This simple homemade crustless pumpkin pie recipe is easy to make and surprisingly healthy. It’s an absolutely delicious pumpkin dessert!
Table of Contents
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 told my mom about this recipe so she could make it for me for Thanksgiving since I won’t be able to have the other desserts in my family. When I told her about the website she goes “why am I not surprised that the website you found has chocolate in the title? Ashley and her chocolate.” What can I say, I’m addicted.
hey Katie, thanks for another great recipe! i’ve never had pumpkin pie and it took me a year to finally find pumpkin puree here in Austria (nobody uses it as such ^^), but now i just stumbled across it in my local vegan goodies store, so i’ve decided to try this pie for halloween. only thing that i’ll have to still do research on is what pumpkin spice it. i’m sure the internet will enlighten me and i guess you might not have been aware that in some countries nobody really would have heard of this before. (i’ve been told, Austria is a bit like a place that got stuck in time in some ways ;)) i’m sure i’ll make it work somehow, though. so far, all of your recipes that i’ve tried have worked out splendidly (i’m converting everyone to giving tofu a chance with your amazing chocolate fudge pie!).
anyway, looking forward to trying this one out! 😀
<3
Hope it turns out well! If nothing else, I think you could get away with just exchanging the pumpkin pie spice for more cinnamon.
Hey Katie! I made this and froze…just took it out now and there’s this ominous black stuff (is there any way to show you a picture??) in the middle of the pie…what does this mean? I double wrapped it in freezer so I can’t imagine it went back. It looks soo good- tell me I can still use it!
Also, is it a little too underdone (compare middle and sides….) can I put it back in oven now?
Hey Katie!
Can I sub arrowroot powder for the energy or flax?
I would advise against it, they do not have the same role in a baked good in my understanding.
The 3rd pie in one week is currently baking. My husband and I cannot get enough of this and we typically are not pie people! I am currently egg, dairy, gluten, soy, peanut & tree nut free due to my infant son’s allergies and my intolerances and your blog has been such a blessing!! Its so nice to find treats that I can have and enjoy. Thank you Katie!
Forgot to mention: we use our homemade coconut milk and have been throwing in a handful of enjoy life chocolate chips. Last night we made coconut “whipped cream” for on top. The hubs ate pie for breakfast and our 3 year old cried when I told her she needed to have a real breakfast first 🙂 mostly bc I don’t want her eating an entire piece of this bliss. Lol.
Has anyone tried this with half and half or coconut milk? How did it work compared to regular milk?
Not sure how half and half would work, but you’d have to be okay with a coconut flavor in your pumpkin pie to try coconut milk. We have used Almond milk (both original and vanilla, whatever we had on hand) and it is AMAZING. I think we used rice milk once also.
Hi C-C Katie!
I always look forward to your delicioso creations! You are seriously amazing! I can’t wait to try this recipe out – I may not even tell my friends at Thanksgiving what they are, and aren’t actually eating!! Hahaha!!!
Yummmm!!!
Thanks I have friends that have to eat gluten free and a son that is vegetarian as well as a family that likes to eat healthy. I can’t wait to try this recipe because we all love pumpkin pie but gave it up due to the unhealthy calories.
Do you have any nutrition info on this?
There is a link to the nutrition info just below the directions for the recipe.
Just made this and it tastes amazing! I paired it with nonfat greek vanilla yogurt. It was amazeballs. Thanks Katie!
Would it be possible to use the crust from your Healthy Pumpkin Pie recipe for this? I’m baking it for a family who isn’t exactly used to “health foods” and I want to make sure they don’t think it’s too unusual, but at the same time I want to make something I can feel better about eating.
Could you use Lactaid instead of the milk? My daughter is lactose intolerant.
All of Katie’s recipes are non-dairy.
Thanks! I didn’t notice that the recipe said “milk of choice.”
Linked this recipe in my blog here: http://www.simplyfitandclean.com/2013/11/21/holiday-weight-gain/ Thanks for the waistband saving alternative this Thanksgiving!
As we’re getting ready for Thanksgiving again this year, I am THANKFUL for your recipes. I was very sad to think that after going gluten-free, dairy-free and egg-free, pumpkin pie would have to be a thing of the past. How devastating! 🙁 I absolutely LOVE this recipe (and our whole family devours it)! I tweaked the spices a bit to mimic the pie my mom made us growing up but I didn’t change a thing otherwise and it always turns out great. I am not sure how many to make this year… Usually our family of 6 requires 2 pies (because there HAS to be leftover pie the day after!), but I may just splurge and make three since I do have so much pumpkin puree in the freezer (and I really could polish off a whole one by myself if I was left unaccountable…. lol). Thank you for sharing your hard-work with us and I am looking forward to your cookbook! I was sorry to read recently that you have had a stressful time in your life, but I have the utmost respect for the way you take such careful consideration into how your readers may “misread” what you’re writing and come away with an unhealthy concept. You take the time to be sure your posts communicate thoroughly what you are trying to say, and your heart for others shines through them. God has good plans for you, Katie. 🙂
Thank you so much for making it, Heather!
This is my first Thanksgiving since being diagnosed with multiple food allergies — wheat, eggs and cow’s milk are all “no-no’s” for me so your recipe was exactly what I was looking for. I used gluten-free flour, Splenda brown sugar blend, unsweetened almond milk and canola oil as some of my main ingredients and everything else exactly as listed including the Ener-G and pure vanilla extract. The end result tastes good but I wouldn’t serve it to guests. Next time around, I’d like it to taste amazing I’m going to use 2 tsp. pumpkin pie spice and only 1/2 tsp. cinnamon or 1 tsp. pp spice and 1 tsp. cinnamon b/c I tasted too much cinnamon in this version. I’m also going to use real brown sugar, too. Thanks so much for the recipe – now I feel like I’m no longer missing out on a Thanksgiving classic.
What do you think of coconut sugar?? I have used it (my husband is diabetic) and have been very pleased with it. i read an article that said the claims about low glycemic index have not been proven and that using the coconut trees for the sap used to make it prevents using the same tree for coconuts so is not environmentally very good.
Thanks for your opinion.
It might have a few more nutrients than sugar, but it is still a sugar and therefore should be used sparingly. CCK’s recipes are all lower in sugar already than their traditional counterparts.