Looking for a lighter take on the classic pumpkin dessert? This crustless pumpkin pie has all the flavor of a traditional pumpkin pie, but with fewer calories and no pie crust to fuss with.
It’s the perfect option for anyone who loves the creamy pumpkin custard center but doesn’t want the extra carbs. Whether you’re watching calories, following Weight Watchers, or simply want an easy recipe for the holiday season, this is a great option for your Thanksgiving dinner or fall family gathering.
🍂 Tip for readers: If you love pumpkin desserts, don’t miss my Pumpkin French Toast Casserole or this reader favorite Pumpkin Cheesecake Ice Cream. Both pair perfectly with this pie for a festive dessert table.
We are sharing tips to help you get the best results when making this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and printable recipe card.
⭐ Why You’ll Love this Recipe ⭐
Lower in calories – A crustless pie skips the traditional pie crust, making it a healthy pumpkin pie choice.
Easy prep – Just mix everything in a large mixing bowl, pour into a greased 9-inch pie plate, and bake.
Perfect pumpkin pie flavors – The pumpkin pie spice, brown sugar, and creamy filling create a dessert that tastes just like the original recipe.
Make-ahead friendly – Store leftovers with plastic wrap or in an airtight container for up to 4 days.
🧾 Ingredients
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
- Canned pumpkin purée
- Granulated sugar substitute
- Cinnamon
- Nutmeg
- Vanilla extract
- Pumpkin Pie Spice
- Eggs
- Unsweetened almond milk
- 9-inch pie pan
🔪 How to Make Crustless Pumpkin Pie
Preheat the oven to 375°F and lightly grease or spray a 9-inch pie plate.
In a large mixing bowl, whisk all the ingredients until well combined.
Pour the pumpkin mixture into the prepared dish.
Bake for 40–45 minutes, or until a knife or toothpick inserted in the center comes out clean.
⭐ Expert Tips for Perfect Results ⭐
- For a creamier pumpkin pie, use heavy cream or coconut cream in place of evaporated milk.
- Want mini versions? Make crustless mini pumpkin pies, like these Healthy Pumpkin Cheesecake Bites, in a muffin tin or ramekins. Adjust bake time to 20–25 minutes.
- Add a dollop of ice cream, vanilla ice cream or pumpkin pie ice cream, or maple whipped cream on top for a holiday treat.
- Store leftovers in an airtight container in the fridge. They also freeze well wrapped in plastic wrap and foil.
📖 Variations
- Keto option – Use monk fruit or another keto sweetener instead of sugar.
- Dairy-free option – Swap evaporated milk with coconut milk or almond milk.
- Pumpkin custard cups – Bake in a water bath using ramekins for a smooth, custardy texture.
❓ FAQs
Is crustless pumpkin pie healthy?
Yes, without a crust this pie is lower in carbs and calories. It’s a healthy pumpkin pie option for those who want fewer calories at the holiday season.
Can I make it ahead?
Absolutely! This pie actually tastes better after chilling overnight. Wrap with saran wrap and keep in the fridge.
Can I use homemade pumpkin puree?
Yes, just use an equal amount of homemade pumpkin puree for the canned pumpkin.
🥧 Storage
- Refrigerator: Cover with plastic wrap or store in an airtight container for up to 4 days.
- Freezer: Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before serving.
More Delicious Recipes To Try
Crustless Pumpkin Pie
Ingredients
- 15 ounce pumpkin purée
- 1/3 cup sugar substitute granulated
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp vanilla extract
- 1 tsp pumpkin spice
- 2 large eggs
- 8 oz. unsweetened almond milk
Directions
- Preheat oven to 375 degrees. Grease or spray a 9 inch pie plate well.
- Mix together all of the ingredients in a large bowl.
- Pour into the prepared pie dish.
- Bake for 40-45 minutes. Pie is done when a knife or toothpick comes out clean
Lesa
Looks yummy. When you say prepared pie dish, what is meant by that? Do you give it a spray with cooking spray before putting the batter in?
Our Wabi Sabi Life Staff
Yes. When you preheat your oven, lightly spray your pie plate and set aside.
TheFox
I made this for Christmas, it fell apart when trying to get pieces out. Yes I baked it according even longer then it said.
It’s missing something, not sure what but it doesn’t taste like a pumpkin pie.