Easy Crustless Pumpkin Pie Recipe

Welcome to a world of effortless dessert making! This delightful crustless pumpkin pie offers all the rich, spiced flavor you love without any of the fuss. It boasts a wonderfully smooth, custard-like texture that truly shines. Say goodbye to the stress of a traditional pie crust and embrace this simple, healthier alternative.

Why You’ll Love This Crustless Pumpkin Pie

This recipe is a true winner for many reasons, making it an instant favorite in any home. It simplifies baking while delivering incredible taste. You’ll definitely want to try this healthy crustless pumpkin pie.

• It’s incredibly low in calories and fat, yet tastes wonderfully satisfying.
• Naturally gluten-free and easily adaptable for various dietary needs.
• Requires minimal ingredients and effort, perfect for busy schedules.
• Features fiber-rich pumpkin, making it a wholesome treat for holidays or any day.
• There’s no need for evaporated or sweetened condensed milk, keeping it simple.

Ingredients

To make this delightful crustless pumpkin pie, you’ll need just a few simple pantry staples. Gather these items for a perfect dessert. All amounts are specified for a 9 or 10-inch pie.

• 1 can (15 oz) pumpkin puree
• 1 cup milk of choice
• 2 ½ tsp pure vanilla extract
• 2 tsp cinnamon
• 2 tsp baking powder
• 1 tsp pumpkin pie spice
• ½ tsp salt
• ⅓ cup flour (such as spelt, oat, white, sorghum, or almond)
• ½ cup sugar or unrefined sugar or granulated erythritol
• 1 tbsp flaxmeal or 2 tsp cornstarch (can be omitted if serving pie in a bowl)
• Optional: 2 tbsp oil or almond butter for richness

Notes & Substitutions

• Pumpkin: Always use canned pumpkin puree, not pumpkin pie filling. Pie filling already has added sugar and spices, which will alter the flavor and sweetness of your crustless pumpkin pie.
• Milk: Any milk works wonderfully in this recipe. Feel free to use dairy milk, almond milk, oat milk, coconut milk, or soy milk based on your preference or dietary requirements.
• Sweetener: You have flexibility with sweeteners. Granulated sugar, unrefined sugar, or sugar-free alternatives like erythritol or xylitol all work. This allows for keto or low-carb versions.
• Flour: Choose your preferred flour type. Spelt, oat, white, sorghum, or almond flour are all good options. Using almond flour makes this a gluten-free or low-carb crustless pumpkin pie. This binder is essential for the structure.
• Binder: Flaxmeal is excellent for a vegan version, while cornstarch also works well. An egg can add extra richness and help with sliceability. You can omit the binder entirely if you plan to serve the pie in a bowl, not sliced.
• Fat (optional): For added richness and a creamier texture, stir in 2 tablespoons of coconut oil, avocado oil, or almond butter. This enhances the mouthfeel of your dessert.
• Spice: Adjust the amount of pumpkin pie spice to your liking. Feel free to add more cinnamon or a pinch of nutmeg if you desire a bolder spice profile.

Equipment

You won’t need any fancy gadgets for this straightforward recipe. A few basic kitchen tools will get the job done easily.

• Standard 9 or 10-inch pie pan
• Large mixing bowl
• Whisk or electric mixer

Instructions

Creating this easy crustless pumpkin pie is incredibly simple, following just a few steps. The most important part happens after baking!

1. Step 1: Preheat your oven to 400°F (200°C). Generously grease a 10 or 9-inch round pie pan thoroughly. This critical step ensures your delicious crustless pumpkin pie releases easily from the pan after chilling.
2. Step 2: In your large mixing bowl, combine the entire can of pumpkin puree, your chosen milk, and the pure vanilla extract. Whisk these wet ingredients well until they are smoothly integrated and evenly mixed.
3. Step 3: Now, add the dry ingredients to the bowl. This includes the cinnamon, baking powder, pumpkin pie spice, salt, flour, and your chosen sugar or sweetener. If you’re using the optional oil or almond butter for richness, add it now too. Whisk everything together until the batter is completely smooth with no lumps. Be careful not to overmix; just combine until uniform.
4. Step 4: Carefully pour the perfectly blended crustless pumpkin pie mixture into your prepared pie pan. Gently spread the batter out with a spoon or spatula to ensure it fills the pan evenly and has a consistent thickness.
5. Step 5: Place the pie pan into your preheated oven and bake for 35 minutes. When you take it out, the center will still appear quite soft or “gooey.” This is perfectly normal and expected for this type of pie, as it sets during chilling.
6. Step 6: Allow the pie to cool completely on a wire rack at room temperature for at least one to two hours. This gradual cooling helps prevent cracks. After it’s cooled, transfer the uncovered pie to the refrigerator. Chill it for a minimum of 6 hours, or ideally overnight, for the best results. This extended chilling time is vital for your crustless pumpkin pie to firm up properly and achieve that classic sliceable custard texture.
7. Step 7: Once thoroughly chilled and beautifully set, slice your crustless pumpkin pie into neat wedges. Serve immediately and enjoy every delicious, guilt-free bite!

Pro Tips & Troubleshooting

Ensure your crustless pumpkin pie turns out perfectly every time with these helpful tips. A little patience goes a long way.

• Achieving Best Texture: Chilling is non-negotiable for a firm, sliceable pie. Don’t rush this step, as patience here ensures your crustless pumpkin pie sets perfectly.
• Preventing Cracks: Allow the pie to cool gradually at room temperature for an hour or two before transferring it to the fridge. Sudden temperature changes can sometimes cause the surface to crack.
• Even Baking: Always place your pie on the center rack of the oven. This ensures even heat distribution from all sides and promotes a consistent bake for a beautifully cooked dessert.
• Crust Alternatives: If you find you miss a traditional crust, you have options. You can easily use a store-bought gluten-free pie crust for convenience or make a simple Graham cracker crust if a truly “crustless” version isn’t strictly necessary for your dietary needs.

Serving, Storage & Variations

This versatile crustless pumpkin pie is easy to serve, store, and even adapt! Get creative with toppings or prepare it for future enjoyment.

• Serving Suggestions: Elevate your slice with a dollop of fresh whipped cream, a swirl of coconut cream for a dairy-free option, or a scoop of vanilla ice cream. Candied pecans, a sprinkle of cinnamon, or fresh berries also make delightful garnishes.
• Storage: Store any leftover crustless pumpkin pie covered tightly with plastic wrap or in an airtight container. Keep it in the refrigerator for up to 5 days, ensuring it stays fresh and delicious.
• Freezing: For longer storage, individual slices or the whole pie can be wrapped tightly first in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw frozen pie overnight in the refrigerator before serving.
• Mini Pies: For charming individual portions, pour the mixture into greased muffin tins or ramekins. Reduce the baking time to approximately 20-25 minutes. These mini crustless pumpkin pies are perfect for gatherings or portion control.

Nutrition

This delicious crustless pumpkin pie offers a lighter, healthier dessert option without compromising on flavor. It’s packed with fiber from the pumpkin, providing beneficial Vitamin A, which supports vision and immune function. Enjoy a satisfying treat without the extra calories from a traditional crust.

As noted by Healthline, pumpkin is rich in beta-carotene which the body converts to Vitamin A, supporting good vision and immune health.

FAQ

Got questions about this simple yet scrumptious crustless pumpkin pie? We’ve got answers to help you bake with confidence!

• Can I use fresh pumpkin puree? Yes, absolutely! Just ensure you boil or steam your fresh pumpkin until very tender, then puree it smoothly. Measure the equivalent of a 15 oz can carefully.
• What’s the difference between pumpkin puree and pumpkin pie filling? Pumpkin puree is 100% pure cooked and mashed pumpkin, with no additives. Pumpkin pie filling already contains added sugar, spices, and sometimes milk. For this crustless pumpkin pie recipe, always use pure pumpkin puree.
• Can I make this recipe vegan? Yes! Simply use a plant-based milk (like almond or oat) and flaxmeal as your binder. All other ingredients are naturally vegan-friendly.
• How can I make this pie low carb or keto-friendly? Substitute regular sugar with a granulated erythritol or xylitol blend. Use almond flour for the flour component and an unsweetened plant-based milk.
• Why is my pie still gooey after baking? It’s designed to be soft when it comes out of the oven. The magic happens during the extended chilling period in the refrigerator. This crucial step allows your crustless pumpkin pie to fully set and firm up into a perfect slice.

Conclusion

This easy crustless pumpkin pie recipe proves that you don’t need a crust to enjoy a wonderfully rich, flavorful, and satisfying dessert. It’s incredibly simple to make, healthier, and naturally gluten-free, making it suitable for many diets. Perfect for busy parents and baking beginners, this recipe takes the stress out of holiday baking or any time you crave a delicious treat. Give this delightful, guilt-free dessert a try. Share your delicious creations with Sweet Emily!

Easy Crustless Pumpkin Pie Recipe

A simple and delicious crustless pumpkin pie that’s perfect for any occasion. This recipe combines pumpkin puree with everyday ingredients for a smooth and flavorful dessert that sets beautifully in the fridge.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings 8 slices

Calories 230 kcal

Equipment

• Oven
• Round Pan (9-10 inch)
• Large Mixing Bowl
• Whisk

Ingredients

  

Main Ingredients

• 1 can pumpkin puree 15 oz
• 1 cup milk of choice
• 2 1/2 tsp pure vanilla extract
• 2 tsp cinnamon
• 2 tsp baking powder
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• 1/3 cup flour such as spelt, oat, white, sorghum, or almond
• 1/2 cup sugar or unrefined sugar or granulated erythritol
• 1 tbsp flaxmeal or cornstarch 1 tbsp flaxmeal or 2 tsp cornstarch (can be omitted if serving pie in a bowl)
• 2 tbsp oil or almond butter optional, for richness

Instructions

 

Preparation

• Preheat your oven to 400 F (200 C).
• Lightly grease a 10 or 9-inch round baking pan.
• In a large mixing bowl, whisk all the ingredients together until well combined.
• Pour the mixture into the prepared pan and bake for 35 minutes.
• The pie will be gooey after baking; allow it to cool completely before refrigerating uncovered for at least 6 hours to firm up for slicing.

Notes

Allow the pie to cool completely before transferring uncovered to the fridge to set for at least 6 hours. This step is crucial for the pie to firm up considerably before slicing.