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.
Trending recipe: Pumpkin Banana Bread
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?
Tag @chocolatecoveredkatie on Instagram
More Healthy Thanksgiving Recipes
Megan says
Does this taste like a traditional pumpkin pie?
Chocolate-Covered Katie says
It definitely has the same flavor. The texture is a bit different, but the taste is the same.
Tanya @ Playful and hungry says
Taste matters – this is fantastic!
jodi says
Do you pack the brown sugar and can you use unsweetened almond milk
Megan R says
I packed the brown sugar AND used unsweetened rice milk! Perfect!
Kim says
I used Splenda Brown Sugar Blend and unsweetened almond milk.
erin says
kim- Did ittaste good using the Splenda Brown Sugar and almond Milk? thats what i was thinking of doing.
wendy. says
I did not pack the sugar as we like less sweet. It was Awesome!
Karli Jenkins says
Can i use water in place of the milk?
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!
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!
Elaine says
yes!!
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.
Season says
Thank you for your comment. It answered ALLLLL of my questions. Haha
Erin | The Law Students Wife says
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.
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.
alyssa booko says
i agree with jessie. GOD is using you mightily in peoples lives miss katie. i love you too!!!!!
wendy. says
I agree Jessie! My husband had a heart attack and bypass surgery so he is now on a low fat diet. SO many sites call their recipes healthy and they use coconut milk and other high fat ingredients. This site is wonderful and oh this pumpkin pie is much better than traditional!
Olivia says
I can’t wait to try this recipe!! Does the sugar provide anything other than sweetness? Would it still be okay if I left it out completely? I prefer a less sweet pie with more cinnamon flavour 🥰
Erica {EricaDHouse.com} says
You just became my favorite person in the entire world.
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
Jessica says
It says both amounts in the nutrition link.
Chocolate-Covered Katie says
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.
wendy. says
I did the oil free version and it turned out beautifully! Better than traditional actually!
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.)
Chocolate-Covered Katie says
No, that would be perfect!
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 🙂
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! 🙂
Barb says
Are you vegan? You can substitute an egg or egg white for this.
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.
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!!
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!
Keri says
I have backyard hens too! Their eggs are the best…because they’re happy!! 😉
Jess says
How do your fresh eggs compare? I have a friend with Hens and I’d like to try non store bought eggs
Chocolate-Covered Katie says
Sorry, I haven’t tried it any other way so I really can’t say.
Megan R says
So you just did one whole egg and it worked?
Jade C says
Vegans don’t eat anything that comes from animals!! Just letting you know 🙂
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.
Rachel says
Really? Not everyone is a vegan. Hmmmm.
Ingrid says
Egg.
Jessica says
This looks SO good! How did you know I’ve been looking for a good crustless pumpkin pie???!
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!
Jennifer @ Peanut Butter and Peppers says
Great recipe! I love guilt-free! I plan on trying this out tonight for dessert!!
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!
Chocolate-Covered Katie says
I’m sure there is, but I haven’t tried it so I can’t tell you any specific amounts or times.
Heather J says
You could try halving the recipe and baking it in 4 ramekins (individual servings). Just decrease the baking time.
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
Miranda says
Hi Katie,
Can you use coconut flour (probably reduce the amount of it since it might dry it out) ?
Thanks !
Amber says
If you aren’t vegan, can you use an egg in place of the ener-g powder/flax seed?
Chocolate-Covered Katie says
Sorry, I haven’t tried it so I really can’t say.
Eating 4 Balance says
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.
CJ at Food Stories says
Oooh … This looks so tempting 🙂
Katie @ Peace Love & Oats says
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.
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 🙂
Tami @Nutmeg Notebook says
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!
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!
Chocolate-Covered Katie says
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.
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
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.
Megan R says
Katie this looks amazing! I totally stalk your blog! I LOVE it! There hasn’t been a recipe I don’t like yet! 🙂 Can I use regular baking powder instead of the ener G powder? Me+Pumpkin pie =best friends.. I think I may have had 6 slices last year <— bad idea! 😉 lol You are awesome!
Chocolate-Covered Katie says
I haven’t tried it so I really don’t know.
Julie says
I have been making a similar idea, pumpkin custard. I’ve been making it with NO maple syrup for me (trying to quit sugar), and the kids and husband drizzle maple syrup on it before eating.
Pumpkin Custard
1 tetra-pak box or can of pumpkin (~15 oz)
1 can coconut milk – I use full-fat
6 eggs
2 t vanilla
1/4 c maple syrup – optional!
1/2 t salt
1 T cinnamon
1 t ground ginger
1/2 t nutmeg
Whisk pumpkin, coconut milk, and eggs separately – then together
Sift spices into and stir it up well. I push through a sieve for optimal smoothness (my nutmeg is kind of coarse), but that’s optional.
8-9 custard cups, can also use ramekins
Bake in a water bath at 300 degrees for 1 hour
Garnish with freshly-toasted pecans, or candied ginger, or maple syrup – or all three!
Anonymous says
That’s what I was looking for! You rock! Thanks!
Jessica says
I think I like your recipe better! I want a lot of eggs in mine! Thanks for the share!
Kat says
that pie looks amazing 🙂 since I no longer live in the U.S., I had to actually grow my own pumpkin, since grocery stores in Czech don´t sell canned pumpkins and the unprocessed ones are kinda pricy. But I really love pumpkin pie!! I can´t wait to try your recipe.
To answer your question, I´m not sure about Canada, but the U.S. is pretty much the only country I know that celebrates Thanksgiving. No indians in Europe 😀
Kris says
Hi Kay. We Canadians celebrate thanksgiving with turkey stuffing, pumpkin pie and cranberry sauce. We celebrate it earlier than you guys since winter starts early as well.
Emily House says
Can I use evaporated cane juice in place of the brown sugar?
Chocolate-Covered Katie says
Yes, definitely!
Trish @ MyBigFatBundt says
It’s in the oven RIGHT NOW. And Katie, you’ll appreciate that I *may* have tossed a few bits of chocolate on top of the pumpkin custard. 🙂 I am one of ‘those’ who really digs the crust. But with my hormones and thyroid not really doing so well this past year, I’ve decided to just listen to my body and not try to convince myself a fat-laden crust will just magically bypass any issues when it won’t. I’m a pastry chef, so I enjoy the zen-feeling I get from rolling out a freshly-made pastry crust, but I think this year I’m going to skip it and not lament over it. But I think some kind of crumble topping would be marvelous on top of this as well. I may play around with your recipe prior to Thanksgiving and see what I come up with. I did make this gluten-free by using sorghum flour, which pairs WONDERFULLY with ‘spicy’ desserts such as pumpkin, apple, caramel, etc. I would never use ALL sorghum in a cake or cookie, but I think it should work great in this pie.
Trish @ MyBigFatBundt says
This was great! It will obviously taste much better later tonight or tomorrow as it’s only been a few hours since it finished baking, but still great. I think I may end up baking it in a gluten-free graham crust for Thanksgiving. Thanks for sharing another winner. xx
Hannah says
What about with gingersnaps on the side? That’s what I’m doing today!
Samantha says
Ugh! You tend to get some really riled up comments…I have never understood why. I was just on Gina’s blog and saw her bake sale fundraiser so that was already on my list.
This recipe looks great by the way, maybe something I can work on today!
kim@hungryhealthygirl says
I know what I’m making for Thanksgiving dessert!! This looks so delicious, but I love that it’s healthy too. My favorite part of Thanksgiving is being with my family and, of course, eating all of the traditional foods that remind me of Thanksgivings past.
S says
I would TOTALLY eat the entire pie in one serving. This is amazing.
Melissa @ My Whole Food Life says
Yum! I love anything pumpkin! I love the idea of eating the whole pie too. Which kind of flour do you think will work best?
Chocolate-Covered Katie says
I’ve tried it with spelt flour and almond flour so far. Both work well, and I really don’t see why all-purpose or oat or ww pastry wouldn’t work.
Melissa @ My Whole Food Life says
Thanks! I will probably use spelt. To me, it seems to work well in most recipes.
Monica says
Yes! Thanks again Katie! I was just thinking I needed to browse your site for sugar free pumpkin pie recipes to make for myself. I don’t want to be glaring at or drooling on all my family members slices of pie while watching them eat what I can’t have!
But I will browse your site EXTRA anyway because you had lovely unselfish intentions for your fundraiser until those stupid heads and their hate mail just ruined it. Yes, that’s what I said— STUPID HEADS! So there! (Pulled out the big guns! Haha!)
Thanks again and keep it up Katie 🙂
Chocolate-Covered Katie says
Thank you, Monica. 🙂
I’m still planning to give away all extra money for this month, if there still happens to be any. (If there doesn’t, I’ll of course make a donation anyway.)
patty says
Katie, so glad to get this recipe this morning, I had a cup of pumpkin left from a recipe I made yesterday, I made half a recipe, then when it was done, I melted chocolate for one half, and cream cheese for the other. Delicious, and plenty for me for a few days. thanks so much
Amanda says
YES!!! I’ve been waiting for you to post this recipe ever since you first posted a picture of it a few weeks ago! YOU ARE AWESOME
Amanda says
Just curious, are the nutrition facts based on the recipe using xylitol or brown sugar?
Brittany says
I think it’s with xylitol and stevia!
Jessica says
It probably doesn’t matter much. Xylitol isn’t low calorie like splenda, it still has calories.
Chocolate-Covered Katie says
They’re with xylitol. But Jessica is right; since xylitol has 30 calories per tbsp and sugar has 50, there probably wouldn’t be a huge difference in the numbers, especially if you divide it by 8 slices.
Michelle says
You may have covered this before, but does anyone find that Xylitol tastes funny? I’ve never tried it, and I’m considering ordering it online, but I generally don’t care for Stevia, or splenda. Is Xylitol better?
jaime @ sweet road says
Whoa. This looks awesome. I always scrape the pumpkin pie filling off the crust anyways!
Kayla says
You are awesome! Can’t wait to make this for thanksgiving this year!
Madie says
I’m not a vegan, but I love your blog! About this recipe, are there any substitutions I could make for the ener-g or flax? Thanks!
Jessica says
https://chocolatecoveredkatie.com/2012/11/08/crustless-pumpkin-pie/#comment-632007
Rebecca Wright says
Have you ever thought of combining this recipe with your pecan pie? Have a pumpkin layer on bottom & the pecan on top!
Chocolate-Covered Katie says
That sounds really awesome! My two favorite Thanksgiving pies in one!
Rebecca Wright says
Ditto! If you ever try it let me know and I’ll do the same if I decide to experiment myself 🙂
Laura says
I know what I’m making for thanksgiving! 😉
Ulli says
I made a similar recipe a while ago and loved it too!!!! Have a great day!!
Christina says
This looks fantastic! I might have to roast and puree one more pumpkin this season just for this (I think I’m currently up to 6 pumpkins and about 8 butternut squashes). I live in Switzerland and we don’t have canned pumpkin…alas, no pumpkin pie for my 4th of July. 😉 My favorite part about Thanksgiving is everyone sitting down together and taking a breath to remember what they’re thankful for. Sometimes life goes so fast we don’t take time to notice.
I must also say: I think your blog is absolutely amazing! I’ve tried many of your recipes and absolutely LOVED each one!!! 🙂 Thank you!!!
Amanda says
Hi!
I’m from Sweden and unfortunately we don’t have anything even near Thanksgiving. But that won’t stop me! I’m going all in with making an American Thanksgiving! That’s will be my first time so we’ll so how it goes..
K.Lorenz says
Hi! I love the new look of your blog! I actually used to read your blog and make recipes from it before becoming vegan. Now, I’m religious about it!
Anyway, I’m an American living in Germany, and oddly, many of the Germans in this area cook some of the traditional American Thanksgiving foods, and use it as an excuse to gather and feast! Aside from a few of the dishes, the major difference is how they enjoy the feast. I know many of us still enjoy a traditional, sit-down, family meal; yet many larger groups have more of a casual, buffet-style affair. The Germans tend to be pretty formal, and sit down and eat at the same time.
So, the short answer to your question is that it’s the gathering of friends and family here as well!
Thanks for everything!
Oh, BTW — in this neck-of-the-woods in Germany, few people have heard of or understand what a vegan is, so I always enjoy giving them some homemade goodies from your site, then explaining the recipes to them! It’s good fun! Thank you!
Chocolate-Covered Katie says
A few years ago, that could’ve been Texas you described, where no one had heard of veganism ;). Thankfully, things are changing here… hopefully they’ll soon start to change faster over there as well!
Chef Amber Shea says
This just landed right on top of my “Make Soon” list 🙂 Thanks Katie!
Tiaa says
Would coconut oil be ok or would that ruin the pumpkin taste?
Chocolate-Covered Katie says
I used coconut oil and it was awesome!
nina says
Yummm
Linde says
Mine is in the oven right now! Can’t wait to taste it!
I know you’ve heard this many times, but it’s so true: You’re awesome, Katie!
Love from the Netherlands
Lily says
Hi Katie 🙂
That cake looks incredibly tasty. I love gooey, soft, custard-like pies! I live in Germany and I have to admit that we don’t celebrate thanksgiving here :/ we have a holiday that is called something like thanksgiving in september, but nobody really celebrates it. I still love fall produce so I proclaim fall thanksgiving-time-of-the-year!
Best wishes!
Lisa @ The Raw Serenity says
Hi Katie,
In Australia I have never seen can pumpkin. How can I make it to taste the same? Is it just purée pumpkin or does it have something else in it?
Squee says
I’m in Australia too and had the exact same question! I’m assuming it would just be roasted and pureed. Maybe also passed through a sieve to remove fibres.
Also, what’s in the pumpkin pie spice mix?
Thanks!
rachel says
Try looking in a bulk food shop – the ones that sell flour, oats, rice etc by the scoop. In Perth i believe Kakulas Bros stocks canned pumpkin, but from memory it was about $6-7 per can.
B says
Hi , this is my second time making this pie because it is so amazing! Thank you!
I want to ask about storage since I’d like to freeze a whole pie ; is that possible?
I don’t really have much experience freezing homemade pie. 🙂
Heather says
Pumpkin pie spice is a combination of: cinnamon, cloves, nutmeg, ginger (and some recipes call for allspice and cardamom), just do an internet search on “pumpkin pie spice recipe” or “make your own pumpkin pie spice” and then choose the one that looks appealing, has good ratings, or makes the right amount with the ingredients you have on hand 🙂
Cheyenne says
Hey, I’m in australia too. Whenever American or Canadian blogs ask for canned pumpkin puree, I always use fresh roast pumpkin and it works brilliantly. I just roast a pumpkin then blend it up and if I have too much I’ll just freeze some for when i next need pumpkin puree.
It’s super cheap this way, and I always prefer to use fresh ingredients as opposed to something from a can!
🙂
Chelsea@Ahintofhealthy says
I am I am so making this for Thanksgiving!!! Thanks Katie 🙂
TcupPotbellyPig says
In the oven right now baby! I love that this can be gluten free~
StrawberryMagnolia says
This recipe looks amazing! I’m thinking of making it for Christmas. Thank you so much!
Do you think I can substitute xylitol with stevia? Or will it ruin the taste&tecture? The one I have comes in tiny pills.
And what is in pumpkin spice? Pumpkin really isn’t eaten much where I live so they don’t sell pumpkin spice in shops. I guess it’s because people have fed their pigs with pumpkin for centuries and still consider it pig food. Stupid, right? =)
Oh, is there a way to make this pie gluten free? =)
eating 4 balance says
Pumpkin pie spice is made up of different seasonings like cinnamon, ginger and nutmeg. There is probably a recipe somewhere online with exact measurements.
As for gluten-free, I think almound flour, sorghum flour or a prebought all purpose mix would work.
Let us know how it goes because I am gluten-free too!
Ed says
That looks tasty but I have to admit i would miss the crust…that is one of my favorite parts of the pie (though unhealthy I know :P)
Lija Wills says
The crust is my favorite part too. I don’t mind a crustless quiche once in a while though.
Jen E says
I so been waiting for this. No crust less calories which I love and it tastes great! I bet this would work with sweet potato too!
Lia says
That is so great! My favorite food of all time is pumpkin pie, though the filling is my favorite part of my favorite food, I do love a good flaky crust to contrast the texture. My favorite part of Thanksgiving is throwing the dinner party. I love throwing events and having everyone enjoy themselves.
kaity @ kaityscooking says
being with the whole fam and deffffff the dessert! then now me and my mom and sister wait til midnite and are part of the lunatics out shoppin lol
Jenica says
Sounds amazing! Thanks Katie!
Lia says
Pumpkin Pie is my all time favorite food, but I do appreciate a good flaky crust to give a complimentary texture tot he pie filling. My favorite part of Thanksgiving is the event. I love hosting events and putting everything together and watching people enjoy themselves.
Amber with Slim Pickin's Kitchen says
Katie! This pie looks scrumptious, and I can’t wait to try it. Also, I am absolutely stunned that you received hate mail and criticism for trying to bring some good into this world while trying to help the victims of Hurricane Sandy. Any loyal reader of this blog knows that you would NEVER intentionally do something to hurt someone let alone initiate an entire campaign to raise money for your own gain! One of the things I respect about you the most (besides your love for chocolate of course) is your incredibly honest and open heart. There have been many times when you have retracted/edited blog posts &/or statements because there was a slight INKLING that you may have inadvertently offended someone. You have never been one to hide your true intentions and never been one to cover up your mistakes so I’m not sure why you would all of a sudden change into a different person now. I really hate that there are straight up bullies in this world who totally get off on hurting or belittling other people, especially people as sweet as you. Just remember that these people are unhappy and unsatisfied with their own lives, and the only way they know how to make themselves feel better is to say nasty and hurtful things to people in order to try to bring them to their own level. Just remember that your true fans and your loyal readers know that you are honest, beautiful, smart, funny, charismatic, loving, sincere, and loyal…and we all know these things about you not because we’ve met you in person and not because you’ve flat out told us so…no…we know these things because your character shines through your writing and recipes and brightens the lives of your readers on a daily basis. Please don’t ever let hateful and cruel comments take that light away from you. XOXO
Girlnapurpledres says
Do you find ground flax seeds useful as an egg replacer? I have yet to try it but have read that they are fabulous. I enjoyed your post.
Chocolate-Covered Katie says
yes 🙂
Lea says
This looks so good! I’ll have to try it out soon! The filling is definitely the best part of the pie!
Kelly says
Sorry to hear you got so much hate mail. I thought it was incredibly kind of you, I’m sad a few people had to ruin the idea. Keep doing what your doing! You rock!
Danielle says
I baked one today and it tastes great! The only problem is it turned out very dark brown? Not sure if I did something wrong? I went through and double checked the recipe? Any ideas?
Chocolate-Covered Katie says
But it’s supposed to be dark brown :).
I think the second and third photos show the color best.
Anonymous says
I have been looking for a site like yours for quite some time. I eat clean and have had a difficult time finding sweet treats that omit sugar. Your recipes look so delicious! We have our annual “Christmas baking extravaganza” coming up and with my clean eating, my daughters peanut allergy and friends gluten allergy, I was ready to throw my hands up! Now I have some yummy options we can all indulge in. Thanks for sharing your delicious treats. 🙂
BroccoliHut says
This recipe reminds me of my mom’s pumpkin pudding that she makes every year for Thanksgiving (and sometimes Christmas too, if we beg enough!). My family is not big on pie crust anyway, so it’s a good way to make a favorite dessert a little healthier.
Julia says
Aww you look so pretty in that picture! 🙂 Your family seems so nice and happy, I think you are a huge inspiration, and I will pray for your relatives and family being affected in New York. I am so so sorry for your family’s loss. I am also sorry for the hate mail on trying to do something nice to help! DO NOT LET THE HATERS BRING YOU DOWN!!! Lol, you have so many fans Katie, don’t ever stop what you do and please I hate to think of you being upset about mean internet people! 🙂
Chocolate-Covered Katie says
Thank you, Julia. 🙂
Janie Kaiser says
YUM YUM YUM! Just had this great idea: I am going to bake this in muffin tins so that I will have a bunch of mini little pumpkin pies and I can just take out one as a snack. I feel brilliant.. hehe
Chocolate-Covered Katie says
I love your idea!
Michele says
Totally making this and probably eating the whole thing!!! 🙂
Danielle @ itsaharleyyylife says
what a great idea! I am actually making a pumpkin pie on Saturday {we are having an early thanksgiving} I’m going to use the crust though but if I was with a whole bunch of healthy people I would so go crustless!
Monique @ Ambitious Kitchen says
Need this in my life.
Brin says
Pumpkin pie with out a crust?! Why are the simplest things that are so obvious so hard to create!!
Ps no hate mail from me that was unjust rude and made you give up a good cause! 🙁
Kimberley says
Great recipe! I was just wondering if you can make pumpkin puree at home because I’m from New Zealand and we can’t get canned pumpkin here 🙂
Chocolate-Covered Katie says
Yes, definitely. Just cook pumpkin and then puree it in a blender.
Jas says
Our ‘Thanksgiving’ in Australia is called ‘Australia Day’ and we celebrate it on the 26 January, which is the day the first settlers arrived in Sydney. As it is during our Summer and we have such beautiful beaches, we usually spend it on the beach playing cricket, swimming and drinking beer, and there is always definitely a barbecue involved! Everyone wears clothes with the Australian flag on them, or our national colours of green and gold. Best holiday of the year! 🙂
PS – Love your site! And can’t wait to try this pie!!! 🙂
Nic says
No no no. Australia Day is when the white settlers invaded the land and drove out the indigenous people. It is hardly comparable to Thanksgiving.
Jas says
Wow, you must be a joy of a person to be around.
Donna says
THIS…along with your vegan whipped cream …will have a place of HONOR on our Thanksgiving table this year….thank you so very much for creating such a marvelous alternative…
Quick question….do you recommend a specific non-dairy milk?…Which one did you use to get the gorgeous results in your equally gorgeous photos?!…Does one non-dairy milk give better “texture”/flavour…successful custard/flan results than others?…Thanks for any enlightenment!
Chocolate-Covered Katie says
For this one, I used Silk almondmilk. It’s my go-to milk for cooking and for milkshakes. Depending on the recipe, I also sometimes use full-fat canned coconut milk (not the kind from a carton- I find that to be watery).
Jen E says
This works good with cornstarch instead of flax egg also. I didn’t feel like grinding up flax so I used it instead lol. I want to thank you for coming up with this recipe though. I’ve been a vegan for a year now, losing a nice amount of weight and this healthy dessert helps me cope w/my sweet tooth lol.
Chocolate-Covered Katie says
Thanks for letting me know! Updated the post :).
Kyra (Scribbles & Sprinkles) says
Hi, is it 1 teaspoon or 1 tablespoon of cornstarch? Thanks 🙂
Jen E says
I used 1 Tablespoon of cornstarch 🙂
Noa says
Is it really only 55 calories per slice? That’s almost unbelievable!
Jen E says
Mine came out around 55 calories & I omitted the oil and used almond milk. You should look up the nutritional facts on regular pumpkin pie you will be shocked compared to this, I couldn’t believe it!
Noa says
I will thank you! So no oil and almond milk. Thanks again! 🙂
Jessica says
Mine came out to 120 calories per slice but I’m pretty sure that was because I used sugar and used 2% milk instead of almond or soy because I was out of both 🙁 I think it’s supposed to be 55 calories per slice if you don’t use dairy milk or sugar and slice it into 8 pieces.
Low carb gal says
I will try this recipe over the weekend. It looks delicious! My son loooves pumpkin and I bet this will become one of his favorite desserts.
Duygu says
This is fantastic. Im definitely trying.
Ali says
Is dairy milk okay to use? And would regular whole wheat flour work? Thanks!
Chocolate-Covered Katie says
WW flour would be fine. Technically, “milk of choice” means whatever you wish to use, but please don’t serve it to any vegans or people with dairy allergies if you use cow’s milk.
Bou Shin @ Shin's Vegan Lovin' says
It looks really great – its kind of like a dessert-quiche, in a sense. ^^ I can’t wait to try it!
Larisa says
Will a rice flour mix work? I cannot use wheat, nut or coconut flours due to allergies. Thank you!
Chocolate-Covered Katie says
Yes!
Eris says
Hi Katie,
By “ener-g powder” do you mean the egg replacer kind? Or the baking powder replacer? I think that would help others with subs if they don’t have/ can find ener-g powder. I’m thinking you must mean the egg replacer because your resipie already calls for baking powder but I want to be sure.
Thanks!
Chocolate-Covered Katie says
Ener-G Egg Replacer, not baking powder replacer. But you could use Bob’s egg replacer also.
Alex @ Healthy Life Happy Wife says
Will most definitely be making this for thanksgiving – and probably before! I loveeeee pumpkin pie. Thanks for the recipe!
nina says
Katie question!!! Do you think if i added an egg the consistently would come out a little bit more like pumpkin pie???? And did you go to school to learn all this stuff or do you just explore?
Chocolate-Covered Katie says
Learning from experience… I had to learn to cook when I went vegan (over ten years ago) :).
Sorry, I don’t know anything about baking with eggs.
nina says
Thx Katie I love your posts there amazing! Keep doing what your doing!!!!
Melissa says
Nina, I used an egg and it definitely had a more solid consistency than what is described. I also used spelt flour which could have something to do with it. Hope this helps! 🙂
Jenny | Floppycats.com says
Katie, I have been looking for an alternative to my favorite Sweet Potato recipe – do you think you could do the same recipe, but sub sweet potatoes and have the same success? Looks awesome!
Chocolate-Covered Katie says
I don’t see why not! 🙂
Lauren @SizzleEats says
This looks CRAZY good! I’m always looking for ways to cut out a few calories from those delicious desserts without losing the flavor of it. This looks SPOT ON!
i love tofu says
Wow.. you can eat the whole pie the whole thing has less than 500 calories… that’s amazing.
My favorite part about thanksgiving is food definitely. It’s always intresting to see what my family thinks up, because we all went vegetarian, but I’m vegan. Mybe that’s why nobody ever comes to my house…..
I’ll just have to prove to them that tofu and vegan pie is delicious!!!! (I’ll probably use this pie to prove it)
Jenny Emerson says
This pie was delicious! My son has a severe dairy and egg allergy so I’m trying to make our desserts all vegan as well as make our family happy! This recipe will be a big hit at Thanksgiving!Thank you so much!
Laura says
I made this tonight for dessert, just as a way to get rid of some canned pumpkin (It’d been sitting in the fridge FOREVER). We loved it! It’s softer and more custardy than traditional pumpkin pie but I actually like it more! I will be making this for thanksgiving! And Christmas! And New Year’s! And St. Patrick’s Day! And Easter! And My Birthday! And for any other reason I can think of! This pie rocks! 😀
Emily @ www.main-eats.com says
Wow-I need this RIGHT NOW!!! Awesome recipe lady!
Heather J says
To anyone asking if an egg can be used instead of ener-g or flax: YES. I used one large egg and it turned out fine. However, the bake time may have to be increased. I’ve had mine in the oven for 45 mins now and it’s still a little wobbly in the middle. Not sure if that’s related to this substitution.
I used almond flour and 2 tbsp grapeseed oil. I also used maple sugar instead of brown and omitted the stevia (didn’t need it to be sweeter!) . I plugged the ingredients into calorie-count.com’s site and it says there’s ~100 cals per serving (for 8 pieces).
Amanda says
FYI : I tried this using brown rice flour as my flour, one egg instead of the flax, and substituted 1/3 cup NuNaturals MoreFiber stevia baking blend for the xylitol/brown sugar. It turned out great! 🙂
Moni @ {Moni Meals} says
I love pumpkin pies where you can eat almost the whole pie and it equals a typical full fat full sugar slice.
This sounds great! I have 2 recipes very similar.
amy says
is the consistency of the pie SUPER gooey? i’m looking for something to make for a potluck at work but i’d like to cut it into more bar-like pieces. should i just look through your “bars” instead?? 🙂
Chocolate-Covered Katie says
It’s not gooey in that it will hold its shape after slicing. Not sure if you could slice it into bars, though, because it’s a round pan. But maybe if you tweaked the recipe to fit a square pan? Report back if you do try it!
Jen E says
It works in a square pan for bars, but I used the cornstarch instead of egg replacer 🙂
Kelly says
Hey Katie! Could you create a healthy ginger molasses cookie recipe? I love them to death, but I’m having trouble finding a healthy recipe (: When I need healthy recipes for a not so healthy dessert, I always come to your blog!
Chocolate-Covered Katie says
It is on my list of things to try :).
Sonya says
This recipe is incredible!! I love love love pumpkin anything during this time of year and now with this recipe, I definately don’t have to feel bad about it! It’s so good you don’t even miss the crust! Thank you, Katie!! 🙂
PeggySue says
Luv your site and recipes! We are not vegan but my boyfriend will not eat pie crust and LUVS pumpkin so this is perfect! Please just clarify about the Ener G powder. I checked out their website and they have Baking Powder, Baking Soda and Egg Replacer. I thought you were referring to the baking powder, another post I read said it was the egg replacer. Either one makes sense to me but which one are you referring to? Thanks for the clarification!
PeggySue says
Anyone? I’d really like to make this but I need the correct ingredient.
Anonymous says
I’m pretty sure she means the egg replacer 🙂
Chocolate-Covered Katie says
Yes, the egg one 🙂
Anonymous says
Thank you both so much! I’m making it as soon as I get back home!
Sunnie says
Um, so you pretty much jst MADE MY LIFE! 😀 I love pumpkin…I buy cans of the puree and then just mix it with stevia/spices and eat it cold (I’m too lazy to make a pie for as often as I eat it!). I bet that this is AMAZING. I must make it! 😀 Thank you for all that you do Katie. Thank you, thank you, thank you.
Samantha Hurtado says
Amazing! I just started learning to bake, and I can’t tell you how much I love your blog. How your recipes can be so healthy, delicious, and creative I will never figure out 😀
Nancy Hanniford says
We eat dairy, egg, nut and soy free, so regular vegan pumpkin pie options aren’t good for us (as they use tofu). Do you think this recipe would work if I put it into a crust?
Thanks for all of your great recipes. They are so helpful as I bridge the gap between family that eats conventionally and those of us on specific diets.
Chocolate-Covered Katie says
I think it would… I don’t see why not!
Katie @ peacebeme says
Thank you for this recipe! I can’t eat gluten but I love pumpkin pie. I never thought of this as being an option (I’m not really willing to try making my own gf pie crust right now). I am making this this year!
Annie @ Naturally Sweet Recipes says
I love pumpkin pie but rarely make it because my husband hates it and I end up eating all of it myself! This sounds like the solution I’ve been looking for! The ice cream on it sounds delicious!
Emma says
This was so yummy that I’ve been eating it for breakfast too, with yoghurt! I cannot recommend this enough. I want another slice NOW!
Honey What's Cooking says
this looks so delicious.. the crust just removes like half the fat.
Becca says
I was sort of searching for a dairy-egg-gluten free pumpkin pie recipe for a friend of mine who recently found out that she is allergic to ALL those ingredients, but can’t celebrate Thanksgiving w/o pumpkin pie. I’m making this for her tomorrow! Thank you so much for making these recipes available to the world! I hope this recipe brightens my friend’s day! 😀
Kyra (Scribbles & Sprinkles) says
Ooh yum! for variation, i’m thinking sweet-tater pie. Mmm! (:
Dee says
We made the recipe the other day and two thumbs up. I had a bit left over which put it in my steel cut oatmeal and it was soo good. Thanks for the recipe. Can’t wait for thanksgiving to make it again.
Mcresent says
I am curious about your calorie counts. You estimated each slice is 55 calories which for 8 slices which would total 440 based on your calculations. When I add up just the flour, brown sugar, egg replacer and pumpkin, its about 600 calories. This would be more almost 200 more calories then what you had suggested the calorie content was per slice. For those of us that count calories it is really helpful to have accurate calorie content information when you post your recipes.
Megan R says
Well she said you could use any flour, which will vary depending on what you use, her primary is not brown sugar it is xylitol. So that would be a significant difference
Jen E says
Yeah I figured my calories out and it comes out 90 calories each because I used brown sugar, cornstarch & no oil but it’s still way lower than a regular pumpkin pie with eggs & milk! A regular pumpkin pie slice is well over 300 calories or more and don’t forget it’s littered with fat and cholesterol. To me calories don’t mean much with this since your getting mostly fiber with it 🙂
Life's a Bowl says
Yum, pumpkin pie is a classic holiday dessert 🙂 I bet it would be tasty with a dollop of whipped cream and some sort of salty bite, I love sweet + salty!
vaun johnson says
Does this freeze well?
Chocolate-Covered Katie says
Sorry, haven’t tried.
luv what you do says
That looks soo good! I might just eat the entire pie in one sitting!
Jenny says
Made this yesterday and enjoyed it tonight after dinner. Yikes,it’s so good I’ve already had 3 slices, good thing it’s healthy! Thanks again!
Martha A Goerge says
Just found your site. I’m new to computer use but learning, slowly. I have a 2 yr. old Great-granddaughter with gluten and dairy allergies plus she has a 6 year old sister that is allergic to cinnamon and tree nuts. Besides that there are three family members that are diabetic. Sounds as if I have found a place for good recipes to help all of us. Will definitely make the Crustless Pumpkin pie for our Thanksgiving this year. Thanks for all your work. Now to find everything I will need in our local stores.
Chocolate-Covered Katie says
Thanks, Martha. I hope you like it!
Olivia says
I know this is a weird question, but can you use a crust with this recipe?
Chocolate-Covered Katie says
I haven’t tried, but I don’t see why not.
Jeremy D. O'Neal says
Why yes you can! See my comment below 😉
Chelsea says
I have this recipe cooling in my kitchen right now. i completely plan of having this as my breakfast on the walk to school. Almond milk, pumpkin, and flax beat out pop tarts in the health department any day of the week. My house smells so good I can hardly stand it. I followed the recipe using Stevia in the Raw instead of xylitol, and Hodgson Mill’s Multi-purpose baking mix as flour. I think I need to invest in some real good qualityvanilla extract. Anybody have any good suggestions for vanilla extract and cinnamon, as well? Also, does anyone notice a significant difference in taste when using good quality spices and extracts vs.lower quality?
Chelsea says
So, I just scarfed down a piece before it was cooled down. It was a bit too salty, I think this has been a problem I have with the Hodgson Mills multi-purpose. It was still very good, I will use a sweet topping as a complement to the salty taste. I think some coconut milk whipped topping will be perfect.
Chocolate-Covered Katie says
There’s definitely a difference between pure vanilla and immitation. Just be sure the one you buy says “pure” on the label.
Heather says
Per your recommendations, I tried “pure” vanilla when I first found your {AWESOME} site. I have always used imitation and that’s what both my mom & grandma used. I LOVE the taste of vanilla (I usually add more than called for!), so I thought it was high time to try the expensive stuff. I didn’t like it 🙁 not one bit 🙁 I am very sensitive to any alcohol flavor, and not all recipes *burn off* the alcohol, so it was all I could taste and left a lingering aftertaste. I think I tried it in the chocolate rice crispy bars or lara bars first… I tried it again in a cookie recipe and didn’t care for it. I gave the whole large bottle from Sam’s Club away and switched back to the cheapy imitation vanilla. So, just a note to other readers, you may find you LOVE either the pure or the imitation. I discovered that I love the imitation, lol. I guess it’s a good thing not to have too expensive of tastes! lol
Guilla says
Katie I am such a big fan, because you make it easy for people like me who have been struggling with weight for a looong time. Thank you so much!
BTW, the US as far as I know are the only country that celebrates thanksgiving as such, in Mexico we normally look forward to Christmas Eve, that’s when all families get together to be merry and eat deliciously good! 😛
Stacy says
I put this into my calorie tracker and for 8 slices it shows me 11.5 grams of sugar per slice. Probably still better than average pumpkin pie but still high! Anyone know why there is such a difference with my calculations? I’m using 1% milk and the brown sugar (with 2 stevia packets), could that be it?
Looks so good though…just going to have to splurge 😉
Chocolate-Covered Katie says
The milk could make a big difference. Please remember that calorie counts are meant as a general guideline and will always vary depending on brands or specific ingredients you use.
Tiffany says
Katie, the pumpkin pie came out perfectly! At first my mother was so skeptical when I showed her the recipe I was using, saying “if it’s that healthy there’s no way it’ll taste too good”. She’s eating her words (and the pie) as I type this (:
Stephanie says
I made this last night, using a cup of skim milk and no oil, and flax for my ‘egg’. Can I just say how AMAZING it is?! And I think the texture is spot-on. Maybe the cow’s milk made a difference there? I had it on top of some plain oatmeal for breakfast, and a slice for dessert after lunch!
Becky H says
I may or may not have already eaten the entire thing. So delicious!!! This satisfies my pumpkin pie craving without overloading me with sugar! I would share, but I don’t know if I can make this pie without eating the entire thing myself 🙂
Lisa says
What program do you use to calculate the nutrition facts? I love that it puts it out looking like a typical nutrition facts label.
Chocolate-Covered Katie says
I took a screen shot from caloriecount. Then I cropped it in livewriter.
Melissa says
Can this be reheated in the microwave when I’m ready to eat it, or does it have to be eaten cold?
Chocolate-Covered Katie says
I don’t see why you couldn’t reheat it!
Melissa says
So, I made some substitutions and made this, but I didn’t want to wait until tomorrow to eat it. I reheated half of a serving for 15 seconds in the microwave. Apart from being hot, it was easy to eat with my hands, but I think the heat did make the slice a little softer than it was when it was cool.
My substitutions led my version to be a little less sweet than I would have liked, but that just adds room for me to drizzle sugar free syrup or honey on top. Maybe I could slather on some peanut butter, too.
Thank you so much for the recipe.
Jenny Levine says
Hi Katie! I made this as written on Saturday and it was fantastic! Both my husband and I LOVED it and may test it out on our relatives (who are all doing Weight Watchers). Thanks so much for everything you do–keep up the good work, girl!
Jeremy D. O'Neal says
This recipe is fantastic! However, I needed a crust, so I naturally wanted to stick to the healthy and made a crust from scratch.
2 cups rolled oats, 0.5 cup sugar (I used splenda and had no problem), 2 t Cinnamon, and 4 T oil
Pack it on the bottom and bake the crust @400 degrees for about 12 minutes, let cool and follow recipe as listed above.
Thanks for the amazing recipes!
Melissa says
Wow, thanks for an awesome crust recipe!
Donna says
+1!!!!…@Jeremy…Do you suggest coconut oil or another type of oil for the crust…or even Earth Balance?…Thank for the crust suggestion…I’t MAY seem strange to a few readers under a “Crustless Pumpkin Pie” recipe…my personal preference…but there ARE THOSE at the Thanksgiving table who would simply shun a crustless version…I plan on providing one with crust and one without (For Me!)….Katie’s recipe is wonderful (texture-flavor…spot-on) …Giving thanks…early!…for this generous/well-timed share!!..(To both Katie and Jeremy!)
Megan R says
I just made this! 🙂 Waiting for it to cool! I will let you know! You are amazing!!
Megan R says
Oh my gosh! I just died! SO SO SO SO GOOD! 🙂 I’m in heaven!! I just had this for breakfast! 😉 You are are Katie! I love your website! 🙂 Looking forward to buying your cookbook!! 🙂
esefde says
Hi Katie!
I’m planning on making this for Thanksgiving for my family and not telling them its healthy! I want to pt it in an almond meal crust- do yo think that will affect the baking of the pie at all?
One other qestion: can I use stevia in the raw or stevia extract powder as a substitte for the xylitol?
Thanks, yor blog is a life saver!
Chocolate-Covered Katie says
Sorry, I haven’t tried so I really don’t know.
Maddie says
This is amazing. The taste and texture is spot on! Such a winner
Susannah says
I made this last night and it is fantastic! To me, it tastes like the real thing! I used chick pea flour, maple syrup only (will use a bit less next time, as I don’t like my sweets too sweet!), subbed NSA applesauce for the oil, and cornstarch for the ener-g/flax. It is nice and firm and the flavor is amazing!
Kadie says
What if I used a pumpkin pie mix? Libby’s pie mix said to just add 2 eggs and 2/3’s can of evaporated milk… can I just follow your recipe leaving out the spices? how would you go about this? or should i substitute those ingredients for vegan ones all together…?
Chocolate-Covered Katie says
Sorry, I really have no idea.
Emily Carrington says
This recipe is such a delight! My 3 year old gobbled it up:) I used chia egg(out of flax) and still WOW! Will be making next week… Wondering if I could double and use a 9×13? Any suggestions on cook time if I did that, or have you tried it?
Chocolate-Covered Katie says
Nope, haven’t tried it!
Sam says
Hey katie! I just wanted to thank you for your website! You and a few other bloggers totally inspired me to create my own blog for healthy recipes !I am only 17 but I love being healthy &..Desserts!! I have so many creative Ideas I just kept to myself..It feels great to share them! If you don’t mind, maybe looking at my blog? I just want your opinion & if I’m on the right track! Thanks again!
P.S You made me fall in love with coconut oil :)!
~Sam~
Chocolate-Covered Katie says
Looks great, Sam! Good luck with your new blog 🙂
Lauren says
For anyone interested – I made the following adjustments/substitutions and feel the pie came out great:
used 1/2 T ground chia + 3 egg whites
*(i think you could use either or – i just ran out of ground chia and decided to use the trader joes free range egg whites)
in place of all sugar: liquid stevia to taste + 1 snack pack of trader joes unsweetened organic apple sauce
brown rice flour
greased an 8″ deep dish pie pan with coconut oil
**I did use 2 T of sunflower oil
my calculations came out to about 100 calories per slice for 8 slices
Thanks for the great recipe! and the many more I’ve enjoyed 🙂
esefde says
lauren-
so helpful! question: how much stevia did you use? i can never tell with the extract because so little is so sweet! thanks!
Lauren says
hey esefde –
i used to count how many drops I would use in a recipe but after working with liquid stevia a good bit now, I tend not to count as often. I really just add to taste. The quantity is too small to effect the recipe.
You may find the following helpful:
Stevia Drops: 6 drops = 1 tbsp sugar, 1 tsp= 1 cup sugar.
Stevia is a very sweet sugar alternative. If you are using it in your baking to replace sugar, you will have to increase both the wet and dry ingredients to accommodate the loss of volume from the sugar. Add in ¼ to ½ cup applesauce, cooked pureed sweet potato or pumpkin, or pureed banana to replace the lost volume and moisture of 1 cup of sugar. Stevia also has a pronounced flavour that not everyone loves- try only a little bit first to see if you like it. It may be best used to sweeten beverages, custards, icing, etc. I know that you can order online flavured stevia drips (like vanilla, chocolate, etc…)- you might find those more palatable. There is also stevia powder, but its often combined with dextrose (corn sugar. a.k.a….. the bad stuff).
http://www.myrealfoodlife.com/part-3-how-to-substitute-sugar/
Raquel says
This was so delicious! I just finished this pie in 5 days. I really wish I would have thought of baking it in muffin tins like the previous commenter since I’m not very good at cutting a pie in 8 slices. A keeper recipe for sure!
Natalee says
Hey, I think I’m going to do this recipe for Thanksgiving, but I don’t have 10 inch pans. Just 9 inch pie plates.
Also, do you think I could pour this into a regular “healthy” crust and it would bake the same? This is way lower calorie than the healthy pie recipe I have.
Please let me know!
Chocolate-Covered Katie says
Others are saying they had success with a crust, but Ive never tried.
Lori says
What’s ‘choice’??
Lori says
Ha! I figured it out!
erin says
So… I’m new to this… why is coconut flour not a good choice?
Ally says
Because coconut water soaks up A LOT of liquid so if you did, you would have to compensate by adding extra liquid, and that might change the entire texture of it
Kelly says
Okay, no one at the Good Earth here in Utah Valley knew what enger-g powder was. Is it the flour or egg substitute or which of the enger-products? Sorry NEW to cooking let alone healthy cooking…but I’ve got 6 months to train for the Saint George 70.3 IRONMAN and I’m a SUGAR ADDICT!
HELP ME CHOCOLATE-COVERED KATIE! YOU’RE MY ONLY HOPE!!! 🙂
Stacy says
I believe she’s talking about it as an egg substitute 🙂
Valerie says
I made this earlier today with the brown sugar and the oil. I was skeptical because I’ve always been a big pie crust fan but it’s AMAZING. The batter tastes pretty great too, I almost inhaled the entire recipe before it even went into the oven.
Summer says
Is there anything you can use to substitute the 1 tbsp of ground flax besides cornstarch?
Chocolate-Covered Katie says
Ener-g egg replacer or flax. I haven’t tried cornstarch so I can’t say that would work.
Ally says
I didn’t have either of these so I just added 1/2 tsp extra baking powder and 2 T of applesauce and it was delicious 😀 I can’t really compare my version to the original since I didn’t make the original, but I thought it came out pretty nicely
Halie says
Seriously Katie, this is maybe my FAVORITE recipe of yours! After I made it, I went out and bought three more cans of pumpkin because I plan on making this weekly. This is so yummy! First I tried it cold and it was amazing, then the second time I tried it I warmed it up in a bowl and poured Silk creamer over it and sprinkled with cinnamon.. Definitely amazing! Thank you Katie for this fabulous recipe 😀
tara t says
Just made the crustless pumpkin pie. Half of mine never made it to the fridge for cooling. 🙂 Very yummy. Thx Katie!
Jennifer says
This was absolutely heavenly! All of your recipes are truly amazing, but this has got to be one of my favorites. Thank you for sharing such wonderful recipes. I look forward to many more 🙂
Sam says
if anyone substituted agave nectar for the sugar and/or unsweetened applesauce for the oil please let me know how it turned out!
I tested the recipe yesterday with stevia in the raw in place of xylitol and it had too much of a stevia aftertaste for me so i’m looking for another way to sweeten the pie before i make it again wednesday!! help!!!!
Sarah says
Thank you for this recipe! Finding good recipes that work that are dairy free and egg free is challenging. Pumpkin pie is one of the things we miss so I can’t wait to try it!
Tammie says
This is incredibly yummy! I actually ate abt half of it straight out of the over – didn’t wait for it to cool & set. I liked it that way as much as I did the finished version.
Rachael says
I really want to try this! Pumpkin pie is my dads famous thing to make this time of year, and I would love to try to make a healthier version. I was just wondering if we can use canned pumpkin where it says to use pumpkin puree? We have about 8 cans! Would it be the same, or is pumpkin puree totally different?
Can someone let me know? Thanks! 🙂
Rachael says
Okay, dumb moment. The cans say “100% pure” and the only ingredient is pumpkin. Same thing as pumpkin puree, right?
Sorry, i know they’re dumb questions. But thanks!
Stacy says
I made it with the kind that you’re talking about – 100% pure canned pumpkin and that works just fine!
Tina says
So, has anyone actually tried this with a crust? The crust is almost my favorite part of the pie. I don’t mind the fat and calories, it’s a treat for a holiday. But I do love the crust on a pie.
Chocolate-Covered Katie says
Others are saying they had success with a crust, but I’ve never tried.
alyssa booko says
katie dear
where do you find xylitol??? not at trader joes or jewel or dominicks or caputos????
please advise
much thanx
happy thanxgiving
you rock
Chocolate-Covered Katie says
Whole Foods, Central Market, Sprouts, Market Street, online…
nancy says
can I use one egg white instead of the ener-g powder since im not vegan?
Chocolate-Covered Katie says
Sorry, no clue.
S says
Katie, do you think this would work with yam instead of pumpkin?
Chocolate-Covered Katie says
Yes!!
S says
Also, if I chose to put it on a nut and date crust, would it still be ok to bake?
Chocolate-Covered Katie says
Haven’t tried it with a crust.
Frances says
I really like crust too. Do you think this would taste good with your graham cracker crust or do you think graham crackers and pumpkin don’t really go together? Thanks and happy Thanksgiving!
P.S. If I do make it with graham cracker crust I might have to make individual muffin tin sized pies because my kids and I couldn’t resist making a few s’mores with the graham crackers so I might not have enough…oops!
Chocolate-Covered Katie says
Haven’t tried it so I really can’t say!
Abby says
Hi Katie! I’ve been reading your blog for a few months but this is the first recipe I’ve made. Oh-my-GAH. It was soooo good and everyone wanted seconds.. it was gone in under 15 minutes. I’m making another one tomorrow to bring to Thanksgiving!
Lisa says
I accidentally left out milk (I would have put in vanilla almond milk). I was upset that I went to the effort of making it but I really like it still! I ate a slice while hot and a slice while cool and both were great. I will make it again with milk to see what the differences are, but I was really surprised. It’s pretty thick and maybe almost more cookie or brownie-like than a pumpkin pie. Oh, and my kids kept wondering why the house smelled like cinnamon rolls. 🙂
Becki says
Love this!! I just made it and i could not believe how good the filling is! I have not actually tried the pie yet but I’m excited to try it tomorrow. It even prompted me to make the snickered doodle bars which are baking now! Thank you for helping me create a healthy option
Mallory says
Made ths tonight, it is chilling in the fridge for now. Licked the spoon from the filling and tasted amazing! Can’t wait to eat it tomorrow, although I did drizzle a little chocolate on top too. I used the Splenda brown sugar mx also.
Hungry Heather says
WOW!!! Thank. You. Katie.
Just baked this and LOVE it. It’s like a cross between pumpkin pie and pumpkin bread. I used an egg instead of flax and rice flour for the flour. Yummy! This is my first healthy Thanksgiving and this recipe fits right in with my health plans this season! No guilt.
Hungry Heather says
Just a follow-up…make sure to refrigerate uncovered like Katie says! When I pulled my pie out of the oven it tasted fantastic! The next day it tasted completely different. Why? I covered the thing in the fridge overnight.
Fortunately, the following night I traveled to a different state with the pie and put it uncovered in that family’s fridge. Turned out great! My sister and I loved it.
Lisa says
Oh my gosh. I made this last night for today and I can’t believe how good it was. It is my new favorite treat.
In fact, I don’t want to share….this could be a problem.
Alanna says
Made this today… SO good, and you’d never know it wasn’t the traditional recipe! I used brown sugar, coconut oil, almond milk, and egg beaters instead of the flax (couldn’t find it at the store), and the texture / flavor is spot-on. Unfortunately I forgot to put my coconut milk in the fridge yesterday, so I’ll have to wait until tomorrow to try it with coconut cool whip. Great recipe, and happy Thanksgiving, everyone!
Amy says
I made this for our Thanksgiving dinner, and it was a huge hit! My mom is trying to reduce her flour intake as part of a new diet, so she loved your crustless recipe. (And I’m actually sneaking a second slice right now since everyone else already went to bed!)
Carlita says
Hi Katie! I just wanted to drop you a line to let you know that I made this pie yesterday. I had intended to make the cool whip, too, but the pie was such a hit, and was devoured so quickly that I didn’t get a chance! I like coconut milk in my coffee, and so many other ways- including straight up out of the can- so I’m not upset that it’s still in the fridge. 😉 Thanks so much for this recipe. I’ll be making it again for sure!
marit says
Normally I love your recipes, but this one was so disappointing! It collapsed until it was super thin and flat, the taste was off (too much spice?), and the texture was rubbery. Did I mess something up? Unfortunately, all the others at Thanksgiving decided that the pie was inherently mediocre BECAUSE it was vegan. 🙁
Jessica says
It sounds like you unfortuantely did something wrong, like maybe mismeasured or forgot an ingredient? Just read the large number of comments above this, for all the people, including me, who had success with this recipe.
Alanna says
Did you forget the baking powder by any chance? Mine settled a little bit after taking out of the oven (slightly less puffy), but was still a normal pie thickness like the pictures. Something definitely went wrong if yours came out that way! Are there any other substitutions or changes you made?
Hania says
I love you Katie and all your ideas! This pie is amazing! It’s true: I could eat it all at once 🙂 It’s soooo delicous. I think I added not enough flour, it is very thin and goey but I love the taste! Amazing! 🙂
Michelle says
Katie-
I have been reading your blog for awhile now, close to a year. I haven’t made anything yet but when I saw this I knew I had to try it. IT WAS AMAZING! Made this for Thanksgiving and will be making this forever instead of the “traditional” pumpkin pie. And 55 calories?! Hello! Awesome! Thank you.
Cindy says
I just have to say…I absolutely LOVE this recipe! I have made it 3 times already and know I will make it again (I just got done eating a piece…yummmm).
Thanks for all the healthy, great tasting, easy recipes…and I LOVE your blog!
Amy says
Just discovered this website, I LOVE IT!!! I have tried the PB Cookies for One and the Blueberry Muffin for one, they don’t taste low calorie at all. Thank you !!!!!!!!!!
sarah d says
this pie turned out awesome consistency-wise, and while it is super yummy (umm… i ate the entire thing myself. not all in one sitting or day of course!), it has a bitter aftertaste. i used almond milk (silk), libby’s canned pumpkin, ground flax, and whole wheat pastry flour…. could it be the whole wheat pastry flour? or maybe the ground flax?? this was my first time using ground flax. i know i used enough brown sugar, and good quality pure vanilla extract, cinnamon, and pumpkin pie spice. i will definitely try making it again…and again and again… maybe I should buy ener-g to use instead? Have you ever had that problem with flaxseed meal?
either way, AWESOME and DELICIOUS and SUPER HEALTHY! thank you for the recipe. 🙂
Becca says
If you’re not used to flax, it may be that flavor you’re tasting. Flax has a sort of nutty flavor that could be interpreted as bitter. I didn’t like it the first few times I used it, but then I sort of got used to it.
Haley says
Just wanted to say that coconut flour works wonderfully! Halved the recipe, used Zsweet for sugar, and 1/2 egg white. Thanks for the awesome recipe! soooo good.
Laura says
Katie, this recipe is wonderful! Ive made it three times already and each time it came out velvety, smooth and super tasty. Ive amde a few changes some due to necessity others due to personal taste and I love that this recipe is very forgiving. Ive made double the recipe using only 1/8 c sugar sub, 1 cup of chai tea (no sugar or milk added) and all oat flour. This worked out nicely and I personally think the result tastes exactly like a very eggy flan. 🙂 Thanks so much for sharing another keeper!
Tina says
Has anyone tried using soaked/mashed dates in place of sweetener? I’m sure that would require some adjustments of wet/dry ingredients to maintain consistency…any ideas?
Melissa says
I made this Christmas eve. and enjoyed it Christmas day. The dinner hostess was delighted because she can’t eat sugar. I made it with 1 teaspoon of powdered stevia and 1/3 cup of applesauce as another reviewer suggested and it was sweet enough without any stevia aftertaste! I used both 4 egg whites and 1 cup of soy milk. The soy milk had some sugar cane in it though which sweetened it up. I presume about 10 grams of sugar in the entire pie. For the oil, I included 2 T. of coconut oil because when refrigerated, it may help the pie congeal. Whipped up some real creme and it was delicious!
Amanda says
I have made this recipe for the first time with left over pumpkin roasted for Christmas dinner and it is amazing! For the milk I used up the rest of the egg nog left over too that wouldn’t be consumed (alcohol free) which gave a deeper spiced flavour. “Pumpkin spice” is not sold in Australia so I used equal parts ground cloves, cardamon and nutmeg. Also in Oz we have a flaxseed flour (finer than ground meal) which totally disappeared into the mixture so nicely.
The texture is awesome, Katie! I crave pumpkin pie all the time ever since having it in the US and now I have a healthy version to eat without all the loaded sugar and fats! Thanks!!
Victoria says
Hi Katie.
Since I’m from scandinavia, I have no idea about what ‘pumpkin spices’ contains. How can I make it myself? 🙂
xx, one of your fans from Europe.
Tami says
Hi Victoria
Here is a link to a site I got my pumpkin pie spice recipe from:
http://www.mybakingaddiction.com/pumpkin-pie-spice-recipe/
Enjoy!
Tami
JONI says
ok, I know I already commented to win the mini whip, but now that I’ve repinned 3 things on Pinterest, was wondering if my odds of winning if I repinned more than 3 times! there are soooooo many amazing recipes available
Tami says
I always make the crustless pumpkin pie. I love it that way. A mini whip machine would make it even better. 🙂
Becca says
I tried making this by replacing half the flour with protein powder. I added extra water because I thought it would absorb more, but it turned out a but too soft. I might just replace all the flour with protein powder! Om nom nom!
Amanda Katz says
OH this is the MOST amazing pumpkin pie ever! Perfect gooey texture too. In Australia we have a flaxseed flour which really thickens up the pie into the same texture as the gluggy heavy pumpkin pie loaded with milk products. I also used real roasted pumpkin (Kent Pumpkin or the “pie pumpkin” are sweeter) and used 1.75 cups (1 and 3/4 cup) of it pureed. I also found a pumpkin pie spice from scratch recipe to use.
I make this recipe double now, because I just can’t get enough!
Leanne says
I made this last night while unsuccessfully trying to use up an entire can of pumpkin in one go… and it is amazing! Pumpkin pie is my favourite, and this is delicious. The fact that it’s healthy is even better.
By the way, I used cornstarch and it turned out fine.
Anonymous says
Instead of the brown sugar can I use agave?
Jessica says
HI! I just popped them in the oven – as cupcakes. How long do you think it will need to bake? Thanks! Jess
Lisa @ A Little Slice of Life says
Yum! I think I’ll try this recipe out for Easter dinner.
shawna farris says
Amazing!!! I used coconut palm sugar for sweetness, unsweetened vanilla almond milk, no oil. and white whole wheat flour. My very picky 11 year old son loved it! He had two pieces and said it’s better than “normal” pumpkin pie. 🙂
Christine says
All of your recipes look really delicious! I was wondering if you can create some high protein, low carb and low fat recipes that use oat, or wheat flour. I’m into body building and want to incorporate them into my fitness an. Thanks do much !!!
agus says
amazinggggggggg
specially for the low calories for such a delicious thing
Claire Heshmat says
Instead of the xylitol or brown sugar, could i use baking stevia?
Emma says
I’m still dreaming about this pie and I made it in NOVEMBER. Seriously, it’s a dream!
Leire says
I looove you. Seriously. I made this and it is absolutely DELICIOUS! I will never be able to thank you enough for making this… I am vegan thanks to you!
Marfigs says
Hallo! I’ve made this twice now and nom! It usually ends up being a daily dessert, twice a day 😀 I was just wondering, if I replace the ground flax with flax powder, is that the same thing? Where I am there’s no such thing as packaged ground flax, so I’m just wondering if the consistency is coarser, and thus would would need less?
Alternatively, could I replace it with a chia egg without making it too gooey/watery, since already the pie comes out pretty moist and slimes about after two or so days (in a good way…I just made it sound awful, but I’m feeling brainsmushed!)?
Either way, delicious! I’ve already got another bag of pumpkin in the fridge waiting for tomorrow (we don’t seem to have canned pumpkin here either). 🙂
Chocolate Covered Katie says
I think flax powder would be the same thing. Is flax the only ingredient?
Sophie says
Well, my mom has no need for a dishwasher as I have licked my plate clean.
(Like, literally- I have just had pumpkin pie for breakfast)
vogelstar says
I made this today using ground chia instead of flax and it turned out great
Lily says
Don’t judge me. I LOVE pumpkin pie, and I wanted it so my pie is in the fridge, and it will be “coincidentally” ready during lunchtime. I can hardly contain my excitement! I am also very happy because I liked the filling, but I never liked the crust so this is PERFECTION!
Jenny says
I just found this recipe and I am *obsessed*. It tastes exactly like pumpkin pie and I don’t even miss the crust. I’ve made one a week for the last 3 weeks and have a slice for breakfast and when I need a dessert without the guilt. Being on a calorie restricted diet, this pie has been a total life saver. Thank you!!!
Elaine says
I love crust-less pumpkin pie!!!! I use coconut milk, sweetened condensed milk, i used the flax seed instead of flour, and 3 eggs, and alot of spices!! UMMMMMM~UMMMMM!!
Kasia says
I tried this recipe yesterday and it turned out wonderfully. I used one egg instead of the ener-g powder/flax and I used 2 tbsp of coconut oil. I also used all purpose flour. It tasted really good and my sister and mother enjoyed it also.
Thanks for the recipe! Will definitely make again.
John says
Any particular reason why no coconut flour?
Deb says
Looks soooooooo good – going to try it this week. Thanks for including info on how to do it oil-free!!
Mariana says
I just made this today. I made a simple crust, though – I know, totally non-conformist here. 🙂 I made the crust with: almond meal, dates, coconut oil, cinnamon, salt, baking soda. Then for the filling I used an egg instead of the flax seeds, used almond meal for the flour, and I used a generous amount of coconut oil for the oil, used coconut milk for the milk, and used about 10 dates for the sweetener instead of sugar. It came out ridiculously lip-smacking good! The filling is rich and creamy and has a perfect texture. Delicious!!
Brittany says
Would almond flour work? I have almonds on hand and can blend some up. Also – what does the ground flaxseed do? Thanks!
Lucia says
Katie, I just ate this pie and it is insanely deliious!!! OMG I will do it everyday I guess 🙂 Unfortunately, I cannot buy canned pumpkin here, but that time spent by cutting pumpkin is definitely worth it! Yummy.. thanks for recipe 🙂 Looking forward to more pumpkin and healthy recipes!
Willow says
I’ve been craving pumpkin so much lately (AUTUMN, YAY!) and wanted to try something light and healthy so I decided on this recipe. I wanted to weep with joy after whipping everything up and tasting the batter…so delicious! I actually contemplated not baking it at all since the batter was incredible by itself. (Indulging in raw batter…one of the many perks of being vegan! 😉
In the end I did bake it. This is SO incredibly flavorful and perfect. It definitely satisfied my pumpkin craving without all of the guilt attached. I omitted the oil and opted for the extra milk (I used unsweetened almond milk) and it set up great, especially after I refrigerated it overnight.
I did not miss the crust AT ALL and honestly don’t think I’ll ever eat another crusted pumpkin pie again since this recipe is so sufficient and guilt-free :’) Thanks, Katie ^.^
Molly Engdahl says
I love your site!!! it is my go-to baking site. Thank you so much for all the hard work you put into it!
This pie was AMAZING! My husband could not believe they were so healthy because it tasted so “oooohh, that’s rich and delicious!” That was his reaction after trying a bite.
Amy in Toronto says
I adore pumpkin and this recipe of yours was just so delicious, I needed to write you to say thanks. I did have one question though: did you refrigerate yours in order to get the pie slices to come out so solid? I let mine cool on the stove top for at least 45 minutes after it finished cooking and it still was rather loose in the middle — made it difficult to section and serve. Taste-wise though — divine. Thank you!!!
Liz says
Hi Amy, you need to read the recipe instructions to the very end 😉
Amy in Toronto says
D’oh! *hee hee* You’re right 🙂 I was too excited to eat it!
katherine says
So good Katie! Thank you! I’m going to make this a lot during this season. Mine turned out really thin because I used a 9 in, and next time i will use a lot smaller, but it was very delicious.
Emily RAnkin says
Seriously Katie?!? Where have you been all my life! I love ALL your recipes. I’ve tried so many and none have disappointed yet! Thanks for curbing my pumpkin pie cravings without curbing my diet! WOOO
Kerri says
How easy is this to get out of the pan?
Heather says
When made as directed above in my glass pie pans, I have had NO trouble getting this out of the pan. When it is chilled it is firmer, but if you let it sit out on the table for too long, it does soften up a bit, but it was still no “messier” to take out of the pan than traditional pie in my opinion. I was really surprised how easily it worked considering there was no crust there!
Nicola says
This is really really delicious! I made it with brown sugar and roast pumpkin that I puréed.
Tess says
Katie, I’d love to make this tonight. Would the baking time be different if I were to bake these in individual remekins?
Unofficial CCK Helper says
It probably would require much shorter baking time.
Heather says
Also, not sure what consistency you would get since it is supposed to chill for 6 hours in the fridge before slicing- it may be much softer if you skipped that?
Heather says
Could you use ground (or not ground) chia seeds instead of the flax?
Kassidy says
This is amazing. Made it for thanksgiving and it tastes exactly like the store bought ones! I did increase the pumpkin pie spice to 2 tsp which gave it the perfect amount of spice. I also used brown rice flour and unsweetened vanilla almond milk. Definitely making it again thank you for the recipe!
Corry says
I’m so excited to try this! Quick question.. can people respond with which type of FLOUR you used? I’m new to the baking side of cooking so this will actually be my first recipe i’m trying with flour! Thanks so much!!!!
Mark says
Katie,
First, congratulations on you growth and success. I hope it continues for years to come. Second, this pie is spot on delicious. Finally, here are the juicy details on a readers perspective.
A few facts to be aware of:
It’s not exactly the same in texture as you mom’s
It’s identical in flavor
It taste “fresher” in your mouth
You want to eat more
You will eat more
You feel good after eating it instead of like a stuffed turkey
Katie is a genius!
Regards,
Mark
Chocolate Covered Katie says
Thanks, Mark!
Ashley says
I told my mom about this recipe so she could make it for me for Thanksgiving since I won’t be able to have the other desserts in my family. When I told her about the website she goes “why am I not surprised that the website you found has chocolate in the title? Ashley and her chocolate.” What can I say, I’m addicted.
Lyra says
hey Katie, thanks for another great recipe! i’ve never had pumpkin pie and it took me a year to finally find pumpkin puree here in Austria (nobody uses it as such ^^), but now i just stumbled across it in my local vegan goodies store, so i’ve decided to try this pie for halloween. only thing that i’ll have to still do research on is what pumpkin spice it. i’m sure the internet will enlighten me and i guess you might not have been aware that in some countries nobody really would have heard of this before. (i’ve been told, Austria is a bit like a place that got stuck in time in some ways ;)) i’m sure i’ll make it work somehow, though. so far, all of your recipes that i’ve tried have worked out splendidly (i’m converting everyone to giving tofu a chance with your amazing chocolate fudge pie!).
anyway, looking forward to trying this one out! 😀
<3
Chocolate Covered Katie says
Hope it turns out well! If nothing else, I think you could get away with just exchanging the pumpkin pie spice for more cinnamon.
Maryam says
Hey Katie! I made this and froze…just took it out now and there’s this ominous black stuff (is there any way to show you a picture??) in the middle of the pie…what does this mean? I double wrapped it in freezer so I can’t imagine it went back. It looks soo good- tell me I can still use it!
Also, is it a little too underdone (compare middle and sides….) can I put it back in oven now?
Sarah says
Hey Katie!
Can I sub arrowroot powder for the energy or flax?
Heather says
I would advise against it, they do not have the same role in a baked good in my understanding.
Amy says
The 3rd pie in one week is currently baking. My husband and I cannot get enough of this and we typically are not pie people! I am currently egg, dairy, gluten, soy, peanut & tree nut free due to my infant son’s allergies and my intolerances and your blog has been such a blessing!! Its so nice to find treats that I can have and enjoy. Thank you Katie!
Amy says
Forgot to mention: we use our homemade coconut milk and have been throwing in a handful of enjoy life chocolate chips. Last night we made coconut “whipped cream” for on top. The hubs ate pie for breakfast and our 3 year old cried when I told her she needed to have a real breakfast first 🙂 mostly bc I don’t want her eating an entire piece of this bliss. Lol.
Karrie says
Has anyone tried this with half and half or coconut milk? How did it work compared to regular milk?
Heather says
Not sure how half and half would work, but you’d have to be okay with a coconut flavor in your pumpkin pie to try coconut milk. We have used Almond milk (both original and vanilla, whatever we had on hand) and it is AMAZING. I think we used rice milk once also.
Melissa says
Hi C-C Katie!
I always look forward to your delicioso creations! You are seriously amazing! I can’t wait to try this recipe out – I may not even tell my friends at Thanksgiving what they are, and aren’t actually eating!! Hahaha!!!
Yummmm!!!
Linda Neuhaus says
Thanks I have friends that have to eat gluten free and a son that is vegetarian as well as a family that likes to eat healthy. I can’t wait to try this recipe because we all love pumpkin pie but gave it up due to the unhealthy calories.
Sarah says
Do you have any nutrition info on this?
Heather says
There is a link to the nutrition info just below the directions for the recipe.
hillary says
Just made this and it tastes amazing! I paired it with nonfat greek vanilla yogurt. It was amazeballs. Thanks Katie!
Abi says
Would it be possible to use the crust from your Healthy Pumpkin Pie recipe for this? I’m baking it for a family who isn’t exactly used to “health foods” and I want to make sure they don’t think it’s too unusual, but at the same time I want to make something I can feel better about eating.
Karen says
Could you use Lactaid instead of the milk? My daughter is lactose intolerant.
Unofficial CCK Helper says
All of Katie’s recipes are non-dairy.
Karen says
Thanks! I didn’t notice that the recipe said “milk of choice.”
Sarah McMullin says
Linked this recipe in my blog here: http://www.simplyfitandclean.com/2013/11/21/holiday-weight-gain/ Thanks for the waistband saving alternative this Thanksgiving!
Heather says
As we’re getting ready for Thanksgiving again this year, I am THANKFUL for your recipes. I was very sad to think that after going gluten-free, dairy-free and egg-free, pumpkin pie would have to be a thing of the past. How devastating! 🙁 I absolutely LOVE this recipe (and our whole family devours it)! I tweaked the spices a bit to mimic the pie my mom made us growing up but I didn’t change a thing otherwise and it always turns out great. I am not sure how many to make this year… Usually our family of 6 requires 2 pies (because there HAS to be leftover pie the day after!), but I may just splurge and make three since I do have so much pumpkin puree in the freezer (and I really could polish off a whole one by myself if I was left unaccountable…. lol). Thank you for sharing your hard-work with us and I am looking forward to your cookbook! I was sorry to read recently that you have had a stressful time in your life, but I have the utmost respect for the way you take such careful consideration into how your readers may “misread” what you’re writing and come away with an unhealthy concept. You take the time to be sure your posts communicate thoroughly what you are trying to say, and your heart for others shines through them. God has good plans for you, Katie. 🙂
Chocolate Covered Katie says
Thank you so much for making it, Heather!
Kim says
This is my first Thanksgiving since being diagnosed with multiple food allergies — wheat, eggs and cow’s milk are all “no-no’s” for me so your recipe was exactly what I was looking for. I used gluten-free flour, Splenda brown sugar blend, unsweetened almond milk and canola oil as some of my main ingredients and everything else exactly as listed including the Ener-G and pure vanilla extract. The end result tastes good but I wouldn’t serve it to guests. Next time around, I’d like it to taste amazing I’m going to use 2 tsp. pumpkin pie spice and only 1/2 tsp. cinnamon or 1 tsp. pp spice and 1 tsp. cinnamon b/c I tasted too much cinnamon in this version. I’m also going to use real brown sugar, too. Thanks so much for the recipe – now I feel like I’m no longer missing out on a Thanksgiving classic.
Katherine Pratt says
What do you think of coconut sugar?? I have used it (my husband is diabetic) and have been very pleased with it. i read an article that said the claims about low glycemic index have not been proven and that using the coconut trees for the sap used to make it prevents using the same tree for coconuts so is not environmentally very good.
Thanks for your opinion.
Unofficial CCK Helper says
It might have a few more nutrients than sugar, but it is still a sugar and therefore should be used sparingly. CCK’s recipes are all lower in sugar already than their traditional counterparts.
abbie says
I tried this, omitted the extra 2 tbsp of brown sugar and only used 1/3 cup, also omitted the oil and used 1 cup Silk unsweetened vanilla. I also used Bob’s red mill all purpose gluten free baking flour 🙂
It turned out great! Smelled SOOO good while baking in the oven.
I was a little worried because it cooked rather well, it looked more “cake” than “pie”. after taking it from the oven and was rather flat.
but was still gummy under the “crust” it formed! AND delicious!! 😀
I also only let it set for 2 1/2 hours, couldn’t wait any longer, so yup 😉
Fantastic recipe, and way heartier and warm tasting than the sugar loaded pies from Costco we normally get.
Dia says
Katie,
I have a quick question about this recipe. The recipe calls for ground flax; is it just plain ground flax, or ground flax mixed with water for an egg like consistency? Also, can i substitute Organice Cane Sugar for the brown sugar? Thanks!
PS. i love love looovee your one minute cake in a cup recipe. You are my hero! 🙂
Unofficial CCK Helper says
Plain ground flax.
The sugar sub sounds fine.
Madelyn says
Would dates work instead of brown sugar and stevia?
joanna says
this was really good!!! i was worried when i took it out after 35 minutes because it was still really jiggly but it firmed up quite well. it reminded me of a pumpkin custard pie because it was still a little sticky since there was no crust. i had it with coconut whipped cream and a little cranberry sauce. i’ll be honest- i ate three pieces- it was that god.
i did make some modifications that might have been why my pie stuck to the pan more- i used 1 tbsp of gelatin in place of the flax egg and almond flour for the flour. i follow the paleo diet so those were the reasons for the substitions.
Jacqui says
Thank you so much for sharing this recipe, I just made it (and ate like half too!). Check out my picture: http://jacquelynsjournal.blogspot.com/
Chocolate Covered Katie says
I loved your post 🙂
Stephanie says
This was amazing!! My family loved it! My 4 year old daughter wanted to eat the whole pie. 🙂 I only used a 1/4 cup brown sugar and no stevia. Also I substituted 1TB of chia seeds for the flax. It was so delicious! Thank you Katie! Happy Thanksgiving!
Ashley says
Made this today and it smells wonderful! In the fridge now and can’t wait to try it. Two questions: does it need to be stored in the fridge after it is cut into slices or can it be left out? And does it need to be covered once it has set and is cut into slices?
Thanks!
Alie says
Is the nutrition information with the nunatural stevia or the 2 extra tablespoons of brown sugar? Also, is there any difference between nunatural stevia and stevia in the raw packets?
Lisa says
Just made this and it. is. AMAZING! I dub you the new queen of internet recipes 🙂
AnnaBananaBelle says
This was heavenly! I tried it the other day using gf all-purpose flour, coconut milk, and the optional coconut oil. I also halved the recipe and topped w/ CCK’s homemade cool whip. It was so good! I would definitely eat this instead of regular pumpkin pie! Thanks so much Katie!
Alice says
Hi,
This recipe is absolutely great! Instead of pumpkin (not quite season right now) I used Sweet Potato Puree and it’s so good!
I love your homepage – so many good ideas I need to try!
Emmy Johnston says
Hi! I had a craving for pumpkin pie today and remembered this recipe. I did not have any ener-g powder, flax seed, or corn starch. However, I had potato starch and used that instead. I also could not find my pie pan so went with an 8×8 pan. This recipe rocked. Being gluten free, I used Bob’s Red Mills GF and it turned out so well. I definitely ate close to the whole pan, it was too good! I don’t miss the crust or the heavy cream and eggs in the filling as it was so custard-like and delicious this way
Teresa says
I adore this pie! It’s a staple for me… I could eat it all in one sitting!
Heather says
Looking foward to trying this for breakfast in the morning. Love your brownies and I need to start trying more of your recipes. Thank you.
Amanda says
Has anyone tried oat flour? I’m not gluten free, just curious if it would work. If not, I’ll just use all purpose. Thanks!
Liz says
Just made this! I substituted the flour for cookies&cream flavored protein powder, erythritol for the sugar/xylitol, and used 3 TBSP egg whites for the ener-g (vegetarian for 2 years, but still not quite vegan juuussttt yet…).
It was amazing! Definitely the best pumpkin pie I’ve ever had 😀 aanndddd, since the entire is about 350 calories for me… it looks like I get a whole pie for dinner! 😉
Shelly Y. says
Hummmm, I must have done something wrong, the pie didn’t rise at all. The only thing I did was use 1 cup of milk instead of the oil as suggested in the recipe. Yes, my baking powder is new doesn’t expire until Oct. 2015. Can anyone suggest what could have happened. Would like to try again. Thanks!
Unofficial CCK Helper says
It’s not supposed to rise. But if you want it to rise, you can always put it in a deeper pan.
Francesca says
This was amazing! I used 1/3 cup almond flour and an egg + 2 tsp arrowroot flour and coconut sugar. Seriously delicious! Yum!!!
KELLI KAMINSKA says
Delicious! I made this for dessert for tonight and it was a hit! I used brown sugar.
Rae says
Yum! I’m going to try this for sure 🙂 For the choice of flour, you’ve said “Almost any will work”. Could that include oat flour?
Mare says
Instead of energ powder or ground flax, can I use xanthan gum?
Sophia @ Fit Healthy Girl says
Will almond meal work for the flour?
crishia says
Hi Katie i was just wondering if I could make this with whole wheat flour?
stef says
what do you mean by a ‘pinch’ of stevia? And what is uncut stevia? Is it just the powder?
Also, would erythritol work instead of xylitol?
Rebecca says
I really don’t get how your nutritional calculations work. If you write things like “milk/flour of choice” and “uncut stevia OR 2 extra tbsp brown sugar”, how on earth can you then provide information about calories being 55/slice? It must depend COMPLETELY on whether you choose this or that??? Best regards
Unofficial CCK Helper says
She explains how her information is calculated here: https://chocolatecoveredkatie.com/faq-page/recipe-questions-and-troubleshooting/
Donna B says
I wanted to try the crustless pumpkin pie recipe you featured last week (week before?) but was away from home on vacation. On returning home and attempting to print I was redirected to a page full of logos and never could get this to print. I love pumpkin pie and don’t need the crust so this was so perfect–please help!
Clarice Klepadlo says
https://chocolatecoveredkatie.com/2012/11/08/crustless-pumpkin-pie/comment-page-2/#comment-3198051
Try this link Donna B
Unofficial CCK Helper says
I can get to the print button. Are you able to print now? Maybe it was a temporary glitch?
Clarice Klepadlo says
I CAN’T WAIT TO TRY THIS! Last year, I baked pumpkins-did it right; my dog needed it. I tried it just cooled peeled out of rind. I didn’t need ANYthing else with it-it was perfect by itself. 2 that I baked this year, I baked wrong, and taste is very different-Dog loves it, but it’s lacking that boom for me. Your recipe looks about perfect-I can’t make a crust anyway. It looks very low calorie-therefore perfect! Thanks for printing this
kathleen says
I made this with an egg, almond milk, and a mix of ww and all purpose flour and 1 tbsp of oil and it tasted soo good. I felt great eating it and it tasted like a warm pumpkin pie. seriously!! coming from someone who loves pie crust
Kathleen says
Oh my! I just whipped up this recipe only to realize I can’t find my round baking pan!!! Is there another pan size I could use in square? I have an 8×8 and 9×13. Please help, I don’t want to waste all these ingredients and I’m not enough of a baker to recover this on my own.
Love your site Katie amd you’re pretty awesome yourself! Thanks for all the great tips!
Thanks anyone who can reply fast!
Kathleen
Kathleen says
Awe….I’m so disappointed. I held off the entire meal last night (cranberry stuffed turkey breast) that was going to go with this pie with the hopes someone would’ve responded with some help to my question above. I guess scrolling through so many comments to get to the newest posts is daunting so nobody is. Oh well, can’t say I didn’t try. I guess I’ll be buying a new pie pan and hopefully try this again. 🙂
Kathleen says
Gosh, no one has checked in yesterday or today to help me! 🙁
I guess I’m going to make it in my square 8×8 and simply try baking it longer. I’m NOT a baker and have no confidence in this choice, but I not hearing from the forum or you Katie, so I have no choice but to step our and hope for the best. I hate wasting these ingredients I’d it’s a fail. Please? Anyone?
Marilyn Crosbie says
Lesson Learned: Always assemble all your tools (bowls, baking dishes, ingredients for the recipe BEFORE starting to prepare a recipe, then you won’t find yourself in this dilemma. (My mother taught this to me and I think I may have been taught the same thing in the one year I took home economics in grade 8).
Kathleen says
Thank you, Marilyn. I’d obviously said the same thing to myself AFTER the fact. I just moved and knew I had the pan, I just couldn’t find it. I did eventually find it and will go this route in the future. Indeed, lesson learned. 🙂
Chocolate Covered Katie says
Sorry for the delayed reply. This is a very old post and I only noticed your comments now. But I’ve never tried a different size pan and therefore wouldn’t have been a help anyway… so at least I guess that’s some consolation. If you experiment, be sure to report back on how it goes. Good luck! 🙂
Kathleen says
Thank you, Marilyn. I’d obviously said the same thing to myself AFTER the fact. I just moved and knew I had the pan, I just couldn’t find it. I did eventually find it and will go this route in the future. Indeed, lesson learned. 🙂
Kathleen says
Hi Katie! Thanks for responding.
I made the pie in a 8×8 and simply baked it a little longer, like an extra 10 minutes. I was nervous having to wait 6 hours for it to set….but when the meal was done and I served it up….a SMASH HIT!!! Oh my, this is so delicious and easy! A sure hit and a healthy dessert I know I can serve in the future.
I’m really enjoying your site and plan on making many more of your healthy recipes! Thanks Katie and God bless you! 🙂
Marilyn Crosbie says
Crustless pumpkin pie is a wonderful idea. The crust is what makes pie not so healthy for us. This way, we get the wonderful flavour and texture of the pumpkin filling and the ice-cream or whipped cream topping too. Yum!
JRYuhas says
Just found this site via stumble. I’ve recently become interested in baking and have tried a couple of other crustless pumpkin pies. This is, by far, the best that I’ve tried to date. I hate to admit it, but I ate the entire pie by myself (extra workout tonight, but well worth it). I secretly made a second pie for the kids. Thanks, Chocolate-Covered Katie, for sharing your recipes. My daughter and I were able to whip up the first one together in less than 15 minutes. The second one took me about 10 minutes. This has to be one of the easiest recipes that I’ve ever done. I also love the deep dish chocolate chip cookie pie recipe that you have on this site. I already have a few variations in mind for that recipe (whiskey soaked cranberries and almond pieces instead of chocolate chips). I’m planning to review your site much closer this week to see what other gems I can find. Keep cooking and posting these great recipes.
-jryuhas
Jess Moore says
this is my new favorite pie. I made it a couple of times for my husband and myself and we split it into quarters. sometimes we even have it for breakfast
Tali says
We can’t get canned pumpkin puree where I live – how much boiled pumpkin would I need?
Unofficial CCK Helper says
You would need to puree it after boiling, then use the amount the recipe says.
Mike says
This is a great pie. I used one egg instead of the 1 tsp ener-g powder or 1 tablespoon ground flax and it turned out fine. I also put it into pie shell like a traditional pie. It had great texture, great flavor, and fit into a 9 inch pie shell. Highly recommended!!
Jessica says
Holy crap. I made this pie for thanksgiving to add to the other plethora of pies, just because I was curious and I knew a friend who was gluten free would be there, I figured if it was bad it wouldn’t matter, but… OMG… it is so good. LIKE AMAZING GOOD. I had to come back just to comment. I eat it at every opportunity!! Make this pie, it is amaaaazing!
jackie says
Can single servings be frozen and served at a later date?
jackie says
how long to bake it if doing cup cake size?
Laura says
This recipe is fabulous and was a big hit! I’d like to try it to make cupcakes though. Has anyone tried it? In paper liners or grease the cupcake tray? Bake for how long? Thank you!
Amrutha says
What is the tastiest type of flour (besides all purpose) to use for this recipe? Oat flour? Almond? Whole wheat?
Unofficial CCK Helper says
Spelt, all-purpose, and almond all work well. Oat sounds really good too! I would not recommend whole wheat.
Nicole says
Hi! I would like to know if the pumpkin puree is the same as the pumpkin pie filling.
I would like to try it but have never seen pumpkin puree only, here in Canada.
Thank you
Unofficial CCK Helper says
Pumpkin pie filling has added sugar, while the puree’s only ingredient is pumpkin. You can cook your own pumpkin and then puree if needed.
Cynthua says
I doubled the recipe because I was going to prepare two pies in a 9 inch plate plate, but I ended up using a 10 inch deep dish baker and ultimately poured the double recipe into the one pan. Any suggestions on unbaking time? I know that it will come gooey, so I didn’t think it would work to test it with a knife in the centrr after the 35 minutes.
Deborah says
My family loves this pie and we have never wait the setting time. I have started making this as a double batch because they inhale it so quickly. I also want to share that I have also made this recipe substituting 16 oz mashed sweet potato for the pumpkin. The sweet potato version of the pie is drier and you do not need to let it set. It tastes wonderful and is a new favorite!!!! Thank you for creating this recipe.
Gerry says
Hi, this recipe looks great! I can’t wait to try it. I entered the recipe into the Weight Watchers recipe builder and it came out to 3 PP value. I’m wondering about the difference.
Unofficial CCK Helper says
Katie talks about nutrition facts on hr FAQ page here: https://chocolatecoveredkatie.com/faq-page/recipe-questions-and-troubleshooting/
Vee says
So should I feel guilty for eating the whole thing? 😉 Because I love pumpkin pie (anything pumpkin) anytime of the year and haven’t had this treat in a long time. I didn’t use real sugar, added a dollop of plain greek yogurt, 1 tbs of sugar free walden farms syrup, and an egg instead of flax. And ate the whole freakin thing. Not ashamed. Delicious. However, I may have satisfied my pumpkin cravings for quite a bit for now 🙂
Anne says
I used sweet potato instead of pumpkin and it turned out really well! Thanks for the recipe!
Ana says
Hey Katie love your recipes! Could I sub some liquid stevia or like 2 stevia packets for the brown sugar and add some applesauce for volume? How do you usually go about substituting sugar for stevia?
Ginger says
I subbed 2 tablespoons each molasses and maple syrup, water instead of milk ( didn’t have any on hand) and a tablespoon of cornstarch for the flaxseed. Everyone in my family liked it!
esther says
With Fall rolling around again I was craving pumpkin this morning and went to Pinterest to look for a recipe. Then I immediately remembered your fabulous compilation post of all your pumpkin recipes and decided to try this one! My siblings love it and the only hard part was waiting 6 hours for it to set :). Thanks for delicious and healthy recipes, Katie. Congrats on your new website design! <3
Nicole says
Hello Katie,
I love your ideas about pumpkin recipes is really awesome, i checked your blog last week and after read your post i tried to make Crustless Pumpkin Pie, i really feels wonder that i cooked the same recipes within 1 hour. I follow each step correctly and serve to our family members, they really appreciate my efforts..
Thank You
Kyle B says
Seeing as my girlfriend and I are in the middle of a rather ridiculous pumpkin harvest at our place, I get the feeling I’ll be making this A LOT. Batch number one in the oven, but I made about 4 cups worth of fresh purée so, depending on how the first one turns out, I may just have to make another!
Cara says
Can you use pumpkin pie filling in your crustless pumpkin pie because I am having a hard time trying to find the pumpkin puree?
Cara says
Can you substitute Pumpking filling for Pumpkin puree as I am having a hard time finding the pumpkin puree?
Meghan says
If you used pumpkin pie filling, you would need to alter the C-CK’s recipe quite a bit. Pumpkin pie filling already contains all of the spices and is sweetened so that all you need to add is evaporated milk and eggs before baking.
Anne says
Is it possible to make your own pumpkin puree instead of using canned one? I can’t find any canned pumpkin puree in my country 🙁
Ella says
This recipe is so good and easy too! I used to make all the time last year in seventh grade. I’ve also found that if you cut the recipe in half and microwave the batter in a bowl for about a minute it turns into a really good, hot pudding.
Kathy says
This crust less pumpkin pie served with your pumpkin frosting, will be our new Thanksgiving tradition! OMG………SO GOOD, NO GUILT, with AMAZING FLAVOR! Even the second day this combo was excellent. “Frosting” is more like a yummy mousse, which is perfect on this pie! THANK YOU 🙂
Liz says
This looks delicious! Can I use fresh pumpkin instead of canned? I have some pumpkins I would love to use. Thank you!!
Chocolate Covered Katie says
Yes, just roast it and puree it first.
ellie says
Katie this is SO GOOD!
joy says
can I bake this in muffin tins? if so, how long would I bake them?
Alana Anderson says
Thank you for the awesome recipe! Has anyone tried almond flour/will this work okay?
Thanks,
Alana
Veronica says
Haven’t tried it yet so I won’t rate haha but I LOVE this idea! I’ve been searching for a healthy pumpkin pie recipe for aaaagggges and I’m so excited to try! I am wondering if granulated/cooking sweetener (such as stevia) could be used in place of the brown sugar or if this would change the consistency too much? Xx
Christine says
I was in need of a low sodium and low fat dessert for Easter and this one fit the bill. I made this for our dessert – it was a huge hit with everyone! Thank you for again for another terrific recipe 🙂
Mark Barnett says
@katie: Needless to say, this is really excellent! Thank You! Looking forward to serving it with ice cream soon….
Hollis says
i just made this pie and used coconut sugar and oat flour.. it was so yummy i ate most of it before putting it in the oven :))) now it smells so good and i can’t wait for it to be done so i can eat the rest !!! hahaha
Audrey Schlegel says
Hi, I am going to ask a probably stupid question. I have a can of pumpkin puree, but somehow I can’t open it. So would the recipe still work if I substituted for apple puree (it’s one thing they sell here in Germany, I would deem its texture more consistent than the applesauce sold in the US and the UK)? Or maybe I will just try it… I have already done it once, I really loved it (we ate the whole of it for breakfast in one sitting last time!)
Julie Dove says
You can always experiment, be sure to report back if you do!
Shannon says
I have this in the oven now (smells fantastic). I’m on Weight Watchers, Smartpoints, and entered this in as a recipe. It’s 4 points for 1/8 of the batch.
Here’s what I used:
Splenda Brown Sugar Blend 93g. This was the biggest contributor to points, without question. When I entered it in I felt my heart sink a little, but it’s okay! It’s pumpkin pie. 25 pts
Blue Diamond Unsweetened Almond Milk. 1C, 2TBS, 1 point
1/3 c Bob’s Red Mill Whole Wheat Flour – 4points
Pumpkin Pie spice, cinnamon, salt, baking powder, flax, 15 oz canned pumpkin, vanilla are all 0 points in this recipe.
Serves 8.
4 Smartpoints per serving.
I weighed my pie dish first, will weigh the pie after it’s cooled/set and subtract the pie dish weight and divide to get serving size. Example: pie dish weighs 360g, total set pie weighs 1160g. The pie itself is 800g which would make 1/8 100g.
Katie, I love your recipes. Thank you for sharing them with us.
Shannon says
So.. funny thing about splenda blend, it’s not a 1 to 1 ratio!! Redoing the recipe and will report back! The good news, it will be way less points for my weight watchers out there! 🙂
Wendy. says
Hubby is on a low fat diet and well what is Canadian thanksgiving without pumpkin pie? This was absolutely delicious! For sure I would make this again!!!! We all loved it! This tastes, and looks like traditional pumpkin pie. The texture is only slightly different, but not enough to be that noticeable! Thank you Katie!
Angela says
Wow, thank you so much for this easy recipe! Not only is it healthy, but it tastes amazing!
Amber says
Do you know how long this would keep in the fridge? I’m gone from 6:15am to6:45 pm during the week, so I won’t be able to make it the night before. I would need to make it the Sunday before and keep it in the fridge until Thursday). I made this last year and it was a hit. My soon-to-be mother-in-law made 2 regular pies and I brought this. What little leftovers there were the hosts were taking as leftovers for breakfast. Too bad I only have one pie pan, or I would double it for sure
Amber says
Though I don’t know if it would be left uneaten , lol.
Sarah says
Do you REAAALLY need to let it sit for 6 hours? I mean, I know that that would make it the best, but what would it be like after, say, 3 hours? I want to make this for dessert tonight! 🙂
Irene says
How did it turn out? How many hours was it in frig? I just made it for dessert for tonight.
Krista says
I eat it warm, possibly it is better chilled…maybe
Irene says
Do you use light or dark brown sugar?
Julie Dove says
Both work!
saeid says
I did not make this cookie, but I can distinguish it very well from the picture, which is excellent and delicious.
Krista says
I love this dessert. For the last 3 years, I have probably been making it 5-6 times every fall. Delicious and guilt free. I skip the ener-g powder/ground flax and oil. I found that if I use all xylitol, my stomach gets upset, so I use half xylitol half brown sugar.
Veronica W says
Made it exactly as stated (except with corn starch) and it turned out great. Making again. It’s so delicious and I’ve eaten it as breakfast with no guilt!.
liz doan says
Was i supposed to just put raw flaxseed into the pumpkin pie or a flax egg. cause you weren’t clear on that? i just put the flax seeds in the pumpkin pie its cooking right now/
liz doan says
Was i supposed to just put raw flaxseed into the pumpkin pie or a flax egg. cause you weren’t clear on that? i just put the flax seeds in the pumpkin pie. its cooking right now?
Andrea says
Have you received any feedback as to whether oat flour works in this recipe??
Shilps says
This was my first cck fail! I didn’t like this at all, the consistency is slimy and gummy and the flavor is overpowered by cinnamon. I’d much prefer a slice of real pumpkin pie over this entire pie.
DaisysMom says
Hi. When you write flax, do you mean a flax egg (mix with water) or just add the flax? Thanks!
Jason Sanford says
I just use the flax itself 🙂
Hannah says
Katie, I wanted to say thank you so much for your blog! My 10 year daughter is allergic to eggs and it’s hard to find recipes she likes that are egg free!!! Plus you are young and that helps her not feel alone!!
Kim says
Hi Katie,
The video on your blog shows someone pouring some maple syrup into the recipe but the actual ingredient list does not show it.
What to do?
Thanks! 🙂
Jason Sanford says
It is indeed listed in the ingredients (liquid sweetener) 😉
jan dash says
alternative measurements would be appreciated…I cannot buy a can of pumpkin puree in my country
Libby says
I made this exactly as written, using brown sugar and unsweetened almond milk. The pie by itself is ehhh, ok. It really isn’t very sweet, but the texture is great! And other than the not very sweet part, the flavor is good. But I spooned a tiny bit of maple syrup over my slice (not even a whole teaspoon) and a dollop of light cool whip and OMG IT WAS PERFECT!! Just a few extra calories, but made all the difference. I’ll be making again! 🙂
Lisa says
Made with almond flour but still using regular sugar, brown sugar, & avocado oil, the nutrition info for 1/8th of this “pie” is 144 calories; 7g fat; 19 carbs; 2 protein
Just FYI 🙂
Nickie says
What is energ? In Instructions, “combine all liquid ingredients with the ENERG or flaxseed…”
Jason Sanford says
Energ is an egg replacer brand that’s made from tapioca four and potato starch. It binds things together. Flax works just as well, or even cornstarch!
Nickie says
Thanks Jason!
Judy King says
Hi Katie
Thanks for this recipe, I’m anxious to try it. You ask about Thanksgiving in other countries. Actually, unless there is a large population of Americans or Canadians, I don’t think we’ll find Thanksgiving in any other countries! I ‘ve lived in the middle of Mexico for 28 years. There are about 15,000 Canadians and Americans living here around Mexico’s largest natural lake. Canadian Thanksgiving was celebrated last week with dinners in some of the restaurants and homes. American Thanksgiving will be observed in November. Mexican restaurant owners have learned to cook traditional dinners for our pleassure — but Mexicans still have a hard time understanding WHY expats from the U.S. anbd Canada have ONE special day on which to be thankful. Mexicans are thankful EVERY day Although pumpkin (and turkeys and corn) are indigenous to Mexico, Most expats have never cooked pumpkins for their pies — and we depend on a local store that shi9s food items not available in Mexico in from the border to bring the canned pumpkin and the canned cranberries. There are cranberries being grown near here (just for the past few years) so we have a good supply of fresh cranberries now for our dinners — Sweet potatoes are grown here, but they are purpleish outside and white inside, so we re happy when the store also ships in good old orange yams from the U.S.
When I first came, we drove to Texas (700 miles) every November to renew our immigration papers and while we were there we bought the brown sugar, yams, cranberries, pumpkin, and even thew turkeys (they were better from the U.S. then — not now) and the other ingrecients we needed for dinner. We really NEEDED that taste of home each year. The best party I ever gave was a “Thanksgiving Leftovers” party. I was invited out for dinner. BUT I cooked the turkey, white and sweet potatoes, gravy, stuffing and pies on Thanksgiving morning. Then Friday evening I had the party — got it all out of the fridge and put it all out. Some guests made a plate — others made turkey sandwiches with mashed potatoes an gravy. It was a HUGE success!
Lynn Asher says
Delicious. I substituted date sugar for the sugar and made it even healthier.
Heidi says
I don’t know if this comment will be useful, since there appear to be pages and pages – I’m trying to see the newer ones, but still back in 2012!
Anyway, I made this today, using sorghum flour (because what the heck, I had it just waiting for something!) , unbleached sugar, and non-dairy milk (unsweetened flax milk), full cup, no oil. For the binder, I used 2 tsp of Ener-G egg replacer, since it mentioned it in the instructions, though there was no measurement in the ingredient list. I also used fresh pumpkin puree, well-drained, slightly less than 2 cups. Baked as directed, it turned out great! Another keeper I’ll be proud to trot out for company!
Jill says
Does the batter come out a little bitter before baking? Mine didn’t taste so nice but haven’t tried the pie yet. A little nervous to serve to guests!
Jason Sanford says
Nope, sounds like maybe an ingredient you used had gone bad? Hope it turns out well anyway!
Deb says
Hey Katie- about to try this today. A few questions. Can I use a gluten free baking mix for the flour? Does it make a big difference in flavor and texture to leave out the oil? Does the calorie count take into consideration the oil and the sugar?
Thanks
Ashley says
I made this for Thanksgiving this year, and it was amazing. I don’t even really like pumpkin pie that much, but this was so good I made it twice in 3 days. I used almond flour, swerve sweetener, and an egg instead of flax (we’re not vegan). It was incredible. My husband kept saying, “This pie is amazing!” We have a traditional pumpkin pie in the fridge that someone gave us, and it is sitting untouched. Katie’s pie is gone, and I am so tempted to make another!
Amanda says
Was the 1 point for WW based on using the sugar substitute? Thanks!
Karen says
This pie is AMAZING!!! I’ve been baking keto recipes every weekend. Some are great; some are disappointing and others are somewhere in between. This pumpkin pie was so easy and so delicious that I will be making it often and telling everyone about it because people with all kinds of restrictions can eat it. I followed your recipe using almond flour, Truvia and ground flax. Please “re-feature” this pie regularly so others can discover it. I thought about using an egg instead of the flax, but with keto I’m using tons of eggs and was really happy to not have to crack a single one for this pie! Thank you so much!!!
Melissa Jones says
Is the batter for the no crust pumpkin pie pretty liquidity before cooking I used oat flour
Jason Sanford says
Should be around the texture of a thin brownie batter 🙂
Jay says
This was delicious! I loved the taste and the texture and it does not feel like its at all light or calorie-wise.
Denise says
I made 2 of these today. One to share with my neighbors for dessert tonight and one for my friend who is recovering from surgery and on a soft food diet. The neighbors loved it! The flavor is great! I can’t wait to give the other pie to my friend! For her I used monk fruit and stevia so it is sugar free. Thank you for this recipe!!
Soccorsa says
If i Choose to bake this pie as individuals rather than in one baking dish do you think it will still work? It would make it that much easier at serving time. No messing around with slicing and dishing out. ☺️ I’d love to know if anyone has tried it this way??? ??♀️
Thankyou
Jason Sanford says
We haven’t done it, but a lot of readers have said they have!
Jason (media relations)
Jessica Frank says
Hi! We LOVED this recipe! Thank you! How did you calculate the WW point total? I entered the recipe on the WW app and it said for the recipe as listed it would be 3 points per slice. I am just curious …:)
Jason Sanford says
Looks like this recipe was posted in 2012, was there a different point system then than now? I know Weight Watchers has changed several times in the past few years!
Jason
Khursten Cornwall says
Could this be made *with* a crust as well? I prefer the custard texture to the cream, but would still like to use a crust…
Jason Sanford says
It can!
Ashlin says
Can I use coconut sugar?
Jason Sanford says
Yes!
Kayla says
I used tapioca flour for funsies and it was good! Tasted faintly like tapioca pudding, and I could pick up a slice and wiggle it without breaking XD. I also used fresh pumpkin and it worked great. Good recipe.
Also Katie, if you could please somehow try to include some higher calorie recipes that’d be nice. I have higher caloric needs than most but struggle with most vegan recipes being low calorie oriented.
Thanks!
Jason Sanford says
Hi! Try any of the keto recipes, and just make them with regular sugar! High in fat and calories 🙂 https://chocolatecoveredkatie.com/2018/03/08/keto-dessert-recipes-vegan/
Lija W says
Hello, I am going to try this. I’m confused about something though. One of the ingredients says 2 tbsp oil, or omit and increase milk to 1 cup.
So I’m curious, that is quite a different volume. Did you truly mean to replace two tablespoons with one whole cup? Thanks!
Jason Sanford says
Hi, no, you just increase the milk already called for in the recipe to 1 cup. In other words, use the exact same recipe as the oil version, just sub out the oil with an equal amount of milk.
Jason
Mallory says
How are you getting 55 calories per slice? When I calculated I got a much higher number.
Isabelle says
This is my favorite pumpkin pie recipe! It’s so tasty and easy. As a vegan who loves to eat dessert every damn day, I adore this pie. Thank you for the recipes 🙂
Jody Witt says
It’s delicious! However my pie turned out very thin. Not runny but thin so far as it’s depth. I used spelt flour and I used some sugar and some honey because I don’t keep sugar in the house. I also used corn flour because I think that is the equivalent to cornstarch in Australia
Any ideas on how to have a thicker pie, thicker in depth, not consistency.
my only thought is to put it in a smaller baking tin. I did use the size are you recommended in the recipe
Hope you can help, thank you, Jodie from Australia
CCK Media Team says
Hi! Yes you could definitely use a smaller pan… just would probably have to bake it longer 🙂
Jody Witt says
O.K. will do, thank you. Thin or not, it was super delicious. My friend who loves milk chocolate said it was nearly as good as that!
Whitney says
This is absolutely fantastic!! I used almond flour and Swerve. I will be making this again and again. Thank you!
Aseel says
I made this a couple of weeks ago and never got around to thanking you for the amazing recipe!
The calories are unbelievable for something that tastes so good, will be making it again for sure
Desi says
This is a great low fat pumpkin pie and I’m not a fan of crust so it’s perfect however next time I’ll bake at 350 400 is to high heat and browned to quickly but still yummy.
Thx for the recipe
Joleen says
This was awesome! Best no crust recipe ever!
Hillary says
Holy Moly. This is good. Like- surprisingly so. I tempered my expectations but oooook, I am making this again and soon.
I added some chopped pecans on top along the edges to add some crunch and texture as there’s no crust.
I used 1 tablespoon of corn starch and added a little bit of scrambled egg (probably = to a medium whole egg) as I’m not vegan and welcomed the bit of added fat/protein.
I used 1/3 cup equivalent of Truvia (stevia and cane sugar blend- 2 Tablespoons + 2 Teaspoons), + 2 Tablespoons of granulated sugar (because let’s live our lives- this is a dessert after all).
I also used 1 Tablespoon of coconut oil and 1 Tablespoon of vegetable oil (from experience… this is not the MOST healthy but helps in baking).
Would not change a thing. With some whipped cream, it’s heaven. My boyfriend threatened to eat it all in one sitting. He’s lucky he didn’t.
Wanda says
The video shows maple syrup but it’s not in the list of ingredients. How much do I use?
Dr. Arjan Khalsa says
I’ve made this in the past and my whole family loved it! As the weather cools down and the holidays come rolling in, I’m going to enjoy making this to start the celebrations. Thank you so much!
Larry says
Delicious, but a bit mushy, more like a pudding. Think I would add an egg and reduce the milk, and add pecans or walnuts as others suggested. Love the fact that the calories are low.
Ines says
I used apple sauce instead of sugar and reduced the amount of milk and turned out great, do you think this could work in a microwave instead of over?
Anthony says
Hey Katie I was wondering if I doubled the recipe do it need to double the baking time as well?? Thanks in advance this recipe is amazing!
Anna says
I’m wondering about the maple syrup amount also. Thanks.
REBECCA CANTRELL says
Added 2 eggs to firm up, used a baked sugar pumpkin and added a little extra cinnamon and topped w some pecans and maple syrup
My 12 y/o son loves this pie
Not sweet enough for DH but more for me and son
Shelley Mattson says
Can I use a brown rice flour or white rice for this recipe? Thank you!
CCK Media Team says
Although I don’t think Katie has tried those specifically here, the flour is just used as a thickener so that should work! Be sure to report back if you try!
Barbara says
When you said to increase milk to 1cup if not using oil – is it 1 cup or plus the 2 tablespoons. Much thanks & happy Thanksgiving.
CCK Media Team says
Nope just 1 cup total milk.
REBECCA CANTRELL says
Made for the third time tonight this season.
I roast a sugar pumpkin and adjust based on the size of pumpkin and I am a little heavy handed on spices and I did add two eggs so it would firm up without having to wait
My DH says it is too healthy but good ; however my 12 y/o son can’t wait til it’s cool enough to eat. He and I love it and guaranteed to be gone by breakfast
HC says
Can you add this to pie crust and the same cooking time wont burn the crust?
Joan says
I had left over pumpkin pie filling and didn’t want to make more crust so used your recipe. Basically just added the baking powder, flour and oil. Mine is very stiff but absolutely delicious. I definitely will make again thanks so much.
Liz says
Just whipped this up for thanksgiving, and can’t wait to dig in! Thanks for the great recipe, and happy holidays!
Tyffani says
Does this work with Swerve powder sugar instead of 1/3 cup granulated?
Paula says
I used Splenda, unsweetened almond milk and oat flour. Fabulous! A perfect substitute for pumpkin pie!
Emily says
I’ve made this several times with tons of success – I just made it again though exactly as written and it came out a soupy mess. I used organic pumpkin that maybe was a little more watery than something like Libby’s? I’m going to wait for it to cool and see if it’s salvageable over yogurt or ice. cream.
Will D says
I’m making this for the third time and it’s been a huge hit! I use oil and the flax meal. Thanks for this.
Carla says
This pie is fabulous! I use the extra 2 TBSP sugar in place of stevia which is still less than a half a cup and the full cup of milk instead of the flax seed. So the whole pie is only about 500 calories. It is delicious and pumpkin is so good for you and I don’t miss the crust. I have made this recipe no less that a dozen times. Really! Seriously! It’s my healthy high fiber snack. I always have one in the fridge. I wanted to post a picture but couldn’t see a way to do that. But it turns out just like the photo. And my 10 yr old grandson loves it to! Winner winner chicken dinner… lol
Roberta says
This is a most excellent recipe. I did vary the ingredients a bit though. I used part cooked squash with the pumpkin. I also added an egg. Otherwise it’s a pie we eat often.
Noa SK says
Hi. If I use the flax meal, do I just put one tablespoon in dry or am I supposed to make one of those “flax eggs” and then use that?
Thank you so much
CCK Media Team says
Just dry 🙂
Beth says
This is breakfast, right? That’s what I plan to make it for! 😊
Vicki says
Can I use a gluten-free flour blend like King Arthur Measure for Measure?
CCK Media Team says
Yes!
Elizabeth Swihart says
I make this all the time. I add just a pinch of maple extract.
Mark says
I have made this recipe 20-30 times, and it is great every time! Orange squash as a dessert! Wicked healthy!
Gayle says
Can this pie be frozen ? I’d like to bake it and then once cooled, wrap individual slices into servings and pop them in the freezer. Then I can just pull a slice out of the freezer to thaw when I want one.
CCK Media Team says
Hmm honestly we have never tried it!
Felicia says
Just made this again today. Why don’t I make this ALL THE TIME? It is so delicious! I’m seriously contemplating eating the entire thing myself in one sitting 😀
CCK Media Team says
😁
MG says
This was absolutely delicious. I generally love the pie crust, but didn’t miss it at all in this version. I used oat flour, flax and skipped the oil. Delicious-thank you!
Mel Smith says
Made twice and both times ate entire pie myself. 🙂
CCK Media Team says
Thank you so much for trying it 🙂
Debbie G says
I’ve always preferred a crust less pumpkin pie but could never find a healthier version. Thanks for this recipe Katie. One question, you stated omit flax or baking soda (?) if serving in bowls. Should I bake it like a pie and scoop in to bowls after??
Thank you!!
H says
I ate the whole thing in two days!
Araminda says
PLEASE PLEASE caution your readers to NOT use xylitol in any household with dogs as xylitol is EXTREMELY toxic to dogs – and dogs love pumpkin so owners may be temped to share!
Melinda says
This was great! Taste and texture were just like pumpkin pie. No complaints!
I used oat flour which I hadn’t even processed super completely, so there were still some bigger chunks of oats, but that actually added a nice texture and look to it.
Des says
I second the previous post, I ate mine within 2 days also. This is a FANTASTIC recipe. I prefer crustless over crust. this is wonderful not to sweet just perfect. It’s defiantly a must to make every Thanksgiving and Christmas or anytime you’re feeling like pumpkin. Oh and so yummy with homemade coconut whipped cream!!!
Thanks again Katie.
CCK Media Team says
Thank you so much for trying it 🙂
Zoe says
When using cornstarch, did that get mixed with water first? Or is it put in dry? And in what stage?
Julia says
Has anyone substituted the flour with Coconut Flour instead of Almond, Spelt, or Oat?
Julia says
Has anyone used Coconut flour instead of Spelt, Oat or Almond? Would like to keep this as low carb as possible.
CCK Media Team says
Hi, you can! But coconut flour soaks up liquid like a sponge so you will need much less. Only use enough for it to be the texture of pumpkin pie filling – it should not be too thick to stir. Be sure to report back if you experiment!
Brianna G says
I followed the directions…I let it sit for a few hours before putting in the fridge overnight. In the morning itwas soft and mushy; I couldn’t even serve it in slices. Flavor is great, though. I just dumped some onto my yogurt and granola for breakfast.
Used almond flour, added an egg, and 140g of maple syrup for the sugar.
CCK Media Team says
Hi Brianna! It sounds like your addition of an egg and exchanging the granulated sweetener for a liquid one both added extra liquid to the recipe that made it end up soft. We are really glad it tasted good 🙂
Kat W says
Hi Katie,
I’m looking forward to trying your crustless pumpkin pie for Thanksgiving. I plan on using the cornstarch to add a little thickness. My question is this: could I use the cornstarch AND an egg, or would that be overkill? Thanks!
Kat
CCK Media Team says
Hi! Sorry we have never tried it!
Joanne says
Just made this and it is sooo good. Can’t imagine how much better it will be if I remember to use the vanilla next time. I’m guessing that might cut a bit of sharpness from the cinnamon. I used soy milk, spelt flour, flax and Lankato Golden monkfruit sweetener. I did add 1 tablespoon of coconut oil. I was baking something else at the same time so baked it at a lower temperature for a little longer with no problems. Great recipe with so many options.
Rose says
Truly: you will NOT miss the crust! Made this with coconut palm sugar, and added some arrowroot (instead of cornstarch) and it came out so perfectly! For those who are impatient: let the pie cool for 30-45 mins after baking and then pop it in the freezer for another 30-45 mins to avoid the 6 hour wait time 😋
CCK Media Team says
This makes us so happy 🙂
Jo says
I’ve made this twice now. Each time I cooked for 75 mins. At 35 mins it was like watery jello both times. (I live in MI, no compensation needed with oven.) Had to cover w/ foil, it gets a film on top. No oil, used the extra milk & 2 T egg replacer at another poster’s recommendation. Good flavor, not like traditional Libby’s, but a great alternative. I wouldn’t call this a pie at all due to the texture. Definitely more of a custard. Will be making again!
CCK Media Team says
Hi Jo! We are so glad you liked it and will make it again 🙂 Are you using a preheated oven? And is it calibrated? This is a thin pie, and we cannot imagine how cooking such a pie for over an hour at 400 degrees wouldn’t be completely burnt.
Gretchen Cagno says
I’ve made this three times already, it’s so good! I have used the egg instead of flax. One time I added 2 eggs and 1/2 cup oat flour and more spice. It’s good both ways.
I’m not vegan but I use Katie’s recipes more than any others. Always so good. Thank you!
Maria says
Have you tried substituting the sugar with maple syrup? Would this alter coming times?
CCK Media Team says
Try this one! https://chocolatecoveredkatie.com/impossible-pumpkin-pie-vegan/
Bryana says
I have not tried this specific recipe but pumpkin pie can be baked in muffin pans, I do this then freeze for cookie fillings.
Emily says
Anyone try this with putting pecans in the bottom of the pie dish for added texture and flavor???
Lisa NJ says
This looks wonderful! Quick question – which is better – regular sugar or brown sugar?
CCK Media Team says
It is completely up to you – both are equally good 🙂
Janice Panella says
On Noom and this pie fits the bill perfectly. Had it for breakfast and so low calorie. Used Stevia instead of sugar…delicious
Sandra says
The recipe is so good!
Kate Dashner says
WOW. This celiac girl was over-the-moon for this! I used a 9″ round, almond milk and almond flour. Don’t panic if you’re watching and thinking, “This edges are getting over-baked.” I removed mine about 5 mins early with this thought in mind, and it could have used the extra 5 mins once cooled. Leave it alone. Thank you!
Sara says
My family loves this pumpkin pie and we eat it for breakfast! I sometimes substitute stevia for the sugar and it still turns out delicious! Thanks for a great, nutrient packed pie recipe!
Marika says
Hello!
How much coconut flour should I use in this recipe? I want to make it with coconut milk and coconut flour. Thank you in advance 🙂
PTM says
Recipe sounds great with lots of different dietary options. Does adding an egg make the texture more like a regular pumpkin pie? Could you bake this in muffin tins?
Victoria says
Hi Katie, I have not made this particular recipe for crustless pumping pie, but just wanted to share that I have been making crustless pumpkin pie for myself for years now. When i bake for my family and friends, I always make it with the crust. But any leftover mix I pour it in a small baking dish,
and bake it for myself crustless. I have always found it delicious, and don’t even miss the crust 😋
Sharon says
Excellent nutritious low fat/low calorie dessert. I used almond milk, the flaxseed meal in place of the egg and white sugar and molasses for the brown sugar
I only had 1cup of pumpkin, so I halved the recipe. Will definitely make it again.
Linda says
Do I use pumpkin pie spice EXTRACT?
CCK Media Team says
Hi, no, pumpkin pie spice – in the spice section 🙂
Cassandra says
My husband and I absolutely loved it!! I over-spiced it a bit, so next time I’ll use the recipe measures. I used 1/4 cup of coconut flour, 2 tsp of tapioca starch and the 2 tbsp of olive oil. The texture is great and I love that there is no crust!! (I don’t like pie because of the crust)
Katia says
Do you think it would work with monk fruit as the sweetener?
CCK Media Team says
We have not personally tried that but know that some commenters have used a monk fruit blend successfully 🙂
Sunny C Goode says
I love this so much! I have made it several times. I don’t just eat it at Thanksgiving.
.
Danielle H says
Wow!!! This was amazing!!!!! I used a gluten free flour and you couldn’t tell!! Finally my favorite pie without the gluten or guilt! Thank you for this recipe!!!
Dorothy says
Diabetic and following a keto diet. We have a nut allergy in the family so wondering about replacing the flour with coconut flour or anything else you might suggest. Thanks!
V. Elaine Wallace says
I have made the crustless pumpkin pie 2 times now, it is delicious . So easy to make.
Diana says
My family loved this crustless pumpkin pie!
Susan says
Wow, this was excellent, and I’m looking forward to trying other Chocolate Covered Katie recipes!
For the “milk,” I used half & half. Regular flour, white sugar, and I went with the egg, and optional oil for “richness” (yaaass, why not? 🙂
Next time – and to bring the flavor closer to my late mama’s recipe – I’ll try the following modifications: I’ll omit the vanilla entirely (vanilla is a bit boozy for my taste, and I want the pumpkin and spices to shine brighter). I’ll omit the cinnamon, and instead increase the Pumpkin Pie Spice to at least 1 Tablespoon. Finally, I’ll add a bit of molasses to the white sugar (brown sugar is simply white with ‘old school’ molasses added, and you can adjust the ratio for light or dark, depending on your needs).
And for those wondering, McCormick’s Pumpkin Pie Spice consists of Cinnamon, Ginger, Nutmeg and All Spice (no cloves, whew). Whereas I don’t have another use for All Spice or Ginger, PPS is just a more cost effective option, for me (and spices have a “best by date” – so make sure to check on that before purchasing!).
A++!
Cassandra says
Finally made this recipe as I have been craving a decent and healthy pumpkin pie since Thanksgiving. It was DELICIOUS. I am going to stock up on pumpkin so I can make this year round. I used almond flour, almond milk and an egg and NO sugar. The vanilla extract and pumpkin spice satisfied my sweet tooth. Thank you for a great pie.
Niomi says
What changes should I make to the recipe (cooking temp and time) if I use 4 12 oz ramekins instead of a 10″ pie plate? Thanks!
Audrey says
Very yummy! I like the fact that I can eat this for a dessert and it be this healthy! It is also a fun breakfast food too!
Ashley says
Hi!
I’ve recently just started counting calories and eliminating sugar, could applesauce be used instead? I’m having a hard time finding stevia or monk fruit that doesn’t contain erythritol
Thanks!
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!