This simple homemade crustless pumpkin pie recipe is easy to make and surprisingly healthy. It’s an absolutely delicious pumpkin dessert!
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Healthy crustless pumpkin pie
This impossible pumpkin pie recipe is unbelievable.
You could actually eat the entire eight servings of pumpkin pie and still consume less fat and fewer calories than if you ate just one slice of many traditional pies!
Not that I recommend eating an entire pie in one serving… But you could.
And the taste and texture are so rich and decadent that you definitely will not want to stop at just one slice. It’s like eating creamy pumpkin custard in the form of a pie.
Also make these Sweet Potato Brownies
The best low calorie pumpkin pie
It will be love at first bite.
Over the years, this fan favorite pumpkin pie recipe has developed something of a cult following. Many commenters write in to tell me that they make it not just for Christmas or Thanksgiving dessert, but all year round!
Some readers 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.
It’s a great choice if you are on a Weight Watchers diet too, because the pie is very low in points. Make it with your favorite sugar substitute if you prefer no sugar baking.
Plus, unlike many other crustless pumpkin pie recipes, this one contains absolutely no evaporated or sweetened condensed milk.
The best part? The pie calls for a whole can of pumpkin, which means there is no need to wonder how to use up leftover canned pumpkin when you are done.
Readers also love these Snowball Cookies
Crustless pumpkin pie ingredients
You will need pumpkin puree, cinnamon and pumpkin pie spice, milk of choice, sweetener, flour or almond meal, baking powder, salt, and pure vanilla extract.
For a thicker pumpkin pie that is easily sliceable, you can add a tablespoon of ground flax seeds, or one egg (not for vegans), or two teaspoons of cornstarch.
To make a low carb and keto crustless pumpkin pie, use xylitol or erythritol for a sugar free pumpkin pie. Almond flour or almond meal can be substituted for the flour in an equal amount.
If you prefer to use coconut flour, it needs much less flour to achieve a pumpkin pie filling texture, because coconut flour soaks up liquid like a sponge.
For a vegan crustless pumpkin pie, simply choose your favorite plant based and dairy free milk, such as almond milk, oat milk, or coconut milk. The vegan pumpkin recipe can easily be made with no eggs, no dairy, and no heavy cream.
This holiday crustless pumpkin pie also includes soy free, nut free, paleo, gluten free, and oil free options.
Trending recipe: Pumpkin Banana Bread
Do you use fresh or canned pumpkin puree?
As written, the recipe calls for canned pumpkin. However, grocery stores are often out of Libby’s canned pumpkin, especially around Thanksgiving time and the holidays.
Look in the organic section, and if there is still no canned pumpkin available at the store, you can buy a fresh pumpkin and roast and puree the flesh to make your own homemade pumpkin puree.
Or sub roasted sweet potato for the pumpkin. Here’s how to cook sweet potatoes. Roasted or canned butternut squash puree also works well.
Be sure to use pumpkin puree, not pumpkin pie filling, because canned pumpkin pie filling already includes extra sugar and spices. In contrast, the one and only ingredient in pumpkin puree is cooked pureed pumpkin.
Still craving pumpkin? Whip up a Pumpkin Spice Latte
Pumpkin pie topping ideas
Or try topping each slice of pumpkin pie with homemade whip cream, cashew cream, marshmallow fluff, candied pecans, or Air Fryer Apples.
You may also opt to simply eat it plain and let the pumpkin spice flavor shine.
How to make the pumpkin dessert
Start by gathering all of your ingredients and reading through the instructions.
Preheat the oven to 400 degrees Fahrenheit. Then grease a nine or ten inch pie pan.
In a large mixing bowl, whisk together the can of pumpkin, milk of choice, flaxmeal or egg, pure vanilla extract, and oil, if using. There is no blender required.
Combine the ground cinnamon, pumpkin pie spice, salt, baking powder, flour, and sugar or sugar free sweetener. If you are using cornstarch, add it in here too.
For those who want to make a one bowl pumpkin pie, simply add the dry ingredients to the same bowl as the whisked liquid ingredients.
Stir everything together to form a batter. Then transfer the creamy pumpkin pie filling to the prepared baking pan. Bake on the oven’s center rack for thirty five minutes.
The finished pie will still look gooey after baking, so allow it to cool fully before transferring uncovered to the refrigerator. Let the pan set for at least six hours or overnight, during which time your pie filling will firm up.
Slice and enjoy, or gently warm each slice for a few seconds in the microwave before serving to friends and family members.
Store leftover pumpkin pie in the refrigerator, covered tightly with saran wrap or aluminum foil. Or store individual slices in an airtight container in the refrigerator for up to five days.
If you want to freeze leftovers, be sure the pie is fully cooled and set before slicing and storing in an airtight covered container in the freezer for up to three months. Thaw fully before serving.
Many people ask if you can make the recipe into crustless mini pumpkin pies by baking the pumpkin filling in muffin liners instead of a round pan. I have not tried it yet, so be sure to report back if you experiment.
Crustless pumpkin pie recipe video
Above, watch the step by step video showing how to make crustless pumpkin pie.
Crustless Pumpkin Pie
Ingredients
- 1 can pumpkin puree (15 oz)
- 1 cup milk of choice
- 2 1/2 tsp pure vanilla extract
- 2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/3 cup flour (such as spelt, oat, white, sorghum, or almond)
- 1/2 cup sugar or unrefined sugar or granulated erythritol
- 1 tbsp flaxmeal or 2 tsp cornstarch (can be omitted if serving pie in a bowl)
- optional 2 tbsp oil or almond butter for richness
Instructions
- To make a crustless pumpkin pie, preheat the oven to 400 F. Grease a 10 or 9-inch round pan. In a large mixing bowl, whisk all ingredients well. Pour into the pan, and bake 35 minutes. It’ll still be gooey after baking. Allow to cool completely before transferring uncovered to the fridge to set for at least 6 hours before slicing, during which time the pie will firm up considerably.View Nutrition Facts
Video
Notes
More Healthy Thanksgiving Recipes
Does this taste like a traditional pumpkin pie?
It definitely has the same flavor. The texture is a bit different, but the taste is the same.
Taste matters – this is fantastic!
Do you pack the brown sugar and can you use unsweetened almond milk
I packed the brown sugar AND used unsweetened rice milk! Perfect!
I used Splenda Brown Sugar Blend and unsweetened almond milk.
kim- Did ittaste good using the Splenda Brown Sugar and almond Milk? thats what i was thinking of doing.
I did not pack the sugar as we like less sweet. It was Awesome!
Can i use water in place of the milk?
I had all the ingredients, so I made it as soon as I saw the post. Yes at breakfast time. Don’t judge! 😉
I can say that it was AWESOME! Texture wise, it was more of a custard like Katie says. More gooey and less creamy like traditional pumpkin pie. But it had the same flavor as pumpkin pie, and the consensus when we just finally were able to bite into it an hour ago after letting it set, was that we actually liked it BETTER than regular pumpkin pie!
I won’t because i just made it tonight for tomorrow’s breakfast! lol it seems like a good breakfast thing to me!
yes!!
This is amazing. It is like eating the inside of the pumpkin pie, but more custardy. I like it better.
I used almond flour for the flour, and an egg in place of the flax. Brown sugar, no Stevia. Butter not oil.
Thank you for your comment. It answered ALLLLL of my questions. Haha
I just made crustless pumpkin cupcakes the other day, and they rocked my world. Now, I want size up so that I can dive into this entire yummy pie at once! MMMMM.
Oh my word, this is awesome! Katie, thank you so much, your blog has been a blessing to me and my diabetic husband. I can’t tell you how much it means to me that I can serve him food that he actually looks forward to eating again. His life has been made ten times better by the discovery of your blog, and it’s made my life better in turn.
Thank you for all that you do. It helps people in ways you would never imagine.
i agree with jessie. GOD is using you mightily in peoples lives miss katie. i love you too!!!!!
I agree Jessie! My husband had a heart attack and bypass surgery so he is now on a low fat diet. SO many sites call their recipes healthy and they use coconut milk and other high fat ingredients. This site is wonderful and oh this pumpkin pie is much better than traditional!
I can’t wait to try this recipe!! Does the sugar provide anything other than sweetness? Would it still be okay if I left it out completely? I prefer a less sweet pie with more cinnamon flavour 🥰
You just became my favorite person in the entire world.
Is the nutritional info for the version with the omitted 2 tbsp oil and increased milk up to one cup? If so, have you tried the oil free version as well as the oil version? is it just as good? Looks delicious! You are a genius with food makeovers! thanks
It says both amounts in the nutrition link.
I always think oil versions are better, but that’s just me. Both ways are delicious. Also, I’ll never post a recipe variation unless I’ve tried it first to be sure it works.
I did the oil free version and it turned out beautifully! Better than traditional actually!
Hi Katie! This pie looks delicious! Just a quick question, would it change the flavor/texture if I used coconut sugar instead of brown sugar? My mom was recently diagnosed with diabetes and I’d love to make her some insulin-friendly foods for Thanksgiving so she can “have her pie and eat it too”. (I’d use the xylitol, but I’m wary about keeping any in my house since it’s so toxic to dogs and I can be a bit of a klutz in the kitchen sometimes.)
No, that would be perfect!
Hi Amanda – I made this with coconut sugar, and a little molasses [don’t know if that is ok for your mom], as a brown sugar substitute – and it came out just fine.
Great recipe Katie – I haven’t eaten pumpkin pie in years, because of the normal ‘shtuff’ in it 🙂
Is there anything I could sub for the 1 tsp ener-g powder or 1 tablespoon ground flax? I’m going to my parents house this weekend and I think they have all the necessary ingredients available except those! 🙂
Are you vegan? You can substitute an egg or egg white for this.
Barb, thank you so much for this info! I really love using eggs in my baking and I have back yard hens so my eggs are not raised in torture factories and I would rather use them in baking than not. Thanks for providing this substitution.
i was about to ask for a sub for this too, let me know how it turns out with the egg! thanks in advance!!
I used an egg and it worked perfectly. I mean, as far as I know hehe… I didn’t try it with the flax version so I’m not sure if it’s different. It tasted great though!
I have backyard hens too! Their eggs are the best…because they’re happy!! 😉
How do your fresh eggs compare? I have a friend with Hens and I’d like to try non store bought eggs
Sorry, I haven’t tried it any other way so I really can’t say.
So you just did one whole egg and it worked?
Vegans don’t eat anything that comes from animals!! Just letting you know 🙂
HELLO Jade C – not everyone is vegan. There is a whole world of people out there cooking with modified recipes because they cannot or prefer not to ingest certain foods. How boring and ridiculous if all of us cannot visit a blog and share recipes or ask questions about substitutions – just accept the diversity.
Really? Not everyone is a vegan. Hmmmm.
Egg.
This looks SO good! How did you know I’ve been looking for a good crustless pumpkin pie???!
Oh, MY!! I CANNOT WAIT to make this!! I LOVE pumpkin and have been eagerly looking forward to this recipe!!
I am so sorry about your fundraiser having to be cancelled…we all know your heart and your motives for organizing it! I was really excited to have such an easy way to raise money, and show all those on the East Coast that we want to help out, even if we can’t do anything in person. It’s just too bad, but I understand why you can’t go on with it. Thank you for thinking of the idea anyway…it helps us all remember to pray for the Hurricane Sandy victims and do what we can for them. May your caring and thoughtful spirit continue to be an encouragement and an inspiration to those around you!!
Have a blessed and wonderful day!
Great recipe! I love guilt-free! I plan on trying this out tonight for dessert!!