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)
Looks soooooooo good – going to try it this week. Thanks for including info on how to do it oil-free!!
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!!
Would almond flour work? I have almonds on hand and can blend some up. Also – what does the ground flaxseed do? Thanks!
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!
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 ^.^
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.
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!!!
Hi Amy, you need to read the recipe instructions to the very end 😉
D’oh! *hee hee* You’re right 🙂 I was too excited to eat it!
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.
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
How easy is this to get out of the pan?
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!
This is really really delicious! I made it with brown sugar and roast pumpkin that I puréed.
Katie, I’d love to make this tonight. Would the baking time be different if I were to bake these in individual remekins?
It probably would require much shorter baking time.
Also, not sure what consistency you would get since it is supposed to chill for 6 hours in the fridge before slicing- it may be much softer if you skipped that?
Could you use ground (or not ground) chia seeds instead of the flax?
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!
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!!!!
Katie,
First, congratulations on you growth and success. I hope it continues for years to come. Second, this pie is spot on delicious. Finally, here are the juicy details on a readers perspective.
A few facts to be aware of:
It’s not exactly the same in texture as you mom’s
It’s identical in flavor
It taste “fresher” in your mouth
You want to eat more
You will eat more
You feel good after eating it instead of like a stuffed turkey
Katie is a genius!
Regards,
Mark
Thanks, Mark!