Crustless Pumpkin Pie Recipe

Introduction

This crustless pumpkin pie is a simple, wholesome twist on a classic favorite. It’s creamy, naturally spiced, and perfect for those who want the comforting flavors of pumpkin pie without the fuss of making a crust.

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 (200°C) and grease a 9- or 10-inch round baking pan to prevent sticking.
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 and well combined. If using, add the oil or almond butter for extra richness and mix thoroughly.
3. Step 3: Pour the mixture into the prepared pan and bake for 35 minutes. The pie will still be slightly gooey when done.
4. Step 4: Remove the pie from the oven and allow it to cool completely at room temperature.
5. Step 5: Transfer the pie uncovered to the refrigerator and chill for at least 6 hours to allow it to firm up before slicing and serving.

Tips & Variations

• For a dairy-free and richer texture, use almond or coconut milk and add 2 tablespoons of almond butter or coconut oil.
• If you prefer a firmer pie without refrigeration wait time, stirring in extra cornstarch can help set the custard faster.
• Try adding a handful of chopped pecans or walnuts on top before baking for a crunchy finish.

Storage

Store leftover pie in the refrigerator, covered, for up to 4 days. It’s best enjoyed chilled but can be warmed slightly in the microwave if you prefer a softer texture. Avoid freezing as it may affect the pie’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can cook and puree fresh pumpkin until smooth as a substitute, but make sure to drain any excess moisture to avoid a watery pie.

Is this recipe gluten-free?

It can be gluten-free if you choose a gluten-free flour option such as oat or almond flour. Otherwise, use your preferred flour keeping in mind it may affect the texture slightly.

Crustless Pumpkin Pie Recipe

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★★★★★

4.8 from 63 reviews

This crustless pumpkin pie is a simple, wholesome dessert that combines the warm flavors of pumpkin puree, cinnamon, and pumpkin pie spice in a smooth, creamy filling without the need for a crust. It’s baked to a soft, custard-like consistency and chilled to set, making it a perfect gluten-free and optionally vegan treat that’s rich in autumnal flavors.

• Author: Clara
• 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 ground 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 pie in a bowl)
• Optional: 2 tbsp oil or almond butter for richness

Instructions

1. Preheat oven and prepare pan. Set your oven to 400°F (204°C) and grease a 9 or 10-inch round pan to ensure the pie doesn’t stick after baking.
2. Mix ingredients thoroughly. In a large mixing bowl, whisk together the pumpkin puree, milk, vanilla extract, cinnamon, baking powder, pumpkin pie spice, salt, flour, sugar (or erythritol), and flaxmeal or cornstarch if using. Add the optional oil or almond butter for extra richness if desired, and mix until all ingredients are well combined and smooth.
3. Pour batter into prepared pan. Transfer the fully mixed batter into the greased round pan, spreading evenly.
4. Bake the pie. Place the pan in the preheated oven and bake for about 35 minutes. The pie will still be slightly gooey in the center when done, which is expected.
5. Cool and chill to set. Allow the pie to cool completely at room temperature. Then transfer it uncovered to the refrigerator and chill for at least 6 hours to allow it to firm up considerably.
6. Serve and enjoy. Once chilled and set, slice carefully and serve as a delicious, crustless pumpkin pie dessert.

Notes

• You can omit the flaxmeal or cornstarch if you plan to serve the pie in bowls as a custard-like dessert instead of slicing.
• Using alternative flours like almond or oat can make this recipe gluten-free and add different flavors and textures.
• Adjust sweetener type or amount according to dietary preferences or needs.
• Chilling time is crucial for the pie to firm up and slice cleanly; do not skip refrigeration.
• The pie will be soft and custardy rather than firm like traditional pies due to the lack of crust and baking method.

Keywords: crustless pumpkin pie, pumpkin dessert, gluten-free pumpkin pie, dairy-free dessert, autumn dessert