Crustless Pumpkin pie

Even if you consume eight servings of pumpkin pie, your body will still have fewer calories and fat than if only one slice was eaten!

You could eat the entire pie.

You won’t be able to stop after just one piece. The taste and texture are so decadent and rich. It’s almost like eating pumpkin custard as a pie.

Low-calorie pumpkin pie

You will fall in love with the first bite.

Many commenters have told me they make this pumpkin pie not only for Thanksgiving but year-round!

Some readers eat it as breakfast! Why not? This pie contains vitamins A, fiber, and other healthy ingredients.

If you are on the Weight Watchers program, this pie is perfect. It has few points, and you can make it with any sugar substitute you like if you don’t want to bake with sugar.

This recipe contains no sweetened or evaporated condensed milk; unlike other recipes for crustless pumpkin pies, it has none.

What’s the best part? The best part?

Crustless pumpkin pie ingredients

To make this recipe, you will need pumpkin puree, cinnamon, pumpkin pie spice, milk, sugar, almond meal or flour, baking powder, vanilla extract, and salt.

Add a tablespoon of ground flax (not vegan) or two teaspoons of cornstarch to make a pumpkin pie with a thicker consistency that can be easily sliced.

Use xylitol, erythritol, or sugar-free erythritol to make a low-carb and keto crustless pie. You can substitute the flour with almond flour or meal in equal amounts.

Coconut flour absorbs liquid like a spongy, so you will need less flour for a similar texture to pumpkin pie filling.

Choose your favorite dairy-free plant milk, coconut or almond milk, to make a vegan pie without a crust. This vegan pumpkin recipe is easy without heavy cream, dairy, or eggs.

This crustless pie is also nut-free, gluten-free, and oil-free.

Use fresh or canned pumpkin purée

The recipe requires canned pumpkin. Libby’s canned pumpkin is often unavailable in grocery stores, especially during Thanksgiving.

If you still can’t find canned pumpkins in your local store, buy a pumpkin, roast it, and then puree its flesh to create your puree.

You can also substitute roasted sweet potatoes for the pumpkin. Here’s a recipe for sweet potatoes. Butternut squash puree, whether canned or roasted, is also delicious.

Pumpkin pie filling in a can already contains extra sugar and spices. On the other hand, Pumpkin puree is made only from pureed cooked pumpkin.

Pumpkin dessert recipe

Preheat the oven to 400 degrees Fahrenheit and grease an eight or ten-inch baking pan.

In a large bowl, whisk the pumpkin can, milk, egg, vanilla extract, and any oil you may be using. No blender is required.

Add the baking powder, sugar sugar-free sweetener, cinnamon, salt, and flour. Add cornstarch if you are using it. This can be added in the same bowl as the liquid ingredients if you make a pumpkin pie.

Pour the batter into the pan and bake for 35 minutes. Bake in the center of the oven for 35 minutes.

Allow the pie to cool completely before placing it in the refrigerator. Allow it to set for six hours. It will then firm up. Slice and enjoy.

Cover leftover pumpkin pie with aluminum foil or saran. Store individual slices of pumpkin pie in an airtight container in the refrigerator or freezer.

People often ask if the pumpkin filling can be baked in muffin liners rather than a round pan to make mini pies without crust. I haven’t tried it, so please let me know if you do!

Ingredients

One can (15 oz.) of pumpkin puree

Milk of Choice, 1 cup

2 1/2 tsp pure vanilla extract

2 tsp of cinnamon

2 tsp of baking powder

1 tsp pumpkin pie spice

Half a teaspoon of salt

You can use any flour you like, including spelled or oats, white, almond, or sorghum.

If desired, 1/2 cup of sugar (unrefined) or erythritol granulated

1 tbsp Flaxmeal OR 2 tsp Cornstarch (can be left out if you are serving the pie in a dish)

Optional 2 tbsp of oil for richness

Instructions

Preheat oven to 400 F and grease a 10– or 9-inch round pan. All ingredients should be whipped together in a large bowl. Pour the mixture into a pan and bake for 35 minutes. After baking, it will still be gooey. Let it cool completely, then transfer uncovered to the refrigerator to “set” at least six hours before cutting.