Description

This Crustless Pumpkin Pie is a simple, cozy dessert perfect for autumn and year-round enjoyment. Made with wholesome ingredients like pumpkin puree, warming spices, and a tender crumb without the hassle of a crust, it bakes into a smooth, custard-like pie that sets beautifully in the fridge. Ideal for those who prefer a gluten-free or lower-carb alternative, it provides seasonal flavor with a lighter, fuss-free preparation.

Ingredients

Scale

Pie Mixture

1 can (15 oz) pumpkin puree
1 cup milk (any kind, dairy or plant-based)
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 in a bowl)
Optional: 2 tbsp oil or almond butter for added richness

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 400°F (204°C) and grease a 9 or 10-inch round baking pan to prevent sticking.
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). If using, add the optional oil or almond butter for extra moisture and richness. Whisk until the batter is smooth and fully combined.
Bake the Pie: Pour the batter into the prepared pan, smoothing it out evenly. Bake in the preheated oven for 35 minutes. The pie will still be somewhat gooey in the center when done.
Cool and Chill: Allow the pie to cool completely at room temperature. Then, transfer it uncovered to the refrigerator and chill for at least 6 hours. This chilling time allows the pie to set firmly and develop its signature custard-like texture.
Serve: After chilling, slice and serve your crustless pumpkin pie chilled or at room temperature. It makes a delightful, lighter alternative to traditional pumpkin pie.

Notes

For gluten-free, choose an appropriate gluten-free flour such as almond or sorghum flour.
The flaxmeal or cornstarch acts as a binder to help the pie set; omit only if serving as a soft pumpkin pudding in a bowl.
Adjust sugar or erythritol to taste based on preference for sweetness.
Optional addition of oil or almond butter enhances moisture and richness but can be omitted for a leaner option.
Ensure the pie is fully chilled before slicing to achieve the best texture.
This recipe yields one 9-10 inch pie, suitable for 8 servings.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: crustless pumpkin pie, pumpkin dessert, gluten free pumpkin pie, easy pumpkin pie, fall dessert, no crust pie