Learn how to make this Creamy Crustless Pumpkin Pie, a dessert that’s as easy as it is delicious. With just one bowl and under 10 minutes of prep time, you can whip up a gluten-free treat that brings all the comforting flavors of autumn to your table. The silky smooth texture melts in your mouth, giving you all the pumpkin pie goodness without the fuss of a crust. Perfect for a cozy night in or when you need a quick dessert that feels special.
Get ready to enjoy our Crustless Pumpkin Pie bursting with real pumpkin flavor in every creamy bite. This recipe uses a whole can of pumpkin puree because, let’s face it, nothing beats the taste of real pumpkin!
I’m a huge fan of pumpkin recipes, and when pumpkin season comes, I love trying new recipes that include pumpkin, from savory ones like pumpkin salad or pumpkin soup to my pumpkin cheesecake bars, pumpkin brownies, or pumpkin roll.
After just one bite, you will love this sugar-free pumpkin pie. And even if it looks so impressive, you will be surprised to see that it’s actually super easy to prepare! Trust me when I say this gluten-free pumpkin pie is a breeze to make – just mix and bake.
Why You’ll Love This Crustless Pumpkin Pie
- Gluten-Free: Enjoy pumpkin pie flavors without gluten, perfect for dietary needs.
- Silky Smooth: It melts in your mouth for a luxurious treat.
- Easy Baking: No crust means less fuss and more flavor.
- Warm Fall Spices: This delicious pumpkin recipe brings many cozy vibes to your kitchen.
- Versatile Recipe: Serve warm or chilled to any occasion or preference.
- Healthier Choice: Lower in calories than traditional pie with crust, but still satisfying.
- Perfect for Any Occasion: Great for gatherings or family meals, loved by all ages.
Ingredients Needed
This crustless pumpkin pie recipe is super easy to make and requires only a few naturally low-carb ingredients that are easy to find. Here is a list of everything you will need:
- Eggs – Use fresh, room-temperature eggs for the best texture and easy incorporation into the mixture.
- Sweetener – Choose your favorite powdered sweetener to ensure it blends smoothly into the pie, giving you just the right level of sweetness.
- Pumpkin Purée – Be sure to use pure pumpkin purée, not pumpkin pie filling! You can make your own using our simple recipe or pick up a can from the store. Trust me, the real pumpkin flavor makes all the difference.
- Heavy Cream – If you’re not going dairy-free, heavy cream is your go-to for adding that lush, creamy texture to your pie. For a dairy-free option, use coconut cream.
- Salt – A pinch of salt enhances all the warm, comforting flavors in this recipe, making each bite more balanced and flavorful.
- Pumpkin Pie Spice – If you don’t have pumpkin pie spice on hand, no worries! You can easily whip up your own spice blend using our homemade pumpkin pie spice. It’s a blend of cinnamon, nutmeg, ginger, and cloves that gives your pie that signature fall taste.
- Cornstarch – Cornstarch is key to helping your pie set without a crust, giving it a perfect, sliceable consistency. You can use coconut flour instead.
- Water – A little water helps dissolve the cornstarch and can be used to adjust the pie’s consistency if needed.
How To Make Crustless Pumpkin Pie
Preheat and Prepare
Start by preheating your oven to a nice 350°F—perfect for baking. While that’s warming up, lightly grease your pie dish or line it with parchment paper to keep things from sticking.
Mix the Filling
Crack a few eggs into a large bowl and give them a good whisk until they’re a bit frothy—this helps everything blend smoothly. Now, stir in your favorite sweetener, followed by a whole can of pumpkin purée. Mix until it’s silky smooth. Next, slowly add in your cream, stirring continuously.
Season and Thicken
Now for the flavor magic: sprinkle in some salt and a generous amount of pumpkin pie spice. Stir it all together so those warm, autumn flavors are evenly distributed. To get that perfect texture, mix a bit of cornstarch with water in a small bowl, then slowly stir it into your pumpkin mixture. This step is key for a pie that slices beautifully.
Bake
Pour your luscious pumpkin filling into the prepared dish, spreading it out evenly with a spatula. Pop it in the oven and let it bake. Here’s a tip: if you notice the edges browning too quickly, just cover them loosely with foil to protect them while the center finishes cooking.
Once your pie is baked to perfection, take it out and let it cool on a wire rack. It needs to cool completely at room temperature before you move it to the fridge to set. Trust me, this step is worth the wait—it makes slicing so much easier!
Tips For Making The Best Crustless Pumpkin Pie
- Room-Temperature Ingredients: Let the eggs and heavy cream come to room temperature before mixing. Room-temperature ingredients blend more smoothly and evenly, resulting in a better texture.
- Baking Time: Bake the pie just until the center is set. Overbaking can cause the pie to become dry or develop cracks. Use a knife or toothpick inserted into the center to check for doneness—it should come out clean.
- Refrigerate the pie for at least 2 hours, or preferably overnight, before serving. Chilling allows the flavors to meld together and enhances the creamy texture.
Storing Ideas
- Fridge- The leftovers can be stored in the fridge for 4-5 days once the pumpkin pie has been removed from the oven and cooled.
- Freezer- This gluten-free pumpkin pie can also be stored in the freezer for up to 3 months. Then, simply thaw it in the refrigerator the night before serving it.
Serving Ideas
To serve this delicious creamy crustless pumpkin pie, we mixed 4 ounces of softened cream cheese with 2 tbsp of powdered sugar and 1/2 cup of heavy cream, and it was well combined. But here are some other great ideas for serving this pumpkin pie:
- Whipped Cream: Top each slice generously with freshly whipped cream. For a twist, flavor the whipped cream with a hint of vanilla or a sprinkle of cinnamon.
- Caramel Drizzle: Drizzle warm homemade caramel sauce over the pie just before serving.
- Toasted Pecans or Walnuts: Sprinkle toasted pecan or walnut pieces over the whipped cream or directly onto the pie for added crunch and nutty flavor.
- Maple Syrup: Drizzle pure maple syrup over each slice for a natural sweetness.
- Vanilla Ice Cream: Enjoy a slice of warm pie with a scoop of vanilla ice cream on top. The contrast of temperatures and textures is delightful.
More Pumpkin Recipes
Crustless Pumpkin Pie
Description
Ingredients
- 3 large eggs at room temperature
- 3/4 cup sweetener
- 1 can pumpkin puree 15-ounce
- 1 cup heavy cream or canned coconut milk
- 1 tbsp pumpkin pie spice
- 2 tbsp coconut flour or cornstarch
- 2 tbsp water for the cornstarch
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, crack the 3 large eggs and whisk until slightly frothy.
- Add the sweetener to the eggs and whisk until well combined.
- Stir in the 15-ounce can of pumpkin puree until smooth.
- Gradually add the 1 cup of heavy cream, mixing until fully incorporated.
- Add 1/4 teaspoon salt and 1 tablespoon pumpkin pie spice. Stir well to ensure an even distribution of spices.
- Finally, sift in the 2 tbsp of coconut flour or cornstarch mixed with 2 tbsp of water and mix until the batter is smooth and no lumps remain.
- Pour the pumpkin mixture into a lightly greased 9-inch pie dish, spreading it evenly.
- Place the pie dish in the oven and bake for 50-55 minutes until the center is set and a toothpick inserted into the middle comes out clean.
- If the edges start to brown too quickly, you can cover them with aluminum foil to prevent burning.
- Remove the pie from the oven and allow it to cool on a wire rack.
- Once completely cooled, refrigerate for at least 2 hours to set.
- Serve chilled or at room temperature, optionally with a dollop of whipped cream or a sprinkle of cinnamon on top.
- Enjoy your delicious crustless pumpkin pie!
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How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
