With a pecan pie topping, this crustless pumpkin pie is like two classic pies in one. Silky spiced pumpkin pie on the bottom with a candied pecan pie on top, creating a textural and flavor contrast that elevates both. Why choose one when you can have both? With no crust, this pie is easy to whip up and naturally gluten-free!
Preheat the oven to 350°F and brush a 9-inch glass pie dish with melted butter or coconut oil. Chill the pie dish while you prepare the filling.
In a large mixing bowl, mix the brown sugar with the cornstarch and spices. Add the eggs, pumpkin, cream, milk, and vanilla and whisk well to combine. Pour into the chilled pie pan and bake on the middle rack for 35 minutes, until the outside is just set, but the inside is still pretty wobbly.
While the pumpkin pie layer bakes, prepare the pecan pie topping. Whisk together the dark brown sugar, egg, maple syrup, melted butter, vanilla, and salt until smooth. Add in the chopped pecans.
When the timer goes off, carefully slide the pumpkin pie out of the oven and carefully spoon the pecan pie filling over the top, ensuring it covers the entire top. Arrange the pecan halves around the outer edge for decoration. Bake for an additional 20 minutes.
Remove from oven and set on a wire rack to cool. If serving at room temperature, let cool completely, at least 3 hours before slicing. If serving chilled, let cool at room temperature for at least an hour, then cover lightly in plastic wrap or foil and chill for at least 2 hours or up to 3 days.
When ready to serve, make the whipped cream. In the bowl of a stand mixer with the whisk attachment or a mixing bowl with a hand mixer, whisk the cream (or chilled coconut cream) until it begins to thicken, but peaks have not formed yet. With the mixer running on medium-low, add sugar in a slow stream. Add the vanilla and continue whisking until pillowy soft peaks form.
Serve pie at room temperature or chilled with fresh whipped cream. See tips above on how to cut clean slices of pie.
Notes
Dairy-Free Crustless Pumpkin Pie
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).
Pumpkin Puree
I recommend using non-organic canned pumpkin as organic canned pumpkin tends to be more watery.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.