Crustless Pumpkin Pie
It’s pumpkin season! These individual Crustless Pumpkin Pies are perfect when you need a healthy dessert. I swapped the maple syrup for sugar-free because I am trying to avoid added sugars, but feel free to use pure maple syrup instead. For more pumpkin dessert recipes, try my Pumpkin Spice No-Bake Cheesecake and Pumpkin Pie with crust.
Crustless Pumpkin Pie Ingredients
The crustless pumpkin pie ingredients combine classic fall flavors like pumpkin puree, warm spices, and maple syrup, creating a lighter, gluten-free alternative to traditional pumpkin pie. The recipe card below includes the exact measurements.
Perfect Portions: These crustless pumpkin pies are easy to serve since they’re made in individual ramekins. Nutritious: This pie uses 2 whole cans of pumpkin, which is packed with fiber, potassium, and vitamin A. Dietary Restrictions: It’s vegetarian, gluten-free, Weight Watchers- friendly, high-fiber, dairy-free, and anti-inflammatory.
If you make this crustless pumpkin pie recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Pumpkin Puree: Make sure you buy canned pumpkin puree, not pumpkin pie filling, which has added sugar and other ingredients. Full-fat Coconut Milk provides creaminess while keeping the pumpkin pie dairy-free. Maple Syrup: I used Wholesome Yum Zero Sugar Maple Syrup for pumpkin pie without sugar. Eggs add protein and bind the ingredients together. Pumpkin Pie Spice, containing cinnamon, ginger, nutmeg, cloves, and allspice, tastes like fall. Lemon Zest for a bright citrus note Vanilla Extract for subtle sweetness and warmth Sea Salt: A pinch of salt brings the flavors together. Dairy-free Whipped Cream, like Cocowhip, or make your own whipped coconut cream.
How to Make Crustless Pumpkin Pie
This easy crustless pumpkin pie recipe is so simple! Just mix everything in a bowl and bake. Scroll to the bottom for the complete instructions.
Variations
Pumpkin Pie with Fresh Pumpkin: Use my homemade pumpkin puree recipe. Sweetener: Replace maple with honey. Pumpkin Pie Spice: If you don’t have pumpkin pie spice, make your own blend with the individual spices (cinnamon, ginger, nutmeg, cloves, and allspice). Whipped Cream: If you’re not dairy-free, you can also use fresh whipped cream, my yogurt whipped cream recipe, or a frozen whipped topping, like Truwhip or Cool Whip.
Storage
Refrigerate these crustless pumpkin pies for up to 4 days.
More Pumpkin Recipes You’ll Love
Pumpkin Spice Cookies Pumpkin Butterscotch Bars Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting Pumpkin Swirl Cheesecake Cupcakes Pumpkin Chocolate Chip Cookies
title: “Crustless Pumpkin Pie” ShowToc: true date: “2024-11-08” author: “Jennifer Rublee”
Ingredients in Crustless Pumpkin Pie
Skip the time consuming crust and go straight to the good stuff. This crustless pumpkin pie recipe is fabulous when you need a fuss free dessert that tastes great. For exact measurements, scroll to the bottom of the post!
Granulated Sugar: Makes the pie perfectly sweet! Cornstarch: This key ingredient makes sure each slice stays intact without becoming gummy or jelly like. Ground Cinnamon: Enhances the pumpkin flavor and adds a layer of warmth. Salt: Adds depth and complexity to the taste. Ground Ginger: For a hint of spicy warmth. Ground Cloves: Cloves have a distinct, slightly sweet, peppery flavor that brings rich depth to the pie. Large Eggs: Two large eggs are essential for the right texture and structure. Canned Pumpkin Puree: The star ingredient, bringing that rich, earthy flavor and smooth texture that makes it a fall favorite. Evaporated Milk: Adds richness without making the pie taste too heavy.
Easy Crustless Pumpkin Pie Recipe
This crustless pumpkin pie recipe only takes 5 minutes to prep. It’s as simple as mix, bake, and enjoy! It’s an easy dessert that brings all the cozy, comfortable flavors of traditional pumpkin pie minus the extra effort.
Use Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling! The cans look very similar, so make sure. Homemade Pumpkin Puree: You can use homemade pumpkin puree. Just be aware that sometimes the water content is a bit higher. If necessary, cook your pumpkin puree on the stovetop over medium-low heat while stirring frequently to cook out some of the excess water. Spices: You can use two teaspoons of pumpkin pie spice instead of the cinnamon, ginger, and nutmeg. Amount of Cornstarch: 3 tablespoons of cornstarch might sound like a lot, but it is what helps give this pie structure that will hold up to being sliced and served. Don’t worry. The result is not gummy or jelly-like in texture! It’s a delicious custard and slices beautifully. Extra Pie Filling: If you find you have a little extra pie filling that you can’t fit in the pie pan before putting it in the oven, let the pie bake for 10-15 minutes before carefully spooning the remaining filling into the center of the pie while it is in the oven. Place on a Baking Sheet: I find that placing the pie pan on a baking sheet helps stabilize it and catches any mess, should there be any spillovers (but there shouldn’t be with this pie!)
Fridge: Crustless pumpkin pie can be kept in the fridge for up to 7 days. Cover with plastic wrap or store in an airtight container. Freezer: You can freeze this pie after it has been chilled. Wrap it tightly in 2-3 layers of plastic wrap, followed by a layer of heavy-duty aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge before serving.
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