Crustless Pumpkin Pie

No crust. No rolling pin. No fuss. Just pumpkin, spice, and one bowl. Whisk, pour, bake, chill overnight, DONE.

This is the pie for people who want all the fall flavor without losing their minds on Thanksgiving Eve (I’ve been there, it’s not cute).

I make this every year. Sometimes twice. Zero complaints from anyone. Including me, in the kitchen, in pajamas, at 9am, eating a slice straight from the fridge.

Why No Crust?

Skip the crust and you skip the rolling, chilling, AND blind baking! Just pour the batter into a greased pan…. and walk away.

The pie sets firm from the flour, baking powder, and pumpkin itself (swap in GF flour if needed). You get pure filling in every bite, no pastry competing for attention!

How to Tell When It’s Done Baking

Done means gooey. Yes, really.

• The 35-minute mark is your baseline. Trust it.
• The pie will look UNDERBAKED in the center when you pull it out… that’s CORRECT!
• It should be slightly jiggly in the middle but set around the edges. The edges puff up and look drier than the center.
• Don’t wait for it to look firm in the oven because by then you’ve overdone it.
• The setting happens during cooling. (Don’t rush this part.)
• Edges pulling away from the pan = TOO FAR.

How to Store Crustless Pumpkin Pie

• Cover loosely with foil or transfer to an airtight container ONCE fully cooled
• Stays fresh in the refrigerator for up to 5 days
• For longer storage, freeze individual slices wrapped in plastic wrap, then foil, for up to 2 months
• Thaw frozen slices overnight in the fridge before serving

If You Liked This, Try These

• Dark Chocolate Pumpkin Tart
• Low-Carb Rhubarb Cheesecake
• Kentucky Derby Pie
• Low-Carb Strawberry Cake
• Derby Pie with Bourbon
• Rich Pumpkin Pie Crumble Bars

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 370-420
• Protein: 8-10 g
• Fat: 3-5 g
• Carbohydrates: 80-90 g

Ingredients

• 1 can (15 oz) pure pumpkin
• 1 cup milk (any variety)
• 2 1/2 tsp vanilla extract
• 2 tsp ground cinnamon
• 2 tsp baking powder
• 1 tsp pumpkin pie spice blend
• 1/2 tsp salt
• 1/3 cup flour (spelt, oat, all-purpose, sorghum, or almond)
• 1/2 cup sweetener (granulated sugar, unrefined, or erythritol)
• 1 tbsp ground flaxseed (or 2 tsp cornstarch; optional if serving as a pudding)
• Optional: 2 tbsp oil or almond butter for added richness

Step 1: Prep Oven and Pan

Preheat your oven to 400°F (200°C).

While the oven heats, grease a 10-inch or 9-inch round baking pan to prevent the pie from sticking.

Set the prepared pan aside.

Step 2: Blend the Batter

• 1 can (15 oz) pure pumpkin
• 1 cup milk (any variety)
• 2 1/2 tsp vanilla extract
• 2 tsp ground cinnamon
• 2 tsp baking powder
• 1 tsp pumpkin pie spice blend
• 1/2 tsp salt
• 1/3 cup flour (spelt, oat, all-purpose, sorghum, or almond)
• 1/2 cup sweetener (granulated sugar, unrefined, or erythritol)
• 1 tbsp ground flaxseed (or 2 tsp cornstarch; optional if serving as a pudding)
• optional: 2 tbsp oil or almond butter for added richness

In a large mixing bowl, whisk together the pure pumpkin, milk, vanilla extract, ground cinnamon, baking powder, pumpkin pie spice blend, salt, flour, sweetener, ground flaxseed (or cornstarch, if using), and, if desired, the oil or almond butter for added richness.

Make sure all ingredients are thoroughly combined and the batter is smooth.

I like to taste the batter at this stage (before baking!) to ensure the spices are just right—feel free to adjust to your preference.

Step 3: Bake Until Set

• pumpkin pie batter from Step 2

Pour the smoothly mixed batter from Step 2 into the prepared pan, spreading it evenly.

Place the pan in the preheated oven and bake for 35 minutes.

The pie will still be gooey when you remove it from the oven—this is normal, as it will continue to set as it cools.

Step 4: Chill and Firm Up

Allow the pumpkin pie to cool completely at room temperature in the pan.

Once cooled, transfer it, uncovered, to the fridge and let it set for at least 6 hours—overnight is ideal.

This patience will reward you with a firm, sliceable crustless pie.

I always find the flavor deepens after chilling, so don’t skip this step!

Baked Crustless Pumpkin Pie

4 from 1 vote

Delicious Baked Crustless Pumpkin Pie recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 2 hours hrs 12 minutes mins

Cook Time 4 hours hrs 25 minutes mins

Total Time 6 hours hrs 37 minutes mins

Servings: 4

Calories: 395

Ingredients Method

Ingredients

  

• 1 can (15 oz) pure pumpkin
• 1 cup milk (any variety)
• 2 1/2 tsp vanilla extract
• 2 tsp ground cinnamon
• 2 tsp baking powder
• 1 tsp pumpkin pie spice blend
• 1/2 tsp salt
• 1/3 cup flour (spelt, oat, all-purpose, sorghum, or almond)
• 1/2 cup sweetener (granulated sugar, unrefined, or erythritol)
• 1 tbsp ground flaxseed (or 2 tsp cornstarch; optional if serving as a pudding)
• optional: 2 tbsp oil or almond butter for added richness

Method

 

1. Preheat your oven to 400°F (200°C). While the oven heats, grease a 10-inch or 9-inch round baking pan to prevent the pie from sticking. Set the prepared pan aside.
2. In a large mixing bowl, whisk together the pure pumpkin, milk, vanilla extract, ground cinnamon, baking powder, pumpkin pie spice blend, salt, flour, sweetener, ground flaxseed (or cornstarch, if using), and, if desired, the oil or almond butter for added richness. Make sure all ingredients are thoroughly combined and the batter is smooth. I like to taste the batter at this stage (before baking!) to ensure the spices are just right—feel free to adjust to your preference.
3. Pour the smoothly mixed batter from Step 2 into the prepared pan, spreading it evenly. Place the pan in the preheated oven and bake for 35 minutes. The pie will still be gooey when you remove it from the oven—this is normal, as it will continue to set as it cools.
4. Allow the pumpkin pie to cool completely at room temperature in the pan. Once cooled, transfer it, uncovered, to the fridge and let it set for at least 6 hours—overnight is ideal. This patience will reward you with a firm, sliceable crustless pie. I always find the flavor deepens after chilling, so don’t skip this step!