This Healthy Crustless Pumpkin Pie recipe cooks in only 25 minutes and is full of healthy ingredients like pumpkin puree, maple syrup, coconut milk, and a little bit of almond flour! It is a twist from the classic holiday dessert that is paleo, gluten-free, dairy-free, and made without refined sugars.
This crustless pumpkin pie recipe uses only 7 ingredients and takes 35 minutes - perfect for busy holiday cooking lineups!
Healthy Crustless Pumpkin Pie is a healthy twist on the classic Thanksgiving dessert. I also like to make it for breakfasts or Friendsgiving dinners during the Fall Season. Sometimes I even top it with a little coconut yogurt or ice cream for an extra decadent treat!
For more delicious pumpkin recipes, check out my Gluten-Free Vegan Pumpkin Pie, Almond Flour Pumpkin Muffins, Pumpkin Spice Latte, Pumpkin Spice Coffee Creamer, Pumpkin Spice Whipped Cream, Gluten-Free Pumpkin Bread, Gluten-Free Pumpkin Donut Holes, Healthy Pumpkin Pancakes, and Pumpkin Chia Pudding.
For more well-loved Thanksgiving recipes, check out my Crispy Roasted Brussel Sprouts, Dairy-Free Mashed Potatoes, Mashed Potatoes without milk, Arugula Quinoa Salad, Dairy-Free Scalloped Potatoes, and Turkey Cranberry Meatballs with Gravy.
For more gluten-free pie recipes, check out my Gluten-Free Apple Pie, Vegan Chocolate Cream Pie (no bake), and Gluten-Free Pie Crust.
How to make it (with photos)
We love that this crustless pumpkin pie recipe is super quick and made with healthy ingredients!
Ingredient Notes + Substitutions
You need just 7 ingredients to make this healthy crustless pumpkin pie!
Pumpkin puree
Use canned 100% pumpkin puree or use homemade pumpkin puree. Be careful to avoid cans of pumpkin pie filling which often have added sugars, spices, and sometimes even wheat flour. I used Libby's brand pumpkin puree and it had a great taste and texture in this recipe.
Almond flour
Adding almond flour to the custard base helps solidify the pumpkin filling quickly. It drastically reduces the cooking time.
It also adds a nice warm flavor crust-like flavor, almost like the crust is inside the pumpkin pie!
Pumpkin Pie Spice
Use the DIY pumpkin spice blend as listed in the recipe, or substitute with 1 ¼ teaspoons of your favorite pre-made pumpkin pie spice blend.
You can also make my Homemade Pumpkin Spice Recipe to make flavorful pumpkin spice treats all Fall and Winter long.
You also need canned full fat coconut milk, eggs, vanilla extract, salt, and maple syrup to make this recipe.
See the recipe card for a full list of ingredients with quantities.
Step-by-Step Instructions
Simply mix the crustless pumpkin pie ingredients and bake! This truly is the easiest pumpkin pie recipe.
- Prep: Preheat the oven to 425 deg F (220 deg C) and lightly grease an 8 or 9 inch cake or pie pan.
- Mix: Mix all ingredients thoroughly in a large mixing bowl.
- Bake: Pour the pie mixture into the pan. Bake until the top is golden brown and the pumpkin pie has solidified - approximately 25 minutes. Allow to cool before serving and enjoy!
Expert Tips
Make an amazing healthy crustless pumpkin pie on the first try with these expert tips!
Use a thick pumpkin puree.
I found the best creamy pumpkin custard texture when using a thick pumpkin puree like Libby's. Some of the organic brands can be a little thin, but they still work.
Don't make milk substitutions
This crustless pumpkin pie really does taste best with full fat coconut milk. I tried almond milk and a lite coconut milk and neither was as special as the recipe as written.
Recipe FAQs
Here I answered some frequently asked questions about this Healthy Crustless Pumpkin Pie. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftover crustless pumpkin pie in an air-tight container in the refrigerator for up to 4 days.
You can absolutely add a crust to this recipe. Once the crust dough is pressed into the pie pan, par-bake the crust at 375 degrees F for 10 minutes before removing it from the oven and filling it. You will need pie weights or dried beans to par-bake.
See my Gluten-Free Vegan Pumpkin Pie recipe for details on par-baking. And check out my amazing Gluten-Free Pie Crust recipe for the crust.
Related healthy pumpkin recipes to consider...
Looking for more healthy pumpkin recipes like this healthy crustless pumpkin pie? Check these out.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the comment field or recipe card below. Thank you!
Healthy Crustless Pumpkin Pie
Ingredients
- 1 15-ounce can pumpkin puree (2 cups, 425 grams)
- 3 large eggs
- ⅔ cup full fat coconut milk (160 ml)
- ⅓ cup maple syrup (80 ml)
- ½ teaspoon vanilla extract
- ⅓ cup almond flour (32 grams)
Spices*
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
Instructions
- Prep: Preheat the oven to 425 deg F (220 deg C) and lightly grease an 8 or 9 inch cake or pie pan.
- Mix: Mix all the ingredients thoroughly in a large mixing bowl.
- Bake: Pour the pie mixture into the pan. Bake until the top is golden brown and the pumpkin pie has solidified - approximately 25 minutes. Allow to cool before serving and enjoy!
Margot
This is a great crustless pumpkin pie recipe! I made it as a last minute dessert and it was so easy and cooked quickly too, thank goodness. I’m glad I took the chance!
Nora
This healthy pumpkin pie without a crust has a better flavor and texture than the other ones I tried. I really liked the addition of almond flour and that there were no dairy ingredients.
Doreen
Can you use rice flour to make the crust less pumpkin pie? I can’t have almond flour. Also I wanted to make the bacquette bread but when I ordered the Pamela flour you suggested it was packaged badly & spilled all over in the card board box, what a waste I got refund but no replacement!
Jamie
Hi Doreen - I haven't tried the recipe with rice flour. Since it behaves differently from almond flour, I'm not sure how it would turn out. You could try it with a lesser amount of rice flour than almond flour and watch the baking time carefully. I also have another pumpkin pie recipe that is allergen-friendly that will becoming out before Thanksgiving.
I'm sorry to hear about the Pamela's Flour! Bob's Red Mill GF 1-to-1 flour also works well with that recipe.
Tanmay
Easy to make❤️
Jamie
Thank you so much for sharing your experience Tanmay!
Sue
This crustless pumpkin pie recipe is a family favorite and we’ve been making it for years. We can all eat rice flour now but it’s still our favorite recipe.
Kellie
I love this! So easy. You captured the flavor perfectly, and the "crust in the pie" is so clever and makes so much sense. Good job, Jamie!