Crustless Pumpkin Pie

This crustless pumpkin pie is a creamy, spiced, and satisfying dessert that skips the fuss of making a crust—without sacrificing flavor. With a silky-smooth texture and just the right amount of sweetness, this recipe is naturally gluten-free and made without refined sugar. It’s a perfect option for those looking for a lighter, healthier alternative to traditional pumpkin pie, and it’s easy enough for weeknight baking or a last-minute holiday treat.

Why You’ll Love This Recipe

This crustless pumpkin pie delivers all the warm flavors of classic pumpkin pie without the added work or calories of a crust. It’s:

• Quick and easy to prepare

• Naturally gluten-free

• Made with no refined sugars

• Perfect for holiday gatherings or everyday treats

• Easily adaptable to dairy-free or paleo diets

• Lower in carbs than traditional pies

• Freezer-friendly for make-ahead convenience

• Rich in warm pumpkin spice flavor

• Kid-friendly and approved by picky eaters

• Beautifully sliceable once chilled

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 (15-oz) can pumpkin puree

• 1/2 cup heavy cream (or coconut cream for dairy-free/paleo)

• 3 large eggs (at room temperature)

• 1/2 cup powdered monk fruit allulose blend

• 1/4 cup brown monk fruit allulose blend

• 1 tablespoon pumpkin pie spice

• 1/4 teaspoon sea salt

• 1/2 tablespoon vanilla extract (optional)

• 2 teaspoons unflavored gelatin powder (or 1 1/2 tablespoons coconut flour or arrowroot powder for vegetarian options)

Directions

1. Preheat the oven to 300°F (163°C). Grease a pie pan with neutral cooking spray or butter.

2. In a large mixing bowl, beat together pumpkin puree, cream, eggs, powdered and brown sweeteners, pumpkin pie spice, sea salt, and vanilla extract (if using) on medium-low speed until smooth. Avoid overmixing.

3. Sprinkle the gelatin, coconut flour, or arrowroot powder evenly over the batter—do not dump it all at once. Beat again until the mixture is fully uniform. Let it rest for 5 minutes.

4. Pour the batter into the prepared pie pan. Tap gently on the counter to release air bubbles.

5. Bake for 35-45 minutes, or until the pie is mostly set with a slight jiggle in the center. The internal temperature should reach 165-170°F (74-77°C).

6. Allow the pie to cool completely at room temperature, uncovered. Then refrigerate for at least 2 hours or overnight before slicing and serving.

Servings and timing

This recipe makes 8 servings.
Prep time: 10 minutes
Cook time: 35-45 minutes
Resting and chilling time: 2 hours 5 minutes
Total time: About 3 hours

Variations

• Dairy-free: Use full-fat coconut cream instead of heavy cream.

• Vegetarian: Replace gelatin with coconut flour or arrowroot powder.

• Sweeter taste: Add an extra tablespoon of monk fruit sweetener.

• Spicier: Increase the pumpkin pie spice or add ground ginger or nutmeg.

• Mini pies: Divide the mixture among ramekins and reduce baking time to 20-25 minutes.

• Low-carb crust option: Pour the batter into an almond flour crust if you still want a crusted version.

Storage/Reheating

Refrigerator: Store covered in the fridge for up to 5 days.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Reheating: While it’s typically served cold, if you prefer it warm, gently reheat individual slices in the microwave for 20-30 seconds.

FAQs

How do I know when the crustless pumpkin pie is done baking?

It should be mostly set with just a slight jiggle in the center, like Jell-O. The internal temp should reach 165-170°F.

Can I use homemade pumpkin puree?

Yes, but make sure it’s thick and not watery. Strain excess liquid if needed before using.

What can I use instead of monk fruit sweetener?

You can substitute erythritol, stevia blends, or even regular sugar if you’re not avoiding refined sugar.

Is this recipe keto-friendly?

Yes, if you use monk fruit allulose sweeteners and heavy cream, it’s low-carb and keto-friendly.

Can I make this in advance?

Absolutely. It tastes even better after sitting overnight in the fridge.

Why is my pie watery after chilling?

This may happen if the pie wasn’t baked long enough or the gelatin wasn’t fully incorporated. Make sure to bake until nearly set.

What type of pie pan works best?

A standard 9-inch pie pan works perfectly for this recipe.

Can I omit the gelatin or thickener?

A thickener is necessary to help the pie set properly. Use coconut flour or arrowroot if you prefer vegetarian options.

Can I add toppings?

Yes! Try whipped cream, chopped nuts, or a sprinkle of cinnamon for extra flair.

Is this safe for people with gluten allergies?

Yes, this pie is naturally gluten-free. Always double-check ingredient labels to be sure.

Conclusion

This crustless pumpkin pie is a deliciously easy and healthy dessert that doesn’t compromise on flavor. With its creamy texture, warm spices, and simple prep, it’s an excellent choice for holidays or everyday indulgence. Whether you’re gluten-free, watching your sugar intake, or just love pumpkin pie, this recipe delivers all the cozy fall vibes in every bite.