Crustless Pumpkin Pie (Gluten-Free Favorite!)

A Simpler, Healthier Twist on a Classic

Traditional pumpkin pie is undeniably delicious—but often comes with a dense crust, high-carb count, and time-consuming prep. That’s where Crustless Pumpkin Pie shines. It captures the silky, spiced custard you love without the extra carbs or gluten.

Ideal for those embracing gluten‑free, low‑carb, or just wholesome holiday baking, this version swaps the crust for a lighter, custard-only filling baked directly in the dish. No rolling, pre-baking, or pie shell drama. Just pure pumpkin flavor and creamy texture in a friendly, fuss-free format.

Why You’ll Love Crustless Pumpkin Pie

• Naturally gluten‑free (no shell or wheat ingredients)

• Reduced carbs and calories without losing richness

• Silky, custard texture perfect balance of creamy and firm

• Simple prep—just whisk and bake in one bowl/dish

• Versatile toppings—whipped cream, toasted nuts, or spice dust

• Make-ahead friendly—great for busy holidays or clean eating

Ingredients Breakdown

Core Custard

• 15 oz (1 can) pure pumpkin purée (not pie filling)

• ¾ cup granulated sweetener (sugar, coconut sugar, or monk fruit)

• 3 large eggs (room temperature)

• 1 cup milk or milk alternative (dairy, almond, oat, or coconut)

• ½ tsp salt

• 2 tsp pumpkin pie spice (or blend of cinnamon, ginger, nutmeg, cloves)

Optional Enhancements

• ¼ tsp vanilla extract (for depth)

• ½ cup sour cream or Greek yogurt (for extra silkiness)

• Topping ideas: whipped cream, cinnamon, chopped pecans, drizzle of maple syrup

Ingredient Insights

• Pumpkin purée: Stick with 100% pumpkin—no added sugar or spices.

• Sweetener choice: Adjust based on dietary needs—sugar for traditional, monk fruit or coconut sugar for low-carb alternatives.

• Milk selection: Don’t over-sweeten with sweetened milks; unsweetened is best.

• Eggs: At room temp for smoother blending and consistent custard.

• Pie spice: Make your own for freshness: 2 tsp cinnamon + ½ tsp nutmeg + ¼ tsp ginger + ⅛ tsp cloves.

Step‑by‑Step Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C). Lightly grease an 8×8″ or 9″ pie plate or casserole dish.

2. Whisk Custard

In a medium bowl, whisk together pumpkin purée, sweetener, salt, spices, and vanilla. Add eggs and whisk thoroughly. Finish with milk and optional sour cream/yogurt.

3. Pour and Fill

Pour the smooth custard into your prepared dish, smoothing the top with a spatula if needed.

4. Bake to Perfection

Bake 40–50 minutes until edges are set and center has a slight jiggle. The custard should be velvety, not wobbly or watery. Resist over-baking—a gentle “wobble” signals readiness.

5. Cool and Chill

Place on a wire rack to cool 1 hour, then refrigerate at least 4 hours (or overnight). Chilling helps set the texture and develop flavor.

6. Serve

Top slices with whipped cream, a dash of cinnamon or nutmeg, and optional pecans or drizzle.

Tips for the Best Crustless Pumpkin Pie

• Don’t over-bake: Custard continues to set while cooling.

• Use room temperature eggs and milk: Prevents cracking and oil pooling.

• Cool gently: Sudden temp shifts cause cracks.

• Chill thoroughly: For perfect texture and flavor melding.

• Make ahead: Keeps well and is easy to transport.

Flavor Variations

Maple-Bourbon Twist

Add 2 Tbsp maple syrup and ½ tsp vanilla extract for a richer taste.

Ginger-Laced Custard

Add ¼ tsp ground ginger and a pinch of allspice to increase complexity.

Coconut Cream

Use coconut milk and top with coconut whipped cream for a tropical twist.

Greek Yogurt Swirl

Swirl dollops of Greek yogurt into the custard before baking for visual interest and tang.

Serving & Pairing Ideas

• Serve with warm beverages: chai, coffee, or hot apple cider.

• Plate alongside homemade granola, cookie cutters, or candied nuts.

• Themed dessert board: with lemon squares, brownies, and fruit crisps.

Storage & Reheating

• Refrigerator: Up to 5 days in airtight container.

• Freezer: Cover tightly and freeze up to 1 month. Thaw overnight in fridge.

• Reheating: Microwave slices 15–20 seconds or let sit at room temp.

Frequently Asked Questions (FAQs)

1. Is crustless pumpkin pie gluten‑free?

Yes—as long as all ingredients are certified gluten‑free, it’s naturally so since it contains no crust or gluten-containing mix-ins.

2. Can I use fresh pumpkin instead of canned?

Absolutely! Roast and purée well, then drain some liquid with cheesecloth or fine strainer. Use the same portion.

3. Why did my pie crack?

Usually due to over-baking, fast temperature shifts, or cold eggs/milk. Bake gently and cool slowly.

4. Can I double this recipe?

Yes—use a 9×13″ dish and bake 10–15 minutes longer, or use two 8×8 dishes.

5. Is this low-carb?

Use low-carb sweeteners (monk fruit, erythritol), low-carb milk (unsweetened almond), and omit optional sour cream if desired.

6. Can I reheat slices?

Yes, either microwave briefly or serve at room temperature.

Pumpkin vs. Sweet Potato Variation

Swap pumpkin purée with 1¼ cups pureed sweet potato for an earthy, vibrant variation. Keeps sweetness about the same and delivers a similar consistency.

Health & Nutrition Notes

• Lower in carbs and calories than traditional pumpkin pie

• Lower sugar options available

• Optional yogurt adds protein

• Naturally high in vitamin A, fiber, and antioxidants

Pair it With…

• Whipped coconut cream for dairy-free dessert

• Toasted pecans or walnuts for crunch

• Spiced molasses cookies, gingerbread, or oatmeal bars

• Nut milk lattes or tea for refreshing contrast

Final Thoughts: Holiday Pie, Evolved

If you love the flavor of pumpkin pie but crave simplicity, health, or less fuss, this Crustless Pumpkin Pie is your kitchen hero. It delivers silky texture, cozy spices, and every bit of nostalgia—without rolling, shaping, or worrying about carbs.

This is a pie you can eat guilt‑free—and feel good doing it. Serve with pride, share with guests, and enjoy a seasonal dessert that meets your lifestyle and taste standards.