Crustless pumpkin pie is proof that you don't need a crust to enjoy everything you love about classic pumpkin pie. This healthy, made from scratch dessert is rich, creamy, warmly spiced, naturally gluten-free, and easy enough for a cozy weeknight or your holiday table. Make it regular or enjoy it as a gluten-free, low-carb, sugar-free, and keto-friendly pumpkin pie that tastes every bit as delicious as the classic.
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The backstory.
I've always loved pumpkin pie, but if I'm being honest, the filling has been my favorite part since I was a kid. I'd happily eat around the crust just to get to that creamy pumpkin center. I also started wanting a dessert that felt indulgent enough for the holiday table without all the extra sugar or the fuss of making pie crust. This crustless pumpkin pie turned out to be exactly that. It's made from scratch, easy to throw together, and so rich, creamy, and full of warm fall spices that no one misses the crust - or guesses it's the healthier option.
xoxo Kori
This keto no crust pumpkin pie is a must make.
This crustless pumpkin pie is everything I want in a fall dessert - cozy, simple, and packed with classic pumpkin flavor. Whether you're planning Thanksgiving dinner or just craving an easy homemade treat, this recipe keeps things delicious without the extra work.
- No crust, no fuss. Skip the rolling, chilling, and extra prep. You still get all the creamy pumpkin flavor of a classic pumpkin pie with less effort.
- Super easy holiday dessert. Mix, pour, and bake. With no crust to make, this pie comes together in minutes and is perfect for busy holiday baking.
- Creamy, cozy, and absolutely delicious. Rich pumpkin, warm spices, and a silky texture make this pumpkin pie no crust recipe one you'll come back to every fall.
- Naturally lower carb and gluten-free. Made with wholesome ingredients and an easy sugar substitute option, it's a healthier dessert that doesn't feel like a compromise.
This is hands-down the easiest and tastiest pumpkin pie I've ever made. No crust, no fuss, and no one guessed it was sugar-free!
Let's talk texture and flavor.
Imagine everything you love about a classic pumpkin pie filling. It's silky smooth, creamy, and packed with cozy pumpkin pie spice. Every bite is rich without feeling heavy, with just the right amount of sweetness that lets the pumpkin shine. Chilled from the refrigerator, it's cool, velvety, and absolutely irresistible with a dollop of whipped cream.
What you'll need.
Here's what your going to need to make this pumpkin pie crustless recipe.
- Eggs: They give the pie structure while creating that silky custard-like texture.
- Granulated sweetener: Use regular sugar or your favorite 1:1 sugar substitute for an easy sugar-free option.
- Pumpkin puree: Be sure to use pure pumpkin puree - not pumpkin pie filling.
- Heavy cream: Creates a rich, creamy filling. Half-and-half or milk also work for a lighter version.
- Salt: Just a little balances and enhances the sweetness.
- Pumpkin pie spice: The warm blend of cinnamon and spices that gives this pie its classic fall flavor.
If pumpkin cravings hit, there are plenty more cozy treats to enjoy this season. My Healthy Pumpkin Spice Donuts are soft, warmly spiced, and perfect with your morning coffee. For something a little more elegant, Pumpkin Crème Brûlée transforms classic fall flavors into a creamy dessert with a crisp caramelized topping. And if you're looking for an easy breakfast or snack, my Gluten-Free Pumpkin Muffins are moist, wholesome, and full of pumpkin goodness. They're all simple, homemade recipes that make the most of pumpkin season.
Customize it your way.
One of my favorite things about this low carb no crust pumpkin pie is how easy it is to personalize.
- Stir in 1 teaspoon vanilla extract for extra warmth.
- Sprinkle a little cinnamon over the top before serving.
- Add a pinch of nutmeg or ginger if you enjoy extra spice.
- Top with chopped toasted pecans for crunch.
- Use allulose or monk fruit sweetener for a smooth sugar-free version.
- Finish with whipped cream or coconut whipped cream before serving.
Flexible dietary swaps.
This crustless pumpkin pie is how easily it adapts to different eating styles.
- Dairy-free: Swap the heavy cream for full-fat coconut milk for a rich, creamy texture and a hint of coconut flavor.
- Lower-sugar: Use a granulated 1:1 sugar substitute such as monk fruit or allulose.
- Lower Fat: Substitute half-and-half or whole milk for the heavy cream.
- Gluten-Free: Good news - this pumpkin pie no crust recipe is naturally gluten-free.
How to serve it.
Crustless pumpkin pie is just as welcome on a holiday dessert table as it is after a cozy weeknight dinner.
- Add a generous dollop of whipped cream or coconut whipped cream before serving.
- Sprinkle with cinnamon or extra pumpkin pie spice.
- Garnish with chopped pecans or toasted walnuts for a little crunch.
- Pair with hot coffee, chai tea, or a pumpkin spice latte.
- Serve chilled for the creamiest texture.
- Add a few fresh mint leaves for a festive finishing touch.
Kori's tips.
- Don't overbake. Bake until the center is just set. Overbaking can cause cracks.
- Chill before serving. The pie slices much more cleanly after several hours in the refrigerator.
- Use pumpkin puree. Double-check the label so you don't accidentally grab pumpkin pie filling.
- Let the spices shine. Fresh pumpkin pie spice makes a noticeable difference in flavor.
- Taste your sweetener. If you're using a sugar substitute, choose one with a 1:1 sugar ratio for the best results.
- Want an ultra-smooth filling? Blend the batter for about 30 seconds before pouring it into the pie dish.
FAQs
Cover the pie tightly and refrigerate for up to 4 days. The flavor actually gets even better after it's had time to chill.
Yes! Let the pie cool completely, wrap it tightly in plastic wrap and/or aluminum foil - or place it in an air-tight container. Store in the freezer for up to 4 months. Thaw in the refrigerator 24 to 36 hours before.
Heavy cream is an excellent substitute for evaporated milk and creates an extra-rich, creamy filling. That's exactly what I use in this crustless pumpkin pie recipe. You can also substitute half-and-half for a slightly lighter texture.
For a lighter version, swap the heavy cream for half-and-half or low-fat evaporated milk. I don't recommend using nonfat milk since it's too thin and won't give the pie the same creamy texture.
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📖 The recipe.
Pumpkin Pie Crustless Recipe
Equipment
- 9-inch glass pie baking dish
Ingredients
- 3 eggs
- 1 cup granulated sweetener (regular or a sugar substitute with a 1:1 sugar ratio)
- 15 ounce can pumpkin puree
- 1 cup heavy cream you can also use half and half or milk
- ¼ teaspoon salt
- 1 tablespoon pumpkin pie spice
Instructions
- Preheat oven to 450 degrees F. Coat a 9" deep-dish pie dish with nonstick spray or butter.
- In a medium-sized bowl beat eggs, granulated sugar substitute, salt, and pumpkin pie spice.
- Stir in pumpkin and heavy cream. Mix well.
- Pour pumpkin filling into the pie dish.
- Bake for 10 minutes. Reduce oven temperature to 350 degrees F and bake for 40 to 55 minutes or until knife inserted near the middle comes out clean. Cool and then refrigerate before serving.
Video
Kori's Tips
Nutrition
© 2025 Seeking Good Eats™
MJ
I did start the bake time at 450 degrees and lowered to 350 after 10 minutes. The pie was done 23 minutes later instead of the 45 minutes. It was delicious and would make it again.
Kori
That’s great to hear — I’m so glad you enjoyed it. And thank you for sharing your bake time adjustment. I really appreciate you coming back to share what worked!
Cozy
Great recipe. Love pumpkin especially this time of year. Used 1/2 allulose and 1/2 brown swerve. Saving this recipe.
Bethany Wilson
This is not a keto not a low carb dessert. I used the CHO and PRO and Fat numbers on the packages of the ingredients I used, and this recipe is carb dense, even if using the alternative sugar recommendations.
Kori
Thank you for sharing Bethany. I completely understand it may not fit everyone’s personal carb goals, and I appreciate you pointing that out.
Alicia
It’s not possible for this recipe to have only 45 kcal per serving if there are 7 grams of fat. Something got calculated wrong, just FYI.
Kori
Thank you Alicia for pointing that out. I've updated the recipe!
diane weismiller
can I just use my powdered stevia? id Only need a touch, will my pie be firm not using the sugar? ty diane
Kori
I wouldn’t recommend using just powdered stevia on its own for this recipe.
Kimberly Corsi
Uh oh! I left my pie on table to cool… all night! Would you toss it?
seekinggoodeats
Oh no...shoot! I've done that before! I share your frustration. Because of the cream and eggs it needed to be refrigerated or you run the risk of bacteria growth.
Danielle
This is so easy and so delicious! Best pumpkin pie ever. Keeping this recipe forever. (I used monkfruit since it’s what I had and worked great.)
seekinggoodeats
Awww thank you! 🙂 I'm SUPER happy you loved this pumpkin pie. I literally make it every single year!
Linda
Made the pie, love the pie. I would love to know net carbs obviously. I used Splenda and it came out great. Please list portion size, carbs, fiber and I'll do the math, lol. Thank you for this great recipe!
Michelle
Thank you thank you thank you!!! This was so delicious and I followed the recipe with no changes. This is my go to low carb dessert from now on!!!!
Kori
Yay! Thank YOU for trying it out! 🙂 I'm so happy you loved it.
Patty
This pumpkin pie was easy and so delicious. We used Splenda because that's what we had on hand. Will definitely make it again.
Kori
Thank you!!! So glad you loved the pumpkin pie! 🙂 Thanks for letting me know about Splenda working so well for you!