Crustless Pumpkin Pie Recipe

Introduction

This crustless pumpkin pie offers all the warm, spiced flavors of a classic pumpkin pie without the fuss of a crust. It’s easy to prepare, naturally gluten-free if you choose the right flour, and perfect for a cozy autumn dessert.

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

Instructions

1. Step 1: Preheat your oven to 400°F and grease a 9 or 10-inch round baking pan to prevent sticking.
2. Step 2: In a large bowl, whisk together all the ingredients until the mixture is smooth and well combined.
3. Step 3: Pour the mixture evenly into the prepared pan and bake for 35 minutes. The pie will still be slightly gooey when done.
4. Step 4: Allow the pie to cool completely at room temperature, then transfer it uncovered to the refrigerator. Let it chill and set for at least 6 hours before slicing to allow it to firm up.

Tips & Variations

• Use almond flour for a nutty flavor and gluten-free option, or try oat flour for a mild, wholesome taste.
• Add 2 tablespoons of oil or almond butter for extra richness and creaminess.
• If you prefer a firmer texture immediately, consider adding the cornstarch instead of flaxmeal and bake slightly longer while watching closely.
• Serve with a dollop of whipped cream or a sprinkle of chopped toasted nuts for added texture and flavor.

Storage

Store the crustless pumpkin pie covered in the refrigerator for up to 5 days. Because it sets in the fridge, it’s best served chilled or at room temperature. To reheat, warm a slice gently in the microwave for 15-20 seconds or enjoy it cold as a refreshing treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie vegan?

Yes, simply use a plant-based milk like almond or oat milk and replace the sugar with a vegan-friendly sweetener. Avoid using ingredients like honey if you want to keep it fully vegan.

Why is there no crust in this pumpkin pie?

This recipe is designed to be crustless to save time and reduce carbs, focusing on the pumpkin filling’s flavor and texture. It’s also a great option for those avoiding gluten or looking for a lighter dessert.

Crustless Pumpkin Pie Recipe

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★★★★★

4.8 from 681 reviews

A simple and delicious crustless pumpkin pie recipe that is easy to make, gluten-free friendly, and perfect for a cozy fall dessert. This pie uses pumpkin puree and warm spices, baked to a soft yet firm texture after chilling, delivering classic pumpkin pie flavors without the crust.

• Author: Caleb
• 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: Gluten Free

Ingredients

Scale 1x2x3x

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

Instructions

1. Preheat Oven: Preheat your oven to 400°F (205°C) and grease a 9 or 10-inch round baking pan to prevent sticking.
2. Mix Ingredients: In a large mixing bowl, thoroughly whisk together the pumpkin puree, milk, vanilla extract, cinnamon, baking powder, pumpkin pie spice, salt, flour, sugar, and flaxmeal (or cornstarch). Add the optional oil or almond butter if you want a richer texture.
3. Pour and Bake: Pour the well-mixed batter into the prepared round pan and bake in the oven for 35 minutes. The pie will still be somewhat gooey right after baking.
4. Cool and Chill: Let the pie cool completely at room temperature. Then, transfer it uncovered to the refrigerator to set for at least 6 hours. This chilling step allows the pie to firm up significantly, making it easier to slice and enjoy.

Notes

• The pie is best served chilled after at least 6 hours in the fridge to achieve the proper set texture.
• Using flaxmeal or cornstarch helps thicken the pie; if serving in a bowl rather than sliced, it can be omitted.
• Choose your preferred milk, including plant-based options, to fit dietary needs.
• Optional oil or almond butter adds a richer mouthfeel but can be left out for a lighter version.
• This crustless recipe is naturally gluten-free if using gluten-free flour alternatives.

Keywords: crustless pumpkin pie, pumpkin dessert, gluten-free pumpkin pie, easy pumpkin pie, fall dessert, healthy pumpkin pie