Crustless Pumpkin Pie

This Crustless Pumpkin Pie is creamy, silky, and full of cozy fall flavor. You’d never guess it’s completely gluten-free. It has everything you love about a classic pumpkin pie, only easier, lighter, and even more irresistible.

If you’re craving the comfort of pumpkin pie without the fuss of pastry, this is the one. The texture is luxuriously smooth and custardy, almost like a pumpkin crème brûlée. One bite and you’ll be making it every fall.

I’ve always loved the creamy, spiced filling of a pumpkin pie much more than the crust. As a kid, I used to eat around the edges just to get to that silky middle. When I started baking as an adult, I realized the crust took the most time and effort but wasn’t even my favorite part.

So I decided to skip it completely. That’s how this Crustless Pumpkin Pie came to life. It’s smooth, custardy, and full of cozy fall flavor, just like the classic version, but easier to make and naturally lower in carbs.

Why You’ll Love This Crustless Pumpkin Pie

• No crust, no stress. You still get all that classic pumpkin pie flavor, just without the extra work.
• Silky and creamy. The texture is soft, custardy, and melts in your mouth.
• Naturally gluten-free. Made with coconut flour or a bit of cornstarch, so it’s great for anyone avoiding gluten.
• Lower in carbs. Skipping the crust keeps it lighter but still rich and satisfying.
• Flexible ingredients. Use heavy cream for a traditional version or coconut milk if you prefer it dairy-free.
• Perfect make-ahead dessert. It sets beautifully in the fridge and actually tastes even better the next day.

Ingredients You’ll Need

You don’t need anything fancy to make this Crustless Pumpkin Pie — just a few pantry staples and a can of pumpkin. Here’s what goes in:

• Pumpkin puree: Make sure to use pure pumpkin puree, not pumpkin pie filling. The filling comes pre-sweetened and spiced, which will throw off the flavor and texture.
• Sweetener: For a sugar-free pumpkin pie, use your favorite keto sweetener like erythritol, monk fruit, or allulose. If you’re not low-carb, coconut sugar or brown sugar work beautifully too and give a deeper flavor.
• Eggs: Use three large eggs at room temperature. They help the pie set and give that smooth, custard-like texture.
• Heavy cream or coconut milk: Either one adds richness and keeps the filling creamy. Coconut milk makes it dairy-free without changing the taste much.
• Pumpkin pie spice: A cozy blend of cinnamon, nutmeg, ginger, and cloves. You can also make your own mix if you prefer more or less spice.
• Coconut flour or cornstarch: Just a little helps thicken the pie. Coconut flour keeps it low-carb, while cornstarch makes it slightly silkier.
• Salt: A pinch brings out all the warm flavors and balances the sweetness.

How to Make Crustless Pumpkin Pie

Making this Crustless Pumpkin Pie couldn’t be easier. It’s one of those mix, pour, and bake recipes that still feels special enough for holidays or Sunday dinner.

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish with butter or coconut oil. In a large mixing bowl, whisk the eggs until slightly frothy, then add your sweetener and whisk again until smooth. Stir in the pumpkin puree until the mixture looks creamy and uniform.
2. Slowly pour in the heavy cream or coconut milk, whisking gently as you go. Add pumpkin pie spice and a pinch of salt for that warm fall flavor. If you love cinnamon, don’t be shy — a little extra makes it even cozier.
3. To help the pie set, add coconut flour directly into the batter or use cornstarch mixed with two tablespoons of water before stirring it in. Mix until everything is silky smooth. Pour the batter into the prepared pie dish, smooth out the top, and bake for about 50 to 55 minutes, or until the center is just set and slightly wobbly in the middle.
4. If the edges start to brown too quickly, cover them loosely with foil. Let the pie cool completely on a wire rack, then chill it in the fridge for at least two hours before serving. The texture becomes perfectly creamy and custard-like once cold.
5. Serve chilled or at room temperature with whipped cream or a dusting of cinnamon. It’s rich, comforting, and tastes like the best part of a classic pumpkin pie — only easier and lower in carbs.

Tips for Perfect Results

• Use room temperature ingredients. This helps everything blend smoothly and gives your pie that creamy, custard-like texture.
• Choose full-fat coconut milk. If you’re making it dairy-free, the canned full-fat kind gives the same rich texture as heavy cream.
• Let it chill. The pie needs at least two hours in the fridge to fully set and become silky and sliceable.
• Taste before baking. Sweeteners vary, so taste the filling and adjust to your liking before it goes into the oven.
• Add extra spice. A little extra cinnamon or nutmeg sprinkled on top makes it smell and taste even more like fall.
• Don’t overbake. The center should still have a gentle wobble when you take it out — it will firm up as it cools.

How to Store Crustless Pumpkin Pie

• Refrigerate: Once completely cooled, cover the pie with plastic wrap or store slices in airtight containers. It keeps well in the fridge for up to 4 days.
• Freeze: You can freeze individual slices for up to 2 months. Wrap them tightly and thaw overnight in the fridge before serving.
• Serve chilled or at room temperature: I personally love it cold straight from the fridge — it’s extra creamy and perfectly refreshing after a big meal.

Crustless Pumpkin Pie

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Prep time 10 minutes mins

Cook Time 50 minutes mins

Yields 12 ser

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Description

 

This Crustless Pumpkin Pie is silky, creamy, and full of cozy fall flavor. It’s gluten-free, low in carbs, and incredibly easy to make. Perfect for Thanksgiving or any fall dessert table. You’ll never miss the crust!

Ingredients

  

1x2x3x

• 3 large eggs at room temperature
• ¾ cup sweetener erythritol, allulose, or regular sugar
• 1 can 15 oz pumpkin purée
• 1 cup heavy cream or canned coconut milk
• 1 tablespoon pumpkin pie spice
• 2 tablespoons coconut flour or cornstarch
• 2 tablespoons water if using cornstarch
• ¼ teaspoon salt
• Optional toppings: whipped cream or a dusting of cinnamon

Instructions

 

• Set your oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
• In a large mixing bowl, crack the eggs and whisk until they’re light, foamy, and slightly thickened. This gives the pie that smooth, custardy texture.
• Add the sweetener and whisk until well combined—this helps the pie bake evenly and keeps the sweetness balanced.
• Add the pumpkin purée and mix until silky smooth.
• Slowly pour in the heavy cream (or coconut milk for a dairy-free version), whisking until the mixture looks glossy and uniform.
• Add the pumpkin pie spice and salt, stirring to evenly distribute those warm fall spices throughout.
• If using coconut flour: sift it directly into the bowl and whisk until smooth.
• If using cornstarch: stir it with 2 tablespoons of water, then whisk into the batter until lump-free.
• Pour the filling into the prepared dish and smooth the top. Bake for 50 minutes, or until the center is just set and a toothpick comes out mostly clean.
• If the edges begin to brown too quickly, tent loosely with foil.
• Let the pie cool completely on a wire rack, then refrigerate for at least 2 hours (overnight is best).
• Serve chilled or at room temperature with a dollop of whipped cream or a sprinkle of cinnamon. Each bite is pure pumpkin perfection.

Notes

• The nutrition info for this Crustless Pumpkin Pie is calculated using cornstarch. Cornstarch adds only about 2 grams of net carbs per slice, so it’s still perfectly fine for keto or low-carb lifestyles.
• This pie is also naturally gluten-free, so it’s a great option for anyone avoiding wheat.
• Each slice is surprisingly low in calories, averaging around 102 to 150 calories, depending on the type of sweetener and cream you use.
• If you prefer a grain-free version, simply swap cornstarch for coconut flour. The pie will stay creamy and smooth with the same delicious texture.

Nutrition Facts

Amount per serving.

Calories

102kcal

Total Carbs

5g

Net Carbs

Protein

2g

Fat

8g

Fiber

1g

Sugar

2g

How do we calculate the nutrition info?

These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.

Course Dessert

Cuisine American

Keyword crustless pumpkin pie

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