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
You are awesome! Can’t wait to make this for thanksgiving this year!
I’m not a vegan, but I love your blog! About this recipe, are there any substitutions I could make for the ener-g or flax? Thanks!
https://lett-trim.today/2012/11/08/crustless-pumpkin-pie/#comment-632007%3C/a%3E%3C/p%3E
Have you ever thought of combining this recipe with your pecan pie? Have a pumpkin layer on bottom & the pecan on top!
That sounds really awesome! My two favorite Thanksgiving pies in one!
Ditto! If you ever try it let me know and I’ll do the same if I decide to experiment myself 🙂
I know what I’m making for thanksgiving! 😉
I made a similar recipe a while ago and loved it too!!!! Have a great day!!
This looks fantastic! I might have to roast and puree one more pumpkin this season just for this (I think I’m currently up to 6 pumpkins and about 8 butternut squashes). I live in Switzerland and we don’t have canned pumpkin…alas, no pumpkin pie for my 4th of July. 😉 My favorite part about Thanksgiving is everyone sitting down together and taking a breath to remember what they’re thankful for. Sometimes life goes so fast we don’t take time to notice.
I must also say: I think your blog is absolutely amazing! I’ve tried many of your recipes and absolutely LOVED each one!!! 🙂 Thank you!!!
Hi!
I’m from Sweden and unfortunately we don’t have anything even near Thanksgiving. But that won’t stop me! I’m going all in with making an American Thanksgiving! That’s will be my first time so we’ll so how it goes..
Hi! I love the new look of your blog! I actually used to read your blog and make recipes from it before becoming vegan. Now, I’m religious about it!
Anyway, I’m an American living in Germany, and oddly, many of the Germans in this area cook some of the traditional American Thanksgiving foods, and use it as an excuse to gather and feast! Aside from a few of the dishes, the major difference is how they enjoy the feast. I know many of us still enjoy a traditional, sit-down, family meal; yet many larger groups have more of a casual, buffet-style affair. The Germans tend to be pretty formal, and sit down and eat at the same time.
So, the short answer to your question is that it’s the gathering of friends and family here as well!
Thanks for everything!
Oh, BTW — in this neck-of-the-woods in Germany, few people have heard of or understand what a vegan is, so I always enjoy giving them some homemade goodies from your site, then explaining the recipes to them! It’s good fun! Thank you!
A few years ago, that could’ve been Texas you described, where no one had heard of veganism ;). Thankfully, things are changing here… hopefully they’ll soon start to change faster over there as well!
This just landed right on top of my “Make Soon” list 🙂 Thanks Katie!
Would coconut oil be ok or would that ruin the pumpkin taste?
I used coconut oil and it was awesome!
Yummm
Mine is in the oven right now! Can’t wait to taste it!
I know you’ve heard this many times, but it’s so true: You’re awesome, Katie!
Love from the Netherlands
Hi Katie 🙂
That cake looks incredibly tasty. I love gooey, soft, custard-like pies! I live in Germany and I have to admit that we don’t celebrate thanksgiving here :/ we have a holiday that is called something like thanksgiving in september, but nobody really celebrates it. I still love fall produce so I proclaim fall thanksgiving-time-of-the-year!
Best wishes!
Hi Katie,
In Australia I have never seen can pumpkin. How can I make it to taste the same? Is it just purée pumpkin or does it have something else in it?
I’m in Australia too and had the exact same question! I’m assuming it would just be roasted and pureed. Maybe also passed through a sieve to remove fibres.
Also, what’s in the pumpkin pie spice mix?
Thanks!
Try looking in a bulk food shop – the ones that sell flour, oats, rice etc by the scoop. In Perth i believe Kakulas Bros stocks canned pumpkin, but from memory it was about $6-7 per can.
Hi , this is my second time making this pie because it is so amazing! Thank you!
I want to ask about storage since I’d like to freeze a whole pie ; is that possible?
I don’t really have much experience freezing homemade pie. 🙂
Pumpkin pie spice is a combination of: cinnamon, cloves, nutmeg, ginger (and some recipes call for allspice and cardamom), just do an internet search on “pumpkin pie spice recipe” or “make your own pumpkin pie spice” and then choose the one that looks appealing, has good ratings, or makes the right amount with the ingredients you have on hand 🙂
Hey, I’m in australia too. Whenever American or Canadian blogs ask for canned pumpkin puree, I always use fresh roast pumpkin and it works brilliantly. I just roast a pumpkin then blend it up and if I have too much I’ll just freeze some for when i next need pumpkin puree.
It’s super cheap this way, and I always prefer to use fresh ingredients as opposed to something from a can!
🙂
I am I am so making this for Thanksgiving!!! Thanks Katie 🙂
In the oven right now baby! I love that this can be gluten free~
This recipe looks amazing! I’m thinking of making it for Christmas. Thank you so much!
Do you think I can substitute xylitol with stevia? Or will it ruin the taste&tecture? The one I have comes in tiny pills.
And what is in pumpkin spice? Pumpkin really isn’t eaten much where I live so they don’t sell pumpkin spice in shops. I guess it’s because people have fed their pigs with pumpkin for centuries and still consider it pig food. Stupid, right? =)
Oh, is there a way to make this pie gluten free? =)
Pumpkin pie spice is made up of different seasonings like cinnamon, ginger and nutmeg. There is probably a recipe somewhere online with exact measurements.
As for gluten-free, I think almound flour, sorghum flour or a prebought all purpose mix would work.
Let us know how it goes because I am gluten-free too!