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
The flavor on this was suprisingly good! I substituted the pumpkin with sweet potato, but still amazing flavor. My only suprirse was that it was soooo small/thin in the 9inch pan… I kind of was hoping for a thicker pie. Maybe I thought it would rise or something? But after baking and refrigerating, the end result was like…shorter than a penny. Literally the height of a pancake. I prefer taller, thicker, heartier slices of pie–espeically if there’s no crust. I’m going to make the recipe again and just double the quantity of stuff… Hopefully, that’ll make it more like a regular pie–height and all. But otherwise, amazing flavor and work! I used Swerve confectioner’s sugar (keto) and golden maple syrup for the sugar options. Plus, I always go heavy-handed on the vanilla and pumpkin pie spice. Came out well! Thanks, author!
Wow! Fantastic! It turned out great! I quit eating sugar sometime ago, but have always liked and looked forward to pumpkin anything in the fall. I have missed pumpkin pie the last couple of years, but now IT’S BACK!! Thank you!!
The flavors are amazing. I followed the directions exactly and was surprised to find that when trying to cut a slice, it was more like a custard. I used plenty of butter to grease the pan so I don’t know where I went wrong. Still so yummy even as a pudding.
I have made this so many times AND LOVE IT! Now I found out I need to cut out dairy. This is new to me. Can the milk be replaced with almond or nut milk?
Looking forward to trying this with my pumpkin pieaholic fiancé. After reading comments about the video? 😂😂😂 I finally watched the video. I LOVED it just simply because I’m impatient and HATE videos that are excessively long and have way too much talking. I prefer to read recipes because it’s faster than listening to some people talk. This video was perfect for me! Loved it and am actually going to watch a few more videos so thanks to Arielle who complained years ago hahahaha! Some people… I love these recipes soooo much and have yet to try one that isn’t amazing. My hardest part is finding the low calorie ones and ONLY making those because they are all so yummy! I started with the crazy good ranch and have been a follower since! Currently I’m obsessed with the black bean brownies since dieting and working out a lot. I CRAVE THEM SOOOOO MUCH! I have to give props for the amazing variety of recipes for all diets! Vegan, low calorie, etc yet all are made with healthy ingredients! Love love LOVE IT! Your a badass young woman Katie! Love reading the personal things along your path of running and working out. The fact that your so open and relatable is amazing. Your creativity and the way your brain works is awesome! It’s helped people like me out several times and made believers out of picky eaters I know. My kids who preferred junk food and my fiancé who would have never eaten a dessert with beans in it if he hadn’t tasted it first! Thank you! Keep on lady! Love seeing new recipes and going through them all!
Thank you so much for such a sweet comment, and for trying the recipes!
This pie is wonderful. Make sure you use the flaxseed as suggested.
Katie, I have a question. The recipe says 70 cal a slice, but the yield is 6 to 8 slices. Is it 70 calories if I do 6 pieces or 70 if I do 8?
Thanks. People will ask me that.
Hi, it is for 8 slices 🙂
Can this recipe be frozen?
Hi we haven’t tried it!
I’ve been freezing pumpkin from my garden so have been exploring what to do with it. This recipe worked great with my homemade pumpkin purée. I didn’t put the roasted pumpkin in the blender as some recipes suggest. I mashed it with a potato masher so it would still have some texture. I used 1-3/4 cups.
For the options, I left out the oil and increased almond milk to 1 cup. I used 1/3 cup maple syrup, 2tbsp organic sugar, and stoneground wheat flour. I mixed the flax meal with the wet ingredients to get the flax egg thing going.
I ate nearly half of the pie while it cooled on the counter! When it’s warm it reminds me of bread pudding. Good thing it’s low in calories!
It’s the best texture vegan pumpkin pie I’ve ever made. It has yummy traditional pumpkin pie flavor. I’ll be making this recipe again and again!
This is SO good! I have only just recently adopted a vegan lifestyle, and I’m so glad to have found this recipe- I looooove pumpkin pie. It’s so great to be able to eat one of my favorites and have it still be healthy…and DELICIOUS!
Love this! Thanks so much! I guestimated the 1 & 3/4 equivalent of a 15oz can of pumpkin puree. Used all pumpkin pie spice for the cinnamon powder and pumpkin pie spice on the ingredients list. Used almond milk and agave syrup. And in the end realized that I am all out of cornstarch so I just added about 2 teaspoons agar agar powder. Used homemade oat flour and Mrs Jones Smart Sugar instead of the Stevia. I think because of agar agar powder, it cut the time it needs to settle in the fridge to 2 hours instead of “at least 6 hours.” So yummy! Thanks, Katie!