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 made this a couple days ago using almond milk and cornstarch and it turned out amazing! Thanks for sharing this recipe!
Hi Katie! Did you spray your pan so the pie wouldn’t stick? I’m making this for my Gluten Free Vegan friend and just want to make sure I prepare the pie dish correctly!
Hi Katie, I made this yesterday and followed the recipe to a tee! The taste is wonderful and I really want to make it again but it was TOO soft to slice. I served it in a bowl with whipped cream (made with maple syrup) and it tasted yummy. Maybe it has to do with the humidity or the elevation but do you have any other tips on how to stiffen it up?
Thanks,
KC
Hi, did you use the optional flax or cornstarch?
I loved your video. Very professional. I’m very keen about impossible pies, they are wonderful when you don’t have much time to prepare. I’m going to try this as an any-time-of-the-year recipe!
I recommend putting the pie dish on top of a sheet pan since the pie overflowed, It baked quickly with a dark skin on top. I love your recipes, but I wouldn’t make this again.
will almond meal have the same effect as almond flour?
They are one in the same 🙂
This recipe has been a favourite of mine since 2012 when I made it for a party. I had only just gotten into baking (vegan baking, to help me develop a healthier relationship with food), and I didn’t have pumpkin pie spice in the cupboard. I used apple pie spice! Haha! That didn’t work flavour-wise, but I instantly fell IN LOVE with the texture of this pie! I made sure to grab pumpkin pie spice the next time my mom and I went shopping, and went on to bake countless more “Impossible Pumpkin Pies” (back then it was crustless pumpkin pie ;)! I ate the pie, in its entirety, for breakfast (sometimes even dinner ;)! I want to thank you for this recipe. I have amazing memories of truly enjoying this “dessert” (healthy enough for a meal). I am baking it for Thanksgiving right now (in the oven as I type) and I can’t wait to enjoy it again and enjoy the blissfully autumnal delight.
~ xoxo, Claire Elizabeth 🙂
Hi Katie! Thanks for the video! Just wondering – how did you set up the camera top down? I tried to shoot a video of me cooking too (with an affordable homemade setup) – and it ALSO fell into the table 🙁
p.s. Making this tonight!
I made this yesterday with my little girl, and the video was very helpful. We had so much fun making it – I think we’ve started a new tradition.
I made this and a frozen pumpkin mousse pie yesterday for Thanksgiving. This was the popular one by far! Even my family who doesn’t really like pumpkin pie loved this! Well done Katie!
I say this recipe is IMPOSSIBLE. IMPOSSIBLY AMAZING, that is! I tried your original crustless pumpkin pie and practically ate the ENTIRE pie in one sitting. Honestly! Now I have to try to make this pie without eating the whole batch all at once (but it just might happen!)!