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Crustless Pumpkin Pie

4.97 from 920 votes

This simple homemade crustless pumpkin pie recipe is easy to make and surprisingly healthy. It’s an unbelievably delicious pumpkin dessert!

Healthy Pumpkin Pie Recipe No Crust with vanilla ice cream

Healthy crustless pumpkin pie

This impossible pumpkin pie recipe is unbelievable.

You could actually eat the entire 8 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’d recommend eating an entire pie in one serving… But you could.

And the taste and texture are so rich and decadent that you definitely won’t 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

Slices Of Pumpkin Pie in a nine inch pie pan

The best low calorie pumpkin pie

It will be love at first bite.

This pumpkin pie recipe has developed something of a cult following over the years, with many commenters writing in to tell me that they make it not just for Thanksgiving dessert, but all year round!

Some readers even eat it for breakfast! And hey, why not??? The pie is low in calories, high fiber, and packed with vitamin A and healthy ingredients.

It’s great if you’re on a Weight Watchers diet too, because the pie is very low in points and can be made with your favorite sugar substitute if you prefer no sugar baking.

Plus, unlike many other crustless pumpkin pie recipes, this one has absolutely no evaporated or sweetened condensed milk.

The best part? This pie calls for a whole can of pumpkin, which means there’s no need to wonder how to use up leftover canned pumpkin when you’re done.

Readers also love these Snowball Cookies

Pumpkin Pie Ingredients Canned Pumpkin

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, 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 or coconut milk. The vegan pumpkin recipe can easily be made with no eggs, no dairy, and no heavy cream.

This crustless pumpkin pie can also be soy free, nut free, gluten free, and oil free.

Trending recipe: Pumpkin Banana Bread

No Crust Healthy Pumpkin Pie Recipe

Do you use fresh or canned pumpkin puree?

The recipe calls for canned pumpkin. However, grocery stores are often out of Libby’s canned pumpkin, especially around Thanksgiving time.

Look in the organic section, and if there’s still no canned pumpkin at the store, you can buy a fresh pumpkin and roast and puree the flesh to make your own 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 has extra sugar and spices added. In contrast, the only ingredient in pumpkin puree is cooked pureed pumpkin.

Still craving pumpkin? Whip up a Pumpkin Spice Latte

Vegan Crustless Pumpkin Pie

Pumpkin pie topping ideas

Coconut Ice Cream

Keto Ice Cream

Almond Milk Ice Cream

Coconut Whipped Cream

Banana Ice Cream

Or try topping each slice of pumpkin pie with homemade whip cream, cashew cream, candied pecans, or simply eating it plain and letting the pumpkin spice flavor shine.

Crustless Pumpkin Pie With Vanilla Ice Cream

How to make the pumpkin dessert

Preheat the oven to 400 degrees Fahrenheit, and grease a nine or ten inch 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’s no blender required.

Combine the ground cinnamon, pumpkin pie spice, salt, baking powder, flour, and sugar or sugar free sweetener. If using cornstarch, add it here too. If you want a one bowl pumpkin pie, this can be added to the same bowl with the liquid ingredients.

Stir to form a batter, then transfer the pumpkin pie filling to the prepared pan. Bake on the oven’s center rack for 35 minutes.

The finished pie will still look gooey after baking, so allow it to cool fully before transferring uncovered to the refrigerator. Let it set for at least six hours, during which time it will firm up. Slice and enjoy.

Store leftover pumpkin pie in the refrigerator, covered with saran wrap or aluminum foil. Or store individual slices in an airtight container in the fridge or freezer.

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!

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

Crust Free Pumpkin Pie Recipe
Pin it now to save for laterPin Recipe

Crustless Pumpkin Pie

This homemade crustless pumpkin pie recipe is so delicious, you'll never miss all the fat and calories!
Cook Time 35 minutes
Total Time 35 minutes
Yield 1 (10-inch) pie
5 from 920 votes


  • 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, unrefined if desired, or granulated erythritol
  • 1 tbsp flaxmeal OR 2 tsp cornstarch (can be omitted if serving pie in a bowl)
  • optional 2 tbsp oil for richness


  • Preheat oven to 400 F, and 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 it will firm up.
    View Nutrition Facts


Also be sure to try this popular Chocolate Mug Cake.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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More About The Cookbook

Published on October 16, 2022

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. 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.

    • 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 🥰

  2. 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

  3. 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.)

  4. 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! 🙂

  5. 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!

  6. 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!

  7. 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.

  8. 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 🙂

  9. 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!

  10. 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!

  11. 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.

  12. 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!

  13. 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!

  14. 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 😀

  15. 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

  16. 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!

  17. 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.

  18. 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 🙂

  19. 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

  20. 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

  21. 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!

  22. 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!!!

  23. Amanda says

    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..

  24. 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!

  25. 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

  26. 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!

    • 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?


      • 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!

  27. 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!

  28. 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)

  29. 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!

  30. 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.

  31. 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.

  32. 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

  33. 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!

  34. 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?

  35. 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. 🙂

  36. 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.

  37. 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! 🙂

  38. 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

  39. 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!

  40. 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! 🙁

  41. 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!!! 🙂

  42. 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).

  43. 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.

    • 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!

    • 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.

  44. 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.


  45. 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?

  46. Jenny | 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!

  47. 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)

  48. 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!

  49. 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! 😀

  50. 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’s site and it says there’s ~100 cals per serving (for 8 pieces).

  51. 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! 🙂

  52. 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?? 🙂

  53. 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!

  54. 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!! 🙂

  55. 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!

  56. 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.

  57. 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 😀

  58. 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.

  59. 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!

  60. 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!

  61. 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! 😀

  62. 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.

  63. 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 🙂

  64. 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!

  65. 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!

  66. 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.

  67. 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.

      • 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

  68. 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! 😛

  69. 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 😉

  70. 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 (:

  71. 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!

  72. 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 🙂

  73. 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.

      • 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.

  74. 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!

  75. 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!

    • 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

      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!! 🙂

  76. 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!

  77. 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!

  78. 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…?

  79. 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?

  80. 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 :)!

  81. 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


      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).

  82. 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!

  83. 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!

    • 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

  84. 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!


  85. 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.

  86. 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 😀

  87. 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 🙂

  88. 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!!!!

  89. 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!

  90. 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.

  91. 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!

  92. 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.

  93. 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

  94. 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!

  95. 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!

  96. 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. 🙂

  97. 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

  98. 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.

  99. 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.

  100. 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.

  101. 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!

  102. 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!)

  103. 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!

  104. 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?

  105. 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! 🙂

  106. Michelle says


    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.

  107. 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!

  108. 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 !!!!!!!!!!

  109. 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.

  110. 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.

  111. 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!

  112. 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?

  113. 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!

  114. 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!!

  115. 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.

  116. 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

  117. 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!

  118. 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!

  119. 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.

  120. 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. 🙂

  121. 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 !!!

  122. 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!

  123. 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). 🙂

  124. 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)

  125. 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!

  126. 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!!!

  127. 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!!

  128. 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.

  129. 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!!

  130. 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!

  131. 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 ^.^

  132. 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.

  133. 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!!!

  134. 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.

  135. 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

    • 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!

  136. 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?

  137. 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!

  138. 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!!!!

  139. Mark says


    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!



  140. 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.

  141. 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! 😀

  142. 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?

  143. 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.

    • 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.

  144. 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!!!

  145. 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.

  146. 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.

  147. 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. 🙂

  148. 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.

  149. 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.

  150. 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.

  151. Dia says

    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! 🙂

  152. 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.

  153. 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!

  154. 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?

  155. 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?

  156. 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!

  157. Alice says

    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!

  158. 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

  159. 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.

  160. 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! 😉

  161. 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!

  162. 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!!!

  163. 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?

  164. 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?

  165. 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

  166. 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!

  167. 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

  168. 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

  169. 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 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! 🙂

  170. 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!

  171. 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.


  172. 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

  173. 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!!

  174. 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!

  175. 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!

    • Unofficial CCK Helper says

      Spelt, all-purpose, and almond all work well. Oat sounds really good too! I would not recommend whole wheat.

  176. 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.

  177. 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.

  178. 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.

  179. 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.

  180. 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 🙂

  181. 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?

  182. 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!

  183. esther says

    5 stars
    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

  184. 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

  185. 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!

  186. 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?

    • 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.

  187. 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 🙁

  188. Ella says

    5 stars
    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.

  189. Kathy says

    5 stars
    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 🙂

  190. 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

  191. Christine says

    5 stars
    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 🙂

  192. Mark Barnett says

    @katie: Needless to say, this is really excellent! Thank You! Looking forward to serving it with ice cream soon….

  193. 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

  194. 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!)

  195. 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! 🙂

  196. 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!

  197. 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

  198. 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! 🙂

  199. saeid says

    I did not make this cookie, but I can distinguish it very well from the picture, which is excellent and delicious.

  200. 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.

  201. 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!.

  202. 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/

  203. 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?

  204. 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.

  205. 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!!

  206. 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! 🙂

  207. 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! 🙂

  208. 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 🙂

  209. 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!

  210. 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!

  211. 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!

  212. 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?


  213. 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!

  214. 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!!!

  215. 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!!

  216. 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??? ??‍♀️

  217. 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!

  218. 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…

  219. 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.

  220. 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.

  221. 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 🙂

  222. 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 🙂

  223. 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!

  224. Whitney says

    This is absolutely fantastic!! I used almond flour and Swerve. I will be making this again and again. Thank you!

  225. 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

  226. 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

  227. 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.

  228. 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!

  229. 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.

  230. 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?

  231. 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!

  233. 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

  235. 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.

  236. 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.

  237. 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

  238. 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.

  239. 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

  240. 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.

  241. Felicia says

    5 stars
    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 😀

  242. MG says

    5 stars
    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!

  243. Debbie G says

    5 stars
    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!!

  244. Araminda says

    5 stars
    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!

  245. Melinda says

    5 stars
    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.

  246. Des says

    5 stars
    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

      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!

  247. Brianna G says

    5 stars
    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

      5 stars
      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!

  248. Joanne says

    5 stars
    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.

  249. Rose says

    5 stars
    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 😋

  250. Jo says

    4 stars
    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.

  251. 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!

  252. 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.

  253. Janice Panella says

    5 stars
    On Noom and this pie fits the bill perfectly. Had it for breakfast and so low calorie. Used Stevia instead of sugar…delicious

  254. Kate Dashner says

    5 stars
    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!

  255. Sara says

    5 stars
    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!

  256. Marika says

    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 🙂

  257. PTM says

    5 stars
    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?

  258. 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 😋

  259. Sharon says

    5 stars
    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.

  260. Cassandra says

    5 stars
    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)

    • CCK Media Team says

      We have not personally tried that but know that some commenters have used a monk fruit blend successfully 🙂

  261. Danielle H says

    5 stars
    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!!!

  262. 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!

  263. Susan says

    5 stars
    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!).


  264. Cassandra says

    5 stars
    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.

  265. Niomi says

    5 stars
    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!

  266. Audrey says

    5 stars
    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!

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