This crustless pumpkin pie is the perfect way to capture classic fall flavors, without fussing over pie dough! While my sugar-free pumpkin pie (with almond flour crust or coconut flour crust) and keto pecan pie are often on my table for fall get togethers, this crust-free version is an even easier way to enjoy a fabulous fall dessert. No crust pumpkin pie needs only a few easy ingredients and a super short prep time!
Can You Make Crustless Pumpkin Pie?
Yes, you can make pumpkin pie crustless if you don’t have time to make crust (or simply don’t want to take the extra steps to do so). However, you do need the right ingredients and technique, so a dedicted recipe for crustless pumpkin pie is a better choice than just omitting the crust from a regular recipe.
Ingredients & Substitutions
This section explains how to choose the best ingredients for pumpkin crustless pie, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Pumpkin Puree – Use pure canned pumpkin like this, not canned pumpkin pie filling (which contains other ingredients). Homemade pumpkin puree will also work.Heavy Whipping Cream – Adds to the silky texture in the pumpkin pie filling. For a dairy-free or paleo option, you can substitute canned coconut cream.Eggs – Use whole, large eggs. I have not tried substituting flax eggs, but most likely they would not provide sufficient structure for a crustless pie.Sugars Or Sugar Substitutes – I use a combination of powdered & brown Besti Monk Fruit Allulose Blend sweeteners, which dissolve easily just like sugar does, and create a super smooth filling with the perfect brown sugar flavor — and no actual sugar. If you don’t need the crustless pumpkin pie sugar-free, you can substitute regular powdered and brown sugar. I don’t recommend other sugar substitutes, though, as the texture will end up gritty. Also, avoid liquid sweeteners like maple syrup, as they will make the pie too runny.Pumpkin Pie Spice – A cozy blend of cinnamon, nutmeg, cloves, ginger, and allspice. You can get it store-bought, or make homemade pumpkin pie spice in minutes.Sea Salt – Balances the sweet taste in this pie.Vanilla Extract – Use a high-quality one for best taste.Unflavored Gelatin Powder – The key ingredient that helps the crustless pumpkin pie filling stabilize and firm up. For a vegetarian substitution, you can also use coconut flour or arrowroot powder, in different amounts.
How To Make Crustless Pumpkin Pie
This section shows how to make no crust pumpkin pie, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Storage Instructions
Cool pie completely to avoid excess condensation gathering on the surface. Wrap in plastic and store in the refrigerator for 3-4 days.
Can You Freeze Crustless Pumpkin Pie?
Yes, crustless pumpkin pie can freeze! Place the entire pan in the freezer, uncovered, until solid. Once solid, cover tightly in plastic wrap and return to the freezer for up to 3-4 months. To thaw, remove the wrap and thaw overnight in the refrigerator, uncovered, before serving.
More Healthy Fall Recipes
If you like warm and cozy flavors, you’ll love these healthy fall treats and meals! Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!
