Pumpkin Cheesecake Recipe No Crust

Pumpkin Cheesecake Recipe No Crust – This Creamy Crystalline Pumpkin Pie is the perfect dessert for Thanksgiving and the holidays. Full of pumpkin flavor, rich and incredibly smooth, now you can enjoy pumpkin pie without the crust! Also gluten and dairy free, but you definitely wouldn’t know it!

When Joan and I lived in America, one of my favorite parts of fall was eating literally everything pumpkin.

Pumpkin Cheesecake Recipe No Crust

From homemade pumpkin puree to delicious recipes like Cream of Pumpkin Soup, Easy Pumpkin Gnocchi and Pumpkin Risotto, to pumpkin favorites like Super Moist Pumpkin Bread, Pumpkin Scones, Pumpkin Muffins, and even New Bake Pumpkin Cake – I literally made it. Lots of pumpkin recipes.

No Bake Pumpkin Cheesecake With Gingersnap Crust

Of all the delicious pumpkin desserts I’ve tried, one of my favorites is definitely pumpkin pie. I love creamy pie filling more than anything, and I don’t really care for the crust.

For me, the ideal pumpkin pie would just be cream pie, and actually making a crustless pumpkin pie (or literally pumpkin cream) has always been on my bucket list.

I finally got around to it and I’m so excited to share this Crystalless Pumpkin Pie with you because it’s really, really good!

Cinnamon Pumpkin Cheesecake

I definitely recommend making your own pumpkin puree at home, especially during pumpkin season as you can find plenty of fresh pumpkins.

Making your own at home is great because you can make pumpkin puree in bulk, and it’s cheaper than buying the canned pumpkin version that is full of preservatives and additives that aren’t very healthy!

Plus, it’s actually easier than you think. All you have to do is cut the pumpkin in half, scrape out the seeds, bake the pumpkin in the oven or microwave, then process the flesh in a blender or food processor! Check out the full tutorial to make your own pumpkin puree today!

New York Style Pumpkin Cheesecake Recipe With Homemade Graham Cracker Crust

Preheat the oven to 350F and grease a 9-inch pie plate or deep pie pan with nonstick spray (greasing the pie plate will make it easier to remove the crystalline pumpkin pie when ready to serve. ).

In a large bowl, whisk together the sugar, ground cinnamon, ground ginger, nutmeg, and salt.

Add remaining ingredients (pumpkin puree, coconut milk and eggs) to a large bowl and whisk until smooth.

Swirled Pumpkin Cheesecake [+video]

Pour the mixture into a greased pie plate and bake for 60 minutes until the cream is set.

Allow the pumpkin cream to cool completely on a wire rack at room temperature for at least 2 hours, at least 6 hours, or overnight in the refrigerator.

Once cooled and the cream is firm to the touch, garnish this crystalline pumpkin pie with crumbled, cooled coconut cream and a sprinkle of ground cinnamon, and serve!

Easy Crustless Pumpkin Pie (gluten Free, Dairy Free)

Because it’s best chilled, you can make this pie up to 2 days before serving and let it chill in the fridge. Cover it with plastic aluminum foil to prevent it from drying out in the fridge.

To preserve it, cover the pumpkin pie with aluminum foil plastic wrap and refrigerate for up to 4 days.

I do not recommend freezing this dairy-free crystalline pumpkin pie because it does not thaw well due to the high water content. I recommend eating it within 4 days of cooking (but I doubt you’ll have a problem with it because it always goes quickly for me)!

Keto Pumpkin Cheesecake With Chocolate

PS If you try this recipe, I’d love for you to leave a star below and/or leave a review in the comments section at the bottom of the page. I always appreciate your feedback. Be sure to check out my complete recipe index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my email list to get fresh recipes in your inbox every week!

Sugar: I used light brown sugar, but you can use regular white sugar or cane sugar if you prefer. If you are diabetic or insulin resistant, I highly recommend using a granulated pomace sweetener (a 1:1 sugar substitute that has a zero glycemic index and won’t spike your blood sugar).

Spices: In this recipe, I used a mixture of ground cinnamon, ginger, and nutmeg to create a distinct pumpkin pie spice flavor. However, if you prefer, you can use 1 1/2 teaspoons of pumpkin pie spice mix directly.

No Bake Pumpkin Cheesecake {easy Recipe!}

Coconut Milk: I recommend using full fat coconut milk as it will result in the creamiest and thickest pumpkin pie cream texture. However, if you are allergic to coconut, you can use unsweetened almond milk or cashew milk in equal amounts. Alternatively, if you are lactose intolerant, you can use regular heavy cream or whole milk instead.

Pumpkin Puree: I always recommend using fresh homemade pumpkin puree (because it doesn’t have the nasty additives and preservatives that usually come with canned versions). However, if you only have access to canned pumpkin puree (not the same as pumpkin pie filling), that’s fine too.

Eggs: I used large eggs in this recipe. If you want to skip the yolks, you can use 3 egg whites instead of 2 whole eggs. I honestly think you need eggs to bind the ingredients together, and I haven’t tried making it without eggs. However, if you are vegan or allergic to eggs, feel free to replace the eggs with aquafaba or an egg substitute (please let me know how it goes if you do)!

The Best Pumpkin Cheesecake Recipe

Coconut Cream: You can buy coconut cream from a can or leave a can of coconut milk in the fridge overnight and scrape off the thick coconut cream that hardens on top. Alternatively, if you are lactose intolerant, you can use regular whipped cream.

Storage: To store it, cover the pumpkin pie with plastic wrap or aluminum foil and refrigerate for up to 4 days. I do not recommend freezing this pie as it will not thaw well. I recommend eating it within a few days of baking (which won’t really be a problem since this pie usually goes pretty quickly in my house).

Individual Portions: If you prefer to bake individual portions, you can use small baskets instead of an entire pie plate. The number of servings you get depends on the size of your ramekins and how much mixture you put in each.

The Best Pumpkin Cheesecake {easy Recipe!} • Fit Mitten Kitchen

Traditional Pumpkin Pie Crust: If you want to make a traditional pumpkin pie crust, I recommend using our favorite gluten-free pie crust (which is also dairy-free). This crust takes just 5 ingredients and 15 minutes to make, perfect for any pie you want to eat.

This recipe was originally published in October 2020, but has since been updated to include clearer instructions, recipe notes and ingredient substitutions.

Hey you! I’m Felicia, a girl from Singapore who moved to Buenos Aires for love. A few things about me: I love food, writing and food photography. I’ve written a grain-free ecookbook that I know you’ll love, and I also do freelance writing and photography if you’d like to work with me. Follow me on this blog as I navigate the world of gluten, dairy and egg free cooking. This crustless pumpkin cake recipe uses a traditional Basque cheesecake as a base and enriches this world-famous recipe with homemade pumpkin puree and spices. This is the perfect cheesecake for fall, and it’s super easy to make. If you love Spanish-style cheesecakes (creamy and crystalline), this is the recipe for you!

No Bake Pumpkin Mini Cheesecakes

When I first tried the classic burnt Basque cheesecake in San Sebastian, I was hooked. I’ve never been a huge fan of cheesecake – it was too dense and heavy, and often tasted like I was eating a tub of cream cheese with jam on top.

Spanish-style cheesecakes are nothing like that. Like a cross between a cheesecake and a flan, most Spanish cheesecakes have very few ingredients and don’t bother with crusts or toppings.

(a holiday-themed digital cookbook featuring 55 Spanish recipes for the holiday season) I knew we had to include a seasonal cheesecake recipe.

White Chocolate Pumpkin Cheesecake (with Maple Cookie Crust)

So I’ve been working on an easy crustless pumpkin pie based on the charred Basque cheesecake we all know and love.

The result is this creamy and delicious Crystalline Pumpkin Pie that will be the perfect addition to your Thanksgiving table this year.

This recipe is so easy that it only uses few ingredients. You only need six ingredients (plus spices) for this amazing dessert!

Pumpkin Cheesecake Recipe

This crustless cheesecake is the perfect addition to your holiday dessert table. It’s served chilled or at room temperature and goes well with a sweet dessert wine — Spanish sherry Moscatel or Pedro Jimenez or a glass of port wine.

If you want to print it, you can do so here. The recipe can be printed in black and white without any images for easy reading.

This light and delicious crustless cheesecake is inspired by the famous burnt Basque cheesecake recipe. It includes fresh pumpkin puree and autumn spices.

Crustless Pumpkin Cheesecake

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