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)
what a great idea! I am actually making a pumpkin pie on Saturday {we are having an early thanksgiving} I’m going to use the crust though but if I was with a whole bunch of healthy people I would so go crustless!
Need this in my life.
Pumpkin pie with out a crust?! Why are the simplest things that are so obvious so hard to create!!
Ps no hate mail from me that was unjust rude and made you give up a good cause! 🙁
Great recipe! I was just wondering if you can make pumpkin puree at home because I’m from New Zealand and we can’t get canned pumpkin here 🙂
Yes, definitely. Just cook pumpkin and then puree it in a blender.
Our ‘Thanksgiving’ in Australia is called ‘Australia Day’ and we celebrate it on the 26 January, which is the day the first settlers arrived in Sydney. As it is during our Summer and we have such beautiful beaches, we usually spend it on the beach playing cricket, swimming and drinking beer, and there is always definitely a barbecue involved! Everyone wears clothes with the Australian flag on them, or our national colours of green and gold. Best holiday of the year! 🙂
PS – Love your site! And can’t wait to try this pie!!! 🙂
No no no. Australia Day is when the white settlers invaded the land and drove out the indigenous people. It is hardly comparable to Thanksgiving.
Wow, you must be a joy of a person to be around.
THIS…along with your vegan whipped cream …will have a place of HONOR on our Thanksgiving table this year….thank you so very much for creating such a marvelous alternative…
Quick question….do you recommend a specific non-dairy milk?…Which one did you use to get the gorgeous results in your equally gorgeous photos?!…Does one non-dairy milk give better “texture”/flavour…successful custard/flan results than others?…Thanks for any enlightenment!
For this one, I used Silk almondmilk. It’s my go-to milk for cooking and for milkshakes. Depending on the recipe, I also sometimes use full-fat canned coconut milk (not the kind from a carton- I find that to be watery).
This works good with cornstarch instead of flax egg also. I didn’t feel like grinding up flax so I used it instead lol. I want to thank you for coming up with this recipe though. I’ve been a vegan for a year now, losing a nice amount of weight and this healthy dessert helps me cope w/my sweet tooth lol.
Thanks for letting me know! Updated the post :).
Hi, is it 1 teaspoon or 1 tablespoon of cornstarch? Thanks 🙂
I used 1 Tablespoon of cornstarch 🙂
Is it really only 55 calories per slice? That’s almost unbelievable!
Mine came out around 55 calories & I omitted the oil and used almond milk. You should look up the nutritional facts on regular pumpkin pie you will be shocked compared to this, I couldn’t believe it!
I will thank you! So no oil and almond milk. Thanks again! 🙂
Mine came out to 120 calories per slice but I’m pretty sure that was because I used sugar and used 2% milk instead of almond or soy because I was out of both 🙁 I think it’s supposed to be 55 calories per slice if you don’t use dairy milk or sugar and slice it into 8 pieces.
I will try this recipe over the weekend. It looks delicious! My son loooves pumpkin and I bet this will become one of his favorite desserts.
This is fantastic. Im definitely trying.
Is dairy milk okay to use? And would regular whole wheat flour work? Thanks!
WW flour would be fine. Technically, “milk of choice” means whatever you wish to use, but please don’t serve it to any vegans or people with dairy allergies if you use cow’s milk.
It looks really great – its kind of like a dessert-quiche, in a sense. ^^ I can’t wait to try it!
Will a rice flour mix work? I cannot use wheat, nut or coconut flours due to allergies. Thank you!
Yes!
Hi Katie,
By “ener-g powder” do you mean the egg replacer kind? Or the baking powder replacer? I think that would help others with subs if they don’t have/ can find ener-g powder. I’m thinking you must mean the egg replacer because your resipie already calls for baking powder but I want to be sure.
Thanks!
Ener-G Egg Replacer, not baking powder replacer. But you could use Bob’s egg replacer also.
Will most definitely be making this for thanksgiving – and probably before! I loveeeee pumpkin pie. Thanks for the recipe!
Katie question!!! Do you think if i added an egg the consistently would come out a little bit more like pumpkin pie???? And did you go to school to learn all this stuff or do you just explore?
Learning from experience… I had to learn to cook when I went vegan (over ten years ago) :).
Sorry, I don’t know anything about baking with eggs.
Thx Katie I love your posts there amazing! Keep doing what your doing!!!!
Nina, I used an egg and it definitely had a more solid consistency than what is described. I also used spelt flour which could have something to do with it. Hope this helps! 🙂