Posted by If you’re looking for a healthy, delicious dessert that’s easy to make and delivers all the cozy flavors of fall, this Crustless Pumpkin Pie is the perfect choice. It’s creamy, smooth, and bursting with pumpkin spice, yet refined sugar-free and naturally gluten-free. Plus, it’s incredibly versatile, allowing you to adapt the recipe to your dietary needs. Whether you prefer dairy-free, vegan, or even keto-friendly versions, this recipe is fully adaptable to meet your preferences.
What Makes This Recipe Special:
- Nutrient-packed pumpkin: Pumpkin is loaded with vitamins, minerals, and fiber, making this pie a nutritious dessert option.
- Easy to prepare: This recipe can be made in just one bowl (or even in a blender), making it a quick and simple dessert option.
- Naturally gluten-free: Since there’s no crust, this pie is inherently gluten-free, and you won’t miss the extra calories or carbs from a traditional pie crust.
- Refined sugar-free: Sweetened with natural alternatives like maple syrup, this pie cuts down on processed sugar without sacrificing flavor.
- Flexible for different diets: Whether you’re keto, vegan, or dairy-free, this recipe offers easy swaps to fit your dietary needs.
- Foolproof results: With tips to ensure creamy, smooth texture and no curdling, you’ll achieve perfect results every time.
Perfect for Any Occasion
While pumpkin pie is often associated with the holiday season, this crustless version is light enough to enjoy year-round. You can serve it as a dessert for a special occasion or enjoy it as a guilt-free snack or even for breakfast. The natural sweetness of pumpkin pairs beautifully with warm spices, making this a comforting treat that’s both indulgent and healthy.
How to Customize This Recipe
One of the best things about this recipe is its adaptability. You can make one large crustless pumpkin pie for a family gathering, or divide the batter into smaller ramekins for individual portions. Plus, with just a few ingredient swaps, you can create vegan, dairy-free, or low-carb versions of this pie.
- For dairy-free or vegan: Substitute the evaporated milk with full-fat coconut milk or almond milk, and use a cornstarch slurry instead of eggs.
- For keto or sugar-free: Swap the maple syrup for a low-carb sweetener like monk fruit or erythritol.
Ingredients Breakdown for the Best Crustless Pumpkin Pie
To create the perfect crustless pumpkin pie, it’s essential to use high-quality ingredients. Each one plays a crucial role in delivering the smooth, creamy texture and rich flavor that makes this dessert so satisfying.
Key Ingredients:
- Pumpkin Puree: Use canned 100% pumpkin puree, not pumpkin pie filling. Brands like Libby’s or ED Smith offer pure pumpkin puree with no added sugars or spices.
- Evaporated Milk: This concentrated milk adds a silky texture to the custard. You can also use heavy cream, coconut cream, or any plant-based milk if preferred. The higher the fat content, the richer your pie will be.
- Maple Syrup: Adds a deep, earthy sweetness. Feel free to use brown sugar, honey, or a sugar alternative like monk fruit.
- Pumpkin Pie Spice: A mix of cinnamon, ginger, nutmeg, and cloves provides warmth and depth to the flavor. You can either make your own blend or buy pre-made pumpkin pie spice.
- Cornstarch: A secret ingredient that helps stabilize the pie and ensures it doesn’t curdle. If you’re allergic to corn, arrowroot starch works as a great substitute.
- Eggs and Yolks: Eggs bind the ingredients together while adding richness to the custard. For extra creaminess, an additional egg yolk is used.
- Salt and Vanilla: These flavor enhancers balance the sweetness and add depth.
Step-by-Step Instructions for a Perfect Pie
1. Preheat and Prepare Your Baking Dish
Preheat your oven to 300°F (150°C). Butter a 9-inch pie dish or multiple mini dishes if you prefer individual servings. Alternatively, use coconut oil if you’re dairy-free.
2. Mix Dry Ingredients
In a large mixing bowl, whisk together the dry ingredients:
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp freshly grated nutmeg
- ¼ tsp kosher salt
- 1½ tbsp cornstarch
Make sure the cornstarch is evenly distributed, with no lumps.
3. Add Sweetener and Vanilla
Add half of your maple syrup and whisk until the cornstarch fully dissolves. Then add the remaining syrup and vanilla extract, ensuring everything is well combined.
4. Whisk in Eggs
Add 2 whole eggs and an additional egg yolk, whisking until fully incorporated.
5. Add Pumpkin Puree
Stir in the pumpkin puree until smooth and well-blended.
6. Stir in Milk
Pour in evaporated milk (or your milk of choice) and mix until the custard is smooth.
7. Pour and Bake
Transfer the custard to your prepared baking dish. Gently tap the dish on the counter to remove any air bubbles before placing it in the oven. Bake for 60-70 minutes, rotating the dish halfway through to ensure even cooking. The pie should be set around the edges, with a slightly jiggly center.
8. Cool and Refrigerate
Allow the pie to cool completely at room temperature, then refrigerate overnight. This step ensures the pie sets with a creamy, custard-like texture.
9. Serve and Enjoy
Slice the pie into 8-10 servings and top with your favorite garnish. Options include:
- Sweetened whipped cream
- Maple syrup drizzle
- Greek yogurt for tanginess
- Whipped coconut cream (vegan)
- Granola for added crunch
How to Make in a Blender
For an even easier method, you can make the filling in a blender. Just blend everything except the eggs until combined, then pulse in the eggs. Be careful not to overmix, as too much air can cause cracks.
Pro Tips for Success:
- Check Doneness: The pie is done when it reaches an internal temperature of 170-175°F (77-79°C).
- Let it Chill: Allow the pie to chill overnight for the best texture.
- Customizable: Try making smaller portions by using ramekins for quicker baking time and individual servings.
Crustless Pumpkin Pie
This quick and easy Crustless Pumpkin Pie is the perfect dessert for any occasion. Gluten-free and refined sugar-free, it’s creamy and flavorful with minimal effort required.
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 8-10 slices
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1½ cups evaporated milk (or coconut milk for dairy-free)
- ½ cup maple syrup (or ¾ cup brown sugar)
- 2 eggs + 1 egg yolk
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp freshly grated nutmeg
- ¼ tsp kosher salt
- 1½ tbsp cornstarch
- 2 tsp vanilla extract
Optional Toppings:
- Whipped cream
- Maple syrup
- Greek yogurt
- Granola
Directions:
- Preheat oven to 300°F. Grease a 9-inch pie dish.
- In a bowl, whisk together cinnamon, ginger, cloves, nutmeg, salt, and cornstarch.
- Add half the maple syrup, whisk to dissolve cornstarch, then add remaining syrup and vanilla.
- Whisk in the eggs and yolk.
- Add pumpkin puree and stir until smooth.
- Mix in evaporated milk or dairy-free alternative.
- Pour into pie dish and bake for 60-70 minutes.
- Cool completely, refrigerate overnight, and enjoy with your choice of toppings.
Nutrition (per serving):
Calories: 169
Carbohydrates: 24g
Protein: 5g
Fat: 5g
Saturated Fat: 2g
Cholesterol: 79mg
Sodium: 144mg
Fiber: 1g
Sugar: 18g
