Crustless Pumpkin Pie Recipe

Introduction

This crustless pumpkin pie is a simple, comforting dessert that’s perfect for fall or any time you crave the warm flavors of pumpkin spice. Without a crust, it’s lighter and quicker to prepare, yet still rich and satisfying. Enjoy this wholesome twist on a classic favorite.

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 2 tsp cornstarch (optional, can be omitted if serving in a bowl)
• Optional: 2 tbsp oil or almond butter for added richness

Instructions

1. Step 1: Preheat the oven to 400°F (200°C) and grease a 9 or 10-inch round baking pan.
2. Step 2: In a large mixing bowl, whisk together the pumpkin puree, milk, vanilla extract, cinnamon, baking powder, pumpkin pie spice, salt, flour, sugar, and flaxmeal or cornstarch until smooth. Add oil or almond butter if using, and mix well.
3. Step 3: Pour the batter into the prepared pan and bake for 35 minutes. The pie will still be a bit gooey when done.
4. Step 4: Let the pie cool completely at room temperature, then transfer it uncovered to the refrigerator for at least 6 hours to set and firm up before slicing.

Tips & Variations

• For a nut-free version, omit the almond butter and use a neutral oil or increase milk slightly.
• Experiment with different flours to suit dietary needs or flavor preferences; almond or oat flour adds a lovely texture.
• If you prefer a firmer pie without refrigerating overnight, add the flaxmeal or cornstarch to help it set better.
• Serve with a dollop of whipped cream or a sprinkle of chopped nuts for extra indulgence.

Storage

Store the crustless pumpkin pie in the refrigerator, covered, for up to 4 days. Reheat individual slices gently in the microwave if desired, though it’s often best enjoyed chilled. If you omitted the thickening agents and plan to serve the pie in a bowl, it can be eaten immediately and stored similarly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, but you’ll need to cook and puree the pumpkin first until smooth. Use the same amount by weight or volume as canned puree for best results.

Is this pie suitable for a gluten-free diet?

It can be gluten-free if you use a gluten-free flour such as almond, oat, or sorghum flour. Be sure to check that all other ingredients you use are gluten-free as well.

Crustless Pumpkin Pie Recipe

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★★★★★

4.6 from 104 reviews

This crustless pumpkin pie is a simple, flavorful dessert perfect for those seeking a lower-carb alternative to traditional pumpkin pie. Made without a crust and packed with warm spices like cinnamon and pumpkin pie spice, it offers a creamy, rich texture after baking and chilling. It’s easy to prepare with common pantry ingredients and requires no rolling or crust making, ideal for a quick yet comforting fall treat.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 6 hours 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Pie Mixture

• 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 2 tsp cornstarch (can be omitted if serving pie in a bowl)
• Optional: 2 tbsp oil or almond butter for richness

Instructions

1. Preheat Oven and Prepare Pan: Preheat the oven to 400°F (204°C) and grease a 9 or 10-inch round baking pan thoroughly to prevent sticking.
2. Combine Ingredients: In a large mixing bowl, whisk together the pumpkin puree, milk, vanilla extract, cinnamon, baking powder, pumpkin pie spice, salt, flour, sugar, and flaxmeal or cornstarch. Add optional oil or almond butter if desired to increase richness. Mix until the batter is smooth and well combined.
3. Pour and Bake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for approximately 35 minutes. The pie will appear slightly gooey and not fully set when done baking.
4. Cool and Chill: Allow the pie to cool completely at room temperature, then transfer it uncovered to the refrigerator. Chill for at least 6 hours or preferably overnight to allow the pie to firm up significantly.
5. Slice and Serve: Once fully chilled and set, slice the crustless pumpkin pie and serve as desired. Enjoy as a delicious, comforting dessert without the fuss of a crust.

Notes

• This pie can be served as is, or with a dollop of whipped cream or dairy-free topping.
• Using flaxmeal or cornstarch helps set the pie; it can be omitted if the pie will be served in a bowl instead of sliced.
• The optional oil or almond butter enhances richness but can be skipped for a lighter version.
• Choose your preferred milk type to keep recipe dairy-free or adjust taste (e.g., almond, oat, coconut, or cow’s milk).
• Make sure to chill the pie thoroughly for best texture and cutting results.

Keywords: crustless pumpkin pie, pumpkin dessert, easy pumpkin pie, gluten free pumpkin pie option, autumn dessert, no crust pie, healthy pumpkin pie