Dessert

Crustless Pumpkin Pie Recipe

ByHarper Ellington November 12, 2025November 12, 2025

Introduction

Crustless pumpkin pie is a simple, wholesome twist on the classic dessert that’s easy to make and perfect for any occasion. This recipe delivers all the cozy cinnamon and pumpkin flavors without the fuss of a crust, resulting in a soft, custardy treat.

A single slice of soft, moist brown pie sits in the center of a white bowl, its texture showing slight cracks and a somewhat dense surface. On top, there is a smooth, round scoop of creamy white ice cream with faint lines from scooping, creating a cool contrast with the warm pie below. The bowl is placed on a light cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 400°F (200°C) and grease a 9 or 10-inch round baking pan.
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 until smooth. Stir in the oil or almond butter if using.
Step 3: Pour the batter into the prepared pan and bake for 35 minutes. The pie will still be slightly gooey in the center after baking.
Step 4: Let the pie cool completely at room temperature, then transfer it uncovered to the refrigerator. Chill for at least 6 hours to allow it to firm up before slicing and serving.

Tips & Variations

For a nuttier flavor and extra moisture, add the optional oil or almond butter.
If you prefer a gluten-free option, use almond or oat flour.
Omitting the flaxmeal or cornstarch is fine if you plan to serve the pie in a bowl rather than slicing it.
Try topping the pie with a dollop of whipped cream or a sprinkle of chopped nuts for added texture.

Storage

Store leftover crustless pumpkin pie covered in the refrigerator for up to 4 days. Reheat gently in the microwave if desired, but it is delicious served cold straight from the fridge.

How to Serve

A single slice of crustless pumpkin pie is placed on a white bowl, showing a smooth, slightly cracked orange-brown filling with a soft and moist texture. On top of the pie slice, there is a perfectly rounded scoop of creamy white ice cream with fine ridges and a cold, smooth look. The white bowl sits on a white marbled surface, brightening the warm tones of the pumpkin pie and ice cream. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie vegan?

Yes, use a plant-based milk such as almond or oat and replace the sugar with a vegan-friendly sweetener. The optional oil or almond butter adds extra richness.