Go Back
–+ servings
Crustless pumpkin pie pinterest

Crustless Pumpkin Pie

Enjoy all the rich, warm spices and velvety texture of a perfect pumpkin pie while cutting unnecessary calories and carbs. This crustless version delivers the beloved dessert without the fuss of making a crust—and with significantly fewer calories.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours
Course Dessert
Cuisine American
Servings 8 slices
Calories 145 kcal

Equipment

  • 9-inch Pie Dish
  • Mixing Bowl
  • Whisk

Ingredients
  

  • 1 15-oz can pure pumpkin puree not pumpkin pie filling
  • 3/4 cup unsweetened almond milk or any milk of choice
  • 3 large eggs
  • 1/2 cup maple syrup can substitute with honey or monk fruit sweetener for lower sugar
  • 2 tablespoons coconut oil melted (or butter)
  • 1 tablespoon cornstarch or arrowroot powder for grain-free option
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger optional, for extra warmth

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish with coconut oil or cooking spray. For best results, use a ceramic or glass pie dish, which will distribute heat more evenly than metal pans.
  • In a large mixing bowl, whisk the eggs until frothy (about 30 seconds). This step creates a lighter texture in your final pie.
  • Add the pumpkin puree, almond milk, maple syrup, melted coconut oil, and vanilla extract. Whisk until completely smooth and uniform.
  • Sprinkle the cornstarch, pumpkin pie spice, cinnamon, salt, and optional ginger over the wet mixture. Whisk vigorously to ensure there are no lumps.
  • Pour the mixture into your prepared pie dish. Tap the dish gently on the counter a few times to release any air bubbles.
  • Bake in the preheated oven for 45-50 minutes, or until the center is almost set but still has a slight jiggle.
  • Remove from the oven and let cool at room temperature for about 1 hour. The pie will continue to set as it cools.
  • Transfer to the refrigerator and chill for at least 2 hours or overnight for the best texture.

Notes

For a dairy-free version, stick with coconut oil and plant-based milk.
For keto-friendly, replace maple syrup with a liquid monk fruit or erythritol sweetener and use heavy cream instead of almond milk.
The pie actually tastes better on day 2, making it perfect for busy holiday planning.
This pie can be frozen! Wrap individual slices in plastic wrap, then aluminum foil, and freeze for up to 2 months.

Nutrition

Calories: 145kcalCarbohydrates: 19gProtein: 4gFat: 6gFiber: 2gSugar: 14gVitamin A: 245IUCalcium: 8mgIron: 6mg
Keyword Pumpkin Pie, Crustless Pumpkin Pie, Low Carb Dessert, Gluten-Free Dessert, Healthy Dessert
Tried this recipe?Let us know how it was!