I’m sharing my simple, surprisingly healthy Pumpkin Pie No Crust Recipe that uses just a few pantry staples and one clever swap to reimagine the classic.

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I never thought a pie without a crust could feel like a real celebration, but this Crustless Pumpkin recipe surprised me. I used pumpkin puree and a touch of pure maple syrup and the texture was oddly perfect, creamy but not too rich.

It tastes like a secret you want to tell but also kinda selfishly keep. If you like simple desserts that still impress, this is one to try, especially when you’re wondering What To Do With Pie Pumpkins or need Healthy Desserts For Thanksgiving that won’t take over the whole day.

I promise it’s way better than it sounds, no joke.

Ingredients

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Pumpkin puree: Lots of fiber vitamin A low fat gives that rich pumpkin flavor and body.
Eggs: Protein packed, helps set the custard makes it creamy a bit of yolk richness.
Pure maple syrup: Natural sweetener, adds caramel notes, fewer processed sugars but still sugar.
Milk (dairy or almond): Adds creaminess contributes carbs and calcium use plant milk to cut calories.
Pumpkin pie spice: Blend of cinnamon ginger cloves warms flavor and keeps dessert seasonal.
Vanilla extract: Small hit of sweetness rounds out flavor smells amazing not essential though.
Cornstarch (optional): Thickens the custard gives silkier texture no flavor change optional to use.

Ingredient Quantities

1 (15-ounce) can pumpkin puree, not pumpkin pie filling

3 large eggs

1/3 cup pure maple syrup

3/4 cup milk (dairy or unsweetened almond milk)

2 teaspoons pumpkin pie spice

1 teaspoon vanilla extract

1/2 teaspoon fine sea salt

1 tablespoon cornstarch (optional)

Pinch ground nutmeg (optional)

How to Make this

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1. Preheat oven to 350 F (175 C) and lightly grease a 9 inch pie dish with butter or nonstick spray.

2. In a large bowl crack 3 large eggs and whisk until slightly foamy, then add 1/3 cup pure maple syrup, 3/4 cup milk (dairy or unsweetened almond milk) and 1 teaspoon vanilla extract and mix until combined. Tip: use room temperature eggs and milk so it blends smoother.

3. Stir in 1 (15 ounce) can pumpkin puree, not pumpkin pie filling, then add 2 teaspoons pumpkin pie spice and 1/2 teaspoon fine sea salt. If you want a firmer texture add 1 tablespoon cornstarch, and throw in a pinch of ground nutmeg if using.

4. Whisk everything until silky and no lumps remain, scraping the bowl so the spices are evenly distributed.

5. Taste quickly and adjust sweetness or spice if needed, but dont add too much liquid.

6. Pour the filling into the prepared pie dish and gently tap the dish on the counter to release any air bubbles.

7. Optional hack for a creamier, crack free top place the pie dish inside a larger roasting pan and pour hot water into the outer pan until it comes about halfway up the sides of the pie dish. This creates a water bath that moderates baking.

8. Bake in the center of the oven for about 45 to 55 minutes until the edges are set and the center still has a slight jiggle. If the top is browning too quickly loosely tent with foil after about 30 minutes.

9. Remove from oven, carefully lift out of the water bath if used, cool on a rack to room temperature then chill at least 2 hours or overnight to fully set. Serve cold or slightly chilled with whipped cream and a light sprinkle of nutmeg. Store covered in the fridge up to 4 days.

Equipment Needed

1. 9-inch pie dish (lightly grease with butter or nonstick spray, fits the recipe best)
2. Large mixing bowl (big enough to whisk everything without spilling)
3. Whisk or electric hand mixer (hand whisk works fine, mixer gives a silkier smooth filling)
4. Measuring cups and spoons (1/3 cup, 3/4 cup and tsp/tbsp for spices and cornstarch)
5. Rubber spatula (scrape the bowl so no lumps or spice pockets)
6. Can opener (for the 15 oz pumpkin can)
7. Large roasting pan or rimmed baking sheet (for the optional water bath and to catch drips)
8. Oven mitts and a wire cooling rack (careful when removing the hot pie, cool on a rack)
9. Aluminum foil (to loosely tent the pie if the top is browning too quickly)

FAQ

Q: Can I use pumpkin pie filling instead of pumpkin puree? A: No, dont use pie filling. It already has sugar and spices so the texture and sweetness will be off. Use plain 100% pumpkin puree like the recipe calls for.

Q: Is the cornstarch necessary? A: Not really. The 3 eggs usually set the custard fine, but 1 tablespoon cornstarch helps make it firmer and less likely to weep if you like a slice that holds really well.

Q: How do I know when the pie is done? A: The center should jiggle a little but not be liquid. A toothpick near the center comes out mostly clean with a few moist crumbs. If it looks wet, give it a few more minutes, but dont overbake or it cracks.

Q: Can I swap the milk or maple syrup? A: Yes. Use any dairy or unsweetened plant milk (almond, oat) and maple syrup can be swapped for honey or light brown sugar, but taste might change a bit. If you use granulated sugar reduce the liquid slightly.

Q: How do I store or reheat leftovers? A: Refrigerate covered for up to 4 days. Serve chilled or warm gently in a low oven at 300 F for 10 minutes. Microwaving works too but do short bursts so it doesnt get rubbery.

Q: Mine turned out soggy or watery, what happened? A: Common reasons are underbaking, too much liquid, or using sweetened pumpkin filling. Let it cool fully, chilling helps set it. Next time try the optional cornstarch, or bake a little longer at a lower temp so it sets without cracking.

Crustless Pumpkin Pie (Easy Healthy Thanksgiving Dessert) Recipe Substitutions and Variations

Eggs: For a vegan binder, mix 3 tablespoons ground flaxseed with 9 tablespoons warm water, let sit about 5 minutes until gelled. Or for a creamier custard, puree 3/4 cup silken tofu and use that instead. Flax can be a bit grainy, tofu gives a smoother result.
Maple syrup: Swap 1 to 1 with honey, so use 1/3 cup, or dissolve 1/3 cup packed brown sugar in 1 to 2 tablespoons warm water to match the syrupy moisture. Honey will shift the flavor a bit, brown sugar gives deeper caramel notes.
Milk: Use an equal amount of another plant milk like oat milk or soy milk, or for a richer pie use 3/4 cup canned light coconut milk. Oat milk is neutral, coconut makes it silkier and a touch sweeter.
Cornstarch: Replace 1 tablespoon cornstarch with 1 tablespoon arrowroot powder or 1 tablespoon tapioca starch for a 1 to 1 swap. If you only have all purpose flour, use 2 tablespoons instead, it will thicken but be less glossy.

Pro Tips

1) Let the eggs and milk sit out about 20 minutes before you mix them, it really makes the texture smoother and you wont have to over whisk. If you forget just whisk longer and let the filling rest a few minutes before pouring.

2) For a silky, lump free filling, push it through a fine mesh sieve or blitz it in a blender for 5 to 10 seconds. Also give the filled dish a few firm taps on the counter to bring any stray air bubbles up, those bubbles make tiny holes when baked.

3) If you want a firmer slice add the tablespoon of cornstarch, it helps set the pie and reduces cracking. Too much though and it gets gummy, so stick close to that amount unless you like experimenting.

4) Use a water bath if you can, it evens out oven heat and prevents the top from cracking. Let the pie cool slowly to room temp then chill overnight, the flavor improves and the texture firms up so it slices clean. If the top is browning too fast just tent with foil loosely after about 30 minutes.

Crustless Pumpkin Pie (Easy Healthy Thanksgiving Dessert) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I’m sharing my simple, surprisingly healthy Pumpkin Pie No Crust Recipe that uses just a few pantry staples and one clever swap to reimagine the classic.

Servings

servings

Calories

123

kcal

Equipment: 1. 9-inch pie dish (lightly grease with butter or nonstick spray, fits the recipe best)
2. Large mixing bowl (big enough to whisk everything without spilling)
3. Whisk or electric hand mixer (hand whisk works fine, mixer gives a silkier smooth filling)
4. Measuring cups and spoons (1/3 cup, 3/4 cup and tsp/tbsp for spices and cornstarch)
5. Rubber spatula (scrape the bowl so no lumps or spice pockets)
6. Can opener (for the 15 oz pumpkin can)
7. Large roasting pan or rimmed baking sheet (for the optional water bath and to catch drips)
8. Oven mitts and a wire cooling rack (careful when removing the hot pie, cool on a rack)
9. Aluminum foil (to loosely tent the pie if the top is browning too quickly)

Ingredients

1 (15-ounce) can pumpkin puree, not pumpkin pie filling
3 large eggs
1/3 cup pure maple syrup
3/4 cup milk (dairy or unsweetened almond milk)
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon fine sea salt
1 tablespoon cornstarch (optional)
Pinch ground nutmeg (optional)

Directions

Preheat oven to 350 F (175 C) and lightly grease a 9 inch pie dish with butter or nonstick spray.
In a large bowl crack 3 large eggs and whisk until slightly foamy, then add 1/3 cup pure maple syrup, 3/4 cup milk (dairy or unsweetened almond milk) and 1 teaspoon vanilla extract and mix until combined. Tip: use room temperature eggs and milk so it blends smoother.
Stir in 1 (15 ounce) can pumpkin puree, not pumpkin pie filling, then add 2 teaspoons pumpkin pie spice and 1/2 teaspoon fine sea salt. If you want a firmer texture add 1 tablespoon cornstarch, and throw in a pinch of ground nutmeg if using.
Whisk everything until silky and no lumps remain, scraping the bowl so the spices are evenly distributed.
Taste quickly and adjust sweetness or spice if needed, but dont add too much liquid.
Pour the filling into the prepared pie dish and gently tap the dish on the counter to release any air bubbles.
Optional hack for a creamier, crack free top place the pie dish inside a larger roasting pan and pour hot water into the outer pan until it comes about halfway up the sides of the pie dish. This creates a water bath that moderates baking.
Bake in the center of the oven for about 45 to 55 minutes until the edges are set and the center still has a slight jiggle. If the top is browning too quickly loosely tent with foil after about 30 minutes.
Remove from oven, carefully lift out of the water bath if used, cool on a rack to room temperature then chill at least 2 hours or overnight to fully set. Serve cold or slightly chilled with whipped cream and a light sprinkle of nutmeg. Store covered in the fridge up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.