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)
You are awesome! Can’t wait to make this for thanksgiving this year!
I’m not a vegan, but I love your blog! About this recipe, are there any substitutions I could make for the ener-g or flax? Thanks!
https://chocolatecoveredkatie.com/2012/11/08/crustless-pumpkin-pie/#comment-632007
Have you ever thought of combining this recipe with your pecan pie? Have a pumpkin layer on bottom & the pecan on top!
That sounds really awesome! My two favorite Thanksgiving pies in one!
Ditto! If you ever try it let me know and I’ll do the same if I decide to experiment myself 🙂
I know what I’m making for thanksgiving! 😉
I made a similar recipe a while ago and loved it too!!!! Have a great day!!
This looks fantastic! I might have to roast and puree one more pumpkin this season just for this (I think I’m currently up to 6 pumpkins and about 8 butternut squashes). I live in Switzerland and we don’t have canned pumpkin…alas, no pumpkin pie for my 4th of July. 😉 My favorite part about Thanksgiving is everyone sitting down together and taking a breath to remember what they’re thankful for. Sometimes life goes so fast we don’t take time to notice.
I must also say: I think your blog is absolutely amazing! I’ve tried many of your recipes and absolutely LOVED each one!!! 🙂 Thank you!!!
Hi!
I’m from Sweden and unfortunately we don’t have anything even near Thanksgiving. But that won’t stop me! I’m going all in with making an American Thanksgiving! That’s will be my first time so we’ll so how it goes..
Hi! I love the new look of your blog! I actually used to read your blog and make recipes from it before becoming vegan. Now, I’m religious about it!
Anyway, I’m an American living in Germany, and oddly, many of the Germans in this area cook some of the traditional American Thanksgiving foods, and use it as an excuse to gather and feast! Aside from a few of the dishes, the major difference is how they enjoy the feast. I know many of us still enjoy a traditional, sit-down, family meal; yet many larger groups have more of a casual, buffet-style affair. The Germans tend to be pretty formal, and sit down and eat at the same time.
So, the short answer to your question is that it’s the gathering of friends and family here as well!
Thanks for everything!
Oh, BTW — in this neck-of-the-woods in Germany, few people have heard of or understand what a vegan is, so I always enjoy giving them some homemade goodies from your site, then explaining the recipes to them! It’s good fun! Thank you!
A few years ago, that could’ve been Texas you described, where no one had heard of veganism ;). Thankfully, things are changing here… hopefully they’ll soon start to change faster over there as well!
This just landed right on top of my “Make Soon” list 🙂 Thanks Katie!
Would coconut oil be ok or would that ruin the pumpkin taste?
I used coconut oil and it was awesome!
Yummm
Mine is in the oven right now! Can’t wait to taste it!
I know you’ve heard this many times, but it’s so true: You’re awesome, Katie!
Love from the Netherlands
Hi Katie 🙂
That cake looks incredibly tasty. I love gooey, soft, custard-like pies! I live in Germany and I have to admit that we don’t celebrate thanksgiving here :/ we have a holiday that is called something like thanksgiving in september, but nobody really celebrates it. I still love fall produce so I proclaim fall thanksgiving-time-of-the-year!
Best wishes!
Hi Katie,
In Australia I have never seen can pumpkin. How can I make it to taste the same? Is it just purée pumpkin or does it have something else in it?
I’m in Australia too and had the exact same question! I’m assuming it would just be roasted and pureed. Maybe also passed through a sieve to remove fibres.
Also, what’s in the pumpkin pie spice mix?
Thanks!
Try looking in a bulk food shop – the ones that sell flour, oats, rice etc by the scoop. In Perth i believe Kakulas Bros stocks canned pumpkin, but from memory it was about $6-7 per can.
Hi , this is my second time making this pie because it is so amazing! Thank you!
I want to ask about storage since I’d like to freeze a whole pie ; is that possible?
I don’t really have much experience freezing homemade pie. 🙂
Pumpkin pie spice is a combination of: cinnamon, cloves, nutmeg, ginger (and some recipes call for allspice and cardamom), just do an internet search on “pumpkin pie spice recipe” or “make your own pumpkin pie spice” and then choose the one that looks appealing, has good ratings, or makes the right amount with the ingredients you have on hand 🙂
Hey, I’m in australia too. Whenever American or Canadian blogs ask for canned pumpkin puree, I always use fresh roast pumpkin and it works brilliantly. I just roast a pumpkin then blend it up and if I have too much I’ll just freeze some for when i next need pumpkin puree.
It’s super cheap this way, and I always prefer to use fresh ingredients as opposed to something from a can!
🙂
I am I am so making this for Thanksgiving!!! Thanks Katie 🙂
In the oven right now baby! I love that this can be gluten free~
This recipe looks amazing! I’m thinking of making it for Christmas. Thank you so much!
Do you think I can substitute xylitol with stevia? Or will it ruin the taste&tecture? The one I have comes in tiny pills.
And what is in pumpkin spice? Pumpkin really isn’t eaten much where I live so they don’t sell pumpkin spice in shops. I guess it’s because people have fed their pigs with pumpkin for centuries and still consider it pig food. Stupid, right? =)
Oh, is there a way to make this pie gluten free? =)
Pumpkin pie spice is made up of different seasonings like cinnamon, ginger and nutmeg. There is probably a recipe somewhere online with exact measurements.
As for gluten-free, I think almound flour, sorghum flour or a prebought all purpose mix would work.
Let us know how it goes because I am gluten-free too!