When you think of pumpkin pie, you probably picture that golden, buttery crust hugging a rich, spiced filling. But what if I told you that the filling itself—the creamy, custardy, pumpkin-spiced goodness—is really the star of the show? That’s where this Crustless Pumpkin Pie comes in.

It’s everything you love about the classic holiday pie—warm cinnamon, velvety pumpkin, just the right touch of sweetness—without the heavy crust. The result? A healthy pumpkin pie that’s naturally gluten-free, lower in calories, and still completely satisfying.

This recipe is perfect if you’re looking for a lighter dessert after a big Thanksgiving dinner, need a gluten-free pumpkin dessert option for guests, or simply want an easy fall dessert you can whip up on a weeknight. It’s also incredibly forgiving—you can make it dairy-free, lower in sugar, or add a little richness depending on your mood. Think of it as the pumpkin pie’s modern, fuss-free cousin who still shows up dressed in warm autumn flavors.

Why You’ll Love This Crustless Pumpkin Pie

Gluten-free & flexible. Works with oat, almond, sorghum, or spelt flour.
Lower calorie. Skipping the crust means fewer calories without skipping flavor.
Fuss-free. No rolling dough, no blind baking, just mix and pour.
Perfectly spiced. Cinnamon and pumpkin pie spice give you that cozy fall hug in every bite.

Ingredients

1 can (15 oz) pumpkin puree
1 cup milk of choice (dairy or non-dairy)
2 ½ tsp pure vanilla extract
2 tsp ground cinnamon
2 tsp baking powder
1 tsp pumpkin pie spice
½ tsp salt
⅓ cup flour (spelt, oat, white, sorghum, or almond)
½ cup sugar, unrefined sugar, or granulated erythritol
1 tbsp flaxmeal or 2 tsp cornstarch (optional, for structure)
Optional: 2 tbsp oil or almond butter for added richness

How to Make Crustless Pumpkin Pie

Preheat oven to 400°F (200°C). Grease a 9–10 inch pie dish.
In a large bowl, whisk together pumpkin puree, milk, vanilla, cinnamon, baking powder, pumpkin pie spice, and salt until smooth.
Add flour, sugar, and flaxmeal (or cornstarch if using). Mix until just combined. Stir in oil or almond butter if you’d like extra richness.
Pour mixture into prepared dish and spread evenly.
Bake 35 minutes. The center will look slightly soft—this is normal.
Cool completely at room temperature. Then refrigerate (uncovered) at least 6 hours or overnight until firm.
Slice and serve chilled, topped with whipped cream or dairy-free topping if desired.

Tips for the Best Low-Calorie Pumpkin Pie

Don’t skip the chill time. This pie needs several hours in the fridge to set into that creamy, sliceable texture.
Make it dairy-free. Use almond, oat, or coconut milk for a lighter option.
Choose your sweetener. Go classic with sugar or swap for erythritol or monk fruit for a lower-carb dessert.
Boost the flavor. A dash of nutmeg or clove will deepen that fall spice profile.

A Little Story from My Kitchen

I first tried a crustless pumpkin pie years ago when a friend brought one to our Friendsgiving. I’ll admit, I was skeptical—pie without crust? That felt like cheating. But after one bite, I realized I didn’t miss the crust at all. The filling was so creamy and full of spice that the crust would have only distracted from it.

Since then, this has become my go-to when I want all the cozy pie vibes without the effort (or calories) of rolling out dough. I’ve even served it to die-hard pie traditionalists, and let’s just say… the empty plates spoke for themselves.

What to Serve with Crustless Pumpkin Pie

This pie pairs beautifully with a dollop of whipped cream, a swirl of maple whipped cream, or a dairy-free coconut topping. For extra indulgence, add a drizzle of caramel sauce or sprinkle with crushed pecans.

It’s also lovely alongside a steaming cup of coffee, spiced chai, or even a glass of mulled cider. Since it’s lighter, it makes the perfect ending to a big holiday meal when everyone says they’re “too full for dessert”—but still somehow manage to sneak in a slice.

How to Store

Refrigerator: Store covered in the fridge for up to 4 days.
Freezer: Slice into portions, wrap in parchment, and freeze in a zip-top bag for up to 2 months. Thaw overnight in the fridge before serving.
Make-ahead: You can bake this a day or two before your event since the flavor deepens as it chills.

FAQs

Can I make this pie without flour?

Yes! Almond flour or oat flour works beautifully. For a flourless version, add an extra spoon of flaxmeal for structure.

Is this pie keto-friendly?

Yes, if you use almond flour and erythritol as the sweetener, it becomes a low-carb pumpkin dessert.

Can I bake it in ramekins instead of a pie dish?

Absolutely. Just adjust the bake time to 20–25 minutes. They make adorable individual servings!

Why does my pie look jiggly when it comes out?

That’s normal. It firms up as it cools and chills in the fridge.

A Sweet Finish

This Crustless Pumpkin Pie is proof that lighter doesn’t mean boring. With its creamy texture, cozy spices, and healthier twist, it’s the kind of dessert you’ll make not just for the holidays, but anytime the pumpkin craving hits. Whether you’re after a gluten-free pumpkin dessert, a low-calorie pumpkin pie, or just an easy fall dessert that tastes like comfort in a slice, this recipe is your answer.

So go ahead—skip the crust, keep the flavor, and savor every bite of pumpkin goodness.

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