Rating: 4.5 stars
20 Ratings
  • 5 star values: 14
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

This easy crustless pumpkin pie is so creamy and delicious, you won't even miss the crust! Made with egg substitute, sweetener, and fat-free milk, it may just become a new holiday tradition.

Recipe Summary

10 mins
30 mins
40 mins
1 9-inch pie

This crustless pumpkin pie is the gluten-free Thanksgiving dessert you never knew you needed. 

Crustless Pumpkin Pie Ingredients

Here's what you'll need to add to your grocery list: 

· Pumpkin puree: Use canned pumpkin puree or puree your own pumpkin at home. 
· Milk: This recipe calls for skim milk, but you could use whole milk or your favorite alternative milk. 
· Sweetener: Though this recipe calls for a granular sucralose sweetener (like Splenda), some reviewers say they've had success with honey. 
· Egg substitute: Use store-bought egg substitute or try one of these homemade alternatives
· Vanilla: Vanilla extract adds complexity and subtle sweetness. 
· Spices: Cozy spices like cinnamon, nutmeg, and ginger make this pie delicious and aromatic. 

How to Make Crustless Pumpkin Pie

This crustless pumpkin pie is full of fall flavor, but it's surprisingly simple to make. You'll find the full, step-by-step recipe below – but here's a brief overview of what you can expect when you make this healthy Thanksgiving dessert: 

Make the batter by beating all the ingredients until smooth. Pour the batter into a prepared pie dish, then bake in a preheated oven until set. Let the pie cool before serving. 

How to Store Crustless Pumpkin Pie

Let the pie cool, then wrap it in storage wrap or place it in an airtight container. Store it in the fridge for up to four days. 

Allrecipes Community Tips and Praise

"Wow," raves Cindy D. "Satisfies that pumpkin pie craving without all the sugar and calories. Has more flavor than you would expect from the ingredients – tastes like cloves even though that's not in there."

"No gluten, great pie," according to christy.  "Love, love, love this pie!"

"A bit of whipped cream and a sprinkle of spice made it pretty and nobody even considered that it didn't have a crust," says Soc Page

Editorial contributions by Corey Williams


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with cooking spray.

  • Beat pumpkin puree, milk, sweetener, egg substitute, vanilla, cinnamon, ginger, and nutmeg in a bowl until smooth; pour into the prepared pie dish.

  • Bake in the preheated oven until the center is set, about 30 minutes.

  • Remove from the oven and cool completely before serving.

Nutrition Facts

48 calories; protein 3.8g; carbohydrates 6.8g; fat 0.8g; cholesterol 0.9mg; sodium 172.3mg. Full Nutrition