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.
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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 tried this recipe yesterday and it turned out wonderfully. I used one egg instead of the ener-g powder/flax and I used 2 tbsp of coconut oil. I also used all purpose flour. It tasted really good and my sister and mother enjoyed it also.
Thanks for the recipe! Will definitely make again.
Any particular reason why no coconut flour?
Looks soooooooo good – going to try it this week. Thanks for including info on how to do it oil-free!!
I just made this today. I made a simple crust, though – I know, totally non-conformist here. 🙂 I made the crust with: almond meal, dates, coconut oil, cinnamon, salt, baking soda. Then for the filling I used an egg instead of the flax seeds, used almond meal for the flour, and I used a generous amount of coconut oil for the oil, used coconut milk for the milk, and used about 10 dates for the sweetener instead of sugar. It came out ridiculously lip-smacking good! The filling is rich and creamy and has a perfect texture. Delicious!!
Would almond flour work? I have almonds on hand and can blend some up. Also – what does the ground flaxseed do? Thanks!
Katie, I just ate this pie and it is insanely deliious!!! OMG I will do it everyday I guess 🙂 Unfortunately, I cannot buy canned pumpkin here, but that time spent by cutting pumpkin is definitely worth it! Yummy.. thanks for recipe 🙂 Looking forward to more pumpkin and healthy recipes!
I’ve been craving pumpkin so much lately (AUTUMN, YAY!) and wanted to try something light and healthy so I decided on this recipe. I wanted to weep with joy after whipping everything up and tasting the batter…so delicious! I actually contemplated not baking it at all since the batter was incredible by itself. (Indulging in raw batter…one of the many perks of being vegan! 😉
In the end I did bake it. This is SO incredibly flavorful and perfect. It definitely satisfied my pumpkin craving without all of the guilt attached. I omitted the oil and opted for the extra milk (I used unsweetened almond milk) and it set up great, especially after I refrigerated it overnight.
I did not miss the crust AT ALL and honestly don’t think I’ll ever eat another crusted pumpkin pie again since this recipe is so sufficient and guilt-free :’) Thanks, Katie ^.^
I love your site!!! it is my go-to baking site. Thank you so much for all the hard work you put into it!
This pie was AMAZING! My husband could not believe they were so healthy because it tasted so “oooohh, that’s rich and delicious!” That was his reaction after trying a bite.
I adore pumpkin and this recipe of yours was just so delicious, I needed to write you to say thanks. I did have one question though: did you refrigerate yours in order to get the pie slices to come out so solid? I let mine cool on the stove top for at least 45 minutes after it finished cooking and it still was rather loose in the middle — made it difficult to section and serve. Taste-wise though — divine. Thank you!!!
Hi Amy, you need to read the recipe instructions to the very end 😉
D’oh! *hee hee* You’re right 🙂 I was too excited to eat it!
So good Katie! Thank you! I’m going to make this a lot during this season. Mine turned out really thin because I used a 9 in, and next time i will use a lot smaller, but it was very delicious.