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)
Thank you for this recipe! I can’t eat gluten but I love pumpkin pie. I never thought of this as being an option (I’m not really willing to try making my own gf pie crust right now). I am making this this year!
I love pumpkin pie but rarely make it because my husband hates it and I end up eating all of it myself! This sounds like the solution I’ve been looking for! The ice cream on it sounds delicious!
This was so yummy that I’ve been eating it for breakfast too, with yoghurt! I cannot recommend this enough. I want another slice NOW!
this looks so delicious.. the crust just removes like half the fat.
I was sort of searching for a dairy-egg-gluten free pumpkin pie recipe for a friend of mine who recently found out that she is allergic to ALL those ingredients, but can’t celebrate Thanksgiving w/o pumpkin pie. I’m making this for her tomorrow! Thank you so much for making these recipes available to the world! I hope this recipe brightens my friend’s day! 😀
Ooh yum! for variation, i’m thinking sweet-tater pie. Mmm! (:
We made the recipe the other day and two thumbs up. I had a bit left over which put it in my steel cut oatmeal and it was soo good. Thanks for the recipe. Can’t wait for thanksgiving to make it again.
I am curious about your calorie counts. You estimated each slice is 55 calories which for 8 slices which would total 440 based on your calculations. When I add up just the flour, brown sugar, egg replacer and pumpkin, its about 600 calories. This would be more almost 200 more calories then what you had suggested the calorie content was per slice. For those of us that count calories it is really helpful to have accurate calorie content information when you post your recipes.
Well she said you could use any flour, which will vary depending on what you use, her primary is not brown sugar it is xylitol. So that would be a significant difference
Yeah I figured my calories out and it comes out 90 calories each because I used brown sugar, cornstarch & no oil but it’s still way lower than a regular pumpkin pie with eggs & milk! A regular pumpkin pie slice is well over 300 calories or more and don’t forget it’s littered with fat and cholesterol. To me calories don’t mean much with this since your getting mostly fiber with it 🙂
Yum, pumpkin pie is a classic holiday dessert 🙂 I bet it would be tasty with a dollop of whipped cream and some sort of salty bite, I love sweet + salty!
Does this freeze well?
Sorry, haven’t tried.
That looks soo good! I might just eat the entire pie in one sitting!
Made this yesterday and enjoyed it tonight after dinner. Yikes,it’s so good I’ve already had 3 slices, good thing it’s healthy! Thanks again!
Just found your site. I’m new to computer use but learning, slowly. I have a 2 yr. old Great-granddaughter with gluten and dairy allergies plus she has a 6 year old sister that is allergic to cinnamon and tree nuts. Besides that there are three family members that are diabetic. Sounds as if I have found a place for good recipes to help all of us. Will definitely make the Crustless Pumpkin pie for our Thanksgiving this year. Thanks for all your work. Now to find everything I will need in our local stores.
Thanks, Martha. I hope you like it!
I know this is a weird question, but can you use a crust with this recipe?
I haven’t tried, but I don’t see why not.
Why yes you can! See my comment below 😉
I have this recipe cooling in my kitchen right now. i completely plan of having this as my breakfast on the walk to school. Almond milk, pumpkin, and flax beat out pop tarts in the health department any day of the week. My house smells so good I can hardly stand it. I followed the recipe using Stevia in the Raw instead of xylitol, and Hodgson Mill’s Multi-purpose baking mix as flour. I think I need to invest in some real good qualityvanilla extract. Anybody have any good suggestions for vanilla extract and cinnamon, as well? Also, does anyone notice a significant difference in taste when using good quality spices and extracts vs.lower quality?
So, I just scarfed down a piece before it was cooled down. It was a bit too salty, I think this has been a problem I have with the Hodgson Mills multi-purpose. It was still very good, I will use a sweet topping as a complement to the salty taste. I think some coconut milk whipped topping will be perfect.
There’s definitely a difference between pure vanilla and immitation. Just be sure the one you buy says “pure” on the label.
Per your recommendations, I tried “pure” vanilla when I first found your {AWESOME} site. I have always used imitation and that’s what both my mom & grandma used. I LOVE the taste of vanilla (I usually add more than called for!), so I thought it was high time to try the expensive stuff. I didn’t like it 🙁 not one bit 🙁 I am very sensitive to any alcohol flavor, and not all recipes *burn off* the alcohol, so it was all I could taste and left a lingering aftertaste. I think I tried it in the chocolate rice crispy bars or lara bars first… I tried it again in a cookie recipe and didn’t care for it. I gave the whole large bottle from Sam’s Club away and switched back to the cheapy imitation vanilla. So, just a note to other readers, you may find you LOVE either the pure or the imitation. I discovered that I love the imitation, lol. I guess it’s a good thing not to have too expensive of tastes! lol
Katie I am such a big fan, because you make it easy for people like me who have been struggling with weight for a looong time. Thank you so much!
BTW, the US as far as I know are the only country that celebrates thanksgiving as such, in Mexico we normally look forward to Christmas Eve, that’s when all families get together to be merry and eat deliciously good! 😛