1. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can absolutely use fresh pumpkin puree instead of canned pumpkin. To make your own puree, simply roast a pumpkin, scoop out the flesh, and blend it until smooth. Make sure to use pure pumpkin puree, not pumpkin pie filling, as the latter contains added sugar and spices.

2. Is this crustless pumpkin pie suitable for a gluten-free diet?

Yes, this recipe is naturally gluten-free. If you are following a gluten-free diet, make sure to use a gluten-free flour substitute like almond flour or coconut flour. The pie itself doesn’t contain any wheat-based ingredients, making it safe for those with gluten sensitivities.

3. Can I make this pie ahead of time?

Yes, this pie is perfect for make-ahead baking. It needs to be chilled for at least 6 hours or overnight to set properly, making it an ideal dessert for preparing in advance. Store it covered in the refrigerator until you're ready to serve.

Crustless Pumpkin Pie: A Healthy Fall Dessert

Crustless Pumpkin Pie

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Crustless pumpkin pie offers a healthier alternative to the traditional version, maintaining all the creamy and spiced goodness without the crust. It’s perfect for those looking for a lighter dessert option without sacrificing taste, making it a go-to choice for fall gatherings or a guilt-free treat any time of the year.

Author: Martina
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 1 (10-inch) pie 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

1 can pumpkin puree (15 oz)
1 cup milk of choice
2 1/2 tsp pure vanilla extract
2 tsp cinnamon
2 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp salt
1/3 cup flour (such as spelt, oat, white, sorghum, or almond)
1/2 cup sugar or unrefined sugar or granulated erythritol
1 tbsp flaxmeal or 2 tsp cornstarch (can be omitted if serving pie in a bowl)
optional 2 tbsp oil or almond butter for richness

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Instructions

Preheat the oven to 400°F. Grease a 9 or 10-inch round pie pan.
In a large mixing bowl, whisk together the pumpkin puree, milk, flaxmeal or egg, vanilla extract, and oil (if using).
In the same bowl, add the cinnamon, pumpkin pie spice, baking powder, salt, flour, and sweetener. Stir until everything is well combined.
Pour the batter into the greased pie pan and spread it evenly.
Bake for 35 minutes at 400°F. The pie will still look gooey after baking, which is normal.
Allow the pie to cool completely before transferring it uncovered to the fridge. Let it set for at least 6 hours or overnight before slicing.
Once set, slice and serve. Optional: top with coconut whipped cream or a sprinkle of cinnamon.

Notes

Chill the pie for at least 6 hours or overnight to ensure the filling firms up and is easier to slice.
If using a non-dairy milk, such as almond or coconut milk, be sure to select an unsweetened variety for the best flavor balance.
This pie can be made ahead of time and stored in the fridge for up to 5 days or frozen for up to 3 months.
If you’d like to make mini versions, bake the batter in muffin liners and reduce the baking time to 20-25 minutes.

Nutrition

Serving Size: 1 slice
Calories: 140
Sugar: 10g
Sodium: 180mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 3g
Protein: 3g
Cholesterol: 25mg

Find it online: https://whatocook.com/crustless-pumpkin-pie/