locul celui de cocos? Ar fi necesare si alte ingrediente in acest caz?
Mersi Andreea! Sigur merge f bine si cu lapte de migdale. Nu ar mai fi nevoie si de alte ingrediente.
Daca folosim cuptorul, cam la ce temperatura si cat timp crezi ca este necesar? Mersi? Sper sa revin curand cu impresii. 😉
Am updatat acum reteta si am adaugat toate indicatiile si pentru coacere. Chiar o sa incerc si eu varianta asta zilele astea 😀 Sper sa iti iasa bun!
Thanks Tori!
Such beautiful photos- and such a great flavour combination. I love pumpkin and coconut together in curries, but hadn't thought about desserts. Thank you!