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 CAN’T WAIT TO TRY THIS! Last year, I baked pumpkins-did it right; my dog needed it. I tried it just cooled peeled out of rind. I didn’t need ANYthing else with it-it was perfect by itself. 2 that I baked this year, I baked wrong, and taste is very different-Dog loves it, but it’s lacking that boom for me. Your recipe looks about perfect-I can’t make a crust anyway. It looks very low calorie-therefore perfect! Thanks for printing this
I made this with an egg, almond milk, and a mix of ww and all purpose flour and 1 tbsp of oil and it tasted soo good. I felt great eating it and it tasted like a warm pumpkin pie. seriously!! coming from someone who loves pie crust
Oh my! I just whipped up this recipe only to realize I can’t find my round baking pan!!! Is there another pan size I could use in square? I have an 8×8 and 9×13. Please help, I don’t want to waste all these ingredients and I’m not enough of a baker to recover this on my own.
Love your site Katie amd you’re pretty awesome yourself! Thanks for all the great tips!
Thanks anyone who can reply fast!
Kathleen
Awe….I’m so disappointed. I held off the entire meal last night (cranberry stuffed turkey breast) that was going to go with this pie with the hopes someone would’ve responded with some help to my question above. I guess scrolling through so many comments to get to the newest posts is daunting so nobody is. Oh well, can’t say I didn’t try. I guess I’ll be buying a new pie pan and hopefully try this again. 🙂
Gosh, no one has checked in yesterday or today to help me! 🙁
I guess I’m going to make it in my square 8×8 and simply try baking it longer. I’m NOT a baker and have no confidence in this choice, but I not hearing from the forum or you Katie, so I have no choice but to step our and hope for the best. I hate wasting these ingredients I’d it’s a fail. Please? Anyone?
Lesson Learned: Always assemble all your tools (bowls, baking dishes, ingredients for the recipe BEFORE starting to prepare a recipe, then you won’t find yourself in this dilemma. (My mother taught this to me and I think I may have been taught the same thing in the one year I took home economics in grade 8).
Thank you, Marilyn. I’d obviously said the same thing to myself AFTER the fact. I just moved and knew I had the pan, I just couldn’t find it. I did eventually find it and will go this route in the future. Indeed, lesson learned. 🙂
Sorry for the delayed reply. This is a very old post and I only noticed your comments now. But I’ve never tried a different size pan and therefore wouldn’t have been a help anyway… so at least I guess that’s some consolation. If you experiment, be sure to report back on how it goes. Good luck! 🙂
Thank you, Marilyn. I’d obviously said the same thing to myself AFTER the fact. I just moved and knew I had the pan, I just couldn’t find it. I did eventually find it and will go this route in the future. Indeed, lesson learned. 🙂
Hi Katie! Thanks for responding.
I made the pie in a 8×8 and simply baked it a little longer, like an extra 10 minutes. I was nervous having to wait 6 hours for it to set….but when the meal was done and I served it up….a SMASH HIT!!! Oh my, this is so delicious and easy! A sure hit and a healthy dessert I know I can serve in the future.
I’m really enjoying your site and plan on making many more of your healthy recipes! Thanks Katie and God bless you! 🙂
Crustless pumpkin pie is a wonderful idea. The crust is what makes pie not so healthy for us. This way, we get the wonderful flavour and texture of the pumpkin filling and the ice-cream or whipped cream topping too. Yum!
Just found this site via stumble. I’ve recently become interested in baking and have tried a couple of other crustless pumpkin pies. This is, by far, the best that I’ve tried to date. I hate to admit it, but I ate the entire pie by myself (extra workout tonight, but well worth it). I secretly made a second pie for the kids. Thanks, Chocolate-Covered Katie, for sharing your recipes. My daughter and I were able to whip up the first one together in less than 15 minutes. The second one took me about 10 minutes. This has to be one of the easiest recipes that I’ve ever done. I also love the deep dish chocolate chip cookie pie recipe that you have on this site. I already have a few variations in mind for that recipe (whiskey soaked cranberries and almond pieces instead of chocolate chips). I’m planning to review your site much closer this week to see what other gems I can find. Keep cooking and posting these great recipes.
-jryuhas
this is my new favorite pie. I made it a couple of times for my husband and myself and we split it into quarters. sometimes we even have it for breakfast
We can’t get canned pumpkin puree where I live – how much boiled pumpkin would I need?
You would need to puree it after boiling, then use the amount the recipe says.
This is a great pie. I used one egg instead of the 1 tsp ener-g powder or 1 tablespoon ground flax and it turned out fine. I also put it into pie shell like a traditional pie. It had great texture, great flavor, and fit into a 9 inch pie shell. Highly recommended!!
Holy crap. I made this pie for thanksgiving to add to the other plethora of pies, just because I was curious and I knew a friend who was gluten free would be there, I figured if it was bad it wouldn’t matter, but… OMG… it is so good. LIKE AMAZING GOOD. I had to come back just to comment. I eat it at every opportunity!! Make this pie, it is amaaaazing!
Can single servings be frozen and served at a later date?