Learn how to make this Creamy Crustless Pumpkin Pie, a dessert that’s as easy as it is delicious. With just one bowl and under 10 minutes of prep time, you can whip up a gluten-free treat that brings all the comforting flavors of autumn to your table. The silky smooth texture melts in your mouth, giving you all the pumpkin pie goodness without the fuss of a crust. Perfect for a cozy night in or when you need a quick dessert that feels special.
Get ready to enjoy our Crustless Pumpkin Pie bursting with real pumpkin flavor in every creamy bite. This recipe uses a whole can of pumpkin puree because, let’s face it, nothing beats the taste of real pumpkin!
I’m a huge fan of pumpkin recipes, and when pumpkin season comes, I love trying new recipes that include pumpkin, from savory ones like pumpkin salad or pumpkin soup to my pumpkin cheesecake bars, pumpkin brownies, or pumpkin roll.
After just one bite, you will love this sugar-free pumpkin pie. And even if it looks so impressive, you will be surprised to see that it’s actually super easy to prepare! Trust me when I say this gluten-free pumpkin pie is a breeze to make – just mix and bake.
Why You’ll Love This Crustless Pumpkin Pie
- Gluten-Free: Enjoy pumpkin pie flavors without gluten, perfect for dietary needs.
- Silky Smooth: It melts in your mouth for a luxurious treat.
- Easy Baking: No crust means less fuss and more flavor.
- Warm Fall Spices: This delicious pumpkin recipe brings many cozy vibes to your kitchen.
- Versatile Recipe: Serve warm or chilled to any occasion or preference.
- Healthier Choice: Lower in calories than traditional pie with crust, but still satisfying.
- Perfect for Any Occasion: Great for gatherings or family meals, loved by all ages.
Ingredients Needed
This crustless pumpkin pie recipe is super easy to make and requires only a few naturally low-carb ingredients that are easy to find. Here is a list of everything you will need:
- Eggs – Use fresh, room-temperature eggs for the best texture and easy incorporation into the mixture.
- Sweetener – Choose your favorite powdered sweetener to ensure it blends smoothly into the pie, giving you just the right level of sweetness.
- Pumpkin Purée – Be sure to use pure pumpkin purée, not pumpkin pie filling! You can make your own using our simple recipe or pick up a can from the store. Trust me, the real pumpkin flavor makes all the difference.
- Heavy Cream – If you’re not going dairy-free, heavy cream is your go-to for adding that lush, creamy texture to your pie. For a dairy-free option, use coconut cream.
- Salt – A pinch of salt enhances all the warm, comforting flavors in this recipe, making each bite more balanced and flavorful.
- Pumpkin Pie Spice – If you don’t have pumpkin pie spice on hand, no worries! You can easily whip up your own spice blend using our homemade pumpkin pie spice. It’s a blend of cinnamon, nutmeg, ginger, and cloves that gives your pie that signature fall taste.
- Cornstarch – Cornstarch is key to helping your pie set without a crust, giving it a perfect, sliceable consistency. You can use coconut flour instead.
- Water – A little water helps dissolve the cornstarch and can be used to adjust the pie’s consistency if needed.
How To Make Crustless Pumpkin Pie
Preheat and Prepare
Start by preheating your oven to a nice 350°F—perfect for baking. While that’s warming up, lightly grease your pie dish or line it with parchment paper to keep things from sticking.
Mix the Filling
Crack a few eggs into a large bowl and give them a good whisk until they’re a bit frothy—this helps everything blend smoothly. Now, stir in your favorite sweetener, followed by a whole can of pumpkin purée. Mix until it’s silky smooth. Next, slowly add in your cream, stirring continuously.
Season and Thicken
Now for the flavor magic: sprinkle in some salt and a generous amount of pumpkin pie spice. Stir it all together so those warm, autumn flavors are evenly distributed. To get that perfect texture, mix a bit of cornstarch with water in a small bowl, then slowly stir it into your pumpkin mixture. This step is key for a pie that slices beautifully.
Bake
Pour your luscious pumpkin filling into the prepared dish, spreading it out evenly with a spatula. Pop it in the oven and let it bake. Here’s a tip: if you notice the edges browning too quickly, just cover them loosely with foil to protect them while the center finishes cooking.
Once your pie is baked to perfection, take it out and let it cool on a wire rack. It needs to cool completely at room temperature before you move it to the fridge to set. Trust me, this step is worth the wait—it makes slicing so much easier!
Tips For Making The Best Crustless Pumpkin Pie
- Room-Temperature Ingredients: Let the eggs and heavy cream come to room temperature before mixing. Room-temperature ingredients blend more smoothly and evenly, resulting in a better texture.
- Baking Time: Bake the pie just until the center is set. Overbaking can cause the pie to become dry or develop cracks. Use a knife or toothpick inserted into the center to check for doneness—it should come out clean.
- Refrigerate the pie for at least 2 hours, or preferably overnight, before serving. Chilling allows the flavors to meld together and enhances the creamy texture.
Storing Ideas
- Fridge- The leftovers can be stored in the fridge for 4-5 days once the pumpkin pie has been removed from the oven and cooled.
- Freezer- This gluten-free pumpkin pie can also be stored in the freezer for up to 3 months. Then, simply thaw it in the refrigerator the night before serving it.
Serving Ideas
To serve this delicious creamy crustless pumpkin pie, we mixed 4 ounces of softened cream cheese with 2 tbsp of powdered sugar and 1/2 cup of heavy cream, and it was well combined. But here are some other great ideas for serving this pumpkin pie:
- Whipped Cream: Top each slice generously with freshly whipped cream. For a twist, flavor the whipped cream with a hint of vanilla or a sprinkle of cinnamon.
- Caramel Drizzle: Drizzle warm homemade caramel sauce over the pie just before serving.
- Toasted Pecans or Walnuts: Sprinkle toasted pecan or walnut pieces over the whipped cream or directly onto the pie for added crunch and nutty flavor.
- Maple Syrup: Drizzle pure maple syrup over each slice for a natural sweetness.
- Vanilla Ice Cream: Enjoy a slice of warm pie with a scoop of vanilla ice cream on top. The contrast of temperatures and textures is delightful.
Frequently Asked Questions
Can I make crustless pumpkin pie without cornstarch?
Yes, you can make this crustless pumpkin pie without cornstarch. I like cornstarch because it gives the filling a smooth, velvety texture and helps the pie slice nicely, but coconut flour also works as a low-carb option.
If using coconut flour, stir it directly into the pumpkin filling and let the mixture sit for a few minutes before baking. Coconut flour absorbs more liquid than cornstarch, so the texture may be slightly firmer.
Can I use arrowroot instead of cornstarch?
Yes, arrowroot can be used instead of cornstarch in this crustless pumpkin pie. Mix it with the water first to make a smooth slurry, then stir it into the pumpkin mixture.
Keep in mind that arrowroot is still a starch, so it is not as low-carb as coconut flour. It should still help the pie set and give the filling a smooth texture.
What sweetener works best for crustless pumpkin pie?
A powdered low-carb sweetener works best because it blends smoothly into the filling. Monk fruit, erythritol, allulose, or your favorite sugar-free sweetener can all work in this recipe.
Use a sweetener you already enjoy, since pumpkin pie has a simple flavor and the sweetener taste can come through.
Can I use regular sugar instead of low-carb sweetener?
Yes, you can use regular sugar if you are not making this recipe low-carb or sugar-free. Use the same amount and adjust to taste if needed.
Just keep in mind that using regular sugar will change the nutrition and increase the carbs.
Can I make this crustless pumpkin pie dairy-free?
Yes, you can make this pie dairy-free by using full-fat canned coconut milk instead of heavy cream. Coconut milk keeps the filling creamy and works well with pumpkin and warm spices.
I recommend using canned coconut milk, not the thin carton kind, for the best texture.
Can I use yogurt instead of heavy cream?
You can try using Greek yogurt instead of heavy cream, but the texture and flavor will be a little different. Greek yogurt will make the pie tangier and slightly less rich.
For the creamiest result, heavy cream or full-fat canned coconut milk works best.
Can I use xanthan gum instead of cornstarch?
You can try xanthan gum, but use a very small amount. Too much xanthan gum can make the pumpkin pie filling gummy or slimy.
If you want to experiment, start with about 1/8 teaspoon and mix very well. For the smoothest texture, I still prefer cornstarch. For a lower-carb option, coconut flour is easier to work with.
Can I freeze crustless pumpkin pie?
Yes, this crustless pumpkin pie freezes well. Let it cool completely, then wrap it tightly or store slices in an airtight container.
Thaw overnight in the fridge before serving. The texture may soften slightly after freezing, but it will still be delicious.
How long does crustless pumpkin pie last in the fridge?
Crustless pumpkin pie keeps well in the fridge for about 4 to 5 days. Let it cool completely first, then cover it tightly or store slices in an airtight container.
It tastes great chilled, and the texture gets even better after a few hours in the fridge.
More Pumpkin Recipes
Crustless Pumpkin Pie
Description
Ingredients
- 3 large eggs at room temperature
- 3/4 cup sweetener
- 1 can pumpkin puree 15-ounce
- 1 cup heavy cream or canned coconut milk
- 1 tbsp pumpkin pie spice
- 2 tbsp coconut flour or cornstarch
- 2 tbsp water for the cornstarch
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, crack the 3 large eggs and whisk until slightly frothy.
- Add the sweetener to the eggs and whisk until well combined.
- Stir in the 15-ounce can of pumpkin puree until smooth.
- Gradually add the 1 cup of heavy cream, mixing until fully incorporated.
- Add 1/4 teaspoon salt and 1 tablespoon pumpkin pie spice. Stir well to ensure an even distribution of spices.
- Finally, stir in the 2 tbsp of coconut flour or cornstarch mixed with 2 tbsp of water and mix until the batter is smooth and no lumps remain.
- Pour the pumpkin mixture into a lightly greased 9-inch pie dish, spreading it evenly.
- Place the pie dish in the oven and bake for 50-55 minutes until the center is set and a toothpick inserted into the middle comes out clean.
- If the edges start to brown too quickly, you can cover them with aluminum foil to prevent burning.
- Remove the pie from the oven and allow it to cool on a wire rack.
- Once completely cooled, refrigerate for at least 2 hours to set.
- Serve chilled or at room temperature, optionally with a dollop of whipped cream or a sprinkle of cinnamon on top.
- Enjoy your delicious crustless pumpkin pie!
Video
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
Can Xanthan gum be used as a substitute for the cornstarch? Cornstarch is not keto friendly and tends to spike insulin levels.
You can try xanthan gum, but I have a little bit of a love-hate relationship with it. A tiny amount can help thicken, but too much can make the texture slimy or gummy very quickly.
For this recipe, I prefer cornstarch for the smoothest, most velvety texture, or coconut flour if you want a lower-carb option. If you do try xanthan gum, start with a very tiny pinch, about 1/8 teaspoon, and mix well.
Hi Ioana,
Will these freeze well once it’s cooked?
Thank you and can’t wait to make it!
Yes, this pie should freeze well after it’s baked and fully cooled.
I recommend slicing it first, then wrapping the slices or storing them in an airtight container. Thaw in the fridge overnight before serving.
Thank you for a simple filling recipe that I was able to make in my kitchen to enjoy with coffee. It was wonderful warm. I scooped it out before letting it cool to enjoy! I’m sure it will be just as great cold too! Thanks for your simple and concise directions.
Trying this for Thanksgiving!! Can you freeze this pie?
Yes, you can freeze this crustless pumpkin pie. Let it cool completely first, then wrap it well or store slices in an airtight container.
To serve, thaw it overnight in the fridge. The texture may be a little softer after freezing, but it should still taste delicious.
Could I switch almond flour for coconut flour?
I wouldn’t recommend swapping almond flour for coconut flour in this recipe. Coconut flour absorbs much more moisture and helps the pumpkin pie set without a crust.
Almond flour behaves very differently and may make the texture softer or a little grainy. For the best result, I’d use coconut flour or cornstarch as written.
Can you sub heavy cream for yogurt or plant based milk?
Yes, you can use coconut milk instead of heavy cream if you want a dairy-free option. I’d use full-fat canned coconut milk for the creamiest texture.
Greek yogurt may work too, but it will make the pie tangier and a little less rich. Plant-based milk is usually thinner, so the pie may not set quite as creamy unless it’s a thicker option.
What kind of sweetener did you use? Can you use sugar in this recipe?
Thank you
Dee
I usually use a powdered low-carb sweetener for this recipe because it blends smoothly into the filling.
Yes, you can use regular sugar if you’re not making it low-carb or sugar-free. The texture should still work, but the nutrition will change. I’d use the same amount and adjust to taste if needed.
I have not tried this particular recipe but similar one that is delicious! Did you use parchment paper in pie plate & then flip it over when chilled? I always put homemade whipped cream on top!!! Going to have to make this soon! Yum!
This looks really good! If I use the coconut flour, do I also mix it with the water like you would with the corn starch?
If you use coconut flour, you don’t need to mix it with water the same way you would with cornstarch.
Cornstarch needs to be mixed with water first so it doesn’t clump. Coconut flour absorbs moisture differently, so you can stir it directly into the pumpkin filling and let it sit for a few minutes to thicken slightly before baking.
Awesome
Hi what sweetener do you use in this recipe
I usually use a powdered low-carb sweetener in this recipe because it blends smoothly into the pumpkin filling. Monk fruit, allulose, or your favorite sugar-free sweetener should work.
Just make sure you use one you already like the taste of, because the flavor does come through in a simple pumpkin pie like this.
Can I use arrowroot instead of cornstarch or coconut flour to thicken? Thanks
Yes, you can use arrowroot instead of cornstarch, but keep in mind it’s still a starch, so it’s not as low-carb as coconut flour.
If using arrowroot, I’d use it the same way as cornstarch and mix it with the water first to make a smooth slurry before adding it to the pumpkin filling. The texture should still be nice and smooth, but it may be slightly softer than the cornstarch version.