Ever find yourself craving that classic pumpkin pie flavor but wanting to skip the extra calories from the crust? I sure did – especially after my third helping at last year’s Thanksgiving dinner! That’s how this crustless pumpkin pie recipe became my go-to solution. It’s got all the warm, spiced goodness you love, but with a lighter custard-like texture that feels indulgent without the guilt.
I created this version when my sister started tracking her macros but still wanted to enjoy holiday desserts. After a few experiments (and one slightly burnt trial run – oops!), I nailed the perfect balance of creamy pumpkin filling that sets beautifully without any crust hassle. The secret? A simple blend of pantry staples that comes together in minutes.
What I love most is how versatile it is – dairy-free? Use almond milk. Cutting sugar? Swap in erythritol. The result always satisfies that pumpkin pie craving while keeping things wholesome. My kids don’t even miss the crust (though they never say no to an extra dollop of whipped cream on top!).
Table of Contents
Table of Contents
Why You’ll Love This Crustless Pumpkin Pie
This recipe became my kitchen MVP for so many reasons – and I bet it’ll win you over too! Here’s why:
- Creamy dreamy texture: It bakes up like a spiced pumpkin custard that’s rich without being heavy – the spoon practically glides through it!
- No crust stress: Forget rolling pins and crumbly edges – this beauty skips straight to the best part (and saves you about 200 calories per slice).
- Sweetness you control: Whether you prefer maple syrup, coconut sugar, or sugar-free alternatives, the flavor adapts to your taste.
- Allergy-friendly: With dairy-free milk options and gluten-free flour swaps, everyone at the table can enjoy a slice.
Trust me, one bite of this velvety pie and you’ll wonder why crustless wasn’t always the standard!
Ingredients for Crustless Pumpkin Pie
Here’s everything you’ll need to whip up this dreamy dessert – I promise it’s all simple stuff you might already have in your pantry! The beauty of this recipe is how forgiving it is, but these measurements give you that perfect custardy texture every time.
- 1 can (15 oz) pumpkin puree – Not pumpkin pie filling! That pre-spiced stuff will throw off our perfect balance.
- 1 cup milk – Dairy, almond, oat – whatever you’ve got! I’ve even used coconut milk for extra richness.
- 2 ½ teaspoons pure vanilla extract – The good stuff makes all the difference here.
- 2 teaspoons cinnamon – Because pumpkin and cinnamon are soulmates.
- 2 teaspoons baking powder – Our little lift secret.
- 1 teaspoon pumpkin pie spice – That warm hug of nutmeg, ginger, and allspice.
- ½ teaspoon salt – Just enough to make the flavors pop.
- ⅓ cup flour – I usually use spelt, but see my substitution notes below!
- ½ cup sugar – White, coconut, whatever sweetens your life.
- 1 tablespoon flaxmeal OR 2 teaspoons cornstarch – Your texture helper (skip if serving in bowls!).
- Optional: 2 tablespoons oil or almond butter – For when you want that extra velvety mouthfeel.
Ingredient Substitutions
I’ve tested this pie every which way – here are my favorite swaps when the pantry’s looking bare:
- Flour: Spelt, oat, almond, or even gluten-free blends all work beautifully. Just keep that ⅓ cup measurement.
- Sweetener: White sugar, coconut sugar, maple syrup (reduce milk by 1 tbsp), or erythritol for sugar-free. I once used date paste in a pinch!
- Flaxmeal vs Cornstarch: Flax adds fiber, cornstarch makes it silkier. Both help set the pie, but you can omit if eating with a spoon.
- No pumpkin pie spice? Mix ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and a pinch of cloves.
The moral? Don’t let missing one ingredient stop you – this pie wants to happen!
How to Make Crustless Pumpkin Pie
Making this dreamy dessert is easier than you think – just follow these simple steps and you’ll have pumpkin perfection in no time!
- Preheat your oven to 400°F (204°C) and grab a 9 or 10-inch pie pan. Give it a good greasing – I like using coconut oil spray for this.
- Whisk together the wet ingredients in a large bowl – that’s your pumpkin puree, milk of choice, vanilla, and oil/almond butter if using. If you’re using flaxmeal instead of cornstarch, add it here too.
- Mix the dry ingredients separately – flour, sugar, baking powder, spices, salt, and cornstarch (if that’s your thickener of choice). I like to sift them together to avoid lumps.
- Combine everything gently – pour the dry mix into the wet ingredients and stir just until smooth. No need to overmix – we want tender, not tough!
- Pour into your prepared pan and smooth the top with a spatula. The batter will be pourable but thick – that’s perfect!
- Bake for 35 minutes on the center rack. It’ll still look a bit jiggly in the middle – that’s exactly what we want!
- Cool completely at room temp, then transfer to the fridge uncovered for at least 6 hours (overnight is best). This chilling time is magic – it transforms the pie from gooey to sliceable!
Baking Tips for Perfect Custard Texture
After making this pie dozens of times, here are my foolproof tricks for custard perfection:
- Don’t overbake! The center should still wobble slightly when you pull it out – residual heat will finish the job.
- Grease that pan well – I learned the hard way that pumpkin sticks like glue if you skimp on this step!
- Chill time isn’t optional – I know it’s tempting to dig in, but trust me, those 6 hours make all the difference in texture.
- Room temp first – Letting it cool before refrigerating prevents condensation from making the top soggy.
- Use pure pumpkin – Not pie filling! That extra sugar and starch will throw off our perfect balance.
Follow these tips and you’ll have the creamiest, dreamiest pumpkin pie – no crust required!
For another cozy take on pumpkin flavors, check out the creamy and crust-free Cottage Cheese Pumpkin Pie that blends indulgence with nutrition.
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Crustless Pumpkin Pie: 35-Minute Guiltless Bliss
A low-calorie, low-fat pumpkin dessert with a creamy custard-like texture, perfect for a healthy treat.
- Total Time: 45 minutes (plus chilling time)
- Yield: 1 pie (8 servings) 1x
Ingredients
- 1 can pumpkin puree (15 oz)
- 1 cup milk of choice (plant-based or dairy)
- 2 ½ teaspoons pure vanilla extract
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ⅓ cup flour (such as spelt, oat, white, sorghum, or almond)
- ½ cup sugar or unrefined sugar or granulated erythritol (for sugar-free option)
- 1 tablespoon flaxmeal or 2 teaspoons cornstarch (can be omitted if serving pie in a bowl)
- Optional: 2 tablespoons oil or almond butter for richness
Instructions
- Preheat the oven to 400°F (204°C). Grease a 9 or 10-inch round pie pan.
- In a large mixing bowl, whisk together the canned pumpkin, milk of choice, flaxmeal (or egg, if using), pure vanilla extract, and oil (if using).
- Combine the ground cinnamon, pumpkin pie spice, salt, baking powder, flour, and sugar/sweetener. If using cornstarch, add it here.
- Stir all the ingredients together to form a batter. Pour the creamy pumpkin pie filling into the prepared baking pan.
- Bake on the oven’s center rack for 35 minutes. The pie will still look gooey after baking.
- Allow the pie to cool completely. Then, transfer the uncovered pan to the refrigerator to set for at least six hours or overnight.
- Slice and enjoy. Leftovers should be stored covered tightly in the refrigerator for up to five days.
Notes
- The chilling time allows the pie filling to firm up considerably.
- You can use any milk of your choice, whether plant-based or dairy.
- For a sugar-free option, use granulated erythritol.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 12g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Serving and Storing Crustless Pumpkin Pie
Once that magical chilling time is up, you’re in for a treat! I like to slice my crustless pumpkin pie into 8 wedges – the custard holds its shape beautifully when cut with a warm knife (just run it under hot water first). A dollop of whipped cream is my go-to garnish – the fluffy sweetness plays so nicely with the spiced pumpkin. For extra flair, try a sprinkle of cinnamon or chopped pecans!
Leftovers? Simply cover the pie tightly with plastic wrap or transfer slices to an airtight container. It keeps like a dream in the fridge for up to 5 days. The texture actually improves on day two – if you can resist eating it all at once! My kids love sneaking spoonfuls straight from the pan as an after-school snack (can’t say I blame them).
Love no-fuss fall baking? You’ll adore this Easy Pumpkin Dump Cake that’s perfect for last-minute gatherings.
Crustless Pumpkin Pie Nutritional Info
Now, I’m no nutritionist – just a mom who likes to keep things balanced – but here’s the scoop on what you’re getting in each heavenly slice. These numbers are estimates based on my standard recipe using dairy milk and regular sugar, but remember, your exact counts will vary with substitutions!
- Calories: About 120 per slice (compare that to 300+ in traditional pumpkin pie!)
- Carbs: 24g – mostly from the natural pumpkin and a bit of flour
- Sugar: 12g (half what you’d find in most pies)
- Fiber: 2g – thank you, pumpkin!
- Protein: 2g – not bad for dessert
- Fat: Just 2g – and it’s the good kind when you use plant-based milk
What I love is how these numbers shrink even more when I make my sugar-free version with erythritol – we’re talking under 100 calories a slice! But honestly? The best nutrition advice I can give is this: enjoy every guilt-free bite of this creamy, spiced goodness. Your tastebuds (and your waistline) will thank you.
FAQs About Crustless Pumpkin Pie
I get asked these questions all the time – here are my tried-and-true answers from years of pumpkin pie experiments (and a few happy accidents)!
- Can I use fresh pumpkin instead of canned? Absolutely! You’ll need about 1 ¾ cups of homemade puree. Just roast your pumpkin until fork-tender, scoop out the flesh, and blend until smooth. Pro tip: strain it through cheesecloth to remove excess water – canned pumpkin is much thicker.
- Is this recipe gluten-free? It sure can be! Simply swap the flour for your favorite gluten-free blend (I love oat or almond flour here). The texture might be slightly more delicate, but the flavor is just as amazing. My gluten-sensitive aunt says it’s her favorite dessert at our family gatherings.
- How do I make it sugar-free? Easy peasy – use granulated erythritol or monk fruit sweetener instead of sugar. I’ve also had great success with ¼ cup pure maple syrup (just reduce the milk by 1 tablespoon). The pie will be slightly less sweet, but the warm spices really shine through!
Still have questions? Drop them in the comments – I test every variation imaginable and love helping troubleshoot. After all, everyone deserves perfect pumpkin pie!
Share Your Crustless Pumpkin Pie Experience
Nothing makes me happier than seeing your kitchen adventures with this recipe! Did you try it with almond flour? Maybe you added a dash of cardamom for extra warmth? However your crustless pumpkin pie turned out, I want to hear all about it. Leave a star rating below – those little gold stars help other bakers know this recipe’s worth trying (and they make my day brighter too!).
If you snap a photo (especially if it’s got that perfect custardy slice with a dollop of whipped cream – yum!), tag me @FrostyRecipes on Facebook. I love featuring your creations in my stories – it’s like having one big virtual pumpkin pie party! My favorite part of blogging is seeing how one simple recipe becomes part of your family traditions, just like it has with mine.
And hey – if you ran into any hiccups along the way, don’t be shy! Drop a comment with your question or tweak, and I’ll personally help troubleshoot. After testing this pie more times than I can count (my neighbors have become official taste-testers), I’ve probably encountered – and solved – whatever issue you’re facing. Happy baking, friends – can’t wait to see your pumpkin masterpieces!
