This simple crustless pumpkin pie recipe is an absolutely delicious pumpkin dessert that’s easy to make and surprisingly healthy!
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The best crustless pumpkin pie
This is the original recipe for crustless pumpkin pie, first published over a decade ago.
It currently includes more than five hundred positive reviews from readers who’ve made and love the perfectly spiced flavor and ultra smooth custard texture of this homemade pie.
Over the years, the fan favorite pumpkin pie recipe has developed something of a cult following. Many commenters write in to tell me that they bake it not just for Christmas or Thanksgiving dessert, but all year round!
Some even eat it for breakfast.
And hey, why not? The fancy orange winter squash pie is low in calories, high fiber, low fat, and packed with vitamin A, calcium, and healthy ingredients.
Trust me, this will be love at first bite.
Also make these Sweet Potato Brownies
Crustless pumpkin pie recipe video
Above, watch the step by step video.
This is amazing. It is like eating the inside of the pumpkin pie, but more custardy. I like it better.
Why you’ll love this recipe
Tastes like pumpkin custard. The texture and flavor are so rich, decadent, and impossibly smooth. Each bite melts on your tongue, like a custard or mousse in the form of a pie.
Low calorie. You could actually eat the entire eight servings of pumpkin pie and still consume less fat and fewer calories than just one slice of many traditional pies.
Not that I recommend eating an entire pie in one serving… But you could.
Great use for canned pumpkin. One of the best things about this recipe is that it calls for a whole can of pumpkin puree. So there’s no need to worry about how to use up leftover canned pumpkin when you’re done.
No sweetened condensed milk. Unlike other crustless pumpkin pie recipes, this one does not require condensed or evaporated milk or heavy cream.
Oil free and low fat. The favorite holiday dessert also includes soy free, nut free, paleo, gluten free, added sugar free, low carb, and dairy free options. It’s a great choice for a Weight Watchers diet too, because the pie is very low in points.
Readers also love these Snowball Cookies
Crustless pumpkin pie ingredients
Pumpkin Puree – The recipe calls for a standard 15 ounce can of pumpkin puree. This can be the classic Libby’s or any generic or organic canned pumpkin.
Be sure to not accidentally buy pumpkin pie filling, because canned pumpkin pie filling already includes extra sugar and spices. In contrast, the only ingredient in pumpkin puree is cooked pumpkin.
Flour – I’ve made the pie successfully with whole grain spelt flour, oat flour, white all purpose flour, sorghum flour, and almond flour or almond meal. Clearly I’ve made this recipe more than a few times!
If you wish to use coconut flour, it needs much less flour, because coconut flour soaks up liquid like a sponge.
Milk – I love the extra creaminess you get from using coconut milk or oat milk. Whole milk, skim milk, soymilk, or unsweetened almond milk also work.
A few of the comments mention swapping some of the milk for Greek yogurt or cottage cheese to get more protein. I haven’t tried these substitutions, but please feel free to leave feedback if you experiment.
Spices – Ground cinnamon and pumpkin pie spice add warm Fall coziness to the homemade pie. Your entire kitchen will smell deliciously like autumn.
Sweetener – Granulated sweeteners, such as sugar or unrefined date or coconut sugar, give you the best consistency in my opinion. Pure maple syrup and honey do also work. Or use your favorite sugar substitute (erythritol, monk fruit, stevia baking blend) if you want keto crustless pumpkin pie with no sugar added.
Egg – The original recipe called for ground flax or cornstarch, but so many readers made it with eggs that I’ve now included that as an option. You can still make it without eggs if you prefer.
Vanilla – Pure vanilla extract enhances the comforting spice of the pumpkin recipe. Do not substitute imitation vanilla flavoring.
Other Ingredients – Two teaspoons of baking powder help the pie to set without a crust. Salt balances the sweetness and adds depth of flavor.
Trending recipe: Pumpkin Banana Bread
Frequently asked questions
I like canned pumpkin because it makes the cooking process so easy. Just open the can and you’re done.
However, grocery stores are often out of canned pumpkin, especially around holidays like Thanksgiving. If you cannot find a can of pumpkin puree, an alternative is to buy a fresh pumpkin. (Sugar pumpkins or pie pumpkins work best.)
Roast and then puree the flesh to make homemade pumpkin puree.
You absolutely can use roasted or canned sweet potato puree instead of the pumpkin. In fact, I’ve done it already: Crustless Sweet Potato Pie. Butternut squash puree works too.
For an eggless and vegan crustless pumpkin pie, simply choose the egg free option and your favorite dairy free milk.
Almond milk, oat milk, soymilk, or coconut milk are all great choices.
For mini crustless pumpkin cupcakes or bites, pour the filling into cupcake liners instead of a pie pan. Bake 20 minutes at 400° Fahrenheit (204° Celsius) or until the sides are set. Let cool, then refrigerate until centers firm up.
It is! The most magical part about this recipe is its texture. Soft and creamy, yet easy to cut clean slices at the same time, with no crust needed.
I’d recommend one of my other pumpkin pie recipes, already tested to bake successfully in a crust. Try this Vegan Pumpkin Pie or my favorite Healthy Pumpkin Pie.
Oh where to even start? There’s this Healthy Apple Pie, or my Vegan Chocolate Chip Cookies. Apple Bread is great for breakfast or a healthy dessert. And Black Bean Brownies are super popular for any occasion!
If you have time, sift the flour before combining it with the other ingredients. Sifting flour is a great baking trick to distribute ingredients more evenly and prevent clumps of flour in your batter.
Still craving pumpkin? Make 100 Calorie Pumpkin Cake
Pumpkin pie topping ideas
Or try topping each slice of pumpkin pie with homemade whip cream, cashew cream, marshmallow fluff, powdered sugar, or Air Fryer Apples.
I once served it with a layer of candied pecans arranged on top, and guests raved about it. People said it tasted like crustless pumpkin pecan pie.
You may also opt to simply eat it plain, letting the pumpkin spice flavor profile shine.
How to make pumpkin pie without crust
Step 1: Gather your ingredients. And read through the instructions. There is nothing worse than getting halfway through a recipe before realizing you’re missing a crucial ingredient or necessary baking equipment.
Step 2: Preheat the oven. Set the temperature to 400° Fahrenheit or 204° Celsius. Grease a 9 inch pie pan (I use a glass pan), then set this pan aside.
Step 3: Whisk wet ingredients. Combine the pureed pumpkin, milk or plant based milk, pure vanilla extract, and optional egg in a large measuring cup or mixing bowl. Stir well with a fork or wire whisk. No blender required for this one bowl pumpkin pie.
Step 4: Add dry ingredients. Stir the flour, sweetener, cinnamon, pumpkin pie spice, baking powder, salt, and optional cornstarch into the bowl until well incorporated. (Tip: You can stir the dry ingredients together days in advance to save time. Store the mix in a sealed Ziploc bag.)
Step 5: Transfer to the pan. Pour the pumpkin mixture into your prepared baking pan. Place on the center rack of the preheated oven.
Step 6: Bake the pie. Cook for thirty five minutes or until the edges of the pie are firm and the middle is still slightly jiggly but no longer liquid.
Step 7: Let cool. Carefully remove the pan from the oven. Set it on a wire rack on the counter to cool. Then place the still underdone pie uncovered in the refrigerator for at least six hours or overnight. It will firm up considerably as it chills.
Tips for serving and storing leftovers
You can serve the recipe cold or gently warm each slice for a few seconds in the microwave if your friends and family like hot pumpkin pie.
Once the filling sets, cover the pie pan tightly with saran wrap or aluminum foil. Or store individual slices in a lidded container.
It should keep for up to five days refrigerated.
You can also freeze pumpkin pie in an airtight container for up to three months. Thaw fully before serving.
Crustless Pumpkin Pie
Ingredients
- 15 oz pumpkin puree (425g)
- 1 cup milk of choice (240g)
- 1 large egg or 2 tsp cornstarch
- 2 1/2 tsp pure vanilla extract (12g)
- 1/2 cup sugar or granulated sugar free sweetener (100g)
- 1/3 cup flour (such as spelt, oat, white, sorghum, or almond) (40g)
- 2 tsp ground cinnamon (4g)
- 2 tsp baking powder (8g)
- 1 tsp ground pumpkin pie spice (2g)
- 1/2 tsp salt (3g)
Instructions
- 1. Preheat the oven to 400° Fahrenheit (204° Celsius). Grease a 9 inch pie pan, then set the pan aside.
- 2. Whisk pumpkin puree, milk, vanilla, and optional egg in a large measuring cup or bowl.
- 3. Stir in the flour, sweetener, cinnamon, pumpkin spice, baking powder, salt, and optional corn starch until well mixed.
- 4. Smooth the mixture directly into the prepared pan. No crust required.
- 5. Bake on the center rack of the oven for 35 minutes or until the edges are set and the middle is slightly jiggly.
- 6. Let cool on a wire rack on the counter. Then refrigerate at least 6 hours or overnight, during which time the crustless pumpkin pie will firm up to an easily sliceable texture. Serve cold or hot, with whipped cream if desired.
- 7. Once the pie sets, refrigerate any leftovers covered tightly in the pan or in a lidded container for up to 5 days. Or freeze slices for up to 3 months and thaw before serving.
Video
Notes
More pumpkin desserts
Applesauce Muffins (Use pumpkin puree instead of banana)
Does this taste like a traditional pumpkin pie?
It definitely has the same flavor. The texture is a bit different, but the taste is the same.
Taste matters – this is fantastic!
Do you pack the brown sugar and can you use unsweetened almond milk
I packed the brown sugar AND used unsweetened rice milk! Perfect!
I used Splenda Brown Sugar Blend and unsweetened almond milk.
kim- Did ittaste good using the Splenda Brown Sugar and almond Milk? thats what i was thinking of doing.
I did not pack the sugar as we like less sweet. It was Awesome!
Can i use water in place of the milk?
I had all the ingredients, so I made it as soon as I saw the post. Yes at breakfast time. Don’t judge! 😉
I can say that it was AWESOME! Texture wise, it was more of a custard like Katie says. More gooey and less creamy like traditional pumpkin pie. But it had the same flavor as pumpkin pie, and the consensus when we just finally were able to bite into it an hour ago after letting it set, was that we actually liked it BETTER than regular pumpkin pie!
I won’t because i just made it tonight for tomorrow’s breakfast! lol it seems like a good breakfast thing to me!
yes!!
This is amazing. It is like eating the inside of the pumpkin pie, but more custardy. I like it better.
I used almond flour for the flour, and an egg in place of the flax. Brown sugar, no Stevia. Butter not oil.
Thank you for your comment. It answered ALLLLL of my questions. Haha
I just made crustless pumpkin cupcakes the other day, and they rocked my world. Now, I want size up so that I can dive into this entire yummy pie at once! MMMMM.
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.
i agree with jessie. GOD is using you mightily in peoples lives miss katie. i love you too!!!!!
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!
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 🥰
You just became my favorite person in the entire world.
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
It says both amounts in the nutrition link.
I always think oil versions are better, but that’s just me. Both ways are delicious. Also, I’ll never post a recipe variation unless I’ve tried it first to be sure it works.
I did the oil free version and it turned out beautifully! Better than traditional actually!
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.)
No, that would be perfect!
Hi Amanda – I made this with coconut sugar, and a little molasses [don’t know if that is ok for your mom], as a brown sugar substitute – and it came out just fine.
Great recipe Katie – I haven’t eaten pumpkin pie in years, because of the normal ‘shtuff’ in it 🙂
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! 🙂
Are you vegan? You can substitute an egg or egg white for this.
Barb, thank you so much for this info! I really love using eggs in my baking and I have back yard hens so my eggs are not raised in torture factories and I would rather use them in baking than not. Thanks for providing this substitution.
i was about to ask for a sub for this too, let me know how it turns out with the egg! thanks in advance!!
I used an egg and it worked perfectly. I mean, as far as I know hehe… I didn’t try it with the flax version so I’m not sure if it’s different. It tasted great though!
I have backyard hens too! Their eggs are the best…because they’re happy!! 😉
How do your fresh eggs compare? I have a friend with Hens and I’d like to try non store bought eggs
Sorry, I haven’t tried it any other way so I really can’t say.
So you just did one whole egg and it worked?
Vegans don’t eat anything that comes from animals!! Just letting you know 🙂
HELLO Jade C – not everyone is vegan. There is a whole world of people out there cooking with modified recipes because they cannot or prefer not to ingest certain foods. How boring and ridiculous if all of us cannot visit a blog and share recipes or ask questions about substitutions – just accept the diversity.
Really? Not everyone is a vegan. Hmmmm.
Egg.
This looks SO good! How did you know I’ve been looking for a good crustless pumpkin pie???!
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!
Great recipe! I love guilt-free! I plan on trying this out tonight for dessert!!
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!
I’m sure there is, but I haven’t tried it so I can’t tell you any specific amounts or times.
You could try halving the recipe and baking it in 4 ramekins (individual servings). Just decrease the baking time.
This link gives baking times for individual pies. I haven’t tried it yet but you could.
Hi Katie,
Can you use coconut flour (probably reduce the amount of it since it might dry it out) ?
Thanks !
If you aren’t vegan, can you use an egg in place of the ener-g powder/flax seed?
Sorry, I haven’t tried it so I really can’t say.
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.
Oooh … This looks so tempting 🙂
Okay I am definitely going to have to try this! And thanksgiving is my favorite holiday because there’s no pressure, no expectations, just family and food.
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 🙂