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GET IT NOWMy Crustless Pumpkin Pie Will Make You Wonder Why You Needed A Crust
This crustless pumpkin pie is the perfect way to capture classic fall flavors in a healthy dessert, without fussing over pie dough! While my sugar-free pumpkin pie is often on my table for fall get-togethers, many of you have asked me if you can make it with no crust at all. The answer is not exactly as is, but yes, I made a few easy tweaks to make it possible. Here’s why this no crust pumpkin pie has me wondering why I ever needed a crust:
- Easier than a regular pie – With only 10 minutes of prep, this one is much quicker than baking traditional pies. It’s perfect when I don’t have time for a pie crust.
- Spiced pumpkin flavor + creamy texture – If you’re like me and think the filling is the best part anyway, my crustless pumpkin pie is for you! It has the classic texture and sweet pumpkin taste, while still being sturdy enough to slice and serve.
- Simple ingredients, with no gluten or refined sugar – Just 7 of them, plus salt and optional vanilla. My recipe is also naturally gluten-free, lighter, and low carb, without added sugar — or any aftertaste.
I recently made this crustless pumpkin pie recipe again for my new Fall Cookbook Bundle, and now I can’t wait to make it for the holidays! (It also includes some of my other favorites, like roasted turkey, green bean casserole and sweet potato casserole.) If you want a lighter, easier way to finish your holiday meal, I hope you’ll bake this pie with me!
“This sugar-free, crustless pumpkin pie is delicious. It is also super quick and easy to make. I’ve made it twice now – once for fun and one for Thanksgiving this week. It’s come out beautifully both times. We love that is doesn’t have a crust and is sugar-free.”
-Esther
Ingredients & Substitutions
Here I explain the best ingredients for my no crust pumpkin pie recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Pumpkin Puree – You can roast fresh pumpkin yourself (it’s the same as roasting butternut squash — just blend after), and use a scant 2 cups for this recipe. I just use canned pumpkin, because it’s easier. Grab pure canned pumpkin puree like this, not pumpkin pie filling that has extra stuff in it.
- Heavy Cream – For that silky texture. If you need a dairy-free option, canned coconut cream works perfectly.
- Eggs – They are super important because they hold the crustless pumpkin pie together. I don’t recommend egg substitutes here, because they won’t provide enough structure.
- Sweetener – I used and recommend Besti Monk Fruit Allulose Blend (a combination of powdered and brown versions) for the right level of sweetness, flavor, and super smooth texture. Almost all other sugar alternatives will leave your pie gritty, while liquid sweeteners (like maple syrup) will prevent it from setting. Regular powdered and brown sugar do work if they fit your lifestyle.
- Key Flavors – You’ll need pumpkin pie spice (I make mine with cinnamon, nutmeg, cloves, ginger, and allspice, but store-bought is fine), sea salt (to balance the sweetness), and vanilla extract (optional but I highly recommend!).
- Thickener – With no crust to stabilize the pie, you need something extra to make it sturdy enough to serve! I’ve tested 3 options, and all of them work well, but here are the differences:
- Gelatin Powder – Gelatin has natural setting properties, and the texture of this no crust pumpkin pie is my favorite with this thickener. Make sure to choose an unflavored gelatin like this (it’s also grass-fed!).
- Arrowroot Powder – This is a resistant starch and works similar to cornstarch.
- Coconut Flour – This doesn’t provide as much structure as the other 2 options, but works pretty well because it absorbs moisture without affecting the creamy texture.
How To Make Crustless Pumpkin Pie
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the filling. Use a hand mixer to puree the pumpkin, cream, eggs, Besti sweeteners, pumpkin pie spice, salt, and vanilla in a large mixing bowl.
- Add the thickener. Sprinkle — don’t dump! — the gelatin powder, arrowroot powder, or coconut flour over the filling, then immediately use your mixer to beat until uniform. Let the batter rest for 5 minutes.
- Bake in the oven. Pour the filling into a 9-inch pie dish (this one is the perfect size for my recipe — it’s not too deep). Tap the pan on the counter to release any air bubbles. Bake until your crustless pumpkin pie is nearly set, but slightly jiggly in the center.
- Refrigerate to set. Cool uncovered at room temperature on a wire rack, then refrigerate until firm and set. (My picture on the bottom right is after setting — it won’t be this firm right out of the oven!)
I like to top this crustless pie with sugar-free whipped cream and a sprinkle of cinnamon (I use this duster — in one of my pictures above). My almond milk ice cream also makes a nice topping!
My Recipe Tips
- Keep your mixer speed at medium-low, and avoid overmixing. If you beat too fast or too long, you’ll end up with too many air bubbles, which can make the final texture spongy or with a bunch of air bubbles. This is also why I tap the pan on the counter to release bubbles, but this won’t be enough if there are many. I have this hand mixer and love that it has 9 speed settings, plus a spot to store the attachments.
- Don’t have a hand mixer? You can whisk the ingredients by hand. I just find they mix better using a mixer.
- Sprinkle your thickener, don’t just dump it in one scoop. This prevents it from clumping. No one wants a lumpy pie!
- Letting the batter rest before baking is important. It only takes 5 minutes, but gives your thickener time to start working.
- Want thicker slices? My pie plate is pretty shallow and I like it, but you can easily double the filling amount and use a deeper dish. It will take longer to bake.
- Be careful not to overbake. Take your crustless pumpkin pie out of the oven when it’s almost set but has a slight jiggle in the center, like Jell-O, when you shake the pan. It’s similar to baking a cheesecake. If you wait for it to fully set, it will crack and be dry after it cools. Don’t worry, it will fully set after you chill it!
- Wipe down your knife between slices. The filling can stick to your knife, so this little trick keeps your slices looking clean. The first slice is always hard to cut neatly, but the rest will be good!
- Can you make it with a crust? I developed this recipe for crustless pumpkin pie, but yes, you can use this filling in a crust! You’d probably need a 10-inch pie pan to fit the filling with crust, have some filling left over, or scale down the filling a bit. My almond flour pie crust, coconut flour crust, and gluten free pie crust are all made for a 9-inch pan, but can stretch to 10 inch if needed.
Crustless Pumpkin Pie (Easy, Healthy Recipe)
My crustless pumpkin pie recipe is creamy, sweet, and much easier than making a crust. It's naturally gluten-free, with no refined sugar!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 300 degrees F (163 degrees C). Grease a pie pan with neutral cooking spray or butter.
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In a large bowl, using a hand mixer at medium-low speed, beat together the pumpkin, cream, eggs, Besti Powdered, Besti Brown, pumpkin pie spice, sea salt, and vanilla (if using), until smooth. Don't overmix.
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Sprinkle — don’t dump! — the gelatin powder, arrowroot powder, or coconut flour over the batter, then immediately beat until uniform. Let the batter rest for 5 minutes.
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Pour the batter into a pie pan (this one is the perfect size for this recipe). Tap the pan on the counter to release any air bubbles.
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Bake the crustless pumpkin pie for 35-45 minutes, until the pie is almost set but still slightly jiggly in the center when you shake the pan (like Jell-O). The internal temperature using a meat thermometer should be 165-170 degrees F (74-77 degrees C).
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Cool completely on the counter, uncovered, then refrigerate at least 2 hours (until completely cold) or overnight, before slicing.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 slice, or 1/8 entire pie
- Tips: Check out my recipe tips above to help you get the right texture in your filling, how to mix by hand if needed, and the best way to slice this crustless pumpkin pie.
- Topping ideas: You can serve this pie as is, or top it with sugar-free whipped cream and cinnamon (I love this duster to sprinkle it evenly). Or try my almond milk ice cream for topping.
- Store or make ahead: This pie is great for making ahead, since it needs time to set anyway. After it’s set, cover it plastic wrap and keep in the fridge for up to 3-5 days.
- Freeze: Freeze uncovered until solid, then wrap in plastic and freeze for up to 3-4 months. Thaw overnight in the refrigerator.
- Note on nutrition info: The nutrition panel below is based on using my Besti powdered and brown sweeteners, and gelatin for the thickener. Carbs and sugar content will be higher if you use regular powdered and brown sugar, or arrowroot as the thickener.
📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Crustless Pumpkin Pie
54 Comments
Lisa
0I love how easy the recipe was, but I think 1 Tbs. of pumpkin pie spice was WAY too much! It went great with coconut cream whipped cream I found!
I will try again with less spice. Followed as directed.
Maya | Wholesome Yum
0Thank you for the feedback, Lisa! Feel free to use less next time if you prefer less pumpkin spice flavor.
kimber4230
0This recipe is so easy and it doesn’t disappoint. This pie is so good, I don’t even miss the crust. It will definitely be on my Thanksgiving menu every year. Thank you for such a great recipe.
Wholesome Yum D
0I’m so happy to hear that! It means a lot that this one earned a spot on your Thanksgiving menu. And I totally agree, when a pie is that good, you don’t even miss the crust!
Jan Delate
0I bought the Besti Sugars and want to know if use it in other recipes that call for Swerve products, do I use the same amount. I love the idea of no after taste and “cool” sensation. Thank you for the information about Monk sugar blends.
Maya | Wholesome Yum
0I’m so glad you like them so far, Jan! Yes, the conversion is 1:1.
Veronica Deevers
0Monk fruit and colitis are not friendly. Is there any other type of sweetener that can be used? Sadly, stevia is a horror also.
Maya | Wholesome Yum
0Hi Veronica, The issue isn’t monk fruit, it’s the filler that most brands of monk fruit (and stevia) use, which is erythritol. Besti does not contain any erythritol and should be much better tolerated.
Mike
0Is there anyway you could add some cream cheese to the recipe to make it a pumpkin-cream cheese sort of pie?
Maya | Wholesome Yum
0Hi Mike, I haven’t made this with cream cheese before, sorry. It might work to swirl some into the pan before baking? Please let me know how it goes if you try it.
Esther Alpert
0This sugar-free, crustless pumpkin pie is delicious. It is also super quick and easy to make. I’ve made it twice now – once for fun and one for Thanksgiving this week. It’s come out beautifully both times. We love that is doesn’t have a crust and is sugar-free.
Sue Mill
0can i make this with real pumpkin (steamed and mashed) instead of the canned variety?
Maya | Wholesome Yum
0Hi Sue, Yes, absolutely! Just make sure it’s very smooth.
Sue Mill
0thanks… i love roast pumpkin’s sweet nutty flavour, so i hope the pie has this too, more so than canned mush which i dont see around in the shops here in Australia
Katherine
0My husband does not tolerate Allulose very well, but we do like monkfruit. what can we use?
Maya | Wholesome Yum
0Sorry to hear that, Katherine! Unfortunately I haven’t found a sweetener that works well for this recipe other than Besti (which is monk fruit blended with allulose) and plain allulose. Other brands of monk fruit are over 99% erythritol, which can turn out gritty and crystallize.
Diane Rose
0Just made the crustless pumpkin pie and it turned out amazing. Even better than eating pie with crust. I didn’t change a thing just followed recipe exactly and I’m so proud of how it came out.
Maya | Wholesome Yum
0I’m so glad you liked it, Diane! Enjoy!
Mary Chemotti
0I made this recipe recently, and it has an amazing taste, texture, and overall quality. My only deviations were using half & half instead of heavy cream, a different allulose sweetener, and brown sugar for the brown monk fruit allulose sweetener. This will be a classic! Thanks for this special recipe!
Wanda
0I confess…I couldn’t wait for it to cool completely and it was awesome. I bet it will be even better (if that is possible) when it sets completely. Thanks for the recipe, perfect for the holidays and I am not even a huge fan of pumpkin.
Maya | Wholesome Yum
0Awww, thank you so much, Wanda! I’m glad it still worked out even if it wasn’t completely cooled.
Brenda
0This turned out wonderfully! I had to bake it for the full 45 minutes, but it is just right now that it has cooled. The texture is spot on, I don’t sense any gelatin texture. Thanks for the great recipe!
Connie
0This recipe turned out spectacular. I didn’t have the allulose blend so I used 1/2 cup Splenda and 1/4 cup golden monkfruit erythritol blend for the sweeteners and it was just as good as any pumpkin pie we’ve ever had, maybe better! Also, I didn’t even miss the crust, plus my husband doesn’t like the crust anyway. This recipe is a keeper.
JAri
0Is it ok to substitute Besti granulated sugar for powdered in this recipe? Also, the Sprouts stores near me don’t carry the brown monk fruit and it will arrive too late through Amazon. What’s the best substitute other than brown sugar or monkfruit with erythritol?
Maya | Wholesome Yum
0Hi Jari, Yes, Besti granulated will probably work because it still dissolves easily, but you could powder it in a food processor to be on the safe side. You can substitute Besti Brown with more Besti, it just won’t have that brown sugar flavor but the recipe will still turn out.
Maya | Wholesome Yum
0Just an update in 2024 – Sprouts now carries Besti Brown!
Roxanne Camp
0This sounds so good, I’m going to try..but I don’t understand the reason why a regular pumpking pie filling(yours,low carb) wouldn’t work just as well as this special one for no crust. What would it matter if a crust was under the filling or not??? Thanks!
Maya | Wholesome Yum
0Hi Roxanne, A crustless pumpkin pie needs a bit more structure than a regular one since it has no crust. Hope you like it!
Kitten
0I usually use xylitol (granular or powdered) and/or pure stevia powder. Any chance you know how to use those as substitutes for the monk fruit? If not, I’ll experiment, but hoping to avoid some disasters if you already have an idea.
Maya | Wholesome Yum
0Hi Kitten, Xylitol, like erythritol, will crystallize, so I don’t recommend it for this recipe. I’m not sure if pure stevia powder would work, as the wet/dry ratio would be significantly different. If you’re making this for a holiday, I’d suggest making the recipe with the ingredients as written to avoid any mishaps, but if you want to experiment with other sweeteners on a regular day, please let me know how it goes!
Heather
0Crustless pumpkin pie is my go to. I sprinkle a few pecans on top for some crunch and texture.
Peggy
0Rasy to make and tastes fabulous!
Carolyn
0I made this for Thanksgiving and my family loved it. That’s saying a lot since my boys are really picky.
I love all your products!!!!
Barbara
0My first time to make a crustless pie. It was easy to put together, followed the directions exactly and very easy to cut and remove from the pyrex pie pan. Rave reviews from my family and yes, I enjoyed it so very much. Thank you for sharing.
Roberta
0Made this crustless pumpkin pie recipe today for Thanksgiving. It turned out beautifully and tastes delicious! Added sugar free heavy whipped cream for the win and don’t even miss the crust!
CJo
0What can I use in place of gelatin if I have none? Guar gum? Corn starch (I know there’s carbs in corn starch, but not that many spread over a whole pie)? Thanks for any help in allowing this to “set” properly. If so, how much of the alternate item?
Janet
0I made this pie for Thanksgiving and it was delicious. I didn’t have a hand mixer so used a whisk. Came out perfect. Thank you.
Maya | Wholesome Yum
0I give several options in the post and recipe card above, including coconut flour and arrowroot powder. Check the recipe card for amounts.
Linda
0Absolutely the BEST Crustless Pumpkin Pie. I have made this several times. I am the only one who eats it, so I wrap individual portions and freeze them until I want more! 🙂 So easy to make without the crust. Also easy to cut into portions once the pie has been in the fridge long enough to chill through. Why wait for the Holidays??? I have pumpkin pie all year long. 🙂
Lynette
0I’m not a big pumpkin fan, but my family is. I can’t wait to try this!!
Candace
0I love pumpkin pie and am so happy to have this recipe. I love carbs, unfortunately, and WholesomeYum is a lifesaver with these innovative recipes.
Lynn
0Can I make it with raw organic sugar
Maya | Wholesome Yum
0Yes, that should work!
Linda Smith
0Made this pie this morning … so good!
Fannie
0I bought 3 large cans of pumpkin and coconut cream, will make very soon.
Teresa
0Could I use just monk fruit without the allulose?
Maya | Wholesome Yum
0Hi Teresa, Most brands labeled “monk fruit” are actually blends of monk fruit and erythritol. Pure monk fruit is very concentrated (typical usage in a whole recipe is less than a teaspoon), so would not provide the bulk needed in the recipe. Monk fruit erythritol blends (again, most brands labeled “monk fruit”) will yield a gritty texture and can crystallize, as explained in the post above.
Lana
0Flavor and sweetness were good but with the gelatin it had a somewhat rubbery consistency. Will try next time with coconut flour. Thank you
Brenda
0How much sugar?
Maya | Wholesome Yum
0Hi Brenda, Besti and sugar measure at a 1:1 ratio, so if you choose to use powdered and brown sugar instead of Besti, the amounts would be the same.
Julia
0What I love about this recipe is that you would never be able to tell that its sugar free and Gluten free! SO tasty and satisfying! My family usually doesn’t go for pumpkin flavored things, but since I was in a fall mood and had the ingredients on hand, I decided to make it. Its gone now. lol nothing left over.
Kellie H
0I love pumpkin pie but only eat the filling. This recipe was perfect for me and so easy to make!
Jessica
0I absolutely loved this recipe! I made it as a test-run for Thanksgiving because I had never made one without a crust, and this was perfect! Thank you.
Susan
0Love this pumpkin pie.