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
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.
I tried this, omitted the extra 2 tbsp of brown sugar and only used 1/3 cup, also omitted the oil and used 1 cup Silk unsweetened vanilla. I also used Bob’s red mill all purpose gluten free baking flour 🙂
It turned out great! Smelled SOOO good while baking in the oven.
I was a little worried because it cooked rather well, it looked more “cake” than “pie”. after taking it from the oven and was rather flat.
but was still gummy under the “crust” it formed! AND delicious!! 😀
I also only let it set for 2 1/2 hours, couldn’t wait any longer, so yup 😉
Fantastic recipe, and way heartier and warm tasting than the sugar loaded pies from Costco we normally get.
Katie,
I have a quick question about this recipe. The recipe calls for ground flax; is it just plain ground flax, or ground flax mixed with water for an egg like consistency? Also, can i substitute Organice Cane Sugar for the brown sugar? Thanks!
PS. i love love looovee your one minute cake in a cup recipe. You are my hero! 🙂
Plain ground flax.
The sugar sub sounds fine.
Would dates work instead of brown sugar and stevia?
this was really good!!! i was worried when i took it out after 35 minutes because it was still really jiggly but it firmed up quite well. it reminded me of a pumpkin custard pie because it was still a little sticky since there was no crust. i had it with coconut whipped cream and a little cranberry sauce. i’ll be honest- i ate three pieces- it was that god.
i did make some modifications that might have been why my pie stuck to the pan more- i used 1 tbsp of gelatin in place of the flax egg and almond flour for the flour. i follow the paleo diet so those were the reasons for the substitions.
Thank you so much for sharing this recipe, I just made it (and ate like half too!). Check out my picture: http://jacquelynsjournal.blogspot.com/
I loved your post 🙂
This was amazing!! My family loved it! My 4 year old daughter wanted to eat the whole pie. 🙂 I only used a 1/4 cup brown sugar and no stevia. Also I substituted 1TB of chia seeds for the flax. It was so delicious! Thank you Katie! Happy Thanksgiving!