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
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! 😛
I put this into my calorie tracker and for 8 slices it shows me 11.5 grams of sugar per slice. Probably still better than average pumpkin pie but still high! Anyone know why there is such a difference with my calculations? I’m using 1% milk and the brown sugar (with 2 stevia packets), could that be it?
Looks so good though…just going to have to splurge 😉
The milk could make a big difference. Please remember that calorie counts are meant as a general guideline and will always vary depending on brands or specific ingredients you use.
Katie, the pumpkin pie came out perfectly! At first my mother was so skeptical when I showed her the recipe I was using, saying “if it’s that healthy there’s no way it’ll taste too good”. She’s eating her words (and the pie) as I type this (:
I made this last night, using a cup of skim milk and no oil, and flax for my ‘egg’. Can I just say how AMAZING it is?! And I think the texture is spot-on. Maybe the cow’s milk made a difference there? I had it on top of some plain oatmeal for breakfast, and a slice for dessert after lunch!
I may or may not have already eaten the entire thing. So delicious!!! This satisfies my pumpkin pie craving without overloading me with sugar! I would share, but I don’t know if I can make this pie without eating the entire thing myself 🙂
What program do you use to calculate the nutrition facts? I love that it puts it out looking like a typical nutrition facts label.
I took a screen shot from caloriecount. Then I cropped it in livewriter.
Can this be reheated in the microwave when I’m ready to eat it, or does it have to be eaten cold?
I don’t see why you couldn’t reheat it!
So, I made some substitutions and made this, but I didn’t want to wait until tomorrow to eat it. I reheated half of a serving for 15 seconds in the microwave. Apart from being hot, it was easy to eat with my hands, but I think the heat did make the slice a little softer than it was when it was cool.
My substitutions led my version to be a little less sweet than I would have liked, but that just adds room for me to drizzle sugar free syrup or honey on top. Maybe I could slather on some peanut butter, too.
Thank you so much for the recipe.
Hi Katie! I made this as written on Saturday and it was fantastic! Both my husband and I LOVED it and may test it out on our relatives (who are all doing Weight Watchers). Thanks so much for everything you do–keep up the good work, girl!
This recipe is fantastic! However, I needed a crust, so I naturally wanted to stick to the healthy and made a crust from scratch.
2 cups rolled oats, 0.5 cup sugar (I used splenda and had no problem), 2 t Cinnamon, and 4 T oil
Pack it on the bottom and bake the crust @400 degrees for about 12 minutes, let cool and follow recipe as listed above.
Thanks for the amazing recipes!
Wow, thanks for an awesome crust recipe!
+1!!!!…@Jeremy…Do you suggest coconut oil or another type of oil for the crust…or even Earth Balance?…Thank for the crust suggestion…I’t MAY seem strange to a few readers under a “Crustless Pumpkin Pie” recipe…my personal preference…but there ARE THOSE at the Thanksgiving table who would simply shun a crustless version…I plan on providing one with crust and one without (For Me!)….Katie’s recipe is wonderful (texture-flavor…spot-on) …Giving thanks…early!…for this generous/well-timed share!!..(To both Katie and Jeremy!)