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Crustless Pumpkin Pie Recipe – Easy, Healthy & Irresistible

crustless pumpkin pie - featured image

A creamy, indulgent, and surprisingly easy-to-make crustless pumpkin pie that’s perfect for dietary restrictions and fall gatherings.

Ingredients

Scale
  • 1 cup pure pumpkin puree
  • 2 large eggs
  • 1 cup milk or cream (whole milk, half-and-half, or heavy cream; unsweetened almond milk or coconut milk for dairy-free)
  • 1/2 cup granulated sugar (or brown sugar for deeper flavor)
  • 1 teaspoon pumpkin pie spice (blend of cinnamon, nutmeg, ginger, and cloves)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: whipped cream or Greek yogurt for topping

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish with butter or cooking spray.
  2. In a large mixing bowl, combine the pumpkin puree, sugar, and spices. Stir until smooth.
  3. In a separate bowl, whisk the eggs until frothy.
  4. Gradually add the eggs to the pumpkin mixture, followed by the milk or cream and vanilla extract. Mix until fully incorporated.
  5. Carefully pour the filling into the prepared pie dish, spreading it evenly with a spatula.
  6. Place the dish in the oven and bake for 40-50 minutes, or until the center is set and a knife inserted comes out clean.
  7. Remove the pie from the oven and let it cool on a rack for at least 1 hour.
  8. Slice and serve with whipped cream or your favorite topping. Enjoy warm or chilled!

Notes

[‘Use room-temperature eggs and milk for smoother blending and even baking.’, ‘Stir the filling just until combined to avoid incorporating too much air, which can lead to cracking.’, ‘Let the pie cool fully before slicing to prevent a runny texture.’, ‘Adjust the pumpkin pie spice to your preference for a unique flavor profile.’, ‘If the pie cracks during baking, add a dollop of whipped cream to cover it.’]

Nutrition

Keywords: crustless pumpkin pie, gluten-free dessert, healthy pumpkin pie, keto dessert, fall recipes, Thanksgiving dessert