Easy Crustless Pumpkin Pie


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.

close up view of Crustless Pumpkin Pies in white ramekins
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
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


  • cooking spray

  • 1 (15 ounce) can pumpkin puree

  • 1 ¼ cups skim milk

  • ¾ cup granular sucralose sweetener (such as Splenda®)

  • ½ cup egg substitute

  • 1 teaspoon vanilla extract

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • ½ teaspoon ground nutmeg


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

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

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

  4. Remove from the oven and cool completely before serving.

Nutrition Facts (per serving)

48 Calories
1g Fat
7g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 48
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 2%
Cholesterol 1mg 0%
Sodium 172mg 7%
Total Carbohydrate 7g 2%
Dietary Fiber 2g 6%
Total Sugars 4g
Protein 4g
Vitamin C 2mg 12%
Calcium 73mg 6%
Iron 1mg 6%
Potassium 225mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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