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 have been making a similar idea, pumpkin custard. I’ve been making it with NO maple syrup for me (trying to quit sugar), and the kids and husband drizzle maple syrup on it before eating.
Pumpkin Custard
1 tetra-pak box or can of pumpkin (~15 oz)
1 can coconut milk – I use full-fat
6 eggs
2 t vanilla
1/4 c maple syrup – optional!
1/2 t salt
1 T cinnamon
1 t ground ginger
1/2 t nutmeg
Whisk pumpkin, coconut milk, and eggs separately – then together
Sift spices into and stir it up well. I push through a sieve for optimal smoothness (my nutmeg is kind of coarse), but that’s optional.
8-9 custard cups, can also use ramekins
Bake in a water bath at 300 degrees for 1 hour
Garnish with freshly-toasted pecans, or candied ginger, or maple syrup – or all three!
That’s what I was looking for! You rock! Thanks!
I think I like your recipe better! I want a lot of eggs in mine! Thanks for the share!
that pie looks amazing 🙂 since I no longer live in the U.S., I had to actually grow my own pumpkin, since grocery stores in Czech don´t sell canned pumpkins and the unprocessed ones are kinda pricy. But I really love pumpkin pie!! I can´t wait to try your recipe.
To answer your question, I´m not sure about Canada, but the U.S. is pretty much the only country I know that celebrates Thanksgiving. No indians in Europe 😀
Hi Kay. We Canadians celebrate thanksgiving with turkey stuffing, pumpkin pie and cranberry sauce. We celebrate it earlier than you guys since winter starts early as well.
Can I use evaporated cane juice in place of the brown sugar?
Yes, definitely!
It’s in the oven RIGHT NOW. And Katie, you’ll appreciate that I *may* have tossed a few bits of chocolate on top of the pumpkin custard. 🙂 I am one of ‘those’ who really digs the crust. But with my hormones and thyroid not really doing so well this past year, I’ve decided to just listen to my body and not try to convince myself a fat-laden crust will just magically bypass any issues when it won’t. I’m a pastry chef, so I enjoy the zen-feeling I get from rolling out a freshly-made pastry crust, but I think this year I’m going to skip it and not lament over it. But I think some kind of crumble topping would be marvelous on top of this as well. I may play around with your recipe prior to Thanksgiving and see what I come up with. I did make this gluten-free by using sorghum flour, which pairs WONDERFULLY with ‘spicy’ desserts such as pumpkin, apple, caramel, etc. I would never use ALL sorghum in a cake or cookie, but I think it should work great in this pie.
This was great! It will obviously taste much better later tonight or tomorrow as it’s only been a few hours since it finished baking, but still great. I think I may end up baking it in a gluten-free graham crust for Thanksgiving. Thanks for sharing another winner. xx
What about with gingersnaps on the side? That’s what I’m doing today!
Ugh! You tend to get some really riled up comments…I have never understood why. I was just on Gina’s blog and saw her bake sale fundraiser so that was already on my list.
This recipe looks great by the way, maybe something I can work on today!
I know what I’m making for Thanksgiving dessert!! This looks so delicious, but I love that it’s healthy too. My favorite part of Thanksgiving is being with my family and, of course, eating all of the traditional foods that remind me of Thanksgivings past.
I would TOTALLY eat the entire pie in one serving. This is amazing.
Yum! I love anything pumpkin! I love the idea of eating the whole pie too. Which kind of flour do you think will work best?
I’ve tried it with spelt flour and almond flour so far. Both work well, and I really don’t see why all-purpose or oat or ww pastry wouldn’t work.
Thanks! I will probably use spelt. To me, it seems to work well in most recipes.
Yes! Thanks again Katie! I was just thinking I needed to browse your site for sugar free pumpkin pie recipes to make for myself. I don’t want to be glaring at or drooling on all my family members slices of pie while watching them eat what I can’t have!
But I will browse your site EXTRA anyway because you had lovely unselfish intentions for your fundraiser until those stupid heads and their hate mail just ruined it. Yes, that’s what I said— STUPID HEADS! So there! (Pulled out the big guns! Haha!)
Thanks again and keep it up Katie 🙂
Thank you, Monica. 🙂
I’m still planning to give away all extra money for this month, if there still happens to be any. (If there doesn’t, I’ll of course make a donation anyway.)
Katie, so glad to get this recipe this morning, I had a cup of pumpkin left from a recipe I made yesterday, I made half a recipe, then when it was done, I melted chocolate for one half, and cream cheese for the other. Delicious, and plenty for me for a few days. thanks so much