31+ Irresistible Gluten-Free Blueberry Crustless Pie Recipes You Need to Try

If you love blueberries and you’re looking for a way to enjoy them in a gluten-free, fuss-free way, you’re in the right place!

Blueberries are a superfood, rich in antioxidants and bursting with natural sweetness, making them the perfect ingredient for a variety of desserts.

One of the best ways to enjoy these little blue gems is in a gluten-free crustless pie.

Whether you’re avoiding gluten due to dietary restrictions or simply prefer a lighter, crust-free dessert, these pies offer a delectable solution.

In this blog post, we’ve compiled over 31 delicious, gluten-free blueberry crustless pie recipes that are easy to make, satisfying, and versatile.

From rich, creamy fillings to fruity, fresh toppings, these pies are sure to please everyone at the table.

The best part? They don’t require any gluten-laden crusts, making them a great option for those on a gluten-free lifestyle.

Let’s dive into some of the most exciting ways you can enjoy blueberries in these irresistible gluten-free crustless pies!

31+ Irresistible Gluten-Free Blueberry Crustless Pie Recipes You Need to Try

These 31+ gluten-free blueberry crustless pie recipes prove that you don’t need a traditional crust to create a delightful, flavorful dessert.

Whether you’re in the mood for something creamy, fruity, or even a bit spiced up, there’s a recipe for every taste.

Plus, with blueberries being packed with health benefits, you can feel good about enjoying these pies as a healthier dessert option.

Whether you’re preparing for a special occasion or just want a comforting treat, these pies are sure to impress.

So, gather your ingredients and start baking—your taste buds will thank you!

Gluten-Free Blueberry Crustless Pie with Almond Flour

This crustless blueberry pie is a simple yet delicious dessert that combines the sweet tartness of blueberries with the rich, nutty flavor of almond flour.

With no gluten involved, it’s perfect for anyone with dietary restrictions while still satisfying your craving for a classic pie.

Ingredients:

• 2 cups fresh or frozen blueberries
• 1/2 cup almond flour
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1/4 cup unsweetened coconut milk (or any milk substitute)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• 1 tablespoon cornstarch (optional, for thicker filling)
• 1 tablespoon lemon juice (optional, for extra brightness)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or an equivalent-sized baking dish.
2. In a bowl, whisk the eggs, honey or maple syrup, coconut milk, vanilla extract, and cinnamon together until well combined.
3. Add in the almond flour and salt, then mix until smooth.
4. Gently fold in the blueberries. If you like a thicker pie, mix in the cornstarch to help set the filling.
5. Pour the mixture into the prepared pie dish, spreading the blueberries evenly throughout.
6. Bake for 35-40 minutes, or until the pie is set and slightly golden around the edges.
7. Let the pie cool for at least 20 minutes before serving. Optionally, drizzle with a bit of extra honey or top with fresh whipped cream or vanilla ice cream.

This gluten-free blueberry crustless pie is a delightfully easy dessert to whip up on any occasion.

The almond flour gives it a subtle nuttiness, while the blueberries burst with natural sweetness.

Whether served warm or chilled, this pie is satisfying without the heaviness of a traditional crust.

The versatility of the ingredients also makes it suitable for different dietary preferences.

For a more indulgent version, pair it with a scoop of vanilla ice cream or whipped cream to complement the flavors.

Lemon-Scented Gluten-Free Blueberry Crustless Pie

The combination of lemon and blueberries is a timeless one, and in this crustless pie, the citrusy zing of lemon elevates the sweet, juicy blueberries to another level.

This light, airy dessert is a crowd-pleaser, perfect for spring and summer gatherings or just as a quick, refreshing treat.

Ingredients:

• 2 cups fresh or frozen blueberries
• 1/4 cup sugar (or any sweetener of choice)
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1/4 cup coconut flour
• 3 large eggs
• 1/2 teaspoon vanilla extract
• 1/4 cup milk of choice (dairy or non-dairy)
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 9-inch pie dish with parchment paper.
2. In a medium-sized mixing bowl, whisk together the eggs, sugar, lemon zest, lemon juice, milk, and vanilla extract until smooth.
3. Add in the coconut flour and salt, mixing until incorporated.
4. Gently fold in the blueberries, ensuring they are evenly distributed in the batter.
5. Pour the mixture into the prepared pie dish and smooth out the top.
6. Bake for 30-35 minutes, or until the pie is firm and lightly golden on top.
7. Allow the pie to cool before serving. Garnish with extra lemon zest or a dusting of powdered sugar if desired.

This lemon-scented blueberry crustless pie has a refreshingly light texture and a balance of tartness and sweetness.

he coconut flour adds a gentle richness, while the lemon enhances the overall brightness of the pie.

Whether you enjoy it at a brunch, a dinner party, or simply as a treat to finish off a meal, it’s sure to become a favorite.

The lemon zest not only adds flavor but also gives it a lovely aromatic appeal, making each bite feel special.

Creamy Gluten-Free Blueberry Crustless Pie

This creamy, luscious blueberry crustless pie offers a smooth texture that’s just the right combination of indulgence and lightness.

The addition of cream cheese makes the filling rich and velvety, while the burst of fresh blueberries provides that refreshing contrast that completes the dessert.

This pie is perfect for those looking for a dessert that feels indulgent but is still gluten-free.

Ingredients:

• 2 cups fresh blueberries
• 8 oz cream cheese, softened
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup coconut flour
• 2 large eggs
• 1/2 cup heavy cream or coconut cream
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish or a round baking dish.
2. In a large bowl, beat the softened cream cheese with honey or maple syrup until smooth.
3. Add in the eggs, one at a time, beating after each addition.
4. Pour in the heavy cream and vanilla extract, mixing until the batter is well combined.
5. Gently fold in the coconut flour and a pinch of salt until the mixture thickens slightly.
6. Carefully fold in the blueberries, ensuring they’re evenly distributed throughout the mixture.
7. Pour the mixture into the prepared pie dish and smooth out the top.
8. Bake for 40-45 minutes, or until the pie is set and lightly golden on top.
9. Allow the pie to cool completely before serving. For extra flair, top with a dollop of whipped cream or a few extra fresh blueberries.

This creamy gluten-free blueberry crustless pie offers a comforting yet decadent flavor with its smooth filling and vibrant blueberry contrast.

The richness from the cream cheese and heavy cream makes each bite feel indulgent, while the blueberries keep it light and refreshing.

It’s the perfect balance for those who love creamy desserts without the hassle of a crust.

Whether enjoyed on its own or with a topping, this pie is sure to impress guests and satisfy sweet cravings.

Sugar-Free Gluten-Free Blueberry Crustless Pie

This sugar-free blueberry crustless pie is perfect for those seeking a healthier, low-sugar option.

Using natural sweeteners like stevia or monk fruit, this pie provides a guilt-free treat while still delivering that deliciously sweet and tart blueberry flavor.

It’s a great option for anyone with dietary restrictions like diabetes or those just trying to cut back on refined sugar.

Ingredients:

• 2 cups fresh or frozen blueberries
• 1/4 cup stevia or monk fruit sweetener (adjust to taste)
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/4 cup unsweetened almond milk (or any milk of choice)
• 1/2 cup coconut flour
• 1/4 teaspoon cinnamon
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or equivalent-sized baking dish.
2. In a medium-sized mixing bowl, whisk together the eggs, stevia or monk fruit sweetener, almond milk, and vanilla extract until smooth.
3. Add the coconut flour, cinnamon, and salt, stirring until the mixture thickens slightly.
4. Gently fold in the blueberries, making sure they are evenly distributed throughout the batter.
5. Pour the mixture into the prepared pie dish and smooth out the top.
6. Bake for 30-35 minutes, or until the pie is firm and golden on top.
7. Allow the pie to cool before serving. For added sweetness, you can sprinkle a little more monk fruit sweetener on top or serve with a dollop of sugar-free whipped cream.

This sugar-free blueberry crustless pie delivers on flavor without the added sugar, making it a great alternative for anyone watching their sugar intake.

The natural sweetness of the blueberries pairs perfectly with the subtle richness of the coconut flour.

The pie has a light, custard-like texture, offering the same indulgence as a traditional blueberry pie, but with fewer calories and none of the sugar spikes.

It’s a perfect dessert for those who want to enjoy something sweet without feeling guilty.

Vegan Gluten-Free Blueberry Crustless Pie

This vegan blueberry crustless pie is both dairy-free and gluten-free, making it suitable for almost any dietary need.

The velvety smooth filling, made with plant-based ingredients, is light yet satisfying, and the blueberries provide a burst of juicy sweetness in every bite.

Ingredients:

• 2 cups fresh blueberries
• 1/4 cup maple syrup
• 2 tablespoons coconut oil, melted
• 1/2 cup almond flour
• 2 tablespoons ground flax seeds (for binding)
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• Pinch of salt
• 1/2 cup coconut milk (or any plant-based milk)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish or similar-sized baking dish.
2. In a small bowl, mix the ground flax seeds with 2 tablespoons of water and let it sit for 5 minutes to form a flax egg.
3. In a separate bowl, combine the maple syrup, melted coconut oil, vanilla extract, and cinnamon.
4. Add the almond flour, flax egg, and coconut milk, then stir until well combined.
5. Gently fold in the blueberries, making sure they’re evenly distributed throughout the batter.
6. Pour the mixture into the prepared pie dish and smooth the top.
7. Bake for 35-40 minutes, or until the pie is set and golden around the edges.
8. Let the pie cool for at least 20 minutes before serving. You can top it with dairy-free whipped cream or a sprinkle of cinnamon if you like.

This vegan gluten-free blueberry crustless pie is both comforting and wholesome.

The coconut oil adds richness, while the flax seeds bind the ingredients together in place of eggs, making this pie suitable for vegans.

The natural sweetness from the maple syrup and blueberries creates a satisfying flavor profile without overwhelming the palate.

It’s a light dessert that still feels indulgent, perfect for serving at a gathering or enjoying as a mid-week treat.

Chocolate-Infused Gluten-Free Blueberry Crustless Pie

If you’re a fan of chocolate, this decadent gluten-free blueberry crustless pie combines the richness of dark chocolate with the bright tartness of fresh blueberries.

The result is a dessert that feels indulgent and luxurious while still being completely gluten-free.

Ingredients:

• 2 cups fresh blueberries
• 1/4 cup unsweetened cocoa powder
• 3 tablespoons honey or maple syrup
• 1/2 cup dark chocolate (dairy-free if vegan), chopped
• 2 large eggs
• 1/4 cup coconut milk or any milk of choice
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish or similar-sized baking dish.
2. In a small saucepan, melt the dark chocolate over low heat, stirring constantly until smooth.
3. In a medium-sized bowl, whisk together the eggs, cocoa powder, honey or maple syrup, coconut milk, vanilla extract, and salt until smooth.
4. Once the chocolate has melted, let it cool slightly before adding it to the wet ingredients, mixing until fully combined.
5. Gently fold in the blueberries, making sure they are evenly distributed throughout the batter.
6. Pour the mixture into the prepared pie dish and smooth out the top.
7. Bake for 30-35 minutes, or until the pie is set and the top is slightly cracked.
8. Allow the pie to cool before serving. Top with fresh whipped cream or extra melted chocolate if desired.

This chocolate-infused blueberry crustless pie is an incredible blend of rich, dark chocolate and juicy blueberries.

The cocoa powder intensifies the chocolate flavor, while the blueberries offer a burst of tartness that balances the sweetness perfectly.

The creamy filling, with the addition of coconut milk and chocolate, is rich and satisfying without being overly heavy.

For chocolate lovers, this pie is a unique and decadent twist on the classic blueberry dessert.

Coconut Flour Gluten-Free Blueberry Crustless Pie

This coconut flour blueberry crustless pie is a delightful treat that combines the tropical flavor of coconut with the burst of fresh blueberries.

With a light and fluffy texture, it’s both gluten-free and naturally sweetened, making it a wholesome yet indulgent dessert choice.

Ingredients:

• 2 cups fresh or frozen blueberries
• 1/2 cup coconut flour
• 3 large eggs
• 1/4 cup maple syrup or honey
• 1/2 teaspoon vanilla extract
• 1/4 cup coconut milk (or any plant-based milk)
• 1/4 teaspoon cinnamon
• Pinch of salt
• 1 tablespoon coconut oil, melted (for greasing)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with melted coconut oil or line it with parchment paper.
2. In a large bowl, whisk together the eggs, maple syrup or honey, coconut milk, and vanilla extract until smooth.
3. Add the coconut flour, cinnamon, and salt, then stir until fully combined.
4. Gently fold in the blueberries, making sure they are evenly distributed throughout the batter.
5. Pour the mixture into the prepared pie dish and smooth the top.
6. Bake for 35-40 minutes, or until the pie is golden on top and a toothpick comes out clean when inserted.
7. Allow the pie to cool completely before serving. Optionally, top with shredded coconut or a dusting of powdered sugar.

This coconut flour blueberry crustless pie offers a light and fluffy texture with a hint of tropical coconut flavor.

The blueberries shine through, providing a burst of natural sweetness with every bite.

Whether you serve it at a gathering or enjoy it alone as a special treat, this pie is an easy and delicious way to enjoy a gluten-free dessert.

Coconut flour offers a subtle richness while keeping the pie light, and the honey or maple syrup adds a natural sweetness that balances the flavors.

Chia Seed Gluten-Free Blueberry Crustless Pie

This chia seed-infused blueberry crustless pie is a great way to incorporate some healthy ingredients into a traditional dessert.

With the addition of chia seeds, the pie’s filling has a wonderful texture, and the sweet, tart blueberries make every bite fresh and satisfying.

Ingredients:

• 2 cups fresh blueberries
• 1/4 cup chia seeds
• 1/4 cup honey or maple syrup
• 3 large eggs
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish or a similar-sized baking dish.
2. In a medium bowl, whisk the eggs, honey or maple syrup, almond milk, vanilla extract, cinnamon, and salt until smooth.
3. Add the chia seeds to the mixture, whisking again to ensure they are well distributed.
4. Gently fold in the blueberries, making sure they are evenly distributed throughout the batter.
5. Pour the mixture into the prepared pie dish and smooth the top.
6. Bake for 30-35 minutes, or until the pie is set and golden on top.
7. Let the pie cool completely before serving. Optionally, top with a drizzle of honey or whipped coconut cream.

This chia seed blueberry crustless pie offers an exciting twist on the traditional dessert.

The chia seeds absorb the liquid, helping the filling set and giving it a slightly pudding-like texture that’s both unique and satisfying.

The natural sweetness from the honey or maple syrup complements the blueberries perfectly, creating a balance of flavors in each bite.

It’s a great dessert for anyone looking for a gluten-free option that’s also full of fiber and omega-3s, making it both delicious and nourishing.

Baked Ricotta Gluten-Free Blueberry Crustless Pie

This baked ricotta blueberry crustless pie is rich and creamy, with the light sweetness of blueberries complementing the smooth, indulgent ricotta filling.

It’s a decadent yet simple dessert that’s both gluten-free and perfect for anyone who loves a creamy, custard-like texture.

Ingredients:

• 2 cups fresh blueberries
• 8 oz ricotta cheese
• 1/4 cup honey or maple syrup
• 3 large eggs
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon zest
• 1/4 teaspoon cinnamon
• 1/4 cup unsweetened almond milk (or any milk of choice)
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish or baking dish.
2. In a large mixing bowl, combine the ricotta cheese, eggs, honey or maple syrup, almond milk, vanilla extract, lemon zest, and cinnamon. Whisk until smooth and creamy.
3. Gently fold in the blueberries, making sure they’re evenly distributed throughout the batter.
4. Pour the mixture into the prepared pie dish and smooth the top.
5. Bake for 35-40 minutes, or until the pie is golden on top and set in the center.
6. Let the pie cool completely before serving. Garnish with additional blueberries or a drizzle of honey if desired.

This baked ricotta blueberry crustless pie is a wonderfully creamy dessert with a satisfying custard-like texture.

The ricotta provides richness without feeling overly heavy, while the honey and vanilla create a sweet base for the blueberries to shine.

The addition of lemon zest gives the pie a refreshing lift, complementing the natural tartness of the blueberries.

Whether you’re serving it for a special occasion or enjoying it as a comforting weeknight treat, this pie is sure to impress.

Maple-Pecan Gluten-Free Blueberry Crustless Pie

For a twist on the classic blueberry pie, this maple-pecan version adds a rich, nutty flavor to the mix, balancing the tart blueberries with the sweetness of maple syrup.

The pecans lend a satisfying crunch, giving the pie an added texture that makes each bite more delightful.

Ingredients:

• 2 cups fresh blueberries
• 1/4 cup maple syrup
• 1/2 cup chopped pecans
• 2 large eggs
• 1/4 cup almond flour
• 1/4 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• 1/4 cup coconut milk or any plant-based milk

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or baking dish with a bit of coconut oil.
2. In a large bowl, whisk the eggs, maple syrup, vanilla extract, cinnamon, salt, and coconut milk together until smooth.
3. Add the almond flour and stir until fully combined.
4. Gently fold in the blueberries and chopped pecans, ensuring they are evenly distributed throughout the batter.
5. Pour the mixture into the prepared pie dish and smooth the top.
6. Bake for 35-40 minutes, or until the pie is set and lightly golden on top.
7. Allow the pie to cool before serving. For extra flavor, you can sprinkle additional chopped pecans on top or drizzle with a bit more maple syrup.

This maple-pecan blueberry crustless pie offers a delightful combination of flavors and textures.

The sweetness of the maple syrup perfectly complements the tart blueberries, while the pecans provide a satisfying crunch.

It’s a unique twist on the traditional pie that is sure to become a favorite. Serve it warm with a scoop of vanilla ice cream or chilled for a refreshing, satisfying treat.

Pumpkin Spice Gluten-Free Blueberry Crustless Pie

If you’re a fan of pumpkin spice and everything nice, this pumpkin spice blueberry crustless pie combines the cozy flavors of fall with the brightness of fresh blueberries.

The warm spices blend harmoniously with the blueberries, creating a comforting yet refreshing dessert.

Ingredients:

• 2 cups fresh or frozen blueberries
• 1/4 cup pumpkin puree
• 3 large eggs
• 1/4 cup maple syrup or honey
• 1/2 teaspoon pumpkin spice
• 1/4 teaspoon cinnamon
• 1/4 teaspoon vanilla extract
• 1/4 cup coconut flour
• 1/4 cup unsweetened almond milk (or any milk of choice)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish with coconut oil or line with parchment paper.
2. In a large mixing bowl, whisk the eggs, maple syrup or honey, pumpkin puree, vanilla extract, cinnamon, and pumpkin spice until smooth.
3. Add the coconut flour and almond milk, mixing until the batter is well combined.
4. Gently fold in the blueberries, making sure they are evenly distributed throughout the batter.
5. Pour the mixture into the prepared pie dish and smooth out the top.
6. Bake for 35-40 minutes, or until the pie is set and slightly golden on top.
7. Let the pie cool completely before serving. Optionally, dust with extra cinnamon or top with whipped cream.

This pumpkin spice blueberry crustless pie is a flavorful blend of seasonal spices and fresh blueberries.

The pumpkin puree adds richness and moisture, while the pumpkin spice and cinnamon infuse the pie with warmth and comfort.

It’s perfect for autumn gatherings, but delicious any time of year when you want a cozy yet refreshing dessert.

The light texture and bold flavors make this pie stand out, and it pairs wonderfully with a cup of hot tea or coffee.

Baked Coconut Custard Gluten-Free Blueberry Crustless Pie

This baked coconut custard blueberry crustless pie combines the tropical flavor of coconut with a silky, creamy custard filling and juicy blueberries.

The pie offers a custard-like texture that is rich and comforting while maintaining a lightness that makes it perfect for any occasion.

Ingredients:

• 2 cups fresh blueberries
• 1 can (13.5 oz) full-fat coconut milk
• 3 large eggs
• 1/4 cup maple syrup or honey
• 1/2 teaspoon vanilla extract
• 1/4 cup shredded unsweetened coconut
• 1 tablespoon coconut flour
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish with coconut oil or line it with parchment paper.
2. In a medium bowl, whisk together the eggs, coconut milk, maple syrup or honey, vanilla extract, and salt until smooth.
3. Stir in the coconut flour and shredded coconut until well combined.
4. Gently fold in the blueberries, ensuring they are evenly distributed in the batter.
5. Pour the mixture into the prepared pie dish and smooth the top.
6. Bake for 35-40 minutes, or until the pie is set and golden around the edges.
7. Allow the pie to cool completely before serving. Garnish with extra shredded coconut or fresh blueberries if desired.

This baked coconut custard blueberry crustless pie is a delightful combination of creamy, coconutty goodness and fresh, juicy blueberries.

The coconut milk and shredded coconut give it a smooth, rich texture, while the blueberries add a pop of flavor and sweetness.

It’s a great dessert for anyone looking for something unique and satisfying but still gluten-free.

The subtle coconut flavor pairs wonderfully with the tartness of the blueberries, creating a balanced and comforting dessert.

Lemon-Blueberry Gluten-Free Crustless Pie

This lemon-blueberry gluten-free crustless pie is a refreshing and zesty dessert that balances the tartness of fresh blueberries with the bright, citrusy flavor of lemon.

It’s a simple yet sophisticated dessert that’s perfect for spring or summer gatherings.

Ingredients:

• 2 cups fresh blueberries
• 3 large eggs
• 1/4 cup maple syrup or honey
• 1/2 cup coconut flour
• 1/4 cup lemon juice (freshly squeezed)
• 1 teaspoon lemon zest
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup coconut milk or any milk of choice

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish or baking dish with coconut oil.
2. In a large mixing bowl, whisk together the eggs, maple syrup or honey, lemon juice, lemon zest, vanilla extract, and salt until smooth.
3. Add the coconut flour and coconut milk, and mix until fully combined.
4. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
5. Pour the mixture into the prepared pie dish and smooth the top.
6. Bake for 35-40 minutes, or until the pie is set and lightly golden on top.
7. Let the pie cool completely before serving. Garnish with additional lemon zest or fresh blueberries if desired.

This lemon-blueberry crustless pie is the perfect combination of tangy and sweet.

The fresh lemon juice and zest brighten up the dish, while the blueberries bring a burst of juicy flavor to each bite.

The coconut flour creates a light and airy texture, making it a satisfying but not heavy dessert.

Whether you’re hosting a brunch or just craving a refreshing treat, this pie will surely be a hit.

Cinnamon Roll Gluten-Free Blueberry Crustless Pie

For those who love cinnamon rolls and blueberry pie, this cinnamon roll gluten-free crustless pie combines the two in a delicious and easy-to-make dessert.

The warmth of cinnamon paired with fresh blueberries creates a cozy and comforting flavor profile that is sure to satisfy.

Ingredients:

• 2 cups fresh or frozen blueberries
• 3 large eggs
• 1/4 cup maple syrup or honey
• 1/2 teaspoon cinnamon
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup almond flour
• 1/4 cup coconut milk or any milk of choice
• 2 tablespoons melted coconut oil

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish or baking dish with melted coconut oil.
2. In a large mixing bowl, whisk together the eggs, maple syrup or honey, vanilla extract, cinnamon, and salt until smooth.
3. Add the almond flour and coconut milk, mixing until fully incorporated.
4. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
5. Pour the mixture into the prepared pie dish and smooth the top.
6. Bake for 35-40 minutes, or until the pie is set and golden on top.
7. Let the pie cool slightly before serving. Optionally, drizzle with a bit of coconut glaze or sprinkle additional cinnamon on top.

This cinnamon roll blueberry crustless pie is a wonderful twist on a classic dessert.

The warm cinnamon enhances the blueberries’ natural sweetness, creating a flavor combination that feels like a comforting fall treat.

The texture is soft and custard-like, while the almond flour provides a bit of richness.

This pie is a great option for those looking to enjoy the familiar flavors of cinnamon rolls in a healthier, gluten-free version.

Peach-Blueberry Gluten-Free Crustless Pie

A delightful fusion of sweet peaches and tart blueberries, this peach-blueberry gluten-free crustless pie is a beautiful dessert for summer.

The juicy fruit filling, paired with a creamy, custard-like base, offers a refreshing and naturally sweet treat.

Ingredients:

• 1 cup fresh blueberries
• 1 cup fresh peaches, peeled and sliced
• 3 large eggs
• 1/4 cup maple syrup or honey
• 1/4 cup almond flour
• 1/4 cup coconut milk or any milk of choice
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish or similar-sized baking dish.
2. In a large mixing bowl, whisk the eggs, maple syrup or honey, vanilla extract, cinnamon, and salt until smooth.
3. Add the almond flour and coconut milk, mixing until fully incorporated.
4. Gently fold in the blueberries and sliced peaches, ensuring they are evenly distributed throughout the batter.
5. Pour the mixture into the prepared pie dish and smooth the top.
6. Bake for 35-40 minutes, or until the pie is set and golden on top.
7. Let the pie cool completely before serving. Garnish with fresh peach slices or a dusting of cinnamon, if desired.

This peach-blueberry crustless pie offers a beautiful balance of flavors, with the juicy peaches complementing the tartness of the blueberries.

The coconut milk and almond flour create a rich yet light custard base, allowing the fruit to take center stage.

It’s a perfect dessert for summer gatherings or a refreshing treat to enjoy on a warm day.

The combination of sweet and tart fruits, along with the warm spices, makes this pie a standout dessert.

Banana-Blueberry Gluten-Free Crustless Pie

This banana-blueberry gluten-free crustless pie combines the sweetness of ripe bananas with the tartness of fresh blueberries, creating a balanced and indulgent dessert.

The creamy texture and subtle natural sweetness make it a delightful treat that’s both comforting and nutritious.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup fresh blueberries
• 3 large eggs
• 1/4 cup maple syrup or honey
• 1/4 cup almond flour
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• Pinch of salt
• 1/4 cup coconut milk or any milk of choice

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish or baking dish with coconut oil or line it with parchment paper.
2. In a large bowl, whisk together the mashed bananas, eggs, maple syrup or honey, vanilla extract, cinnamon, and salt until smooth.
3. Add the almond flour and coconut milk, stirring until the batter is fully combined.
4. Gently fold in the blueberries, making sure they are evenly distributed throughout the batter.
5. Pour the mixture into the prepared pie dish and smooth the top.
6. Bake for 35-40 minutes, or until the pie is set and golden on top.
7. Let the pie cool before serving. Optionally, top with extra banana slices or a dusting of cinnamon.

This banana-blueberry crustless pie offers a naturally sweet and creamy texture thanks to the ripe bananas, while the blueberries provide a burst of tartness with each bite.

The almond flour gives the pie a nice structure while keeping it gluten-free.

This pie is perfect for anyone who loves a light, satisfying dessert that still feels indulgent.

It’s also a great way to use up ripe bananas, giving you a healthy option for dessert that’s easy to make.

Gingerbread-Blueberry Gluten-Free Crustless Pie

This gingerbread-blueberry crustless pie is an exciting twist on traditional fall flavors, with the warmth of ginger and spices paired with fresh blueberries.

The combination creates a fragrant, cozy pie that’s perfect for the cooler months and a great gluten-free option for holiday gatherings.

Ingredients:

• 2 cups fresh blueberries
• 3 large eggs
• 1/4 cup maple syrup or honey
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon vanilla extract
• 1/4 cup almond flour
• 1/4 cup coconut milk or any milk of choice
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish with coconut oil or line it with parchment paper.
2. In a large mixing bowl, whisk together the eggs, maple syrup or honey, ginger, cinnamon, nutmeg, vanilla extract, and salt until smooth.
3. Add the almond flour and coconut milk, mixing until fully combined.
4. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
5. Pour the mixture into the prepared pie dish and smooth the top.
6. Bake for 35-40 minutes, or until the pie is golden and set in the center.
7. Let the pie cool completely before serving. Optionally, sprinkle with extra cinnamon or top with whipped cream.

This gingerbread blueberry crustless pie combines the spiciness of gingerbread with the freshness of blueberries, creating a wonderful balance of flavors.

The warm spices make it perfect for fall or holiday celebrations, and the almond flour gives it a subtle nutty richness while keeping it gluten-free.

The blueberries provide bursts of tartness that complement the deep spices, making this pie a cozy, flavorful dessert.

Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Peanut Butter-Blueberry Gluten-Free Crustless Pie

For peanut butter lovers, this peanut butter-blueberry gluten-free crustless pie is a match made in dessert heaven.

The creamy, nutty peanut butter base pairs perfectly with the juicy blueberries, creating a delicious contrast in flavor and texture.

Ingredients:

• 1 cup fresh blueberries
• 1/2 cup peanut butter (preferably natural, unsweetened)
• 3 large eggs
• 1/4 cup maple syrup or honey
• 1/4 cup almond flour
• 1/4 teaspoon vanilla extract
• 1/4 cup coconut milk or any milk of choice
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish with coconut oil or line it with parchment paper.
2. In a large bowl, whisk together the eggs, peanut butter, maple syrup or honey, vanilla extract, and salt until smooth.
3. Add the almond flour and coconut milk, mixing until the batter is well combined.
4. Gently fold in the blueberries, making sure they are evenly distributed throughout the batter.
5. Pour the mixture into the prepared pie dish and smooth the top.
6. Bake for 35-40 minutes, or until the pie is set and lightly golden on top.
7. Let the pie cool completely before serving. Optionally, drizzle with melted peanut butter or top with crushed peanuts for added texture.

This peanut butter blueberry crustless pie is the perfect combination of creamy, nutty peanut butter and the juicy freshness of blueberries.

The peanut butter base adds richness, while the blueberries provide a fresh, tart contrast.

The almond flour keeps the texture light yet sturdy, making this pie a satisfying treat for anyone who enjoys the peanut butter and fruit combo.

It’s perfect for a dessert after a meal or as a snack that feels indulgent without the gluten.

Chocolate-Blueberry Gluten-Free Crustless Pie

This chocolate-blueberry gluten-free crustless pie combines rich, velvety chocolate with the sweet-tartness of fresh blueberries.

The creamy filling is complemented by the burst of fruity flavor from the blueberries, making this pie a decadent yet light treat perfect for chocolate lovers.

Ingredients:

• 1 cup fresh blueberries
• 1/2 cup dark chocolate chips (gluten-free)
• 3 large eggs
• 1/4 cup maple syrup or honey
• 1/4 cup coconut flour
• 1/4 cup coconut milk or any milk of choice
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish or baking dish with coconut oil.
2. In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring in between until smooth.
3. In a large mixing bowl, whisk together the eggs, maple syrup or honey, vanilla extract, and salt until smooth.
4. Add the melted chocolate and coconut milk to the mixture, stirring to combine.
5. Slowly fold in the coconut flour until fully incorporated.
6. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
7. Pour the mixture into the prepared pie dish and smooth the top.
8. Bake for 30-35 minutes, or until the pie is set and slightly firm to the touch.
9. Let the pie cool completely before serving. Optionally, garnish with extra chocolate shavings or blueberries.

This chocolate-blueberry crustless pie is a delicious treat for those who want to indulge in chocolate without feeling overly guilty.

The richness of the dark chocolate is beautifully balanced by the fresh blueberries, which burst with flavor as you bite into the pie.

The coconut flour keeps the pie’s texture light while still holding together perfectly.

It’s a perfect dessert for chocolate lovers who want a gluten-free option that still delivers on flavor and decadence.

Apple-Blueberry Gluten-Free Crustless Pie

This apple-blueberry gluten-free crustless pie brings together the crisp sweetness of apples with the juicy, tart blueberries.

The warm spices like cinnamon and nutmeg create a comforting flavor that makes this pie perfect for fall, although it can be enjoyed year-round.

Ingredients:

• 1 cup fresh blueberries
• 2 medium apples, peeled and diced
• 3 large eggs
• 1/4 cup maple syrup or honey
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon vanilla extract
• 1/4 cup almond flour
• 1/4 cup coconut milk or any milk of choice
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish with coconut oil or line it with parchment paper.
2. In a large mixing bowl, whisk together the eggs, maple syrup or honey, cinnamon, nutmeg, vanilla extract, and salt until smooth.
3. Add the almond flour and coconut milk, mixing until fully combined.
4. Gently fold in the diced apples and blueberries, making sure they are evenly distributed in the batter.
5. Pour the mixture into the prepared pie dish and smooth the top.
6. Bake for 35-40 minutes, or until the pie is set and lightly golden on top.
7. Let the pie cool before serving. Optionally, serve with a dollop of whipped cream or a sprinkle of cinnamon.

This apple-blueberry crustless pie is a perfect blend of two fruits that work beautifully together.

The apples provide a slight sweetness and a slight crispness, while the blueberries burst with tartness.

The warm cinnamon and nutmeg give the pie a cozy, comforting vibe, making it ideal for cooler weather but delicious all year round.

The almond flour keeps the pie gluten-free while giving it a rich and satisfying texture that pairs well with the fruits and spices.

Coconut-Lime Gluten-Free Blueberry Crustless Pie

This coconut-lime gluten-free blueberry crustless pie is a tropical-inspired dessert that combines the creamy richness of coconut with the refreshing citrusy zing of lime, all balanced out with the sweet-tart flavor of fresh blueberries.

It’s the perfect dessert for a warm, sunny day or a tropical-themed gathering.

Ingredients:

• 2 cups fresh blueberries
• 1/2 cup coconut milk (full-fat for richness)
• 3 large eggs
• 1/4 cup maple syrup or honey
• 1/2 teaspoon vanilla extract
• 1 tablespoon lime juice (freshly squeezed)
• Zest of 1 lime
• 1/4 cup shredded unsweetened coconut
• 1/4 cup coconut flour
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish with coconut oil or line it with parchment paper.
2. In a large mixing bowl, whisk together the eggs, maple syrup or honey, vanilla extract, lime juice, and zest until smooth.
3. Add the coconut milk, shredded coconut, coconut flour, and salt, mixing until well combined.
4. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
5. Pour the mixture into the prepared pie dish and smooth the top.
6. Bake for 30-35 minutes, or until the pie is set and golden on top.
7. Let the pie cool completely before serving. Optionally, garnish with extra lime zest or toasted coconut.

This coconut-lime blueberry crustless pie is the perfect tropical treat, balancing the richness of coconut with the freshness of lime and the juiciness of blueberries.

The coconut flour creates a light yet sturdy texture, and the shredded coconut adds a bit of extra flavor and texture to the pie.

It’s a great choice for anyone looking for a refreshing, gluten-free dessert with a tropical flair. Serve it chilled for a cool, creamy dessert that’s full of tropical flavor.

Pumpkin-Blueberry Gluten-Free Crustless Pie

This pumpkin-blueberry gluten-free crustless pie combines the rich, spiced flavor of pumpkin with the sweet-tart freshness of blueberries, creating a beautiful fall-inspired dessert.

The creamy texture of the pumpkin filling pairs wonderfully with the burst of blueberries, making it a perfect treat for autumn.

Ingredients:

• 1 cup fresh blueberries
• 1 1/2 cups canned pumpkin puree
• 3 large eggs
• 1/4 cup maple syrup or honey
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon vanilla extract
• 1/4 cup almond flour
• 1/4 cup coconut milk or any milk of choice
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish with coconut oil or line it with parchment paper.
2. In a large mixing bowl, whisk together the pumpkin puree, eggs, maple syrup or honey, cinnamon, ginger, nutmeg, vanilla extract, and salt until smooth.
3. Add the almond flour and coconut milk, mixing until fully incorporated.
4. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
5. Pour the mixture into the prepared pie dish and smooth the top.
6. Bake for 40-45 minutes, or until the pie is set and lightly golden on top.
7. Let the pie cool completely before serving. Optionally, garnish with whipped cream or a sprinkle of cinnamon.

This pumpkin-blueberry crustless pie is the perfect autumn dessert, with the earthy sweetness of pumpkin and the tangy burst of blueberries.

The spices bring a warm, comforting vibe to the pie, while the coconut milk adds a creamy richness.

The almond flour gives the pie structure without being heavy, making it a gluten-free treat that’s perfect for Thanksgiving or any fall gathering.

Strawberry-Blueberry Gluten-Free Crustless Pie

A fresh, light, and juicy dessert, this strawberry-blueberry gluten-free crustless pie combines the natural sweetness of strawberries with the tangy blueberries for a perfectly balanced treat.

With a custard-like base and a burst of fresh fruit, this pie is a perfect choice for spring and summer.

Ingredients:

• 1 cup fresh blueberries
• 1 cup fresh strawberries, hulled and sliced
• 3 large eggs
• 1/4 cup maple syrup or honey
• 1/4 teaspoon vanilla extract
• 1/4 cup coconut flour
• 1/4 cup coconut milk or any milk of choice
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish with coconut oil or line it with parchment paper.
2. In a large mixing bowl, whisk together the eggs, maple syrup or honey, vanilla extract, and salt until smooth.
3. Add the coconut flour and coconut milk, mixing until fully incorporated.
4. Gently fold in the strawberries and blueberries, making sure they are evenly distributed in the batter.
5. Pour the mixture into the prepared pie dish and smooth the top.
6. Bake for 30-35 minutes, or until the pie is set and golden on top.
7. Let the pie cool before serving. Optionally, garnish with fresh mint leaves or a dusting of powdered sugar.

This strawberry-blueberry crustless pie is the ultimate summer dessert, bursting with the fresh flavors of two beloved berries.

The coconut flour base gives it a light and airy texture, while the coconut milk adds a touch of richness.

The pie is naturally sweetened, allowing the berries’ freshness to shine. It’s a vibrant, gluten-free option for outdoor picnics, barbecues, or any warm-weather gathering.

Chai-Spiced Blueberry Gluten-Free Crustless Pie

If you’re a fan of chai spices, this chai-spiced blueberry gluten-free crustless pie is the perfect dessert to try.

The warm spices of cinnamon, cardamom, and cloves blend beautifully with the fresh blueberries, creating a rich and flavorful pie that’s perfect for cozy fall evenings.

Ingredients:

• 2 cups fresh blueberries
• 3 large eggs
• 1/4 cup maple syrup or honey
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon vanilla extract
• 1/4 cup almond flour
• 1/4 cup coconut milk or any milk of choice
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish with coconut oil or line it with parchment paper.
2. In a large mixing bowl, whisk together the eggs, maple syrup or honey, cinnamon, cardamom, cloves, vanilla extract, and salt until smooth.
3. Add the almond flour and coconut milk, mixing until fully combined.
4. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
5. Pour the mixture into the prepared pie dish and smooth the top.
6. Bake for 35-40 minutes, or until the pie is set and golden on top.
7. Let the pie cool before serving. Optionally, top with whipped cream or a sprinkle of cinnamon.

This chai-spiced blueberry crustless pie is a unique and flavorful twist on a traditional fruit pie.

The blend of spices brings warmth and depth to the pie, making it perfect for fall and winter.

The blueberries provide a tart contrast that balances out the sweetness of the maple syrup.

The almond flour and coconut milk make it gluten-free without sacrificing flavor or texture, creating a comforting and aromatic dessert perfect for special occasions or quiet evenings at home.