Crustless Pumpkin Pie

This easy homemade crustless pumpkin pie recipe is a breeze to whip up and surprisingly healthy. It’s a totally delicious pumpkin dessert you’ll want to come back to again and again!

Healthy crustless pumpkin pie

This crustless pumpkin pie is almost too good to be true.

Believe it or not, you could easily enjoy the entire eight servings of this pumpkin pie and still have fewer calories and less fat than just one slice of many traditional pies!

Now, I’m not saying you should eat a whole pie in one sitting… but hey, if you do, you won’t regret it.

The flavor and texture are so rich and creamy that stopping at just one slice feels impossible. It’s like digging into a luscious pumpkin custard, but in pie form.

The best low calorie pumpkin pie

You’ll fall in love from the very first bite.

This recipe has turned into a fan favorite over the years, with many readers telling me they make it not just for holiday desserts but year-round!

Some even enjoy it for breakfast. And I totally get it! This bright orange winter squash pie is low in calories, high in fiber, light on fat, and packed with vitamin A, calcium, and wholesome ingredients.

If you’re on a Weight Watchers plan, this pie is a dream come true since it’s super low in points. Feel free to swap in your favorite sugar substitute if you prefer sugar-free baking.

Unlike many other crustless pumpkin pie recipes, this one skips evaporated milk and sweetened condensed milk — no secrets, just clean, healthy ingredients.

Best of all? It uses the whole can of pumpkin puree, so no leftover pumpkin to fret about.

Crustless pumpkin pie ingredients

Here’s what you’ll need: pumpkin puree, warming cinnamon and pumpkin pie spice, your preferred milk, a sweetener you like, flour (or almond meal), baking powder, a pinch of salt, and pure vanilla extract.

If you want a firmer pie that slices nicely, you can add a tablespoon of ground flaxseed, one egg (if you’re not vegan), or two teaspoons of cornstarch.

For a low-carb or keto version, try using xylitol or erythritol sweeteners and swap regular flour for almond flour in the same amount.

If coconut flour is your go-to, remember it absorbs a lot of liquid, so use less flour to get that perfect pumpkin pie custard texture.

Going vegan? No problem! Use plant-based milk like almond, oat, or coconut milk. This vegan crustless pumpkin pie is easy to make without eggs, dairy, or heavy cream.

This recipe is even friendly for paleo, soy-free, nut-free, gluten-free, and oil-free diets.

Do you use fresh or canned pumpkin puree?

The recipe calls for canned pumpkin, which is easier and more consistent for baking. Though Libby’s canned pumpkin can get scarce around holidays.

Check the organic section; if you don’t find any canned pumpkin, you can roast and puree your own fresh pumpkin at home.

Another tasty swap is roasted sweet potato or roasted butternut squash puree—they both work beautifully here.

Just make sure you use pumpkin puree, not pumpkin pie filling, since that already has sugar and spices. Pumpkin puree is pure cooked pumpkin, perfect for this crustless pumpkin pie.

Pumpkin pie topping ideas

If you ask me, sometimes plain is best to really let that warm pumpkin spice flavor shine through.

How to make the pumpkin dessert

Start by gathering all your ingredients and taking a minute to read through the steps.

Preheat your oven to 400°F. Grease a 9 or 10-inch pie pan well so your crustless pumpkin pie won’t stick.

In a large bowl, whisk together the pumpkin puree, milk of choice, flaxmeal or egg, vanilla extract, and oil if you’re using it. No blender needed, which means less cleanup — win-win!

Next, mix the cinnamon, pumpkin pie spice, salt, baking powder, flour, and your chosen sweetener in another bowl. If you’re adding cornstarch for extra firmness, toss it in here too.

For a truly simple, one-bowl recipe, just add the dry ingredients right into the bowl with the wet.

Stir everything together into a smooth batter, then pour it into your prepared pie pan and smooth the top.

Bake on the center rack for about 35 minutes. It’ll still look a bit gooey in the middle when it’s done — that’s exactly how it should be.

Once out of the oven, let it cool completely on a wire rack, then pop it uncovered into the fridge for at least six hours or overnight. This chilling step lets the filling fully firm up so it slices nice and neat.

Slice and enjoy chilled, or heat slices in the microwave for 10–20 seconds if you like it warm. Serve it up plain or with whipped cream, coconut cream, or a scoop of vanilla ice cream.

Keep any leftovers wrapped tightly in the fridge for up to five days, or freeze fully cooled slices in an airtight container for up to three months. Just thaw in the fridge before serving.

Some people ask if you can make mini crustless pumpkin pies in muffin tins. I haven’t tried it myself yet, but if you experiment, please share your results!

Crustless pumpkin pie recipe video

Watch this step-by-step video to see just how easy crustless pumpkin pie is to make.

This crustless pumpkin pie is easy to make, adaptable, and surprisingly light — it packs all the cozy pumpkin custard flavor without that heavy crust. Mostly made in one bowl, it uses a full can of pumpkin puree (so no leftover pumpkins to think about) and works great whether you follow vegan, gluten-free, low-carb, or paleo diets. The texture is silky smooth and rich, but the calories and fat are way lower than many classic pies, making it a wonderful choice for any occasion — holiday dessert, breakfast, or a healthy snack anytime.

What You’ll Love About It

This crustless pumpkin pie delivers that classic warm pumpkin-custard taste with less hassle, fewer calories, and tons of flexibility — here’s why it’s so special.

• Lower calorie and fat: No crust and no condensed or evaporated milk keeps the pie light and guilt-free.
• Silky, rich texture: Creamy and custard-like, so every bite feels like a treat even though it’s healthier.
• One bowl, no blender needed: It couldn’t be easier to mix or clean up — perfect for busy nights.
• Uses a whole can of pumpkin: No leftover puree to figure out how to use, making pantry cooking straightforward — and if you do have extra on hand, try these pumpkin zucchini muffins.
• Super versatile: Easily modify for vegan, gluten-free, keto/low-carb, paleo, nut-free, or soy-free diets with simple swaps.
• Make ahead and freezer friendly: Bake this pie in advance and chill overnight for perfect slices, or freeze portions to enjoy later.
• Great any time of year: Whether holiday centerpiece, everyday dessert, or a pumpkin-flavored breakfast like pumpkin chia pudding, readers love this pie all year long.
• Sweetener options: Low in Weight Watchers points and friendly to sugar substitutes like erythritol or xylitol for no-sugar baking.

Ingredients and Measurement

• 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 (options: spelt, oat, white, sorghum, or almond)
• 1/2 cup sugar, unrefined sugar, or granulated erythritol
• 1 tbsp flaxmeal or 2 tsp cornstarch (can be left out if serving the pie in a bowl)
• Optional: 2 tbsp oil or almond butter for extra richness

Preparation Steps

1. Gather all ingredients and read through the recipe.
2. Preheat oven to 400°F (200°C).
3. Grease a 9- or 10-inch pie pan well.
4. In a large bowl, whisk together 1 can (15 oz) pumpkin puree, 1 cup milk, 2 1/2 tsp vanilla, 1 tbsp flaxmeal (or 1 egg), and optional 2 tbsp oil or almond butter until smooth.
5. In another bowl (or the same bowl for a one-bowl method), combine 1/3 cup flour, 1/2 cup sugar or preferred sweetener, 2 tsp cinnamon, 1 tsp pumpkin pie spice, 2 tsp baking powder, and 1/2 tsp salt; add 2 tsp cornstarch if using for extra firmness.
6. Add the dry ingredients to the wet ingredients and stir until you have a smooth, uniform batter.
7. Pour the batter into the prepared pie pan and smooth the top with a spatula.
8. Place the pie on the center rack and bake for about 35 minutes, until the center is just set and still slightly gooey
9. Remove the pie from the oven and cool completely on a wire rack.
10. Transfer the cooled pie uncovered to the refrigerator and chill at least 6 hours or overnight to fully set before slicing.
11. Slice the chilled pie to serve; if desired, warm individual slices in the microwave for 10–20 seconds.

Pro Tips for Success

• Always use plain canned pumpkin puree — the same unsweetened puree you’d use in Pumpkin Protein Muffins — not the canned pumpkin pie filling, which has added sugar and spices and can throw off your pie’s flavor and texture.
• If you want slices that hold together really nicely, add one egg (if not vegan) or one tablespoon ground flaxseed mixed with three tablespoons water, or two teaspoons cornstarch to the batter.
• Using almond flour will give a denser texture, while coconut flour soaks up moisture quickly — start with a teaspoon or two and increase slowly if using coconut flour to avoid a dry pie.
• Be sure to grease your pan well and chill the pie completely before slicing to prevent it from sticking or crumbling; you can see these crustless-pie techniques in action in our Easy Low-Carb Crustless Tomato Pie Recipe.
• Don’t worry if the pie looks underdone when you pull it out of the oven — it sets as it cools and chills. Avoid overbaking, which can dry it out.
• For clean slices, run your knife under hot water, dry it, then slice, wiping the blade between cuts.

Dietary Swaps and Mix-Ins

• Vegan? Use your favorite plant-based milk and a flax egg (1 tbsp flaxmeal + 3 tbsp water) instead of a chicken egg. Skip the oil or replace it with almond butter for extra creaminess.
• On keto or low carb? Use erythritol or xylitol as your sweetener and swap regular flour for almond flour—try to measure by weight for best results. Add a binder like egg or flax to keep texture perfect.
• Need gluten-free? Try oat flour, sorghum flour, or a gluten-free 1:1 flour blend in place of wheat flour.
• Swap the pumpkin puree for roasted and pureed butternut squash or roasted sweet potato for a beautiful twist.
• Curious about mini pies or muffins? You can try baking this filling in muffin liners—just reduce baking time and check for doneness often since they’ll bake faster.
• Want to jazz it up? Fold in chocolate chips, chopped pecans, or swirl in caramel sauce or pumpkin butter right before baking—and after baking, add a crunchy sprinkle of Pumpkin Spice Sourdough Granola for extra texture and fall flavor.

Storing, Freezing, and Reheating

Refrigerator: Let your crustless pumpkin pie cool completely, then cover tightly with plastic wrap or store in an airtight container. It will keep well for up to 5 days.

Freezer: You can freeze whole pies or pre-sliced chilled pieces in airtight containers for up to 3 months. Be sure to thaw in the refrigerator overnight before serving.

Reheating: Serve your pie cold or warm slices in the microwave for 10–20 seconds, or heat slices in a 275–300°F (135–150°C) oven for 8–12 minutes until warmed through. Avoid reheating too long to keep the pie moist.

Make-ahead: This pie is fantastic made a day ahead — chilling overnight helps it set up perfectly for clean, beautiful slices. If you enjoy other desserts that actually improve after an overnight rest, try Perfect French Macarons with Fresh Lemon Buttercream.

Common Questions and Answers

• Can I use fresh pumpkin instead of canned? Absolutely! Roast and puree fresh pumpkin, or sub in roasted butternut squash or sweet potato. Just drain well so your batter doesn’t get too watery.
• Is this recipe gluten-free? Yes, swap in oat flour, sorghum, or a gluten-free flour blend, or use almond flour for a grain-free option.
• Is this pie vegan? It sure can be! Use plant-based milk and a flax egg instead of a real egg.
• Why does my pie still look gooey after baking? That’s how it’s supposed to look! The pie firms up as it cools and chills in the fridge, much like a custard-style fruit pie such as our Custard Peach Pie. If you want it to be more firm right away, add an egg, ground flax, or cornstarch before baking.
• Can I use canned pumpkin pie filling? No, because that filling contains added sugars and spices, which would change the flavor and texture of your pie. Always use plain pumpkin puree.
• Can I make mini crustless pumpkin pies? You can try baking the filling in a muffin pan. Bake time will be shorter, so keep an eye on it. I haven’t fully tested this method yet.
• How do I make this low carb or keto? Use erythritol or xylitol as your sweetener and replace flour with almond flour. Adding a binder like egg or flax helps keep the texture just right.