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Why fuss with a crust when you can enjoy all the flavours and textures of pumpkin pie without the crust? This healthy crustless pumpkin pie is sweetened with maple syrup and coconut sugar, and tastes just like the pie that Grandma made. You won’t miss the crust!
I’m not even lying when I say I’ve been thinking about making a crustless pumpkin pie since last Thanksgiving. But then all the pumpkin goodies went away and I focused on making other sweets (hello, Christmas cookies)! The crustless pie idea always stayed in my mind though, as I LOVE pumpkin pie and I thought how fun would it be to create an easy version that I can whip together and serve for a weeknight dessert some time? While I do love a good old fashioned pie, crust included, sometimes you just don’t feel like fussing with a crust.
My oldest, Oscar, also loves pumpkin pie so I knew he’d be thrilled when I started taste testing this crustless version! Topped with a little whipped cream, this easy pie will definitely satisfy that pumpkin pie craving.
What ingredients do you need for this crustless pumpkin pie?
Since I like my recipes to be simple, this pie was certainly going to be no exception. You likely have all the ingredients you need on hand, and if you’re like me you almost always have a can of pure pumpkin in the house.
For this pie you’ll need:
- pure pumpkin
- eggs
- almond milk
- maple syrup
- coconut sugar
- pumpkin pie spice
- cinnamon
- salt
Be sure to use pure pumpkin from the can, not canned pie filling. I have made that mistake! It tastes a lot different and has a stronger flavour, plus the pie filling already has ingredients mixed into it. You want the pure stuff! I almost always use the canned pumpkin from ED Smith.
Also, if you don’t have coconut sugar on hand, feel free to use brown sugar or even a sugar substitute, if you’d prefer. I like the taste of coconut sugar in this recipe!
You can also make your own pumpkin pie spice if you don’t have any hand. In a small bowl, mix together:
- 1 tbsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/8 tsp ground allspice
- 1/8 tsp ground cloves
Measure out what you need for the recipe from this mixture and save the rest for later!
How do you make this easy pumpkin pie?
Not only is this pumpkin pie an easy recipe since you don’t have to make a crust, it’s also the easiest because it can all be mixed together in ONE bowl! With one whisk. Honestly, this pie couldn’t get any easier for you to make! The prep time will be about 5 minutes in total – what a win!
To make this crustless pumpkin pie, follow these instructions:
- Preheat the oven to 350 F and spray a 9″ pie plate with nonstick spray, or grease it well with butter or coconut oil. In a large mixing bowl, whisk together the canned pumpkin with the 3 large eggs until there are no large pieces of egg yolk left. Next, add in the almond milk, maple syrup, coconut sugar, pumpkin pie spice, cinnamon and salt. Whisk everything to combine thoroughly.
- Pour the mixture into the prepared pie pan and smooth out the top with the back of a spoon. Place the pie into the preheated oven, and bake for 55-65 minutes. Check the pie around 50 minutes, and give it a gentle shake using an oven mitt. If the middle is still quite jiggly, bake it for another 10-15 minutes, checking every 5 minutes. Remove the pie from the oven once the inside is no longer jiggly.
- Allow the pie to cool for at least 20 minutes before serving to firm up. You can also place the pie in the fridge and serve it cold! Slice the pie, and top with whipped cream or vanilla ice cream. I also love putting candied pecans or candied walnuts on top!
Leftover pie keeps very well in the fridge, for 2-3 days in an airtight container. You can also freeze this pie for up to 2 months!
How many people does this pie serve?
Since there is no crust to help fill you up, I find you can easily have seconds with this crustless pie! I would say this pie is the perfect size for 5-6 people to share. We love our pumpkin pie so we easily finish the pie between the 5 of us!
If you’re feeding a larger crowd, you could also bake two pies, one after the other. Just double the recipe and use 2 9″ pie plates. Two pies is always better than one!
Is this crustless pumpkin pie gluten free?
This pie is 100% gluten free and dairy free. That makes it an easy choice if you are having company over who have dietary restrictions. If you aren’t concerned about the dairy content, you could use regular cow’s milk in the pie in place of the almond milk.
Can you make this pie with a crust?
Absolutely! My favourite crust to use is my easy 3 ingredient pie crust. You can pour the pie filling right into the prepared pie crust and bake for the same amount time, but keep an eye on the crust so it doesn’t burn. You might want to lightly cover the crust at around the 30 minute mark to keep it from burning. You can also use your own favourite pie crust recipe, or use a store-bought pie crust.
Can the pumpkin pie filling be prepared ahead of time?
Since the filling takes such little time to make, I never both preparing it ahead of time, but if you’re really needing to save on time (Thanksgiving can get busy), you could absolutely mix everything together and store it in the fridge, covered, for 3-4 days before adding it right to the prepared pie plate and baking it in the oven!
Some of my other favourite pie recipes from the blog:
Happy Thanksgiving to my Canadian friends!
Crustless Pumpkin Pie
- Total Time: 1 hour 10 minutes
- Yield: 5–6 servings 1x
Description
Why fuss with a crust when you can enjoy all the flavours and textures of pumpkin pie without the crust? This healthy crustless pumpkin pie is sweetened with maple syrup and coconut sugar, and tastes just like the pie that Grandma made. You won’t miss the crust!
Ingredients
- 1 can pure pumpkin (15 oz)
- 3 large eggs
- 1/4 cup maple syrup
- 3 tbsp coconut sugar*
- 1/4 cup almond milk**
- 1/2 tsp pure vanilla extract
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice***
- 1/4 tsp salt
Instructions
- Preheat the oven 350 F and spray a 9″ pie plate with nonstick spray, or grease it well with butter or coconut oil. In a large mixing bowl, whisk together the canned pumpkin with the 3 large eggs until there is no visible egg left. Next, add in the maple syrup, coconut sugar, almond milk, vanilla extract, cinnamon, pumpkin pie spice and salt. Whisk everything to combine thoroughly.
- Pour the contents into the prepared pie pan and smooth out the top with the back of a spoon. Place the pie into the preheated oven, and bake for 55-65 minutes. Check the pie around 50 minutes, and give it a gentle shake using an oven mitt. If the middle is still quite jiggly, bake it for another 10-15 minutes, checking every 5 minutes. Remove the pie from the oven once the inside is no longer jiggly.
- Allow the pie to cool for at least 20 minutes before serving. You can also place the pie in the fridge after 20 minutes to completely cool, then serve the pie chilled. Slice the pie, top with chipped cream or vanilla ice cream, and serve!
Leftovers can be stored in the fridge, in an airtight container, for 3-4 days.
Notes
*If you don’t have or want to use coconut sugar, you can substitute with brown sugar.
**Please feel free to substitute with regular dairy milk or any other milk you prefer.
***To make your own pumpkin pie spice, reference the blog post above for instructions.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: pie
- Method: oven bake
- Cuisine: american
This is brilliant! I can’t wait to make this.