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Crustless Pumpkin Pie

This simple homemade crustless pumpkin pie is so unbelievably delicious!

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

Healthy Crustless Pumpkin Pie

This pumpkin pie recipe is crazy.

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

Not that I’d recommend eating an entire pie in one serving… But you could!

You Might Also Like: Vegan Pecan Pie – NO Corn Syrup

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

A secretly vegan crustless pumpkin pie, with a rich and almost custard-like texture.

It will be love at first bite.

The recipe has developed something of a cult following over the years, with many readers writing in to tell me they make it not just on Thanksgiving, but all year round!

It’s great if you’re on Weight Watchers too, because it’s very low in points and can easily be made with your favorite sugar substitute if you’d prefer not to use sugar.

Trending Recipe: Pumpkin Banana Bread

For those who want to avoid the holiday weight gain without giving up dessert, this could be your new favorite recipe:

Pumpkin Pie Topping Ideas:

Coconut Ice Cream

Keto Ice Cream

Banana Ice Cream

Almond Milk Ice Cream

Or try topping it with coconut whipped cream, cashew cream, or eating it plain and letting the pumpkin spice flavor really shine.

Packed with vitamins and nutrition and low in sugar and unhealthy fat, the crustless pie is just as great for breakfast as it is for dessert!

Chocolate Covered Katie family

Happy Thanksgiving!!!

What’s your favorite part about Thanksgiving? My favorite part is getting to be with my entire family, which doesn’t happen as often now that we’re older. But eating pumpkin pie and Vegan Cheesecake come in a close second!

(If you’re not in America, please still feel free to answer the question. I’d love to hear about your country’s Thanksgiving if you have one.)

Above, watch the video of how to make crustless pumpkin pie.

Easy Secretly Healthy Crustless Pumpkin Pie Recipe
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Crustless Pumpkin Pie

This simple homemade crustless pumpkin pie is so delicious, you'll never miss all the fat and calories!
4.9/5 (42)
Total Time 35 minutes
Yield 1 (10-inch) pie


  • 1 tsp pumpkin pie spice
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/3 cup flour, such as spelt, oat, white, sorghum, or almond
  • 1/3 cup sugar of choice or xylitol
  • pinch uncut stevia OR 2 extra tbsp sugar
  • 1 15-oz can pumpkin puree
  • 3/4 cup + 2 tbsp milk of choice
  • 2 tbsp oil, or omit and increase milk to 1 cup
  • 1 tbsp flaxmeal OR 2 tsp cornstarch (can be omitted if pie will be served in a bowl)
  • 2 1/2 tsp pure vanilla extract


  • Preheat oven to 400 F, and grease a 10 or 9-inch round pan. In a large mixing bowl, combine first 7 ingredients, and stir very well. In a separate bowl, combine all liquid ingredients with the energ or flax, and whisk. Pour wet into dry, stir to combine, then pour into the pan and bake 35 minutes. (It’ll still be gooey after baking, but that’s ok.) Allow to cool completely before transferring uncovered to the fridge to “set” for at least 6 hours before trying to slice.
    View Nutrition Facts


Be sure to watch the recipe video above! And if you prefer a traditional pumpkin pie, try this one: Healthy Pumpkin Pie.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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More About The Cookbook

4.9/5 (42)

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Published on November 8, 2012

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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  1. 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

  2. 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

  3. 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.

  4. 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!

  5. 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.

  6. 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?

  7. 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!


    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

    • 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!

  9. 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.


    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

  11. 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.

  12. 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.

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