Crustless Pumpkin Pie [Video]

Catalina Castravet
By Catalina Castravet
5 from 7 reviews

Crustless Pumpkin Pie is very tasty and so easy to make, also, it’s crazy low in calories. This pie is creamy, decadent and gluten-free.

We love making high quality and delicious pumpkin desserts. With holidays around the corner, pumpkin recipes are surely high on the to-do list. Among our other favorite pumpkin desserts are Pumpkin Cheesecake Bars, Pecan Pie Pumpkin Cheesecake and Pumpkin Poke Cake. I recommend you give at least one of them a try, they are all delicious!

Image of sliced crustless pumpkin pie on a silver plate.

Best Crustless Pumpkin Pie

This Crustless Pumpkin Pie is the perfect dessert option to make in the calorie-heavy holiday season! The pie is so easy to make, with a foolproof recipe, that is very hard to mess up. Since the pie has no crust, it literally melts pleasantly in your mouth. It is a nice change from the traditional Pumpkin Pie, and also lighter in calories.

If you are looking for something more special to try during this Thanksgiving season, this pie would be an excellent choice. For this Crustless Pumpkin Pie, I used store-bought canned pumpkin puree. However, if you have some extra time and desire, you can use homemade pumpkin puree.

For that, you will have to roast the pumpkins before pureeing them. Both options will work great in this recipe. For the topping, I used whipped cream and some cinnamon. The pie is packed with vitamins and is low in sugar and unhealthy fats. It is perfect to enjoy for brunch or as a dessert after family dinner!

Crustless Pumpkin Pie Recipe Tips:

  • Please see the recipe card for the exact measures. In addition, I have attached the recipe video to better guide you through the cooking steps. So, feel free to watch it.
  • I made the crustless pumpkin pie with heavy cream. However, you can use evaporated milk or whole milk instead. You can simply use the same amount of evaporated milk if that’s what you have at hand.
  • Also, don’t skip the cornstarch as that’s what holds this pumpkin pie together.
  • I recommend cooking this crustless pumpkin pie to an internal temperature of  165°F – 170°F. This ensures that you get perfect, creamy, smooth results.
  • When the pumpkin pie is completely baked, let it cool at room temperature and then refrigerate for at least 3-6 hours. This will give you nicer and cleaner slices.
  • You can make this pie keto-friendly, by using a sugar-free sweetener.

Photo of crustless pumpkin pie topped with whipped cream.


Canned pumpkin is just cooked pureed pumpkin. Canned pumpkin or pumpkin pie filling is flavored with spices like cinnamon, clove, allspice, and ginger, and is also sweetened.


Yes! Making pumpkin puree from fresh pumpkin is easy, and you can definitely substitute the canned pumpkin for fresh pureed pumpkin. To Make Pumpkin Puree from scratch follow the below method:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Cut the pumpkin in half and remove seeds and pulp. Cover each half with foil.
  • Bake in the preheated oven, foil side up, 1 hour, or until tender.
  • With a fork, scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. Store in the freezer in freezer-safe bags.

Image of crustless pumpkin pie.

What to serve Crustless Pumpkin Pie with?

You can serve this delicious pumpkin pie with a dollop of whipped cream or a scoop of your preferred ice cream.

How to freeze the Crustless Pumpkin Pie?

  • First, wait for the pie to cool completely. Fully wrap in plastic wrap tightly. Next, wrap in aluminum foil or place it in freezer bags. Freeze for up to 3 months. Defrost before slicing.

Save Recipe
5 from 7 reviews
Crustless Pumpkin Pie
Author: Catalina Castravet Serves: 12 servings
Prep time: 10 minutes Cook time: 1 hour 10 minutes Total time: 1 hr 20 mins


  • 3  large eggs 
  • 2  egg yolks 
  • 1/4 teaspoon  cinnamon 
  • 1/4 teaspoon  cloves 
  • 1/4 teaspoon  ground ginger 
  • 1/4 teaspoon  nutmeg 
  • 1/4 teaspoon  salt 
  • 1 teaspoon  baking powder 
  • 3 tablespoons  cornstarch 
  • 1 cup  maple syrup  (or white sugar)
  • 1 teaspoon  vanilla extract 
  • 1 can 29oz  pumpkin puree 
  • 1 1/2 cups  heavy cream  (room temperature)
  • 4 tablespoons  unsalted butter  (melted)


  1. Preheat oven to 350 degreed F.
  2. Butter a 9 inch pie dish and about 6 1/2 cup ramekins or a larger, 10 inch pie dish.
  3. To a large bowl add: cinnamon, ground ginger, nutmeg, salt, baking powder and cornstarch. Add maple syrup and whisk until fully combined.
  4. Add eggs, egg yolks and vanilla extract. Whisk until fully combined.
  5. Add pumpkin puree, cream and melted butter. Whisk until fully combined. Use a rubber spatula to clean the sides and bottom of the bowl.
  6. Add the mixture to the prepared pie dish.
  7. Bake in the preheated oven for about 60-70 minutes. Or until the pie is settled and the center is just very slightly jiggly. The sides should be golden brown and puffed.
  8. Remove pie from the oven and place on a cooling rack. Once it has completely cooled, transfer to the fridge for at least 6 hours or better overnight.
  9. Serve topped with whipped cream.
Calories: 182 Carbohydrates: 27 Protein: 3 Fat: 6 Saturated Fat: 3 Cholesterol: 86 Sodium: 118 Potassium: 293 Fiber: 2 Sugar: 19 Vitamin A: 10930 Vitamin C: 2.9 Calcium: 107 Iron: 1.3
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Crustless pumpkin pie image for instagram.

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Looks SO delicious! Love the low carb option!



I'm ALWAYS a fan of crustless! Love this!



I wish I had a slice of this pie right now! Love the no-crust idea!



So awesome, love this guilt-free option!


Erin | Dinners,Dishes and Dessert

I know for sure this would be a huge hit in my house!


Chrissie Baker

Oh God, this is the perfect desser for my family. I am sure that my children will be delighted with your recipe. Looks very tasty and incredibly beautiful! This is a really unique recipe. You are a genius. I'm really impressed with this recipe. I definitely want to try. THANKS!



This is by far the best pumpkin pie that I have ever eaten. My new husband asked me to make one without the crust, so I researched and found this recipe. It is so easy and extremely tasty!! We love it!! Thank you for sharing this recipe!!



can you used a pie pan?


Yes, sure, feel free.



I added cream cheese to the recipe. It was the richest pumpkin dish we ever tasted. My grandchildren ages 2 and 4 gobbled it all up and asked to take the left over home. Truly yummy!


Gwen natus

Can I use a pie stone?


sorry, what exactly do you mean?



How high should I fill the pie dish? I’ve never made pie before! I have no idea if it will spill over?!


Hi Amanda, please leave 1 inch from the top, so it has enough room to rise.



Have you tried using evaporated (canned) milk instead of cream? How did it work?


Evaporated milk should work, but I prefer half and half or cream.


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