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Impossible Pumpkin Pie

A homemade and crustless impossible pumpkin pie with a soft, custard-like texture…

pumpkin pie recipes
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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

crustless pumpkin pie
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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.

Pumpkin Pie
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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 Creamy Healthy Pumpkin Pie Recipe
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Impossible Pumpkin Pie

This homemade crustless impossible pumpkin pie has a soft and custard-like texture.
4.87/5 (23)
Total Time 35 minutes
Yield 6 – 8 slices

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

This pie is especially good with Coconut Whipped Cream.
 

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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More About The Cookbook

More Pumpkin Ideas

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Pumpkin Banana Bread

Pumpkin Oatmeal Recipe

Pumpkin Oatmeal

Creamy Pumpkin Macaroni And Cheese Recipe

Pumpkin Mac And Cheese

4.87/5 (23)

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Published on November 14, 2016

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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108 Comments

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  1. 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?

  2. 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.

  3. 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!

  4. 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!

  5. 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!

  6. 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.

  7. 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!

  8. 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!

  9. 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!!

  10. 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.

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