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
That first picture is really nice. I was wondering, do you think there would be anyway to turn this into a single-serving recipe? It would just be me eating it, and I don’t really want a whole ‘pie’, that would be far too much.
Really looking forward to Thanksgiving! Spending time with family (though this year it’ll just be me, my mom and grandma) all nice and warm. Going to get a turkey soon!
I’m sure there is, but I haven’t tried it so I can’t tell you any specific amounts or times.
You could try halving the recipe and baking it in 4 ramekins (individual servings). Just decrease the baking time.
This link gives baking times for individual pies. I haven’t tried it yet but you could. http://www.makeandtakes.com/muffin-tin-pumpkin-pies
Hi Katie,
Can you use coconut flour (probably reduce the amount of it since it might dry it out) ?
Thanks !
If you aren’t vegan, can you use an egg in place of the ener-g powder/flax seed?
Sorry, I haven’t tried it so I really can’t say.
I am so sorry that so many people criticized your fundraiser. We all know that you had the best intentions and were just trying to help! Thanks for trying. Some people just don’t get that you can really be just that selfless.
This pumpkin pie sounds perfect for me since I can’t eat the regular crusts. I think that I am going to try this out with brown rice protein powder in place of the flour and see how it goes!
Thanksgiving is one of my favorite holidays. It isn’t overburdened with greediness over gifts, or feeling the need to spend a lot of money on decorations to make people happy. It is one of the best times to just be with the ones you love and forget all of that commercial stuff.
Oooh … This looks so tempting 🙂
Okay I am definitely going to have to try this! And thanksgiving is my favorite holiday because there’s no pressure, no expectations, just family and food.
Just looking at this pie brings back memories for me. My grandmother used to make a crustless sweet potato pie almost exactly like this! The texture was like velvet…I will definitely try with pumpkin 🙂
I also make a crustless pumpkin pie that is pretty awesome and I have found that I don’t miss the crust one bit. It’s all about the filling!
Best part of any holiday is of course being together with family and friends. Having said that I also enjoy a good meal!
I am so excited to try this recipe! I have noticed that in several of your recipes you call for ener-g powder. When I look that up the closest thing I have found is their baking powder but I see that some people are saying it is a substitute for an egg. What is the ener-g powder and what is the correct substitute for it in your recipes?
Thank you – your recipes are awesome!
You can use the ground flax as a substitute. Other than that, I haven’t tried any other substitutes so I can’t tell you how another substitute would work in this recipe.
You asked what is ener-g powder–it’s egg replacer and is great! I actually used it all the time in my baking even before going vegan because the box lasts for a long time (eggs would just go to waste since I never ate them straight … only in baking). Here’s the company’s link: http://www.ener-g.com/egg-replacer.html
Just popped this into the oven… can’t wait to try it! As I’m from England I have never had pumpkin pie before, so excited! 🙂 I used agave instead of sugar and had to make my own PP Spice.
Katie this looks amazing! I totally stalk your blog! I LOVE it! There hasn’t been a recipe I don’t like yet! 🙂 Can I use regular baking powder instead of the ener G powder? Me+Pumpkin pie =best friends.. I think I may have had 6 slices last year <— bad idea! 😉 lol You are awesome!
I haven’t tried it so I really don’t know.