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Crustless Pumpkin Pie Slice

Crustless Pumpkin Pie

Crustless Pumpkin Pie is a very tasty, creamy, and easy-to-make dessert that is also low-carb. It is gluten-free and perfect for Thanksgiving.
Course Dessert
Cuisine American
Keyword Crustless Pumpkin Pie
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 12 servings
Calories 182kcal
Author Catalina Castravet


  • 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


  • Preheat oven to 350 degreed F.
  • Butter a 9 -nch pie dish and about 6 1/2 cup ramekins or a larger, 10-inch pie dish.
  • To a large bowl add: cinnamon, ground ginger, nutmeg, salt, baking powder, and cornstarch. Add maple syrup and whisk until fully combined.
  • Add eggs, egg yolks, and vanilla extract. Whisk until fully combined.
  • Add pumpkin puree, cream, and melted butter. Whisk until fully combined. Use a rubber spatula to clean the sides and bottom of the bowl.
  • Add the mixture to the prepared pie dish.
  • 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.
  • 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.
  • Serve topped with whipped cream.



Calories: 182kcal | Carbohydrates: 27g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 86mg | Sodium: 118mg | Potassium: 293mg | Fiber: 2g | Sugar: 19g | Vitamin A: 10930IU | Vitamin C: 2.9mg | Calcium: 107mg | Iron: 1.3mg