Gluten-Free Pumpkin Pie in a Bowl (Under 10 Minutes, No Oven Needed)
Gluten-Free Pumpkin Pie in a Bowl-ready in under 10 minutes, no oven required
If you’re craving pumpkin pie but want something gluten free, quick, and simple, this pumpkin pie in a bowl delivers all the cozy fall flavor—without a crust, without an oven, and without the cleanup. Made in one bowl using the microwave, this single-serve dessert tastes like classic pumpkin pie filling and comes together in under 10 minutes.
This recipe is for anyone who loves pumpkin pie but doesn’t want to bake a whole pie, especially if you’re living gluten free. It’s creamy, lightly spiced, not overly sweet, and very comforting—the kind of dessert you make on a weeknight just because you want something warm and grounding.
Why This Pumpkin Pie in a Bowl Is Naturally Gluten Free
Traditional pumpkin pie is essentially a custard poured into a crust. By removing the crust, we remove the gluten entirely—no specialty flours or substitutions required.
This recipe is:
Naturally gluten free
Made without flour of any kind
Simple, minimal, and ready within 10 minutes
Perfect for single servings and mindful portions
It’s an ideal dessert for gluten-free households, busy schedules, or anyone who wants a cozy fall treat without baking stress.
Gluten-Free Pumpkin Pie in a Bowl
Gluten-Free Pumpkin Pie in a Bowl (Microwave Recipe)
Prep Time
3 minutes
Cook Time
5 minutes
Total Time
Under 10 minutes
Servings
1
Ingredients
(All ingredients are naturally gluten free. Always check labels if you are highly sensitive.)
½ cup pumpkin purée (100% pumpkin, not pumpkin pie filling)
1 large egg, room temperature
1½ tablespoons heavy whipping cream
1 tablespoon brown sugar
1 tablespoon butter, melted
½ teaspoon pumpkin pie spice
(pumpkin pie spice already contains cinnamon and nutmeg)Pinch of salt
½ teaspoon vanilla extract (optional, but recommended)
Ingredients: Pumpkin Pie in a Bowl
How to Make Pumpkin Pie in a Bowl
Step 1: Mix
In a microwave-safe bowl (10–12 oz works best), whisk the egg and brown sugar until smooth and slightly glossy. Add the pumpkin purée and whisk until fully combined.
Stir in the heavy cream, melted butter, pumpkin pie spice, salt, and vanilla. Mix gently until the batter is silky and uniform. Avoid whipping in air—this helps keep the custard creamy instead of spongy.
Step 2: Microwave
Microwave at 50%-60% power using the following schedule:
1 minute 30 seconds
Rest 45 seconds
1 minute
Rest 45 seconds
30–45 seconds final cook (only if needed-microwave in 30 second intervals)
The edges should be set, and the center should barely jiggle, similar to cheesecake.
Step 3: Rest (Important)
Let the bowl rest at room temperature for 7–10 minutes. This allows the custard to finish setting gently and gives you the smooth pumpkin pie texture you want.
Eat warm for a soft, spoonable dessert, or chill for 10–15 minutes if you prefer a firmer, pie-like consistency.
What This Gluten-Free Pumpkin Pie Tastes Like
This recipe tastes like the best part of pumpkin pie—the filling. Creamy, cozy, lightly spiced, balanced, and not overly sweet and not heavy. There’s no “microwave taste,” no rubbery eggs, and no overpowering spice. This treat has a custard like nostolgia.
The dessert is comforting without being complicated, which is exactly how gluten-free desserts should feel.
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Optional Gluten-Free Toppings
Whipped cream
A light dusting of pumpkin pie spice
A small pat of butter melted on top while warm
Frequently Asked Questions
Is pumpkin purée gluten free?
Yes. Pure pumpkin purée is naturally gluten free. Always read labels to ensure there are no additives.
Can I make this dairy and sugar free?
Yes. Substitute full-fat coconut milk for the cream and coconut oil for the butter. Substitute sugar for brown monk fruit. The recipe will not be as sweet, therefore we recommend sweeten to taste. The texture will be slightly softer and equally delicious.
Can I make this ahead of time?
This recipe is best fresh, however you can refrigerate it for up to 24 hours. The pie will firm as it chills.
Nutrition (Approximate)
Per single serving:
Calories: ~300–330
Protein: ~10–12g
Fat: ~22g
Carbohydrates: ~20–22g
Disclaimer: Nutrition information is an estimate and may vary based on ingredient brands and substitutions. This content is for informational purposes only and is not intended as medical or dietary advice.
Nevada Gray-Founder Living Well Minimalist
Living Well Minimalist was created by Nevada Gray, a wellness-minded educator with a background in health, nutrition, fitness, reiki, and astrology. Her work brings together gluten-free real food recipes, simple living, and intentional self-development to support nourishment, clarity, and alignment in everyday life.
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