A homemade and crustless impossible pumpkin pie with a soft, custard-like texture…
All for just 70 calories a slice.
This recipe is without a doubt one of my most popular recipes, not just during the holidays but all year round.
And yet, the original Crustless Pumpkin Pie recipe was published so long ago (back in 2012 – feel free to make fun of that old post if you read it) that many have probably missed seeing it completely.
I wanted to update the original recipe—taking new photos and doing my first ever video!—to give one of the most popular recipes on the blog the recognition it deserves so it won’t be lost in the archives.
I call the recipe “Impossible Pumpkin Pie” because it magically sets up without any crust at all!
If you have leftover pumpkin, try these Pumpkin Muffins
This is a one-bowl pumpkin pie that takes literally just minutes to prepare – stir the ingredients together in the bowl, smooth into a round pan, and wait for the magic.
It will come out of the oven all soft and deliciously custard-like.
The recipe can be egg-and-dairy-free, gluten-free, vegan, and completely free of refined sugar; yet it’s something even people without any dietary restrictions can also really enjoy.
And the nutrition stats are stellar, with over 100% of the RDA for Vitamin A in just one slice of pie.
I topped the pie with ice cream, because the only thing better than whipped cream and pumpkin pie is ice cream and pumpkin pie.
Try topping it with Coconut Milk Ice Cream, Banana Ice Cream, or this Keto Ice Cream for a low-carb option.
With such a fantastic nutrition profile, going back for seconds of this crustless pie is strongly encouraged!
I’m one of those people who firmly believes just a single slice of pumpkin pie is never enough and always look forward to dessert at Thanksgiving much more than the meal.
There’s no way green beans and mashed potatoes can compare to homemade pecan and pumpkin pie.
Then again, I know my sister would disagree with me. She was always most excited for the mashed potatoes.
No idea how that is possible… but it meant more pumpkin pie for me 🙂
And please feel free to let me know your thoughts on the video below – Are videos something you’d like to see more of in the future?
I’m late to the video train but had a surprising amount of fun making this one.
It helps that my camera didn’t fall into the pie as I was filming, which sadly did happen when I filmed the video for my Ultimate Vegan Cheese Sauce.
Anyway, if you haven’t seen today’s recipe before, I hope you love it as much as I do!
Impossible Pumpkin Pie
Ingredients
- 2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/3 cup flour, such as spelt, oat, almond, white, sorghum, or whole wheat
- 1/3 cup maple syrup or sugar (or sweetener of choice)
- pinch uncut stevia OR 2 additional tbsp sugar of choice
- 1 15-oz can pumpkin puree
- 3/4 cup + 2 tbsp milk of choice
- 2 tbsp oil OR omit and increase milk to 1 cup
- 2 1/2 tsp pure vanilla extract
- optional 1 tbsp ground flax or 2 tsp cornstarch (see note below)
Instructions
- *The pie will be a bit delicate (less firm) without the final optional ingredient, which is fine as long as you handle it with care or wish to serve it in a bowl.Preheat the oven to 400 F. Grease a 9-inch round pan. In a large bowl, stir together all of the ingredients (For most even results, I like to add the ingredients in the order shown in the video). Smooth into the prepared pan. Bake on the center rack 35 minutes – it will be super-soft after baking, which is what you want. Allow to cool completely before transferring, uncovered or only loosely covered, to the fridge to “set” for at least 6 hours. Slice and serve. Store leftovers covered in the fridge for 3-4 days.View Nutrition Facts
Notes
Have you made this recipe?
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More Pumpkin Ideas
Susan Taylor says
I have celiac and cannot have regular flour. I always use GFJules flour. Would that change the consistency of the pie? This is right up my alley, easy, & looks delicious.
I have made other crustless pies and they were great!
Thoughts?
CCK Media Team says
We haven’t tried that specific brand, but it’s worked with every single type of flour we have ever tried, so we do not see why it wouldn’t work! (The only flour that we have found to need modifications when making this recipe is coconut flour.)
Linda says
I use thawed out frozen pumpkin and doubled the recipe and baked it in a deep dish. I might had had a little more pumpkin than recipe and so the pie didn’t set completely. I used oats for the flour and flax seed. I want to make again and be more aware of the amount of pumpkin and maybe need to triple the recipe. I usually put about 6 cups in a bag and food save for later. Finding gluten free options are tricky but love the flavor of this and the texture. Thank you so much for this recipe and look forward to making again. Have to find my other pie pan or use a different pan so the thickness would be same as yours and the temperature would work to set the pie.
Anastasia says
Hi! I made two of these yesterday and followed recipe to T- let them cool completely and put in fridge for 12 hours. They are barely cooked? Taste delicious! But not set at all. It’s slightly thicker than eating just the batter. I included the flax seed. I’m putting back in oven to see if that’ll help (they’re not really edible so what’s the harm) but what did I do wrong? Thanks!
Kylie says
This recipe is soooo good that it is hard to believe it’s healthy! I used all the healthy options (monk fruit sweetener, milk and no oil) and it still turned out amazing! Would be good with roasted pecans sprinkled on top for a crunch.
Tirtza says
Hi, I’m looking forward to making this but I don’t have canned pumpkin. If I use fresh is it better to bake it or cook it? Thanks, I love your recipes!
CCK Media Team says
Hi, we recommend baked 🙂