This post is sponsored by Andronico's Community Markets, a year-long partner of Snixy Kitchen, but the opinions are all my own.

Do you ever crave pie but don't want to go through the hassle of making, chilling, rolling, and par-baking pie dough? Sure, there's the occasional pie crust that knocks your socks off, but let's be honest, most of the time, the crust is just the vessel to hold the pumpkin pie together and doesn't add much to the textural or flavor experience. 

The holidays are already a lot of stress, so let's keep it simple and make a crustless gluten-free pumpkin pie with pecan topping. Just mix, dump, bake, cool. Bonus: it's naturally gluten-free!

This crustless pumpkin pie has a crisp pecan pie topping, so it's like two classic pies in one. Silky pumpkin pie on the bottom with a candied pecan pie on top, creating a textural and flavor contrast that elevates both. With this two-in-one, I've finally found the solution to my annual family debate about which kinds of pie to make for the holidays.

Why make this crustless pumpkin pie

Let's break it down, shall we? There are lots of benefits to making a crustless pumpkin pie:

• Saves time: No need to make or par-bake a pie crust. 
• Naturally gluten-free: No extra gluten-free flours needed.
• Low-carb pie: Without a crust, this pie is lower carb.
• Two pies in one: Can't decide what kind of pie to bring? Why not mash them up in one.

What kind of pumpkin puree for pumpkin pie?

Ever had a pumpkin pie turn out runny? The most likely culprit is too much moisture from the pumpkin. I've found that organic canned pumpkin tends to be more watery, which can impact how your final pie turns out. For the best pumpkin pie, I always grab Libby's canned pumpkin puree, as each can is very consistent in moisture content.

Be sure you're using pumpkin puree and not pumpkin pie filling or pumpkin butter! 

Andronico's: Ingredients for Crustless Pumpkin Pecan Pie

With the help of Andronico's, you can have this two-in-one pie ready lickety-split. All of the ingredients for this crustless pumpkin pie recipe came from my local Bay Area Andronico's Community Market.

Their baking aisle is loaded with high-quality ingredients from Libby's canned pumpkin puree to organic dark brown sugar to organic pecans to a plethora of organic spices. 

How to make a crustless pumpkin pie?

Save time on your holiday prep by baking the pie in advance (while you're at it, make some make-head turkey gravy). This recipe is so much quicker and easier to make than a crusted pie:

1. Whisk together the pumpkin pie filling ingredients and pour it into a buttered pie dish. 
2. Bake at 350°F for 35 minutes. 
3. Meanwhile, whisk together all the ingredients for the pecan pie filling, except the pecans. Then fold in the chopped pecans.
4. When the timer goes off, spoon the filling over the pumpkin pie filling and bake for another 20 minutes. 
5. Cool for at least 2 hours and chill, if desired. 
6. Serve room temperature or chilled with fresh whipped cream.

Make-ahead pumpkin pie

Crustless pumpkin pie lends itself well to baking ahead. For the best pumpkin pie texture, let your pie cool completely. Cutting your pie while it's still warm will lead to weeping and your pie will seem watery and gritty. While it cools, everything settles together into a creamy mouthfeel. 

Make your pie up to 3 days in advance, once cool, cover it in plastic wrap or foil, and chill until you're ready to serve. Note: the pie will actually last for 5 days in the fridge, but it's best on day 3 or earlier.

I prefer my pumpkin pie chilled, as I think it's easier to cut and has a better texture. If you prefer your pie at room temperature, just pull it out of the fridge an hour before serving. 

How to cut and serve crustless pumpkin pecan pie

Pie is often messy and difficult to cut, and honestly, I consider that part of its charm. However, with a few tips, you can get clean slices of this crustless pumpkin pie. 

1. Use a thin sharp knife to cut around the outside edge of the pie.
2. Using the same knife, cut through the pecan topping at the center, then, with the knife at a 45-degree angle, carefully pull the blade back toward the edge, cutting between two pecan halves. Repeat with remaining slices.
3. Pull out a small slice with a pie wedge or spatula. Expect the first slice to be messy because it's hard to cleanly get under the first pie slice on the first piece. That's fine! Top it with some whipped cream - that's your slice. (Eat it while you serve the rest). 
4. Use a thin spatula or pie wedge to lift the next slice next to the gap, ensuring you get under the pumpkin pie. Repeat. 
5. Top with whipped cream to serve!

Dairy-Free Crustless Pumpkin Pie

You make easily make this crustless pumpkin pecan pie dairy-free. In fact, I adapted the filling from my dairy-free gluten-free pumpkin pie tart.

To make it dairy-free, sub the heavy cream and milk for full-fat canned coconut milk and sub the butter in the pecan pie filling for plant butter or coconut oil. Rather than brushing the pan with butter, brushing it with coconut oil works just as well! Serve with whipped coconut cream (recipe here).

Can I skip the pecan pie topping?

You can skip the pecan pie topping. If you're not here for the pecan pie part and you just want a crustless pumpkin pie, look no further. I've tested this pie with just the pumpkin layer and it works great!

Just leave off the pecan pie topping and bake the whole pie for 50-55 minutes, until the center no longer jiggles (a small wobble is okay!). Serve with whipped cream. For textural contrast, you can optionally top it with crushed graham crackers or toasted nuts.

Can I add a gluten-free crust?

I haven't sold you on the crustless option? You can still have your two-in-one pie with pie crust. I recommend this gluten-free pie-crust.

How to store leftovers

Chill the pie, covered in plastic wrap or foil, for up to 5 days in the refrigerator. Serve straight out of the fridge or let it come to room temperature for an hour before serving.