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)
Katie-
I have been reading your blog for awhile now, close to a year. I haven’t made anything yet but when I saw this I knew I had to try it. IT WAS AMAZING! Made this for Thanksgiving and will be making this forever instead of the “traditional” pumpkin pie. And 55 calories?! Hello! Awesome! Thank you.
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!
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 !!!!!!!!!!
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. 🙂
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.
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.
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!
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?
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!
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!!
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.
Hi Victoria
Here is a link to a site I got my pumpkin pie spice recipe from:
http://www.mybakingaddiction.com/pumpkin-pie-spice-recipe/
Enjoy!
Tami
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
I always make the crustless pumpkin pie. I love it that way. A mini whip machine would make it even better. 🙂
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!
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!
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.
Instead of the brown sugar can I use agave?