Crustless Pumpkin Pie Recipe

Introduction

This crustless pumpkin pie is a simple, comforting dessert that highlights the warm flavors of pumpkin and spices without the fuss of making a crust. It’s naturally gluten-free and perfect for a cozy fall treat or holiday gathering.

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 pan to prevent sticking.
2. Step 2: In a large mixing bowl, whisk together all the ingredients until well combined and smooth.
3. Step 3: Pour the mixture evenly into the prepared pan and bake for 35 minutes. The pie will still be slightly gooey in the center when done.
4. Step 4: Allow the pie to cool completely at room temperature, then transfer it uncovered to the refrigerator. Chill for at least 6 hours to let it firm up before slicing and serving.

Tips & Variations

• For a richer texture, add 2 tablespoons of oil or almond butter to the batter before baking.
• If you prefer a thicker filling, use flaxmeal instead of cornstarch, as flaxmeal also adds a subtle nutty flavor.
• This pie works well gluten-free by choosing your preferred gluten-free flour like almond or oat flour.
• Serve with a dollop of whipped cream or a sprinkle of chopped nuts for added texture and flavor.

Storage

Store the crustless pumpkin pie covered in the refrigerator for up to 4 days. Reheat individual slices gently in the microwave if desired, although it is delicious served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, it’s actually best chilled for several hours or overnight to allow the filling to set properly. Just keep it refrigerated until ready to serve.

Can I use fresh pumpkin instead of canned puree?

You can use fresh pumpkin that is cooked and pureed until smooth, but the texture may vary slightly. Use about 2 cups of pureed fresh pumpkin to replace one 15 oz can.

Crustless Pumpkin Pie Recipe

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★★★★★

4.7 from 69 reviews

This crustless pumpkin pie offers a deliciously simple, gluten-free dessert option that’s moist, flavorful, and easy to prepare. With a blend of pumpkin puree, warm spices, and a touch of sweetness, this pie requires no crust yet delivers all the comforting autumn flavors you crave. Perfect for a healthy treat or holiday dessert, it sets in the fridge to achieve the ideal texture without added fats.

• Author: Nora
• 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, optional if serving pie in a bowl)
• Optional: 2 tbsp oil or almond butter for richness

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 400°F (204°C). Grease a 9 or 10-inch round baking pan thoroughly to prevent sticking.
2. Mix Ingredients: 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). Add the optional oil or almond butter if you desire extra richness. Whisk until the mixture is smooth and well combined.
3. Pour and Bake: Pour the batter into the prepared pan evenly. Place it in the oven and bake for 35 minutes. The pie will still have a slightly gooey texture when done baking.
4. Cool and Chill: Remove the pie from the oven and allow it to cool completely on a wire rack. Once cooled, transfer it uncovered to the refrigerator and let it set for at least 6 hours. This chilling process helps the pie firm up for easy slicing.
5. Serve: After the pie has fully set, slice and serve chilled or at room temperature. Enjoy a creamy, flavorful slice of crustless pumpkin pie!

Notes

• You can substitute the milk with any plant-based milk to make this vegan-friendly.
• Using flaxmeal helps bind the pie, but you can omit it or replace it with cornstarch if serving in a bowl.
• Optional oil or almond butter adds richness but can be omitted for a lighter dessert.
• Make sure to allow the pie to chill adequately in the fridge for the best texture.
• For a gluten-free version, use gluten-free flour options like oat, sorghum, or almond flour.

Keywords: crustless pumpkin pie, gluten free pumpkin pie, easy pumpkin dessert, autumn dessert, healthy pumpkin pie