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Crustless Pumpkin Pie

A slice of crustless pumpkin pie topped with a scoop of vanilla ice cream on a white plate.
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This crustless pumpkin pie is a healthier, lighter version of the traditional dessert, made with simple ingredients and perfect for gluten-free, vegan, or low-carb diets. It’s rich, creamy, and easy to make in just one bowl with no crust required.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree
  • 1 cup milk of choice (dairy or plant-based)
  • 2 1/2 tsp pure vanilla extract
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/3 cup flour (spelt, oat, white, sorghum, or almond)
  • 1/2 cup sugar or erythritol
  • 1 tbsp flaxmeal or 2 tsp cornstarch
  • Optional: 2 tbsp oil or almond butter for richness

Instructions

  1. Preheat oven to 400°F (200°C) and grease a 9 or 10-inch round pie pan.
  2. In a large mixing bowl, whisk together pumpkin puree, milk, vanilla, flaxmeal (or egg), and optional oil or almond butter.
  3. In a separate bowl, combine flour, sweetener, cinnamon, pumpkin pie spice, salt, baking powder, and optional cornstarch.
  4. Mix dry ingredients into the wet ingredients until smooth. You can do this all in one bowl if preferred.
  5. Pour the mixture into the prepared pan and bake for 35 minutes.
  6. Let the pie cool completely on the counter, then refrigerate uncovered for at least 6 hours or overnight to set.
  7. Slice and serve chilled or slightly warmed.

Notes

  • Use pumpkin puree, not pumpkin pie filling.
  • Chilling is essential for proper texture and slicing.
  • Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
  • Customize with keto, vegan, or paleo ingredients.
  • Great served with whipped cream, cashew cream, or plain.

Nutrition

Find it online: https://recipeeasily.com/crustless-pumpkin-pie-recipe/