Are the annual family holiday debates about which pies to bake leaving you in a whirlwind of indecision? Here’s a solution that’ll put an end to the pie predicament once and for all. This Crustless Pumpkin and Pecan Pie recipe is a fusion of two beloved classics that’s sure to please every palate at your festive gathering.


With no crust to fuss over, you’ll save precious time and avoid the stress of rolling, par-baking, or worrying about a soggy bottom. Plus, if you or your loved ones are on a gluten-free and dairy free journey, you’re in for a treat because this recipe is gluten and dairy free.


Bonus! This pie is inherently low-carb, with only 17 grams per serving compared to the 40 grams found in conventional recipes.


Trust me, you won’t miss the crust!


Yield: Makes one pie, 10 servings


Filling ingredients:

  • 180ml (¾ cup) unsweetened coconut milk (from a carton not a tin)
  • 60ml (¼ cup) maple syrup
  • 40g (¼ cup) coconut sugar
  • 10ml (2 tsp.) cinnamon
  • 5ml (1 tsp.) ground ginger
  • 1.25ml (¼ tsp.) ground cloves
  • 1.25ml (¼ tsp.) salt
  • 3 large eggs
  • 425g pumpkin puree (tinned)
  • 40g (1/3 cup) pea protein powder (optional)


Topping ingredients:

65g (½ cup) pecans, chopped

5ml (1 tsp.) coconut sugar

1.25ml (¼ tsp.) cinnamon

5ml (1 tsp.) coconut oil, melted



  1. Preheat oven to 160°C and lightly oil a 22cm (9 inch) pie plate with a dab of coconut oil.
  2. Combine pie ingredients in a large bowl and whisk until smooth.
  3. Pour into the prepared pie plate and set aside.
  4. Add topping ingredients to a small bowl and stir until the nuts are coated. Sprinkle the mixture over the top of the pie.
  5. Bake for 50-55 minutes or until a toothpick inserted in the centre comes out clean.
  6. Remove from the oven; allow to cool for 1 hour. Cover and place in the fridge overnight (or for a minimum of 3 hours) to set.
  7. Serve with a dollop of freshly whipped cream or full-fat coconut milk.



© ONFORM coaching 2023