This simple homemade crustless pumpkin pie recipe is easy to make and surprisingly healthy. It’s an absolutely delicious pumpkin dessert!
Healthy crustless pumpkin pie
This impossible pumpkin pie recipe is unbelievable.
You could actually eat the entire eight servings of pumpkin pie and still consume less fat and fewer calories than if you ate just one slice of many traditional pies!
Not that I recommend eating an entire pie in one serving… But you could.
And the taste and texture are so rich and decadent that you definitely will not want to stop at just one slice. It’s like eating creamy pumpkin custard in the form of a pie.
Also make these Sweet Potato Brownies
The best low calorie pumpkin pie
It will be love at first bite.
Over the years, this fan favorite pumpkin pie recipe has developed something of a cult following. Many commenters write in to tell me that they make it not just for Christmas or Thanksgiving dessert, but all year round!
Some readers even eat it for breakfast. And hey, why not? The fancy orange winter squash pie is low in calories, high fiber, low fat, and packed with vitamin A, calcium, and healthy ingredients.
It’s a great choice if you are on a Weight Watchers diet too, because the pie is very low in points. Make it with your favorite sugar substitute if you prefer no sugar baking.
Plus, unlike many other crustless pumpkin pie recipes, this one contains absolutely no evaporated or sweetened condensed milk.
The best part? The pie calls for a whole can of pumpkin, which means there is no need to wonder how to use up leftover canned pumpkin when you are done.
Readers also love these Snowball Cookies
Crustless pumpkin pie ingredients
You will need pumpkin puree, cinnamon and pumpkin pie spice, milk of choice, sweetener, flour or almond meal, baking powder, salt, and pure vanilla extract.
For a thicker pumpkin pie that is easily sliceable, you can add a tablespoon of ground flax seeds, or one egg (not for vegans), or two teaspoons of cornstarch.
To make a low carb and keto crustless pumpkin pie, use xylitol or erythritol for a sugar free pumpkin pie. Almond flour or almond meal can be substituted for the flour in an equal amount.
If you prefer to use coconut flour, it needs much less flour to achieve a pumpkin pie filling texture, because coconut flour soaks up liquid like a sponge.
For a vegan crustless pumpkin pie, simply choose your favorite plant based and dairy free milk, such as almond milk, oat milk, or coconut milk. The vegan pumpkin recipe can easily be made with no eggs, no dairy, and no heavy cream.
This holiday crustless pumpkin pie also includes soy free, nut free, paleo, gluten free, and oil free options.
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Do you use fresh or canned pumpkin puree?
As written, the recipe calls for canned pumpkin. However, grocery stores are often out of Libby’s canned pumpkin, especially around Thanksgiving time and the holidays.
Look in the organic section, and if there is still no canned pumpkin available at the store, you can buy a fresh pumpkin and roast and puree the flesh to make your own homemade pumpkin puree.
Or sub roasted sweet potato for the pumpkin. Here’s how to cook sweet potatoes. Roasted or canned butternut squash puree also works well.
Be sure to use pumpkin puree, not pumpkin pie filling, because canned pumpkin pie filling already includes extra sugar and spices. In contrast, the one and only ingredient in pumpkin puree is cooked pureed pumpkin.
Still craving pumpkin? Whip up a Pumpkin Spice Latte
Pumpkin pie topping ideas
Or try topping each slice of pumpkin pie with homemade whip cream, cashew cream, marshmallow fluff, candied pecans, or Air Fryer Apples.
You may also opt to simply eat it plain and let the pumpkin spice flavor shine.
How to make the pumpkin dessert
Start by gathering all of your ingredients and reading through the instructions.
Preheat the oven to 400 degrees Fahrenheit. Then grease a nine or ten inch pie pan.
In a large mixing bowl, whisk together the can of pumpkin, milk of choice, flaxmeal or egg, pure vanilla extract, and oil, if using. There is no blender required.
Combine the ground cinnamon, pumpkin pie spice, salt, baking powder, flour, and sugar or sugar free sweetener. If you are using cornstarch, add it in here too.
For those who want to make a one bowl pumpkin pie, simply add the dry ingredients to the same bowl as the whisked liquid ingredients.
Stir everything together to form a batter. Then transfer the creamy pumpkin pie filling to the prepared baking pan. Bake on the oven’s center rack for thirty five minutes.
The finished pie will still look gooey after baking, so allow it to cool fully before transferring uncovered to the refrigerator. Let the pan set for at least six hours or overnight, during which time your pie filling will firm up.
Slice and enjoy, or gently warm each slice for a few seconds in the microwave before serving to friends and family members.
Store leftover pumpkin pie in the refrigerator, covered tightly with saran wrap or aluminum foil. Or store individual slices in an airtight container in the refrigerator for up to five days.
If you want to freeze leftovers, be sure the pie is fully cooled and set before slicing and storing in an airtight covered container in the freezer for up to three months. Thaw fully before serving.
Many people ask if you can make the recipe into crustless mini pumpkin pies by baking the pumpkin filling in muffin liners instead of a round pan. I have not tried it yet, so be sure to report back if you experiment.
Crustless pumpkin pie recipe video
Above, watch the step by step video showing how to make crustless pumpkin pie.
Crustless Pumpkin Pie
Ingredients
- 1 can pumpkin puree (15 oz)
- 1 cup milk of choice
- 2 1/2 tsp pure vanilla extract
- 2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/3 cup flour (such as spelt, oat, white, sorghum, or almond)
- 1/2 cup sugar or unrefined sugar or granulated erythritol
- 1 tbsp flaxmeal or 2 tsp cornstarch (can be omitted if serving pie in a bowl)
- optional 2 tbsp oil or almond butter for richness
Instructions
- To make a crustless pumpkin pie, preheat the oven to 400 F. Grease a 10 or 9-inch round pan. In a large mixing bowl, whisk all ingredients well. Pour into the pan, and bake 35 minutes. It’ll still be gooey after baking. Allow to cool completely before transferring uncovered to the fridge to set for at least 6 hours before slicing, during which time the pie will firm up considerably.View Nutrition Facts
Notes
Have you made this recipe?
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Sandi Deutchman says
I’m Paleo can I use honey, or maple syrup instead of sugar?
Jodi says
This is so easy to make and it tastes delicious! I will be making it often. Thank you for this recipe! ❤️
Laura Kasha says
instead of sugar, would maple syrup or date paste work?
Karen says
This is delicious! I use a little more than 1/2 cup sugar and only use brown sugar. The pie has a spicy taste and is so good. I hate pie crust so this is the perfect recipe.
Angela P. says
Hi, Katie. I want to use eggs instead of flax meal. How many eggs would I need for a 9-inch pie? I am also going to try this recipe using a muffin pan with liners. I’ve modified the recipe slightly and am going to use one tablespoon of coconut oil, bake for 30 minutes, add a candied walnut-graham cracker crumb topping, and return to oven for 5-10 minutes. I’m excited to try it! I’m going to make it this Friday for a church gathering on Sunday.
Linda says
I used ground flax for the binder, I need to increase the amount of spice the next time. using the amount of sugar in this recipe is good. I did add oil to it.
Francesca says
We have a nut allergy and I don’t want to use regular flour. Can we use cassava or oat flour in this recipe?
Sowji says
This looks delicious. I’m planning to make this today. Can I make the pie in regular 9” cake pan instead of pie pan? Please let me know. Thanks in advance!
Heather says
I made this without sugar. Delicious.
Instead of 1 cup of milk, I used a half of cup of homemade almond milk, since homemade almond milk naturally turns to a pudding consistency when heated so I wanted that for the thickener. I also used a half cup of apple juice, I had just juiced some apples so I used that, I don’t know if that would make a difference using fresh or not. I used one egg instead of the flax, and I also added 3 teaspoons of Lakanto monk fruit. The monk fruit, it made it too sweet so next time I will do 2 teaspoons instead of three. Last I used one tablespoon of coconut oil and 1 tablespoon of butter.
Honestly, next time I will put this in a piecrust because you literally cannot tell the difference from a regular pumpkin pie. I’ve had this cooling on my counter for two hours and the consistency is thick just like a regular pumpkin pie. I’m just missing the shell. I love this recipe. I’m gonna save it for life. 🙂
Marne says
Very good! We didn’t miss the crust at all. Thank you for the recipe.
LMayle says
Oh so YUMMY!! I was skepical at first. This is a recipe that I will keep and make year round. I used Almond flour and used an egg. It turned out to be more of a custard and did not slice up like a pie. No matter, still a 5 in flavor and so much healthier that traditional pumpkin pie with a crust.
Kristi H says
I made this a few days ago when my family was having post-Thanksgiving pumpkin pie cravings. This was amazing! Everyone loved it! This will be a new regular dessert in our house. I love that it has healthy parts to it and I can have a piece with some light cool whip, guilt free!