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Crustless Pumpkin Pie

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Oh yes, crustless pumpkin pie!

Perfect for those who want to avoid holiday weight gain without giving up dessert... this rich pumpkin pie is so low in calories that you could actually eat the ENTIRE pie (8 servings) for under 450 calories! http://chocolatecoveredkatie.com/2012/11/08/crustless-pumpkin-pie/ @choccoveredkt

This crustless pumpkin pie recipe is crazy. You could actually eat the entire 8 servings of pie and still consume less fat and fewer calories than if you ate just one slice of many traditional pies!

Not that I’d recommend eating an entire pie in one serving…

For those who want to avoid the holiday weight gain without giving up dessert, this could be your new favorite recipe: http://chocolatecoveredkatie.com/2012/11/08/crustless-pumpkin-pie/

But this crustless pumpkin pie, with its rich and almost custard-like texture, is so good you might want to do just that. I know what I’m making for Thanksgiving. And Christmas. And Easter. And Fourth of July…

Maybe that’s going a little too far. Winking smile

Crustless Pumpkin Pie - One of my favorite parts about Thanksgiving is the homemade pumpkin pie, and this recipe is a staple in my family. The texture is somewhere between a pie and a custard... and it's under 450 calories not just for a slice, but for the ENTIRE pie! Full recipe: http://chocolatecoveredkatie.com/2012/11/08/crustless-pumpkin-pie/ @choccoveredkt

It is so good topped with my “4 ingredient” vanilla ice cream recipe.

Please try it this way. You won’t be sorry!

chocolate covered katie pumpkin

And Happy Thanksgiving!!!

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Crustless Pumpkin Pie

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Ingredients

  • 1 tsp pumpkin pie spice
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/3 cup flour (Almost any will work, including all-purpose gluten-free, but not coconut flour) (42g)
  • 1/3 cup xylitol or brown sugar (You can use a liquid sweetener. It’ll just be a bit gummy) (53g)
  • pinch uncut stevia OR 2 extra tbsp brown sugar
  • 1 (15-oz) can pumpkin puree
  • 3/4 cup plus 2 tbsp milk of choice (210g)
  • 2 tbsp oil, or omit and increase milk to 1 cup
  • 1 tsp ener-g powder or 1 tablespoon ground flax (a commenter said cornstarch works, but I haven't personally tried it.)
  • 2 1/2 tsp pure vanilla extract
Total Time: 35m
Yield: Makes a 10-inch pan

Instructions

Preheat oven to 400 F, and grease a 10-inch round pan. In a large mixing bowl, combine first 7 ingredients, and stir very well. In a separate bowl, combine all liquid ingredients with the energ or flax, and whisk. Pour wet into dry, stir to combine, then pour into the pan and bake 35 minutes. (It’ll still be gooey after baking, but that’s ok.) Allow to cool completely before transferring uncovered to the fridge to “set” for at least 6 hours before trying to slice.

View Crustless Pumpkin Pie Nutrition Facts

Crustless Pumpkin Pie!

Shown above, with my Healthy Whipped Cream.

What’s your favorite part about Thanksgiving?

My favorite part is getting to be with my entire family, which doesn’t happen as often now that we’re older. But eating pumpkin and pecan pie comes in a close second! (If you’re not in America, please still feel free to answer the question. I’d love to hear about your country’s Thanksgiving if you have one.)

P.S. If you’d prefer a more traditional pumpkin pie, my favorite recipe can be found here:

Healthy Pumpkin Pie – The Creamiest Pumpkin Pie You’ll Ever Try!

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Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 
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  1. Megan says:

    Does this taste like a traditional pumpkin pie?

    1. It definitely has the same flavor. The texture is a bit different, but the taste is the same.

      1. Taste matters – this is fantastic!

      2. jodi says:

        Do you pack the brown sugar and can you use unsweetened almond milk

        1. Megan R says:

          I packed the brown sugar AND used unsweetened rice milk! Perfect!

        2. Kim says:

          I used Splenda Brown Sugar Blend and unsweetened almond milk.

          1. erin says:

            kim- Did ittaste good using the Splenda Brown Sugar and almond Milk? thats what i was thinking of doing.

    2. Leslie says:

      I had all the ingredients, so I made it as soon as I saw the post. Yes at breakfast time. Don’t judge! 😉

      I can say that it was AWESOME! Texture wise, it was more of a custard like Katie says. More gooey and less creamy like traditional pumpkin pie. But it had the same flavor as pumpkin pie, and the consensus when we just finally were able to bite into it an hour ago after letting it set, was that we actually liked it BETTER than regular pumpkin pie!

      1. AnnaBananaBelle says:

        I won’t because i just made it tonight for tomorrow’s breakfast! lol it seems like a good breakfast thing to me!

    3. Natalie says:

      This is amazing. It is like eating the inside of the pumpkin pie, but more custardy. I like it better.
      I used almond flour for the flour, and an egg in place of the flax. Brown sugar, no Stevia. Butter not oil.

  2. I just made crustless pumpkin cupcakes the other day, and they rocked my world. Now, I want size up so that I can dive into this entire yummy pie at once! MMMMM.

  3. Jessie says:

    Oh my word, this is awesome! Katie, thank you so much, your blog has been a blessing to me and my diabetic husband. I can’t tell you how much it means to me that I can serve him food that he actually looks forward to eating again. His life has been made ten times better by the discovery of your blog, and it’s made my life better in turn.
    Thank you for all that you do. It helps people in ways you would never imagine.

    1. alyssa booko says:

      i agree with jessie. GOD is using you mightily in peoples lives miss katie. i love you too!!!!!

  4. You just became my favorite person in the entire world.

  5. Abby says:

    Is the nutritional info for the version with the omitted 2 tbsp oil and increased milk up to one cup? If so, have you tried the oil free version as well as the oil version? is it just as good? Looks delicious! You are a genius with food makeovers! thanks

    1. Jessica says:

      It says both amounts in the nutrition link.

      1. I always think oil versions are better, but that’s just me. Both ways are delicious. Also, I’ll never post a recipe variation unless I’ve tried it first to be sure it works.

  6. Amanda says:

    Hi Katie! This pie looks delicious! Just a quick question, would it change the flavor/texture if I used coconut sugar instead of brown sugar? My mom was recently diagnosed with diabetes and I’d love to make her some insulin-friendly foods for Thanksgiving so she can “have her pie and eat it too”. (I’d use the xylitol, but I’m wary about keeping any in my house since it’s so toxic to dogs and I can be a bit of a klutz in the kitchen sometimes.)

    1. Barry says:

      Hi Amanda – I made this with coconut sugar, and a little molasses [don’t know if that is ok for your mom], as a brown sugar substitute – and it came out just fine.

      Great recipe Katie – I haven’t eaten pumpkin pie in years, because of the normal ‘shtuff’ in it 🙂

  7. Kaitlyn says:

    Is there anything I could sub for the 1 tsp ener-g powder or 1 tablespoon ground flax? I’m going to my parents house this weekend and I think they have all the necessary ingredients available except those! 🙂

    1. Barb says:

      Are you vegan? You can substitute an egg or egg white for this.

      1. kotoula01 says:

        Barb, thank you so much for this info! I really love using eggs in my baking and I have back yard hens so my eggs are not raised in torture factories and I would rather use them in baking than not. Thanks for providing this substitution.

        1. kait says:

          i was about to ask for a sub for this too, let me know how it turns out with the egg! thanks in advance!!

          1. Amanda says:

            I used an egg and it worked perfectly. I mean, as far as I know hehe… I didn’t try it with the flax version so I’m not sure if it’s different. It tasted great though!

        2. Keri says:

          I have backyard hens too! Their eggs are the best…because they’re happy!! 😉

          1. Jess says:

            How do your fresh eggs compare? I have a friend with Hens and I’d like to try non store bought eggs

    2. Sorry, I haven’t tried it any other way so I really can’t say.

      1. Megan R says:

        So you just did one whole egg and it worked?

        1. Jade C says:

          Vegans don’t eat anything that comes from animals!! Just letting you know 🙂

          1. Sheryl says:

            HELLO Jade C – not everyone is vegan. There is a whole world of people out there cooking with modified recipes because they cannot or prefer not to ingest certain foods. How boring and ridiculous if all of us cannot visit a blog and share recipes or ask questions about substitutions – just accept the diversity.

          2. Rachel says:

            Really? Not everyone is a vegan. Hmmmm.

  8. Jessica says:

    This looks SO good! How did you know I’ve been looking for a good crustless pumpkin pie???!

  9. Hannah says:

    Oh, MY!! I CANNOT WAIT to make this!! I LOVE pumpkin and have been eagerly looking forward to this recipe!!

    I am so sorry about your fundraiser having to be cancelled…we all know your heart and your motives for organizing it! I was really excited to have such an easy way to raise money, and show all those on the East Coast that we want to help out, even if we can’t do anything in person. It’s just too bad, but I understand why you can’t go on with it. Thank you for thinking of the idea anyway…it helps us all remember to pray for the Hurricane Sandy victims and do what we can for them. May your caring and thoughtful spirit continue to be an encouragement and an inspiration to those around you!!

    Have a blessed and wonderful day!

  10. Great recipe! I love guilt-free! I plan on trying this out tonight for dessert!!

  11. Emily says:

    That first picture is really nice. I was wondering, do you think there would be anyway to turn this into a single-serving recipe? It would just be me eating it, and I don’t really want a whole ‘pie’, that would be far too much.

    Really looking forward to Thanksgiving! Spending time with family (though this year it’ll just be me, my mom and grandma) all nice and warm. Going to get a turkey soon!

    1. I’m sure there is, but I haven’t tried it so I can’t tell you any specific amounts or times.

    2. Heather J says:

      You could try halving the recipe and baking it in 4 ramekins (individual servings). Just decrease the baking time.

    3. Danielle says:

      This link gives baking times for individual pies. I haven’t tried it yet but you could. http://www.makeandtakes.com/muffin-tin-pumpkin-pies

  12. I am I am so making this for Thanksgiving!!! Thanks Katie 🙂

  13. Amber says:

    If you aren’t vegan, can you use an egg in place of the ener-g powder/flax seed?

    1. Sorry, I haven’t tried it so I really can’t say.

  14. I am so sorry that so many people criticized your fundraiser. We all know that you had the best intentions and were just trying to help! Thanks for trying. Some people just don’t get that you can really be just that selfless.

    This pumpkin pie sounds perfect for me since I can’t eat the regular crusts. I think that I am going to try this out with brown rice protein powder in place of the flour and see how it goes!

    Thanksgiving is one of my favorite holidays. It isn’t overburdened with greediness over gifts, or feeling the need to spend a lot of money on decorations to make people happy. It is one of the best times to just be with the ones you love and forget all of that commercial stuff.

  15. Oooh … This looks so tempting 🙂

  16. Okay I am definitely going to have to try this! And thanksgiving is my favorite holiday because there’s no pressure, no expectations, just family and food.

  17. Susan Erickson says:

    Just looking at this pie brings back memories for me. My grandmother used to make a crustless sweet potato pie almost exactly like this! The texture was like velvet…I will definitely try with pumpkin 🙂

  18. I also make a crustless pumpkin pie that is pretty awesome and I have found that I don’t miss the crust one bit. It’s all about the filling!

    Best part of any holiday is of course being together with family and friends. Having said that I also enjoy a good meal!

  19. Stacy says:

    I am so excited to try this recipe! I have noticed that in several of your recipes you call for ener-g powder. When I look that up the closest thing I have found is their baking powder but I see that some people are saying it is a substitute for an egg. What is the ener-g powder and what is the correct substitute for it in your recipes?

    Thank you – your recipes are awesome!

    1. You can use the ground flax as a substitute. Other than that, I haven’t tried any other substitutes so I can’t tell you how another substitute would work in this recipe.

    2. CJ says:

      You asked what is ener-g powder–it’s egg replacer and is great! I actually used it all the time in my baking even before going vegan because the box lasts for a long time (eggs would just go to waste since I never ate them straight … only in baking). Here’s the company’s link: http://www.ener-g.com/egg-replacer.html

  20. Emma says:

    Just popped this into the oven… can’t wait to try it! As I’m from England I have never had pumpkin pie before, so excited! 🙂 I used agave instead of sugar and had to make my own PP Spice.

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