The Ultimate Crustless Pumpkin Pie Gluten Free

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Hands down, this is the one and only crustless pumpkin pie recipe that you will ever need. It is creamy, delicious, full of pumpkin and warm spices, and all that without the extra calories from the crust!

Here's What You Need

To make the chocolate banana bread you will need: 3 large eggs and 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 – 1 teaspoon vanilla extract – 1 can 29oz pumpkin puree – 1 1/2 cups heavy cream – 4 tablespoons unsalted butter (melted)

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First, you start by preheating the oven to 350 degrees F and buttering a pie dish or a few ramekins, in case you can't to make this into individual servings. After that, gather all the ingredients and start on making the recipe.


Next, in a large bowl, mix the fry ingredients, which are basically all the spices and the cornstarch. After that, add the maple syrup, eggs, the egg yolks, and the vanilla extract.


Finally, add the pumpkin puree, cream and butter. Stir everything until fully combined and smooth. Pour the mixture into the prepared baking dish and bake in the preheated oven for one hour.  Make sure to let it fully cool, and after that, refrigerate it overnight before serving.

Servings & Calories







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This easy crustless pumpkin pie is a healthier and lighter alternative you can add to your Thanksgiving desserts spread.

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