A homemade and crustless impossible pumpkin pie with a soft, custard-like texture…
All for just 70 calories a slice.
This recipe is without a doubt one of my most popular recipes, not just during the holidays but all year round.
And yet, the original Crustless Pumpkin Pie recipe was published so long ago (back in 2012 – feel free to make fun of that old post if you read it) that many have probably missed seeing it completely.
I wanted to update the original recipe—taking new photos and doing my first ever video!—to give one of the most popular recipes on the blog the recognition it deserves so it won’t be lost in the archives.
I call the recipe “Impossible Pumpkin Pie” because it magically sets up without any crust at all!
If you have leftover pumpkin, try these Pumpkin Muffins
This is a one-bowl pumpkin pie that takes literally just minutes to prepare – stir the ingredients together in the bowl, smooth into a round pan, and wait for the magic.
It will come out of the oven all soft and deliciously custard-like.
The recipe can be egg-and-dairy-free, gluten-free, vegan, and completely free of refined sugar; yet it’s something even people without any dietary restrictions can also really enjoy.
And the nutrition stats are stellar, with over 100% of the RDA for Vitamin A in just one slice of pie.
I topped the pie with ice cream, because the only thing better than whipped cream and pumpkin pie is ice cream and pumpkin pie.
Try topping it with Coconut Milk Ice Cream, Banana Ice Cream, or this Keto Ice Cream for a low-carb option.
With such a fantastic nutrition profile, going back for seconds of this crustless pie is strongly encouraged!
I’m one of those people who firmly believes just a single slice of pumpkin pie is never enough and always look forward to dessert at Thanksgiving much more than the meal.
There’s no way green beans and mashed potatoes can compare to homemade pecan and pumpkin pie.
Then again, I know my sister would disagree with me. She was always most excited for the mashed potatoes.
No idea how that is possible… but it meant more pumpkin pie for me 🙂
And please feel free to let me know your thoughts on the video below – Are videos something you’d like to see more of in the future?
I’m late to the video train but had a surprising amount of fun making this one.
It helps that my camera didn’t fall into the pie as I was filming, which sadly did happen when I filmed the video for my Ultimate Vegan Cheese Sauce.
Anyway, if you haven’t seen today’s recipe before, I hope you love it as much as I do!
Impossible Pumpkin Pie
Ingredients
- 2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/3 cup flour, such as spelt, oat, almond, white, sorghum, or whole wheat
- 1/3 cup maple syrup or sugar (or sweetener of choice)
- pinch uncut stevia OR 2 additional tbsp sugar of choice
- 1 15-oz can pumpkin puree
- 3/4 cup + 2 tbsp milk of choice
- 2 tbsp oil OR omit and increase milk to 1 cup
- 2 1/2 tsp pure vanilla extract
- optional 1 tbsp ground flax or 2 tsp cornstarch (see note below)
Instructions
- *The pie will be a bit delicate (less firm) without the final optional ingredient, which is fine as long as you handle it with care or wish to serve it in a bowl.Preheat the oven to 400 F. Grease a 9-inch round pan. In a large bowl, stir together all of the ingredients (For most even results, I like to add the ingredients in the order shown in the video). Smooth into the prepared pan. Bake on the center rack 35 minutes – it will be super-soft after baking, which is what you want. Allow to cool completely before transferring, uncovered or only loosely covered, to the fridge to “set” for at least 6 hours. Slice and serve. Store leftovers covered in the fridge for 3-4 days.View Nutrition Facts
Notes
Have you made this recipe?
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More Pumpkin Ideas
Alexis says
Yay! So happy that I found a wonderful recipe to use up the pumpkin I’ve at home! Do you think it’s possible to have the grams for each ingredient? Would make things so much easier for us that don’t use cups and spoons ♥
I’d love to have your opinion about my blog, I recently shared a post about being vegan and it would make me so happy to hear your thoughts on what I wrote http://healthysmartprincess.com/2016/11/08/10-golden-rules-for-vegans/
Lots of love ♥
Julie Dove says
I would try googling a cups-to-grams conversion chart online. Then you can just input the ingredients. Or look on the labels of the ingredients you use, as it usually will say how many grams are in a serving size and you can go from there.
Taryn says
Alexis, The old post with this recipe lists the grams: https://chocolatecoveredkatie.com/2012/11/08/crustless-pumpkin-pie/
Acid Angel says
Hi, I”m Italian and, like you, I use grams. I’ve seen that in the old post the recipe has got grams, check it 🙂
candace says
Could this be baked as muffins? or like mini pies 😉
Julie Dove says
Baking time may change, but why not? Report back if you do!
Lynda says
I love the idea of baking them as muffins! I might try that 🙂
Kate says
I like the video! It shows how easy making this really is, and for trickier recipes it can also show desired consistencies or how to mix a specific ingredient in. Good job!
Amanda says
Love this and the video!!
I’m impressed with the lack of mess – a video of me baking might have had a few more spills going on, haha 🙂
I did try the 2012 recipe last year and loved it, so I will most definitely be giving this one a shot as well.
Thank you!!
Sara @ Last Night's Feast says
This looks simply delish!
Maria says
After making your pumpkin snack cake to RAVE reviews, I trust you with all things pumpkin;) This looks so gooey and delicious!!! Yum!
Melissa says
I’ve been reading your website for awhile, and I definitely love it. I think videos can be useful, as another commenter mentioned, but please don’t do only videos. You can’t print out the recipe from a video, and seriously, I personally will never take the time to watch the video.
Nina says
I love this pie. I like the video, but agree that I am so thankful that you do the printed recipe. Thanks CCK for everything you do. 🙂
jan says
cup measurement for the pumpkin puree, please…
I can’t buy cans of pumpkin here
Julie Dove says
It is about 1 3/4 cup
susan durston says
and what is in pumpkin pie spice-I can’t get that.
Jason Sanford says
You can use extra cinnamon instead. Or google how to make your own pumpkin pie spice (it’s just a mix of other spices).
Ariane says
Hi,
When I click on the link View the Recipe Video, it only brings me back to this page and no video appears (I’m using Explorer). Does anybody else have the same Problem?
Julie Dove says
The video is working for me, but we cleared the cache anyway – is it working for you now or still disappeared?
ariane says
It works now, thanks!
Arielle says
I really like reading your blog and appreciate your recipes. However, considering this is your full-time job, couldn’t you have tried to make a more professional video? This reminds me of the early days of food blogging. It’s sort of embarrassing. Sorry.
anonymous says
Wow that was rude.
Ashley says
Why do I some how doubt you’ve actually ever tried to make a video yourself and would rather just leave nasty comments about ones someone else made? You do realize the Buzzfeed Tasty style videos cost up to $1,500 per video to produce, right? Its harder than it looks and I don’t think your nastiness is very helpful here.
E. I. says
Arielle go away, you and your nasty messages, nobody wants you here nor do we need you here. You and your rude messages —go away!!!
Michele Palmer says
Your video is GREAT Katie! It’s quick and provides an excellent vantage point of what it will look like. Exactly what I want in a video.
Thanks for the healthy recipe!!
Ashley says
I am literally going to make this recipe tonight! We love your pumpkin cheesecake bars and also have the creme brulee on the to do list. Really one can’t have too much pumpkin!
Samantha McKenzie says
I did not watch the video- are the ingredients in the printed version (online/email) in the same order that you should add them? Typically, this is how recipes are listed. I can’t watch the video at this time so it doesn’t help me.
Thank you.
Julie Dove says
Add wet, stir in dry, transfer to the pan. That’s it! 🙂
Pat Saunders says
Katie, we don’t have canned pumpkin here in Australia (that I am aware of!!). If I used pureed butternut pumpkin should I strain it before using to make sure it is not too wet.
thanks.
Julie Dove says
That should definitely work! You can also use sweet potato.
Nina B says
Katie!! Love this recipe and the video!! Unlike Arielle, I think the video was VERY professional and well-made! Please keep making videos, as other commenters have also remarked that it is very reassuring to know how the texture and order of ingredients are supposed to be like when making a recipe! And I would love to see videos of older recipes as well!! Cough cough all the brownie recipes!?
Joanne says
I love this recipe and your video!
Kristen says
Love the video! More please 🙂
Kimberly says
Katie- love your blog and your cookbook! I think the video is simple and great- it fulfills its purpose. It shows what we need to see: Ingredients, What it should look like, How easy and minimal the effort. Thank you for all your hard work! Look forward to trying this pie!
Soymoon says
I have a couple questions:
Although your video is nice, it doesn’t add all the ingredients that are in the recipe:
Stevia, ground flax, baking powder, …
Are they unnecessary or do we assume they are in with the spices?
Also, I’ve always wondered why food bloggers (not just you) don’t use rubber scrapers?
They are quieter, incorporate better and get every last drop of yummy goodness out of the bowl.
Julie Dove says
Yes, they go with the spices 🙂
I think she probably just used a spoon because it’s what was on hand at the moment. No real reason I can think of that someone wouldn’t use a spatula other than that.
Julie says
I just enjoyed a slice of this and fully plan to have another. This is really wonderful! Thank you for creating a recipe that isn’t a compromise. I wouldn’t hesitate to serve this to non vegan friends and family. It definitely wants some coconut whipped cream though. Yum!!
Ashley says
I thought the video was great, and I appreciate the effort you put into compiling it. It’s amazing how much work can go into a few seconds of video. I look forward to seeing more 🙂
Bites for Foodies says
I think almond flour would work best in this, or maybe I’m just partial to almond flour! I use it in so many gluten-free baked good recipes!
Dale says
I’ve been making the ‘old one’ for years- have already pulled out the well worn recipe for the season. I prefer reading to videos- I listen to podcasts or books when cooking. Love your recipes.
Georgia Wild says
I made this yesterday and was worried because I read “tablespoon” for the egg replacer. Oops. No worries, though, it was firm but still delicious! My son loved it, I loved it, now we just have to wait for my skeptic husband to try it, lol.
As for the videos, keep them coming! I find them very motivating. I love the quick simplicity. Don’t listen to the nay-sayers. Thanks for the great recipes!
Georgia Wild says
Oh, I fotgot to say that I used Bob’s Red Mill AP flour and it turned out great. I’ll try different flour and check back with results.
Laurie L. says
Made your Impossible Pumpkin Pie yesterday and it was very easy and looked BEAUTIFUL (just like your picture)! In search of the WeightWatchers 1 SmartPoint pumpkin pie, I made with granulated Splenda instead of maple syrup. Pie has a slightly bitter after-taste. Do you think that is because of the Splenda? Any suggestions?
Julie Dove says
Yes splenda would have an aftertaste.
Maria says
Wow, never thought to make a crust-less pumpkin pie but I love the idea! Especially since I’m terrible at making pie crust and the filling always my favorite part anyway. I cannot wait to try this!! Thanks so much, you’re the best, Katie!
Deb says
Could I add an egg instead of the options at the end of the recipe? ( optional 1 tbsp ground flax or 2 tsp cornstarch or 1 tsp energ)
Love the video!
Julie Dove says
You can definitely experiment!
Molly says
Hi Katie! This recipe has taken over my life in the best way! So easy to make, and so easy to eat! I’ve made three in the past four days, and I cannot seem to get enough of this deliciousness (breakfast and dessert!). Thanks so much for sharing! Happy Thanksgiving!
Marianne says
This is SO good! I made it last night and let it firm up over night in the fridge and it is fantastic. Since it’s not Thanksgiving yet and this was a trial run I reduced the sugar to 30 g + 1 Tbsp, no oil just coconut milk and used psyllium husk “egg” instead of flax. It is fantastic and I plan on making it again for Thanksgiving!
Stefanie says
I made this a couple days ago using almond milk and cornstarch and it turned out amazing! Thanks for sharing this recipe!
JD says
Hi Katie! Did you spray your pan so the pie wouldn’t stick? I’m making this for my Gluten Free Vegan friend and just want to make sure I prepare the pie dish correctly!
Kristen Charlson says
Hi Katie, I made this yesterday and followed the recipe to a tee! The taste is wonderful and I really want to make it again but it was TOO soft to slice. I served it in a bowl with whipped cream (made with maple syrup) and it tasted yummy. Maybe it has to do with the humidity or the elevation but do you have any other tips on how to stiffen it up?
Thanks,
KC
Julie Dove says
Hi, did you use the optional flax or cornstarch?
Winnie | Induction Cooking says
I loved your video. Very professional. I’m very keen about impossible pies, they are wonderful when you don’t have much time to prepare. I’m going to try this as an any-time-of-the-year recipe!
Grace says
I recommend putting the pie dish on top of a sheet pan since the pie overflowed, It baked quickly with a dark skin on top. I love your recipes, but I wouldn’t make this again.
stacey says
will almond meal have the same effect as almond flour?
Julie Dove says
They are one in the same 🙂
Claire Elizabeth says
This recipe has been a favourite of mine since 2012 when I made it for a party. I had only just gotten into baking (vegan baking, to help me develop a healthier relationship with food), and I didn’t have pumpkin pie spice in the cupboard. I used apple pie spice! Haha! That didn’t work flavour-wise, but I instantly fell IN LOVE with the texture of this pie! I made sure to grab pumpkin pie spice the next time my mom and I went shopping, and went on to bake countless more “Impossible Pumpkin Pies” (back then it was crustless pumpkin pie ;)! I ate the pie, in its entirety, for breakfast (sometimes even dinner ;)! I want to thank you for this recipe. I have amazing memories of truly enjoying this “dessert” (healthy enough for a meal). I am baking it for Thanksgiving right now (in the oven as I type) and I can’t wait to enjoy it again and enjoy the blissfully autumnal delight.
~ xoxo, Claire Elizabeth 🙂
Val says
Hi Katie! Thanks for the video! Just wondering – how did you set up the camera top down? I tried to shoot a video of me cooking too (with an affordable homemade setup) – and it ALSO fell into the table 🙁
p.s. Making this tonight!
Jayni says
I made this yesterday with my little girl, and the video was very helpful. We had so much fun making it – I think we’ve started a new tradition.
I made this and a frozen pumpkin mousse pie yesterday for Thanksgiving. This was the popular one by far! Even my family who doesn’t really like pumpkin pie loved this! Well done Katie!
Cassie Tran says
I say this recipe is IMPOSSIBLE. IMPOSSIBLY AMAZING, that is! I tried your original crustless pumpkin pie and practically ate the ENTIRE pie in one sitting. Honestly! Now I have to try to make this pie without eating the whole batch all at once (but it just might happen!)!
Michele says
what is energy? the last ingredient – LIKE YOUR BLOG!
Michele says
SORRY AUTO CORRECT optional 1 tbsp ground flax or 2 tsp cornstarch or 1 tsp energ (see note below)
Julie Dove says
It is basically just a binding alternative to cornstarch that does the same thing as cornstarch (it’s potato starch and tapioca starch combined, so safe for people with corn allergies): http://www.ener-g.com/egg-replacer.html
Virginia L says
Hello, do you know if eggs are okay in this recipe?
I am experimenting with GF, but not vegan.
Thank you.
Julie Dove says
You can definitely experiment! 🙂
Virginia L says
Hello, I am wanting to add eggs to the pie for extra nutition…does that work?
Virginia L says
Oops, I just saw that my question has already been answered…thank you so much!
Karen Combs says
Katie, can this pie be eaten if leftovers got left out on the counter for twelve hours, or does it have to be refrigerated to be safe to eat?
susan says
i love this recipe! recently had some leftover cooked sweet potato and tried it instead of the canned pumpkin. fantastic! I think I like it even better than the pumpkin pie (the family preferred it as well). give it a try!
Annoymous says
I am totally going to try this out.
laura says
has anyone made this with sweet potato ??? Also was thinking i could bake in ramekins like a custard?? anyone tried that?? thanks!!
Jason Sanford says
Yeah sweet potato works well!
Carla says
Hi Katie,
For the optional 1 tbsp of ground flax, should I mix it with 2-3 tbsps warm water for a gel or no, just add it as is?
Jason Sanford says
No need!
Kristin says
Katie,
Since I am making this for Thanksgiving for friends, Could I use an egg in place of the flax? Thank you! And your video was GREAT. Bump them.
Jason Sanford says
Unfortunately Katie wouldn’t be able to know how a substitution will turn out that she hasn’t tried, but if you experiment, be sure to report back!
LPJenn says
Hi Katie,
Just wanted to say that I’ve made this recipe a bunch of times since 2012 (I love it), but most recently I omitted the sugar/liquid sweetener and just used pitted, chopped, warm-water-soaked dates — and it was uh-maaaaazing. Like, each bite was a pumpkin-sweet-melt-in-your-mouth explosion. Just a tip for a future modification, if you’re interested. 🙂
Sara says
How many dates did you use? That definitely piqued my interest!
Robin Gerstad says
Hi. It looks delicious. I am making it right now, but my mix came out super runny compared to yours. I used cashew flour. (I am allergic to wheat, almonds and coconut and am doing grain-free at the moment.) Do I need to use more flour next time? This time I am just going to try cooking it a little longer. I also used hemp milk, maple syrup, extra light olive oil and ground flax seeds, otherwise your recipe and quantities exactly. What did I do wrong? Thanks.
Jason Sanford says
Maybe because of the cashew flour you’d need more of it because it doesn’t absorb liquid like regular flours do?
Carol says
Katie, Thank You for all of your hard work, in putting all of this together. I’m getting more and more introduction into what you are doing, just by searching the food… Your name just keeps showing up!! I think I need to go find your page!!! Thanks again! Don’t let Anyone tear you down! (Sorry, can’t comment on video, havn’t yet seen it.)
Carol says
Katie, Thank You for all of your hard work, in putting all of this together. I’m getting more and more introduction into what you are doing, just by searching the food… Your name just keeps showing up!! I think I need to go find your page!!! Thanks again! Don’t let Anyone tear you down! (Sorry, can’t comment on video, havn’t yet seen it.). I have now gone back, viewed the video, and think that we need more like it! Most cooks are just too “full of themselves”, to do such a wonderful job!!! (Hope the person above that was so nasty reads that!!)
Ariana says
Katie, when you write 1 Tbsp of ground flax for the last ingredient do you mean we have to add water to it and set aside to form a flax egg? Or do we just stir the 1 Tbsp of flax in with the rest of the ingredients?
Thanks!
Nicole says
Excellent recipe. I used xylitol instead of maple syrup and 24 drops of NuNaturals liquid stevia (equivalent of 2 tbsp sugar). Next time I’ll use a bit less stevia. Definitely hits the spot.
Cathie says
Thank you very much for this wonderful recipe! It tastes amazing! I have been making it each fall for the last 2 years. When pumpkin season arrives I make my own puree, freeze into 2 cup packets, and then go nuts making this crustless pumpkin pie recipe over and over again. I have been known to eat the whole thing in less than 24 hours. I love that I can eat lots of pumpkin pie and not worry about the calories.
Jamie B says
Wow. This is the first recipe I’ve ever made from your website and it was great. Living in the UK, finding pumpkin is tricky, and I used up the last jar I brought back from when I visited my best friend (who moved to Texas a few years ago) at Haloween last year. And it was worth it. These are just *so* nice and so many fewer calories. Thank-you so much – I’m loving this website now I’ve found it.
Diane Taylor says
Hi Katie – long time follower but first time commenter :):) Not sure what took me so long! I made this yummy pie on Sunday and it is fantastic!!!! I was so happy I didn’t screw it up 🙂 I don’t think I will ever EVER make the real pumpkin pie recipe again. Thank you for all you do on your blog and for all your success. You certainly deserve it!
xxxoooo Diane from Baltimore MD
Willow Byzernick says
Hey Katie! I love this recipe, and I love the way you bake— simple, healthier, fun. My daughter suffers from celiac, so I’ve already been researching how to best make pumpkin pie to suit her dietary needs. On Saturday I was testing this recipe out and I decided to add about a tablespoon of a seasonal vanilla ginger almond butter. It was SO good. Also, instead of making it crust less, I mixed oats and maple syrup together and press them into the pan, and then added the filling. Yum! Klarissa was thrilled?
Jason Sanford says
That sounds so amazing!
deanna says
I made this this weekend and it was SO GOOD! Like I couldn’t stop eating it good. I had mine with a bit of whipped cream. Can’t wait to get home and have it again after dinner tonight. Probably a good thing that I’m at work away from it. I’m one of those that is always slicing another bit off each time I’m in the fridge. So creamy and delicious! Thanks so much for an amazing and easy recipe! 🙂
ANN MARIE says
hi. Has anyone tried to make the crustless pumpkin pie in eight individual ramekins instead of the one 10 inch pie pan? If so, what size ramekins did you use or would you recommend?
Amy M says
I made this last night and while it’s very yummy, it falls apart coming out of the pan. I followed the instructions- I used white pastry flour and soymilk as dairy free substitute. I did not use oil or add the extra optional items.
Jason Sanford says
Just let it cool! I’ve made this one a million times – trust me, it sets up but you just have to let it cool! It’s firmer the next day too.
Geili Kruusimaa says
Hi! If I choose to omit 2tbsp oil do i increase the 3/4 cup milk only to 1 cup OR 1 cup + 2tbsp?
Thank you! I’m very excite to try the recipe!
Jason Sanford says
1 cup
Angela says
Made the Impossible Pumpkin Pie yesterday it was delicious!! Definitely will be making it again. Thank you!
Donna says
I have used this recipe numerous times and we love it for a low-fat option, Can I do the same thing with Sweet Potato puree?
Jason Sanford says
Yes 🙂
donna says
Thank you!
Anna says
For a slightly firmer version, I do just the 3/4 cup milk and add the cornstarch. I’ve found I’ve been able to eat it very soon after baking, which is nice, because I prefer warm pumpkin pie. It does taste best the next day after sitting a while, though!
Joyce B says
“Leftover” pumpkin anything??? Not in this woman’s house! I might have to put about 2/3, then 1/3, then zero, into the fridge–for a few hours each time–but guaranteed, it’ll ALL be gone within 24 hours, and I live alone 😀 ! I love, love, LO)VE pumpkin pie, pumpkin custard, pumpkin bread….but you get the idea.
Looking forward to making this right now, and looking forward even more to eating it in a little while (I like to eat it when it’s cooled only for about 45 minutes…mmmmmmmm!
Shaina says
Has anyone ever tried using fresh pumpkin for this recipe?
Jason Sanford says
Sure you can! Just roast and then mash it first 🙂
Lauren says
Hi! I made this and really enjoyed it. I was wondering, though, why the sweet potato pie couldn’t be crustless, too? Do you have any ideas? I’d love to try to make it crustless, but thought I’d ask for a baking suggestion beforehand from the expert! I know you won’t “know” unless you try it yourself, but is there any way to make the sweet potato pie crustless while keeping the ingredients very similar as opposed to substituting pumpkin for sweet potato in your impossible pumpkin pie? Thanks so much for any thoughts in advance! Kind regards, Lauren.
Courtney says
I was a bit skeptical of this recipe at first, even had a store-bought back up pie for thanksgiving but it never even got opened! I am on an anti-inflammation diet and cannot have a lot of pie ingredients (butter, milk, sugar, gluten) so I was happy to find a recipe that incorporated maple sugar and other alternatives.
I made it for my family who are very typical American diet eaters. They tried it (think they were just trying to be nice at first) and even they were surprised how good it was. The flavor was much more complex than a Costco pumpkin pie (our usual go-to). My husband’s only gripe was that he didn’t consider it pie and keep calling it a custard. But I loved the smooth texture and did not miss the crust at all. Even after eating a big slice of this pie you don’t feel crappy or regret eating like other pies. The hard part now is keeping my husband from eating it all! Thanks for the recipe!
Elise says
The flavor on this was suprisingly good! I substituted the pumpkin with sweet potato, but still amazing flavor. My only suprirse was that it was soooo small/thin in the 9inch pan… I kind of was hoping for a thicker pie. Maybe I thought it would rise or something? But after baking and refrigerating, the end result was like…shorter than a penny. Literally the height of a pancake. I prefer taller, thicker, heartier slices of pie–espeically if there’s no crust. I’m going to make the recipe again and just double the quantity of stuff… Hopefully, that’ll make it more like a regular pie–height and all. But otherwise, amazing flavor and work! I used Swerve confectioner’s sugar (keto) and golden maple syrup for the sugar options. Plus, I always go heavy-handed on the vanilla and pumpkin pie spice. Came out well! Thanks, author!
Carrie says
Wow! Fantastic! It turned out great! I quit eating sugar sometime ago, but have always liked and looked forward to pumpkin anything in the fall. I have missed pumpkin pie the last couple of years, but now IT’S BACK!! Thank you!!
Justin says
The flavors are amazing. I followed the directions exactly and was surprised to find that when trying to cut a slice, it was more like a custard. I used plenty of butter to grease the pan so I don’t know where I went wrong. Still so yummy even as a pudding.
Tammy Williams says
I have made this so many times AND LOVE IT! Now I found out I need to cut out dairy. This is new to me. Can the milk be replaced with almond or nut milk?
Sarah B says
Looking forward to trying this with my pumpkin pieaholic fiancé. After reading comments about the video? 😂😂😂 I finally watched the video. I LOVED it just simply because I’m impatient and HATE videos that are excessively long and have way too much talking. I prefer to read recipes because it’s faster than listening to some people talk. This video was perfect for me! Loved it and am actually going to watch a few more videos so thanks to Arielle who complained years ago hahahaha! Some people… I love these recipes soooo much and have yet to try one that isn’t amazing. My hardest part is finding the low calorie ones and ONLY making those because they are all so yummy! I started with the crazy good ranch and have been a follower since! Currently I’m obsessed with the black bean brownies since dieting and working out a lot. I CRAVE THEM SOOOOO MUCH! I have to give props for the amazing variety of recipes for all diets! Vegan, low calorie, etc yet all are made with healthy ingredients! Love love LOVE IT! Your a badass young woman Katie! Love reading the personal things along your path of running and working out. The fact that your so open and relatable is amazing. Your creativity and the way your brain works is awesome! It’s helped people like me out several times and made believers out of picky eaters I know. My kids who preferred junk food and my fiancé who would have never eaten a dessert with beans in it if he hadn’t tasted it first! Thank you! Keep on lady! Love seeing new recipes and going through them all!
CCK Media Team says
Thank you so much for such a sweet comment, and for trying the recipes!
Linda says
This pie is wonderful. Make sure you use the flaxseed as suggested.
Katie, I have a question. The recipe says 70 cal a slice, but the yield is 6 to 8 slices. Is it 70 calories if I do 6 pieces or 70 if I do 8?
Thanks. People will ask me that.
CCK Media Team says
Hi, it is for 8 slices 🙂
Lauren says
Can this recipe be frozen?
CCK Media Team says
Hi we haven’t tried it!
Donna says
I’ve been freezing pumpkin from my garden so have been exploring what to do with it. This recipe worked great with my homemade pumpkin purée. I didn’t put the roasted pumpkin in the blender as some recipes suggest. I mashed it with a potato masher so it would still have some texture. I used 1-3/4 cups.
For the options, I left out the oil and increased almond milk to 1 cup. I used 1/3 cup maple syrup, 2tbsp organic sugar, and stoneground wheat flour. I mixed the flax meal with the wet ingredients to get the flax egg thing going.
I ate nearly half of the pie while it cooled on the counter! When it’s warm it reminds me of bread pudding. Good thing it’s low in calories!
It’s the best texture vegan pumpkin pie I’ve ever made. It has yummy traditional pumpkin pie flavor. I’ll be making this recipe again and again!
Coby says
This is SO good! I have only just recently adopted a vegan lifestyle, and I’m so glad to have found this recipe- I looooove pumpkin pie. It’s so great to be able to eat one of my favorites and have it still be healthy…and DELICIOUS!