Sometimes…a full pumpkin pie is just too much. Too much work, too much time, too much food. But you know what is just as good? Little bite-size pumpkin pies that include absolutely no crust prep, but still have alllll the flavor. Maybe I’m just a little biased this year because I requested to not cook Thanksgiving dinner this year and sub for a steakhouse instead, which means the last thing I want to do is spend any time in the kitchen. I want a real holiday this year, filled with a server handing me my plate of steak and mashed potatoes, followed by me eating Thanksgiving dessert in my pajamas at home. And when I say dessert, I mean something stuuuuupid easy. Like these pumpkin pie bites, my Pumpkin Pie Cookie Crisp, and/or my Gluten Free Apple Dump Cake. This Thanksgiving is going to be glorious!!

PaleOMG Easy Crustless Pumpkin Pie Bites

PaleOMG Easy Crustless Pumpkin Pie Bites

Actually…this whole next year is going to be glorious. You know why?? I’M PREGNANT!! I announced it this past Sunday on my instagram and on my podcast, but in case you missed it…Hi, I’m currently with child!! If you’ve been following for many years, you may know that I’ve always been anti-child. But something changed these past couples years as I’ve worked on myself and grown as a person. It’s been a pretty cool experience. And even though we were trying, it came as a complete surprise. No part of me actually thought I was pregnant then BOOM, a positive pregnancy test was smiling back at me. Pretty rad. And pretty damn excited to share the experience throughout! All the ups, all the downs, and all the things I learn along the way! But first, let’s eat some pumpkin pie, you beautiful soul!!

PaleOMG Easy Crustless Pumpkin Pie Bites

PaleOMG Easy Crustless Pumpkin Pie Bites

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Easy Crustless Pumpkin Pie Bites

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5 from 1 review

  • Author: juli
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 bites 1x




  1. Preheat oven to 350 degrees F. Line a muffin tin with parchment paper liners and spray with coconut oil spray.
  2. Place all the ingredients for the pumpkin filling in a food processor and blend until smooth.
  3. Use a cookie scoop to scoop batter evenly throughout each greased muffin cup.
  4. Place in the oven to bake for 20 minutes, until cooked through but still slightly jiggly. Let cool completely then place in the fridge for at least an hour before serving (overnight will work, too, if making ahead of time).
  5. Peel back parchment paper from each cup, top with whipped cream, and sprinkle crumbled cookies on top before serving!!


*I blended my coconut milk before measuring. This mixes the cream and water that tend to separate in the can.

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PaleOMG Easy Crustless Pumpkin Pie Bites

What I Used To Make This Recipe:

PaleOMG Easy Crustless Pumpkin Pie Bites


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  1. Taza G. says:

    After the canned coconut milk ingredient is an asterisk, which usually means “more info at bottom of page;” however, additional information is not included about the coconut milk anywhere, including in the pix of ingredients you used. So what’s up with the coconut milk?

    1. Marisa says:

      At the very end underneath the last sentence of the cooking instructions, it says…

      *I blended my coconut milk before measuring.
      This mixes the cream and water that tend to separate in the can.

  2. Bobby says:

    Could the coconut milk be subbed with another plant milk?

    1. juli says:

      yes, i believe so

  3. Michelle says:

    Hi Juli! The coconut milk has an asterisk next to it but I can’t find what the asterisk is meant to denote. Can you clarify? Looking forward to making the recipe!!

    1. Ronni says:

      The note is just after the recipe, just keep scrolling. These are terrific! So easy, quick and tasty! Thanks for the wonderful alternative to a pie!!

  4. JANICE says:

    I found it!

    *I blended my coconut milk before measuring. This mixes the cream and water that tend to separate in the can.

  5. Liz says:

    Can you make these with regular milk?

    Thank you! and Congratulations very excited for you!

    1. juli says:

      that should still work!

  6. Wendy Hamilton says:

    Hi is there a substitute for the eggs, I have vegans in my family, as well as my son is Celiac, so this could be a great dessert so I don’t have to make 3 different recipes

    1. juli says:

      i haven’t tried the recipe another way so i can’t say for sure that it would work, but you could try Bob’s Red Mill Egg Replacer!!

  7. Natalia says:

    Is the bake time really only 20 minutes? Mine were still completely liquid after 20 so I baked them for another 25 minutes so for a total of 45 minutes. I found similar recipes online and they all said bake for 40-60 minutes.

    1. juli says:

      mine only baked for 20 minutes!!!

      1. Natalia says:

        Interesting. Did you use coconut milk that contains guar gum or without it?

        1. juli says:

          i honestly have no clue!