Explore a versatile pumpkin pie base recipe with customizable variations including crustless options, toppings, and no-bake versions.

Scale

1 ¾ cups pumpkin purée

2 large eggs

1 cup full-fat coconut milk or almond milk

¾ cup light brown sugar

1 tsp cinnamon

½ tsp ground ginger

¼ tsp ground cloves

¼ tsp nutmeg

¼ tsp sea salt

1 pre-made crust or crushed graham crackers with coconut oil

Preheat your oven to 350°F.

Press crust into a 9-inch pan and chill if homemade.

In a bowl, mix pumpkin, eggs, sugar, spices, and salt.

Stir in coconut or almond milk gradually until smooth.

Pour mixture into the crust.

Bake for 50–60 minutes until center is set.

Cool for 2 hours, then refrigerate before slicing.

Top as desired before serving.

For no-bake version, use nut crust and chill in freezer 3 hours.

Crustless version bakes directly in greased pie dish.

Keywords: PUMPKIN PIE VARIATIONS, crustless pumpkin pie, no-bake pumpkin pie, healthy holiday dessert