When autumn rolls around, there’s nothing I love more than baking with pumpkin. A slice of creamy pumpkin dessert always brings me back to cozy fall evenings in my Oregon kitchen, where I first experimented with making a crustless pumpkin pie. I wanted something that gave me all the flavor of a classic pumpkin pie recipe, but without the heavy crust and extra carbs. The result was silky, spiced, and satisfying. This version is gluten free, naturally low carb, and can be made dairy free or vegan with simple swaps. It’s proof that comfort food can be both wholesome and delicious.
In This Recipe
why make this recipe
Most pumpkin pie recipes rely on a buttery crust that can feel heavy after a big holiday meal. This crustless version lets the pumpkin pie filling shine on its own. You’ll love it if you’re following a low carb lifestyle, need a gluten free dessert, or simply want something lighter. It’s also easier—no rolling, chilling, or blind baking required. For those avoiding dairy, coconut cream works beautifully. And if you’re looking for vegan pumpkin recipes, swapping eggs with flax eggs makes it a plant-based option. This pie is versatile enough for everyone at the table.
how to make crustless pumpkin pie
The base of this pie starts with canned pumpkin puree—smooth, rich, and ready to use. Blend it with eggs, cream (or coconut cream), your sweetener of choice, and a homemade or store-bought pumpkin pie spice recipe. Pour it into a pie dish, bake until set, and cool before serving. The result is a custard-like filling that holds together beautifully without the need for a crust. For a twist, you can try mini pumpkin pies by baking the mixture in ramekins.
Ingredients:
- 1 can (15 oz) canned pumpkin puree
- 3 large eggs
- 1 cup heavy cream (or coconut cream for dairy free option)
- ¾ cup sugar or low carb sweetener
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- Pinch of salt
Directions:
- Preheat oven to 350°F (175°C). Grease a 9-inch pie dish.
- In a large bowl, whisk together pumpkin puree, eggs, cream, sweetener, spices, vanilla, and salt until smooth.
- Pour mixture into prepared dish.
- Bake 45–50 minutes, until the center is just set but still slightly jiggly.
- Cool completely before slicing; chill for 2+ hours for best results.
how to serve crustless pumpkin pie
Serve chilled or at room temperature. A dollop of whipped cream—or coconut whipped cream if dairy free—makes it extra special. For a lighter option, top with fresh berries. This recipe also pairs beautifully with coffee after dinner. If you enjoy variety, check out my Silky French-Style Custard Pumpkin Pie Recipe or try my Classic Old-Fashioned Pumpkin Pie Recipe for a Perfect Thanksgiving.
how to store crustless pumpkin pie
Cover leftovers tightly and store in the fridge for up to 4 days. To freeze, wrap slices individually and store for up to 1 month. Thaw overnight in the fridge and enjoy just like fresh.
tips to make crustless pumpkin pie
- Use pure pumpkin puree, not pre-sweetened pumpkin pie filling.
- Don’t skip cooling—this allows the custard to set properly.
- For vegan pumpkin recipes, replace eggs with flax eggs.
- If you prefer condensed milk or evaporated milk, you can swap them in for cream, but note the sweetness difference.
- Sprinkle chopped pecans on top before baking for a nutty twist.
variation (if any)
- Mini pumpkin pies: Bake in ramekins for individual servings.
- Chocolate pumpkin pie: Add 2 tablespoons cocoa powder to the filling.
- Nut topping: A layer of pecans or walnuts adds crunch and flavor.
FAQs
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but you’ll need to roast and puree it first. Canned pumpkin ensures a smoother, more consistent pie filling.
2. Is this recipe low carb and keto-friendly?
Yes! Just use a sugar substitute like erythritol or monk fruit for a keto-friendly pumpkin dessert.
3. Can I make this pie dairy free?
Absolutely. Swap heavy cream with coconut cream and serve with coconut whipped cream.
4. What’s the difference between condensed milk and evaporated milk in pumpkin pie?
Condensed milk is sweetened and thicker, while evaporated milk is unsweetened. Both can work, but you may need to adjust sweetness if substituting.
Crustless Pumpkin Pie – Easy Gluten-Free & Low Carb Dessert
This crustless pumpkin pie is creamy, spiced, gluten free, and low carb. A quick and easy fall dessert.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
1 can (15 oz) canned pumpkin puree
3 large eggs
1 cup heavy cream (or coconut cream for dairy free)
¾ cup sugar or low carb sweetener
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9-inch pie dish.
2. Whisk pumpkin puree, eggs, cream, sweetener, spices, vanilla, and salt.
3. Pour into pie dish and smooth the top.
4. Bake 45–50 minutes until center is just set.
5. Cool completely before slicing and chill for 2+ hours.
Notes
Use pure pumpkin puree, not pumpkin pie filling.
Make it dairy free with coconut cream.
For keto, swap sugar for monk fruit or erythritol.