A homemade and crustless impossible pumpkin pie with a soft, custard-like texture…
All for just 70 calories a slice.
This recipe is without a doubt one of my most popular recipes, not just during the holidays but all year round.
And yet, the original Crustless Pumpkin Pie recipe was published so long ago (back in 2012 – feel free to make fun of that old post if you read it) that many have probably missed seeing it completely.
I wanted to update the original recipe—taking new photos and doing my first ever video!—to give one of the most popular recipes on the blog the recognition it deserves so it won’t be lost in the archives.
I call the recipe “Impossible Pumpkin Pie” because it magically sets up without any crust at all!
If you have leftover pumpkin, try these Pumpkin Muffins
This is a one-bowl pumpkin pie that takes literally just minutes to prepare – stir the ingredients together in the bowl, smooth into a round pan, and wait for the magic.
It will come out of the oven all soft and deliciously custard-like.
The recipe can be egg-and-dairy-free, gluten-free, vegan, and completely free of refined sugar; yet it’s something even people without any dietary restrictions can also really enjoy.
And the nutrition stats are stellar, with over 100% of the RDA for Vitamin A in just one slice of pie.
I topped the pie with ice cream, because the only thing better than whipped cream and pumpkin pie is ice cream and pumpkin pie.
Try topping it with Coconut Milk Ice Cream, Banana Ice Cream, or this Keto Ice Cream for a low-carb option.
With such a fantastic nutrition profile, going back for seconds of this crustless pie is strongly encouraged!
I’m one of those people who firmly believes just a single slice of pumpkin pie is never enough and always look forward to dessert at Thanksgiving much more than the meal.
There’s no way green beans and mashed potatoes can compare to homemade pecan and pumpkin pie.
Then again, I know my sister would disagree with me. She was always most excited for the mashed potatoes.
No idea how that is possible… but it meant more pumpkin pie for me 🙂
And please feel free to let me know your thoughts on the video below – Are videos something you’d like to see more of in the future?
I’m late to the video train but had a surprising amount of fun making this one.
It helps that my camera didn’t fall into the pie as I was filming, which sadly did happen when I filmed the video for my Ultimate Vegan Cheese Sauce.
Anyway, if you haven’t seen today’s recipe before, I hope you love it as much as I do!
Impossible Pumpkin Pie
Ingredients
- 2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/3 cup flour, such as spelt, oat, almond, white, sorghum, or whole wheat
- 1/3 cup maple syrup or sugar (or sweetener of choice)
- pinch uncut stevia OR 2 additional tbsp sugar of choice
- 1 15-oz can pumpkin puree
- 3/4 cup + 2 tbsp milk of choice
- 2 tbsp oil OR omit and increase milk to 1 cup
- 2 1/2 tsp pure vanilla extract
- optional 1 tbsp ground flax or 2 tsp cornstarch (see note below)
Instructions
- *The pie will be a bit delicate (less firm) without the final optional ingredient, which is fine as long as you handle it with care or wish to serve it in a bowl.Preheat the oven to 400 F. Grease a 9-inch round pan. In a large bowl, stir together all of the ingredients (For most even results, I like to add the ingredients in the order shown in the video). Smooth into the prepared pan. Bake on the center rack 35 minutes – it will be super-soft after baking, which is what you want. Allow to cool completely before transferring, uncovered or only loosely covered, to the fridge to “set” for at least 6 hours. Slice and serve. Store leftovers covered in the fridge for 3-4 days.View Nutrition Facts
Video
Notes
More Pumpkin Ideas
I just enjoyed a slice of this and fully plan to have another. This is really wonderful! Thank you for creating a recipe that isn’t a compromise. I wouldn’t hesitate to serve this to non vegan friends and family. It definitely wants some coconut whipped cream though. Yum!!
I thought the video was great, and I appreciate the effort you put into compiling it. It’s amazing how much work can go into a few seconds of video. I look forward to seeing more 🙂
I think almond flour would work best in this, or maybe I’m just partial to almond flour! I use it in so many gluten-free baked good recipes!
I’ve been making the ‘old one’ for years- have already pulled out the well worn recipe for the season. I prefer reading to videos- I listen to podcasts or books when cooking. Love your recipes.
I made this yesterday and was worried because I read “tablespoon” for the egg replacer. Oops. No worries, though, it was firm but still delicious! My son loved it, I loved it, now we just have to wait for my skeptic husband to try it, lol.
As for the videos, keep them coming! I find them very motivating. I love the quick simplicity. Don’t listen to the nay-sayers. Thanks for the great recipes!
Oh, I fotgot to say that I used Bob’s Red Mill AP flour and it turned out great. I’ll try different flour and check back with results.
Made your Impossible Pumpkin Pie yesterday and it was very easy and looked BEAUTIFUL (just like your picture)! In search of the WeightWatchers 1 SmartPoint pumpkin pie, I made with granulated Splenda instead of maple syrup. Pie has a slightly bitter after-taste. Do you think that is because of the Splenda? Any suggestions?
Yes splenda would have an aftertaste.
Wow, never thought to make a crust-less pumpkin pie but I love the idea! Especially since I’m terrible at making pie crust and the filling always my favorite part anyway. I cannot wait to try this!! Thanks so much, you’re the best, Katie!
Could I add an egg instead of the options at the end of the recipe? ( optional 1 tbsp ground flax or 2 tsp cornstarch or 1 tsp energ)
Love the video!
You can definitely experiment!
Hi Katie! This recipe has taken over my life in the best way! So easy to make, and so easy to eat! I’ve made three in the past four days, and I cannot seem to get enough of this deliciousness (breakfast and dessert!). Thanks so much for sharing! Happy Thanksgiving!
This is SO good! I made it last night and let it firm up over night in the fridge and it is fantastic. Since it’s not Thanksgiving yet and this was a trial run I reduced the sugar to 30 g + 1 Tbsp, no oil just coconut milk and used psyllium husk “egg” instead of flax. It is fantastic and I plan on making it again for Thanksgiving!