Crustless Squash Pie Bites (Gluten-Free)

There’s something nostalgic about squash pie, especially here in New England, where it quietly predates pumpkin pie on many tables. Long before canned pumpkin became a staple, locally stored winter squash like butternut and Hubbard were often used in pie making. Squash pie tends to be slightly sweeter, silkier, and more delicate than pumpkin pie, with a gentler earthiness that is humble and comforting.

These crustless squash pie bites honor that tradition in a modern, minimalist way. They’re gluten-free, simple to make, and designed to be comforting and satisfying. Perfect for holiday gatherings, cozy weekends, or anytime you want the essence of pie without having to deal with the hassle of making a pie crust.

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Why You’ll Love This Recipe

Naturally gluten-free and crustless
Made with simple pantry ingredients
Rich, custardy texture without being dense
Perfect for meal prep, holidays, or portion-friendly treats
A delicious alternative to pumpkin pie
Sugar-Free option available

Recipe Overview

Prep Time: 15 minutes
Cook Time: 30-40 minutes
Chill Time: 2 hours (recommended for best texture)
Total Time: ~2 hours 40 minutes (mostly hands-off)
Yield: 24 crustless squash pie bites (based on pour)

Dietary: Gluten-free, crustless, refined sugar–free option, low carb–friendly

Ingredients

3 cups canned butternut squash purée (100% squash, not pie filling)
2 large eggs
¾ cup heavy whipping cream
½ cup light brown sugar, packed*
¼ cup granulated sugar*
2 teaspoons vanilla extract
3 tablespoons coconut flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
*Sugar-free option: replace both sugars with a granulated monk fruit or erythritol blend (1:1 sugar replacement)

Instructions

Preheat oven to 350°F (175°C).
Lightly grease or line a standard 12-cup muffin pan (you will need 2 pans).
In a large bowl, whisk the squash purée and eggs until smooth.
Whisk in the heavy cream, sugars, and vanilla extract.
Add coconut flour, cinnamon, nutmeg, and salt. Mix until fully combined.
Let the batter rest for 3–5 minutes to allow the coconut flour to hydrate.
Stir once more, then divide the batter evenly, filling each cup about ¾ full.
Bake for 30-40 minutes, until centers are just set and the tops look matte. Test with a toothpick-it should come out clean.
Cool completely, then refrigerate for at least 2 hours before serving. These bites continue to firm up as they chill—this is where the magic happens.

Nutrition (Estimated per Bite)

Based on 12 bites; values are approximate.

Calories: ~155
Protein: 3 g
Fat: 9 g
Carbohydrates: 16 g
Fiber: 2 g
Sugar: 12 g

Disclaimer: Nutrition information is an estimate and may vary based on ingredients used. This recipe is for inspiration and educational purposes only.

Frequently Asked Questions

Is squash pie different from pumpkin pie?

Yes. Traditional New England squash pie often uses butternut or Hubbard squash, which is naturally sweeter and smoother than pumpkin. The result is a silkier, less fibrous custard with a more delicate flavor.

Can I use canned pumpkin instead of squash?

Yes. Use 100% canned pumpkin purée, not pie filling. The flavor will be slightly more earthy and less sweet, so you may want to adjust sweetness to taste.

Why coconut flour instead of cornstarch?

Coconut flour is highly absorbent and acts as a natural binder, making these bites gluten-free while adding fiber and structure without starches.

Can I make this sugar-free?

Yes, with simple swaps:

Replace both sugars with a granulated monk fruit or erythritol blend (1:1 sugar replacement). This recipe was not tested with allulose.

Note: Squash contains natural sugars, so the recipe will be free of added sugar but not carb-free. For a lower-sugar option, pumpkin purée is slightly less sweet than squash.

Do these need to be refrigerated?

Yes. Store covered in the refrigerator for up to 4 days. They also freeze well for up to 1 month.

Can I make these dairy-free?

Yes. Substitute full-fat coconut cream for the heavy whipping cream. The texture will remain rich, with a subtle coconut note.

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.

Living Well Minimalist: Nourished & Aligned

Gluten-Free Crustless Squash Pie Bites (Easy, No Crust, Sugar-Free Option)