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A light and healthy crustless pumpkin pie with a rich custard texture and deep pumpkin flavor, easy to make and customizable for various dietary preferences.

  • Total Time: 6 hours 50 minutes (including chilling)
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 can pumpkin puree (15 oz)
  • 1 cup milk of choice (dairy or plant-based such as almond, oat, or coconut)
  • 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 meal)
  • 1/2 cup sugar or unrefined sugar or granulated erythritol
  • 1 tbsp flaxmeal or 2 tsp cornstarch (optional for thickness)
  • optional 2 tbsp oil or almond butter (for extra richness)

Instructions

  1. Gather all ingredients and read through the recipe.
  2. Preheat oven to 400°F (204°C).
  3. Grease a 9- or 10-inch pie pan thoroughly or spray with nonstick spray.
  4. If using a flax “egg,” mix 1 tbsp flaxmeal with 3 tbsp water and let sit for a few minutes.
  5. In a large bowl, whisk together pumpkin puree, milk, vanilla extract, and your binder (flax “egg” or 1 egg or cornstarch); add oil or almond butter if using.
  6. In a separate bowl, whisk together cinnamon, pumpkin pie spice, baking powder, salt, flour (or almond meal), and sugar or erythritol (add extra cornstarch if using).
  7. Add the dry ingredients to the wet ingredients and stir gently until just combined, avoiding overmixing.
  8. Pour the batter into the prepared pie pan and smooth the top evenly.
  9. Bake on the oven’s center rack for about 35 minutes, until the edges are set and the center still jiggles slightly.
  10. Remove the pie from the oven and let it cool completely at room temperature.
  11. Chill the cooled pie uncovered in the refrigerator for at least 6 hours or overnight to firm up.
  12. Slice the chilled pie to serve.

Notes

To make a firmer pie, add a binder such as 1 egg (if not vegan), 1 tbsp flaxmeal, or 2 tsp cornstarch., For vegan version, use plant-based milk and flax “egg,” omit regular egg., For gluten-free, swap flour for almond meal or gluten-free flour blend., For low-carb/keto, use erythritol or xylitol for sugar substitute and almond flour for flour., You can add 2 tbsp oil or almond butter for a creamier, richer pie., To avoid leftover pumpkin, use a full 15-oz can of pumpkin puree., Do not use pumpkin pie filling since it contains added sugar and spices., Pie can be served cold or gently warmed in microwave for softer texture., Store leftovers wrapped in fridge up to 5 days or freeze slices up to 3 months., To reheat, warm slices in microwave or oven at 300°F for 10-15 minutes.

  • Author: Ashley
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert

Nutrition

  • Serving Size: 1 slice
  • Calories: Approximately 120 calories per serving (variable based on substitutions)
  • Fat: Approximately 2 grams per serving
  • Carbohydrates: Approximately 20 grams per serving
  • Protein: Approximately 3 grams per serving