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
Hi. It looks delicious. I am making it right now, but my mix came out super runny compared to yours. I used cashew flour. (I am allergic to wheat, almonds and coconut and am doing grain-free at the moment.) Do I need to use more flour next time? This time I am just going to try cooking it a little longer. I also used hemp milk, maple syrup, extra light olive oil and ground flax seeds, otherwise your recipe and quantities exactly. What did I do wrong? Thanks.
Maybe because of the cashew flour you’d need more of it because it doesn’t absorb liquid like regular flours do?
Katie, Thank You for all of your hard work, in putting all of this together. I’m getting more and more introduction into what you are doing, just by searching the food… Your name just keeps showing up!! I think I need to go find your page!!! Thanks again! Don’t let Anyone tear you down! (Sorry, can’t comment on video, havn’t yet seen it.)
Katie, Thank You for all of your hard work, in putting all of this together. I’m getting more and more introduction into what you are doing, just by searching the food… Your name just keeps showing up!! I think I need to go find your page!!! Thanks again! Don’t let Anyone tear you down! (Sorry, can’t comment on video, havn’t yet seen it.). I have now gone back, viewed the video, and think that we need more like it! Most cooks are just too “full of themselves”, to do such a wonderful job!!! (Hope the person above that was so nasty reads that!!)
Katie, when you write 1 Tbsp of ground flax for the last ingredient do you mean we have to add water to it and set aside to form a flax egg? Or do we just stir the 1 Tbsp of flax in with the rest of the ingredients?
Thanks!
Excellent recipe. I used xylitol instead of maple syrup and 24 drops of NuNaturals liquid stevia (equivalent of 2 tbsp sugar). Next time I’ll use a bit less stevia. Definitely hits the spot.
Thank you very much for this wonderful recipe! It tastes amazing! I have been making it each fall for the last 2 years. When pumpkin season arrives I make my own puree, freeze into 2 cup packets, and then go nuts making this crustless pumpkin pie recipe over and over again. I have been known to eat the whole thing in less than 24 hours. I love that I can eat lots of pumpkin pie and not worry about the calories.
Wow. This is the first recipe I’ve ever made from your website and it was great. Living in the UK, finding pumpkin is tricky, and I used up the last jar I brought back from when I visited my best friend (who moved to Texas a few years ago) at Haloween last year. And it was worth it. These are just *so* nice and so many fewer calories. Thank-you so much – I’m loving this website now I’ve found it.
Hi Katie – long time follower but first time commenter :):) Not sure what took me so long! I made this yummy pie on Sunday and it is fantastic!!!! I was so happy I didn’t screw it up 🙂 I don’t think I will ever EVER make the real pumpkin pie recipe again. Thank you for all you do on your blog and for all your success. You certainly deserve it!
xxxoooo Diane from Baltimore MD
Hey Katie! I love this recipe, and I love the way you bake— simple, healthier, fun. My daughter suffers from celiac, so I’ve already been researching how to best make pumpkin pie to suit her dietary needs. On Saturday I was testing this recipe out and I decided to add about a tablespoon of a seasonal vanilla ginger almond butter. It was SO good. Also, instead of making it crust less, I mixed oats and maple syrup together and press them into the pan, and then added the filling. Yum! Klarissa was thrilled?
That sounds so amazing!
I made this this weekend and it was SO GOOD! Like I couldn’t stop eating it good. I had mine with a bit of whipped cream. Can’t wait to get home and have it again after dinner tonight. Probably a good thing that I’m at work away from it. I’m one of those that is always slicing another bit off each time I’m in the fridge. So creamy and delicious! Thanks so much for an amazing and easy recipe! 🙂