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    Home » Recipes » Baking & Desserts

    Easy Gluten-Free Crustless Pumpkin Pie Recipe

    Published: Nov 16, 2021 · Modified: May 3, 2022 by Jeri Walker · This post may contain affiliate links · 24 Comments

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    A crustless pumpkin pie in the background, and a piece of pie on a white plate with whipped cream on top
    A crustless pumpkin pie in the background, and a piece of pie on a white plate with whipped cream on top

    Give your Thanksgiving guests a delicious gluten-free crustless pumpkin pie this year! This crustless pumpkin pie has a smooth creamy filling full of great spiced pumpkin flavor without the unhealthy pie crust. This recipe is perfect for those following a gluten-free diet, or those looking to enjoy their pumpkin pie guilt-free. This is an easy-to-make holiday dessert that is made in one bowl for easy cleanup. Give it a try; you will love it!

    PIN the recipe to try it later!

    A slice of crustless pumpkin pie on a plate, topped with whipped cream, with the pie in the background on a cooling rack. this …

    It's almost Thanksgiving time, my favorite time of the year! I can't get enough of the Fall flavor!

    I love cooking up my favorite fall desserts and enjoying all that pumpkiny goodness!

    Pumpkin Pancakes or a Keto Pumpkin Pie Smoothie for breakfast, Iced Pumpin Spice Latte for coffee, and Pumpkin Cream Cheese Muffins or Pumpkin Cheesecake Bars for dessert. Yum!

    With Thanksgiving almost here, I wanted to make a Thanksgiving dessert that everyone can enjoy.

    I have been making pumpkin pie for years, but with our parents getting older, they sometimes find it too rich to eat.

    So I decided to make a healthier holiday pie just by eliminating the crust. Crustless pumpkin pies are a great alternative for those who want to eat healthier and they taste amazing!

    This pumpkin pie is the perfect dessert after a Thanksgiving dinner of Buttercup Squash Soup, Roast turkey or Smoked Turkey, Air Fryer Carrots, Carrot Salad, Air Buns, and healthy Whole30 Cranberry Sauce.

    More Thanksgiving Recipes

    • How To Cook A Turkey in a Roaster Oven
    • How To Smoke a Turkey on a Pellet Grill
    • Whole30 Cranberry Sauce Recipe
    • Raw Shredded Carrot Salad With Lemon
    Jump to:
    • More Thanksgiving Recipes
    • What is a crustless pumpkin pie?
    • Why you will love no crust pumpkin pie
    • Ingredient notes and substitutions
    • How to make a gluten-free crustless pumpkin pie
    • Variations for making crustless pumpkin pie
    • How to serve crustless gluten-free pumpkin pie
    • Equipment
    • Storage
    • Top tips
    • FAQs
    • More pumpkin recipes
    • 📋 Recipe
    • Top tips
    • Food safety
    • 💬 Comments

    What is a crustless pumpkin pie?

    A crustless pumpkin pie is a pie without a crust, which means it’s all of the pumpkin pie flavors with fewer calories.

    This crustless pie is lower in calories because there's no crust, which means you can enjoy more of this healthy treat this holiday season without any guilt.

    Why you will love no crust pumpkin pie

    EASY TO MAKE: This is a super easy pumpkin pie recipe and is perfect if you don't have a lot of time to spend in the kitchen. You also don't have to roll out messy pie crusts. Plus, this pie can be made in just one bowl! Simply prepare the pumpkin filling, pour it into a dish, and bake!

    HEALTHIER THAN TRADITIONAL PUMPKIN PIE FILLING: The crust is usually higher in carbs and fat than the pumpkin pie filling in a traditional pumpkin pie. Crustless pumpkin pies are a great alternative for those who want to eat healthier, plus it tastes amazing! You won't even miss the crust!

    SAME GREAT FLAVOR AS TRADITIONAL PIE: This creamy pumpkin pie is full of the same great flavor as the traditional pumpkin pie, complete with ginger, cinnamon, and nutmeg.

    EASY CLEANUP: Made in just one bowl, this makes it easy to clean up!

    QUICK TO MAKE: No-crust pumpkin pies are less difficult to make than other pumpkin pies because there is less prep work involved. They only require the filling and the topping, which only take a few minutes to prepare. This recipe also cuts down on cooking time by about 20 minutes or more!

    EASY TO DIGEST: This creamy crustless pumpkin pie recipe is great for some people because it has no crust, which is hard to digest, especially if they have health conditions such as GERD.

    MAKE AHEAD: This pumpkin pie is the perfect Thanksgiving dessert. It can be made ahead of time and stored in the fridge for later use. Perfect when you have other dishes to prepare!

    GLUTEN-FREE: This pie is naturally gluten-free as there is no crust!

    Ingredient notes and substitutions

    Ingredients to make crustless pumpkin pie measured out and placed on a white countertop.
    • Pumpkin puree. I used homemade fresh pumpkin puree for the freshest flavor. You can also use canned pumpkin. Do not use pumpkin pie filling; it already has spices and sugar added.
    • Brown sugar. I used brown sugar as it has more flavor from the molasses and it complements the pumpkin and spices. You could use white sugar instead, or a 50/50 mixture. You could also substitute some of the sugar with coconut sugar, maple syrup, or honey. To make this low carb, use your favorite sweetener instead of the sugar.
    • Evaporated skim milk. I used canned evaporated milk. You could substitute 1-½ cups of half-and-half or cream for the evaporated milk.
    • Eggs. I used organic large eggs. I'm not sure if an egg replacer would work in this recipe.
    • Ground cinnamon. This is a staple in any pumpkin dessert.
    • Ground ginger. Ginger adds a depth of flavor to pumpkin desserts.
    • Ground nutmeg. A flavorful autumn spice, adds more flavor.
    • Salt. Enhances the flavor of the other ingredients.
    • Heavy cream, optional. This is to add to the top of the pie before serving.

    See the printable recipe card for quantities.

    How to make a gluten-free crustless pumpkin pie

    This recipe for crustless pumpkin pie is both delicious and easy to make. Let's get started!

    Preheat your oven to 425 degrees Fahrenheit. Grease a deep-dish 9-inch pie plate or a 9.5-inch pie plate or an 8.5 x 11-inch baking dish with nonstick cooking spray, margarine, or coconut oil.

    In a large bowl, beat eggs lightly.

    Whisk eggs in large bowl

    Whisk in pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt. Stir until well combined.

    Whisk in brown sugar and spices in large bowl

    Whisk in evaporated milk until well combined.

    Whisk in evaporated milk

    Pour pie filling into the baking dish.

    Pour pumpkin pie filling into pie pan
    A deep dish pie plate filled with crustless pumpkin pie filling, ready to be baked

    Bake at 425 degrees for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 30 minutes, or until a knife inserted in the center of the pie comes out clean. Don't worry if the center is glossy in appearance and jiggles a bit. The filling will finish cooking outside the oven and firm up when it cools.

    Remove from the oven and cool completely on a wire rack. Cover and place in the fridge for 2 to 24 hours before serving. For best results, serve chilled.

    Slice and top with whipped cream.

    Enjoy!

    A baked crustless pumpkin pie cooling on a wire rack
    A slice of crustless pumpkin pie on a plate, topped with whipped cream, with the pie in the background on a cooling rack

    Variations for making crustless pumpkin pie

    You can make some changes to this crustless pumpkin pie.

    • To make this low-carb, use your favorite sweetener instead of brown sugar.
    • Pour filling into 9 ramekins instead of a pie plate or baking dish for individual crustless pumpkin pies (bake for about 20 minutes).
    • Pour filling into 5 mini pie plates (bake for about 30 minutes)
    • Adjust spices to your liking
    • Add chocolate chips to make a chocolate pumpkin pie
    • Melt chocolate chips and made a chocolate-swirled pumpkin pie

    How to serve crustless gluten-free pumpkin pie

    Here are some suggestions on how to serve a slice of pumpkin pie without a crust:

    • Top with fresh whipped cream (I love to sweeten my whip cream with pure maple syrup).
    • Top with whipped cream made from full-fat coconut milk.
    • Use vanilla ice cream instead of whipped cream for the topping
    • Crush graham crackers and sprinkle them over the top of the pumpkin pie.
    • Top with crushed candied pecans
    • Top with coconut cream
    • Drizzle caramel sauce over top.
    • Add a thin layer of sugar to the top of your pumpkin pie to create a crunchy crust on top.

    Equipment

    To make this no crust pumpkin pie, I used a 9.5-inch deep-dish pie shell. You could also use an 8.5 x 11 baking dish or two 8-inch pie shells.

    Other than that, you need a large mixing bowl, a whisk, and an oven. 🙂

    Storage

    FRIDGE: You can refrigerate the pie, covered, for up to three days.

    FREEZER: You can freeze the pie in an airtight container or Ziploc bag for up to two months.

    Top tips

    Here are some of my best tips for making the best crustless pumpkin pie:

    • Use homemade pumpkin puree for the best flavor. If you don't have fresh, use canned pure pumpkin, NOT pumpkin pie filling.
    • Use brown sugar if you want a more traditional taste. If not, cane sugar or any granulated sugar will do the trick.
    • For low-carb, use your favorite sweetener instead of sugar.
    • Don't use ready-made pumpkin spice. The flavor is not as good as using the individually measured spices.
    • Use evaporated milk or full-fat cream for a creamy custard filling.
    • Mix the filling a day ahead and place it in the fridge. This will give you an even more flavorful pumpkin pie as the flavors have time to meld together.
    • Grease the pie plate with butter or cooking spray before adding the crust, so it doesn’t stick to the plate.
    • Do not overbake the pie filling. The middle will be a little glossy and jiggly, but that's okay. The custard will finish cooking after you remove it from the oven. If you overcook the pie, the custard will curdle and break, causing a crack in the center.
    • Use a thermometer to see if the pie is cooked. The pumpkin pie will be cooked when it reaches 165 degrees F to 170 degrees F. Anything higher than 170 degrees F will be overcooked.
    • Serve pumpkin pie chilled for the best flavor. I prefer to make it a day ahead so it has time to chill in the fridge and my oven is free for other things.
    A piece of pumpkin pie on a white plate with whipped cream.

    FAQs

    Why is my pumpkin pie so watery?

    If your pumpkin pie is watery, it was overcooked. When pumpkin pie is cooked too long, the eggs curdle, causing the pie to crack in the center, resulting in a watery pie.

    How do you tell if a pumpkin pie is done?

    To tell if a pumpkin pie is done, do the knife test. Insert a knife in the center of the pie. If the knife comes out clean, your pie is done.

    Can I leave pumpkin pie out overnight to cool?

    No. According to the USFDA, homemade pumpkin pie can cool at room temperature for 2 hours, after which there is a chance bacteria could start growing. So after 2 hours at room temperature, cover the pumpkin pie and place it in the fridge, where it will keep for 2-3 days.

    How do you wrap a pumpkin pie?

    To wrap a cooked and cooled pumpkin pie, wrap it in plastic wrap, placing the wrap directly onto the surface of the pie, then wrap plastic wrap around the rest of the pan.

    Should pumpkin pie be served hot or cold?

    I prefer to serve pumpkin pie chilled, so the toppings don't melt and drip off. However, a warm pumpkin pie is just as delicious, but be aware that whipped topping or ice cream will melt.

    More pumpkin recipes

    • Pumpkin Pancakes
    • Keto Pumpkin Pie Smoothie Recipe
    • Easy Pumpkin Cream Cheese Muffins (Starbucks Copycat)
    • Iced Pumpkin Spice Latte (Starbucks Copycat)

    This is a great recipe for pumpkin pie lovers who want a delicious, easy-to-make dessert for Thanksgiving or any other holiday that is lower in calories yet still silky smooth and delicious.

    If you've tried this recipe for Crustless Pumpkin Pie, please take a moment to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you!

    You can also Follow Me on Instagram, Facebook, and Pinterest.

    Check out more Fall Recipes here.

    📋 Recipe

    A slice of crustless pumpkin pie on a plate, topped with whipped cream, with the pie in the background on a cooling rack.

    Easy Gluten-Free Crustless Pumpkin Pie Recipe

    Give your Thanksgiving guests a delicious gluten-free crustless pumpkin pie this year! This crustless pumpkin pie has a smooth creamy filling full of great spiced pumpkin flavor without the unhealthy pie crust. This recipe is perfect for those following a gluten-free diet, or those looking to enjoy their pumpkin pie guilt-free. This is an easy-to-make holiday dessert that is made in one bowl for easy cleanup. Give it a try; you will love it!
    5 from 49 votes
    Print Pin Rate Save Saved!
    Course: Dessert
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 45 minutes
    Total Time: 50 minutes
    Servings: 9 people
    Calories: 270kcal
    Author: Jeri Walker
    Prevent your screen from going dark

    Equipment

    • 9.5-inch deep dish pie plate or 8.5 x 11-inch baking pan or 5 mini pie dishes, or 9 ramekins

    Ingredients

    • 3 cups pumpkin puree or canned pumpkin
    • 4 eggs
    • 2 cups brown sugar
    • 1½ cups evaporated milk
    • 2 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • 1 teaspoon ground nutmeg
    • ½ teaspoon salt

    Instructions

    • Preheat your oven to 425 degrees Fahrenheit
    • Grease a 9.5-inch deep-dish pie plate or 8.5 x 11-inch baking dish.
    • In a large bowl, beat eggs lightly. Whisk in pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt. Stir until well combined. Whisk in evaporated milk until well combined. Pour filling into the baking dish.
    • Bake at 425 degrees for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 30 minutes, or until a knife inserted in the center of the pie comes out clean.
    • Remove from the oven and cool completely on a wired rack. Cover and place in the fridge 2 to 24 hours before serving. Serve chilled.
    • Slice and top with whipped cream.
    • Enjoy!

    Notes

    Nutritional information is approximate and is meant as a guideline only.
    Storage:
    Fridge: You can refrigerate the pie, covered, for up to three days.
    Freezer: You can freeze the pie in an airtight container or Ziploc bag for up to two months.

    Top tips

    Here are some of my best tips for making the best crustless pumpkin pie:
    • Use homemade pumpkin puree for the best flavor. If you don't have fresh, use canned pure pumpkin, NOT pumpkin pie filling.
    • Use brown or cane sugar if you want a more traditional taste. If not, any granulated sugar will do the trick.
    • Don't use ready-made pumpkin spice. The flavor is not as good as using the individually measured spices.
    • Use evaporated milk or full-fat cream for a creamy custard filling.
    • Mix the filling a day ahead and place it in the fridge. This will give you an even more flavorful pumpkin pie as the flavors have time to meld together.
    • Grease the pie plate with butter or cooking spray before adding the crust, so it doesn’t stick to the plate.
    • Do not overbake the pie filling. The middle will be a little glossy and jiggly, that's okay. The custard will finish cooking after you remove it from the oven. If you overcook the pie, the custard will curdle and break, causing a crack in the center.
    • Use a thermometer to see if the pie is cooked. The pumpkin pie will be cooked when it reaches 165 degrees F to 170 degrees F. Anything higher than 170 will be overcooked.
    • Serve pumpkin pie chilled for the best flavor. I prefer to make it a day ahead so it has time to chill in the fridge and my oven is free for other things.

    Nutrition

    Calories: 270kcal | Carbohydrates: 40.7g | Protein: 8.6g | Fat: 9g | Saturated Fat: 5.4g | Cholesterol: 34mg | Sodium: 229mg | Potassium: 512mg | Fiber: 2g | Sugar: 37.1g | Calcium: 342mg | Iron: 1mg
    L❤️VE this recipe? PIN it for later! 😊Mention @windingcreek_ranch or tag #windingcreek_ranch on IG!

    Food safety

    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended

    More Baking & Desserts

    • How to Make Chocolate Covered Strawberries for Valentine's Day
    • Fruit Salad with Cool Whip and Pudding
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    • Easy 3-Ingredient Keto Chocolate Mousse

    Reader Interactions

    Comments

    1. Addie

      November 18, 2021 at 8:48 pm

      5 stars
      Such a great recipe for gluten free! Yum!

      Reply
    2. Amy

      November 18, 2021 at 2:56 pm

      5 stars
      I tend to over eat during the holidays but at the same time don't want to miss out! This crustless pie is such a great option to help with the calorie intake!

      Reply
      • Jeri

        November 19, 2021 at 8:06 pm

        You can now eat pie without feeling guilty! 🙂

        Reply
    3. Megan Ellam

      November 18, 2021 at 2:50 pm

      5 stars
      So easy and delicious! Bookmarked for my family Christmas.

      Reply
    4. nancy

      November 18, 2021 at 2:00 pm

      5 stars
      this healthy pumpkin pie is amazing!! I love this GF and crustless pie!

      Reply
    5. Jen Vinuya

      November 18, 2021 at 11:34 am

      5 stars
      This is really an amazing pumpkin pie recipe! Everyone at my house loved it.

      Reply
      • Jeri

        November 18, 2021 at 11:42 am

        Thank you, Jen! We love it too! 🙂

        Reply
    6. Amy Liu Dong

      November 18, 2021 at 6:27 am

      5 stars
      This is so easy and delicious. I love pumpkin pie, and I will be making this at home.

      Reply
      • Jeri

        November 18, 2021 at 11:43 am

        That's fantastic, Amy! Enjoy!

        Reply
    7. Natalie

      November 18, 2021 at 5:38 am

      5 stars
      Oh wow, this is surprisingly easy to make. And looks delicious! Can I use coconut milk instead of evaporated milk?

      Reply
    8. Genevieve

      November 17, 2021 at 9:19 pm

      5 stars
      I love this idea for an easy, crustless, pumpkin pie! Just in time for Turkey day here in the states! Yummy!

      Reply
      • Jeri

        November 18, 2021 at 11:43 am

        Thanks, Genevieve! Enjoy!

        Reply
    9. Agnieszka

      November 17, 2021 at 7:47 pm

      5 stars
      Exactly the recipe I was looking for! Definitely making it for Thanksgiving this year!

      Reply
      • Jeri

        November 18, 2021 at 11:44 am

        That's great, Agnieszka! Enjoy!

        Reply
    10. Kayla DiMaggio

      November 17, 2021 at 5:45 pm

      5 stars
      Loving this crustless pumpkin pie! Love that it is healthy and low carb!

      Reply
      • Jeri

        November 17, 2021 at 7:02 pm

        Thanks, Kayla! I'm thrilled you like it!

        Reply
    11. Oscar

      November 17, 2021 at 5:31 pm

      5 stars
      Wow, this was such a good pumpkin pie and I love how creamy and smooth it was. Plus it's low carb so it's totally up my alley. Great recipe.

      Reply
      • Jeri

        November 17, 2021 at 7:03 pm

        Thanks, Oscar! It is so smooth and creamy!

        Reply
    12. Alexandra

      November 17, 2021 at 5:31 pm

      5 stars
      Simple to prepare and so delicious - love the delicate spice flavour too. I love the crustless version of my favourite pie!

      Reply
      • Jeri

        November 17, 2021 at 7:04 pm

        Thanks, Alexandra! We don't even miss the crust!

        Reply
    13. Lucy

      November 17, 2021 at 1:26 pm

      5 stars
      I've been looking for a healthy version of pumpkin pie so your recipe is perfect. Such a delicious guilt free treat for Thanksgiving and the holidays.

      Reply
      • Jeri

        November 17, 2021 at 7:05 pm

        No need to feel guilty with this pie! Enjoy!

        Reply
    14. Sara

      November 17, 2021 at 12:44 pm

      Pumpkin pie is a must at the holidays. Making it crust less just makes it even easier to make and enjoy!

      Reply
      • Jeri

        November 17, 2021 at 7:05 pm

        It is so easy to make, and just as tasty!

        Reply

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