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A healthy, easy-to-make crustless pumpkin pie featuring a rich and creamy pumpkin custard texture. Suitable for various dietary preferences including vegan, gluten-free, keto, and paleo with simple ingredient swaps. Uses a full can of pumpkin puree with no crust, resulting in a lower fat, lower calorie dessert.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree
  • 1 cup milk of choice (dairy or plant-based like almond, oat, or coconut milk)
  • 2 1/2 teaspoons pure vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup flour (options: spelt, oat, white, sorghum, or almond flour)
  • 1/2 cup sugar, unrefined sugar, or granulated erythritol
  • 1 tablespoon flaxmeal (or 1 egg as an alternative) or 2 teaspoons cornstarch (optional, for extra firmness)
  • Optional: 2 tablespoons oil or almond butter for extra richness

Instructions

  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 to prevent sticking.
  4. In a large bowl, whisk together pumpkin puree, milk of choice, vanilla extract, flaxmeal (or egg), and optional oil or almond butter until smooth.
  5. In another bowl (or the same bowl for a one-bowl method), combine flour, sugar or preferred sweetener, cinnamon, pumpkin pie spice, baking powder, salt, and cornstarch if using.
  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 oven rack and bake for about 35 minutes until the center is just set but 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 before serving.

Notes

Use plain canned pumpkin puree, not canned pumpkin pie filling, to avoid added sugars and spices., For firmer slices, add one egg (if not vegan), one tablespoon ground flaxseed mixed with three tablespoons water, or two teaspoons cornstarch to the batter., When using coconut flour, start with a small amount and increase slowly, as it absorbs more liquid and can dry out the pie., Grease the pie pan well and chill the pie completely before slicing to prevent sticking or crumbling., Avoid overbaking as the pie firms up while cooling and chilling., For clean slices, dip a knife in hot water, dry it, and wipe between cuts., This pie can be adapted for vegan, gluten-free, keto/low-carb, paleo, nut-free, soy-free, and oil-free diets with appropriate ingredient substitutions., Try baking mini crustless pumpkin pies in muffin liners with shorter baking times., Store leftovers tightly wrapped in the refrigerator up to 5 days or freeze slices up to 3 months. Thaw in the fridge before serving., Reheat slices gently in the microwave or oven to maintain moisture.

Nutrition

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