Crustless Pumpkin Pie

A lighter take on the classic, this crustless pumpkin pie delivers all the creamy texture and warm fall spice flavor you love—without the crust. Perfect for a healthier holiday dessert or a cozy treat any time of year.

Why You’ll Love This Recipe

This pie is naturally lighter than traditional versions, but still rich and satisfying thanks to pumpkin, warm spices, and a silky smooth filling. It’s easy to make, requires fewer ingredients, and can be adapted for gluten-free, vegan, or lower-sugar diets. Plus, skipping the crust means the pumpkin flavor really shines.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 can (15 oz) pumpkin puree
1 cup milk of choice (dairy or plant-based)
2½ tsp pure vanilla extract
2 tsp cinnamon
2 tsp baking powder
1 tsp pumpkin pie spice
½ tsp salt
⅓ cup flour (spelt, oat, white, sorghum, almond, or gluten-free blend)
½ cup sugar (or unrefined sugar / granulated erythritol)
1 tbsp flaxmeal (or 2 tsp cornstarch; optional if serving in a bowl)
Optional: 2 tbsp oil or almond butter for extra richness

Directions

1. Prep: Preheat oven to 400°F (200°C). Grease a 9–10 inch pie pan.

2. Mix wet ingredients: In a large bowl, whisk together pumpkin puree, milk, vanilla, and flaxmeal (or egg if substituting).

3. Add dry ingredients: Mix in cinnamon, pumpkin pie spice, salt, baking powder, flour, and sugar until smooth.

4. Bake: Pour batter into prepared pan and spread evenly. Bake for 35 minutes. The center will still be slightly soft when done.

5. Cool & set: Let cool to room temperature, then refrigerate for at least 6 hours (or overnight) to fully set.

6. Serve: Slice and serve chilled, or warm slightly in the microwave before serving.

Servings and timing

Servings: 8
Prep Time: 10 minutes
Cook Time: 35 minutes
Chill Time: 6 hours
Total Time: 6 hours 45 minutes

Variations

• Firmer texture: Add 1 tbsp ground flaxseeds or 1 egg.

• Gluten-free: Use almond flour or a certified gluten-free flour blend.

• Vegan: Use plant-based milk and flaxmeal instead of egg.

• Extra indulgent: Stir in 2 tbsp almond butter or coconut cream for richness.

• Spice boost: Increase cinnamon or pumpkin pie spice for a bolder flavor.

Storage/Reheating

Store in the refrigerator, covered, for up to 4 days. This pie can also be frozen for up to 2 months; thaw in the refrigerator before serving. Serve chilled or warm slices gently in the microwave.

FAQs

Can I make this without flour?

Yes, but it will be softer—serve in bowls or ramekins instead of slicing.

Can I use fresh pumpkin puree?

Yes, just make sure it’s well-drained and smooth.

Why is my pie still soft after baking?

It will firm up during chilling—be sure to let it cool completely and refrigerate for the full 6 hours.

Can I cut the sugar?

Yes, reduce sugar to taste or use a sugar substitute like erythritol or monk fruit.

What milk works best?

Whole milk gives a richer texture, but almond, oat, or soy milk also work well.

Can I bake it in a different pan?

Yes, try a square or rectangular baking dish for pumpkin pie bars.

Is it possible to make this into mini pies?

Yes, use ramekins or muffin tins and reduce the baking time slightly.

Can I add a topping?

Yes—try whipped cream, Greek yogurt, or a sprinkle of cinnamon sugar.

How do I know when it’s done?

The edges should be set and the center slightly jiggly—it will continue to firm as it cools.

Can I double the recipe?

Yes, bake in a larger dish or two pie pans, adjusting baking time as needed.

Conclusion

Crustless Pumpkin Pie is a fuss-free, flavor-packed dessert that’s perfect for fall gatherings or anytime you crave pumpkin spice comfort. With its creamy texture, warm spices, and endless adaptability, it’s a healthier twist on a holiday classic you’ll want to make year after year.

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