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)
alternative measurements would be appreciated…I cannot buy a can of pumpkin puree in my country
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! 🙂
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 🙂
What is energ? In Instructions, “combine all liquid ingredients with the ENERG or flaxseed…”
Energ is an egg replacer brand that’s made from tapioca four and potato starch. It binds things together. Flax works just as well, or even cornstarch!
Thanks Jason!
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!
Delicious. I substituted date sugar for the sugar and made it even healthier.
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!
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!
Nope, sounds like maybe an ingredient you used had gone bad? Hope it turns out well anyway!
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?
Thanks
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!
Was the 1 point for WW based on using the sugar substitute? Thanks!
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!!!
Is the batter for the no crust pumpkin pie pretty liquidity before cooking I used oat flour
Should be around the texture of a thin brownie batter 🙂
This was delicious! I loved the taste and the texture and it does not feel like its at all light or calorie-wise.
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!!
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??? ??♀️
Thankyou
We haven’t done it, but a lot of readers have said they have!
Jason (media relations)