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)
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!
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!
You can use the ground flax as a substitute. Other than that, I haven’t tried any other substitutes so I can’t tell you how another substitute would work in this recipe.
You asked what is ener-g powder–it’s egg replacer and is great! I actually used it all the time in my baking even before going vegan because the box lasts for a long time (eggs would just go to waste since I never ate them straight … only in baking). Here’s the company’s link: http://www.ener-g.com/egg-replacer.html
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.
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!
I haven’t tried it so I really don’t know.
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!
That’s what I was looking for! You rock! Thanks!
I think I like your recipe better! I want a lot of eggs in mine! Thanks for the share!
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 😀
Hi Kay. We Canadians celebrate thanksgiving with turkey stuffing, pumpkin pie and cranberry sauce. We celebrate it earlier than you guys since winter starts early as well.
Can I use evaporated cane juice in place of the brown sugar?
Yes, definitely!
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.
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
What about with gingersnaps on the side? That’s what I’m doing today!
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!
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.
I would TOTALLY eat the entire pie in one serving. This is amazing.
Yum! I love anything pumpkin! I love the idea of eating the whole pie too. Which kind of flour do you think will work best?
I’ve tried it with spelt flour and almond flour so far. Both work well, and I really don’t see why all-purpose or oat or ww pastry wouldn’t work.
Thanks! I will probably use spelt. To me, it seems to work well in most recipes.
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 🙂
Thank you, Monica. 🙂
I’m still planning to give away all extra money for this month, if there still happens to be any. (If there doesn’t, I’ll of course make a donation anyway.)
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
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
Just curious, are the nutrition facts based on the recipe using xylitol or brown sugar?
I think it’s with xylitol and stevia!
It probably doesn’t matter much. Xylitol isn’t low calorie like splenda, it still has calories.
They’re with xylitol. But Jessica is right; since xylitol has 30 calories per tbsp and sugar has 50, there probably wouldn’t be a huge difference in the numbers, especially if you divide it by 8 slices.
You may have covered this before, but does anyone find that Xylitol tastes funny? I’ve never tried it, and I’m considering ordering it online, but I generally don’t care for Stevia, or splenda. Is Xylitol better?
Whoa. This looks awesome. I always scrape the pumpkin pie filling off the crust anyways!