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
what is energy? the last ingredient – LIKE YOUR BLOG!
SORRY AUTO CORRECT optional 1 tbsp ground flax or 2 tsp cornstarch or 1 tsp energ (see note below)
It is basically just a binding alternative to cornstarch that does the same thing as cornstarch (it’s potato starch and tapioca starch combined, so safe for people with corn allergies): http://www.ener-g.com/egg-replacer.html
Hello, do you know if eggs are okay in this recipe?
I am experimenting with GF, but not vegan.
Thank you.
You can definitely experiment! 🙂
Hello, I am wanting to add eggs to the pie for extra nutition…does that work?
Oops, I just saw that my question has already been answered…thank you so much!
Katie, can this pie be eaten if leftovers got left out on the counter for twelve hours, or does it have to be refrigerated to be safe to eat?
i love this recipe! recently had some leftover cooked sweet potato and tried it instead of the canned pumpkin. fantastic! I think I like it even better than the pumpkin pie (the family preferred it as well). give it a try!
I am totally going to try this out.
has anyone made this with sweet potato ??? Also was thinking i could bake in ramekins like a custard?? anyone tried that?? thanks!!
Yeah sweet potato works well!
Hi Katie,
For the optional 1 tbsp of ground flax, should I mix it with 2-3 tbsps warm water for a gel or no, just add it as is?
No need!
Katie,
Since I am making this for Thanksgiving for friends, Could I use an egg in place of the flax? Thank you! And your video was GREAT. Bump them.
Unfortunately Katie wouldn’t be able to know how a substitution will turn out that she hasn’t tried, but if you experiment, be sure to report back!
Hi Katie,
Just wanted to say that I’ve made this recipe a bunch of times since 2012 (I love it), but most recently I omitted the sugar/liquid sweetener and just used pitted, chopped, warm-water-soaked dates — and it was uh-maaaaazing. Like, each bite was a pumpkin-sweet-melt-in-your-mouth explosion. Just a tip for a future modification, if you’re interested. 🙂
How many dates did you use? That definitely piqued my interest!