Description
Crustless Pumpkin Pie is a lighter, gluten-free twist on the holiday classic. With its creamy custard-like filling, warm spices, and no crust to weigh it down, this dessert is naturally lower in calories while still delivering that nostalgic pumpkin pie flavor. Perfect for Thanksgiving, fall gatherings, or anytime you want a quick, guilt-free pumpkin dessert.
Ingredients
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1 can (15 oz) pumpkin puree
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1 cup milk of choice (dairy or non-dairy)
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2 ½ tsp pure vanilla extract
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2 tsp ground cinnamon
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2 tsp baking powder
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1 tsp pumpkin pie spice
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½ tsp salt
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⅓ cup flour (spelt, oat, white, sorghum, or almond)
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½ cup sugar, unrefined sugar, or erythritol
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1 tbsp flaxmeal or 2 tsp cornstarch (optional, for structure)
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Optional: 2 tbsp oil or almond butter (for added richness)
Instructions
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Preheat oven to 400°F (200°C). Grease a 9–10 inch pie dish.
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In a large bowl, whisk pumpkin puree, milk, vanilla, cinnamon, baking powder, pumpkin pie spice, and salt until smooth.
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Add flour, sugar, and flaxmeal (or cornstarch). Stir until just combined. Mix in oil or almond butter if using.
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Pour into prepared dish and spread evenly.
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Bake 35 minutes. The center will look slightly soft—this is normal.
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Cool completely at room temperature. Refrigerate (uncovered) for at least 6 hours or overnight until firm.
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Slice and serve chilled with whipped cream or dairy-free topping.
Notes
Chill time is essential—this pie needs hours to set into its creamy texture.
Almond flour + erythritol makes this pie keto-friendly.
For a richer flavor, add nutmeg or clove.
Works great baked in ramekins for individual servings.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American