This post may contain affiliate links, which help keep this content free. (Full disclosure)
This crustless pumpkin pie is the perfect way to capture classic fall flavors, without fussing over pie dough! While my sugar-free pumpkin pie (with almond flour crust or coconut flour crust) and keto pecan pie are often on my table for fall get togethers, this crust-free version is an even easier way to enjoy a fabulous fall dessert. No crust pumpkin pie needs only a few easy ingredients and a super short prep time!
Can You Make Crustless Pumpkin Pie?
Yes, you can make pumpkin pie crustless if you don’t have time to make crust (or simply don’t want to take the extra steps to do so). However, you do need the right ingredients and technique, so a dedicted recipe for crustless pumpkin pie is a better choice than just omitting the crust from a regular recipe.
With no crust to stabilize it, this pie recipe depends on the right ingredients to reach the perfect consistency. After lots of testing, I only recommend Besti Monk Fruit Allulose Blend (a combination of powdered and brown versions) for the right level of sweetness and super smooth texture. It makes this pie taste every bit as good as a conventional one, without the sugar crash — or the fuss of making a crust!
Why You’ll Love This Crustless Pumpkin Pie Recipe
- Sweet, spiced flavor
- Super smooth and creamy texture
- No crust pumpkin pie is easier than versions with a crust
- Simple, natural ingredients
- Just 10 minutes prep time
- Naturally gluten-free, sugar-free, low carb, low calorie, and keto crustless pumpkin pie
- Perfect for Thanksgiving and fall gatherings
Ingredients & Substitutions
This section explains how to choose the best ingredients for pumpkin crustless pie, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Pumpkin Puree – Use pure canned pumpkin like this, not canned pumpkin pie filling (which contains other ingredients). Homemade pumpkin puree will also work.
- Heavy Whipping Cream – Adds to the silky texture in the pumpkin pie filling. For a dairy-free or paleo option, you can substitute canned coconut cream.
- Eggs – Use whole, large eggs. I have not tried substituting flax eggs, but most likely they would not provide sufficient structure for a crustless pie.
- Sugars Or Sugar Substitutes – I use a combination of powdered & brown Besti Monk Fruit Allulose Blend sweeteners, which dissolve easily just like sugar does, and create a super smooth filling with the perfect brown sugar flavor — and no actual sugar. If you don’t need the crustless pumpkin pie sugar-free, you can substitute regular powdered and brown sugar. I don’t recommend other sugar substitutes, though, as the texture will end up gritty. Also, avoid liquid sweeteners like maple syrup, as they will make the pie too runny.
- Pumpkin Pie Spice – A cozy blend of cinnamon, nutmeg, cloves, ginger, and allspice. You can get it store-bought, or make homemade pumpkin pie spice in minutes.
- Sea Salt – Balances the sweet taste in this pie.
- Vanilla Extract – Use a high-quality one for best taste.
- Unflavored Gelatin Powder – The key ingredient that helps the crustless pumpkin pie filling stabilize and firm up. For a vegetarian substitution, you can also use coconut flour or arrowroot powder, in different amounts.
How To Make Crustless Pumpkin Pie
This section shows how to make no crust pumpkin pie, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Mix. Use a hand mixer to mix pumpkin, cream, eggs, Besti, pumpkin pie spice, salt, and vanilla in a large mixing bowl. Avoid over mixing.
- Thicken. Sprinkle — don’t dump — gelatin powder (or substitute) over the filling, then immediately beat (or whisk) until uniform. Let the batter rest for 5 minutes.
- Pour. Transfer filling to a pie dish (this one is the perfect size for this recipe). Gently tap to release any air bubbles.
- Bake. Bake this pumpkin pie crustless recipe, until nearly set but slightly jiggly in the center.
- Chill. Cool uncovered at room temperature on a wire rack, then refrigerate until completely cooled and set.
- Enjoy. Top with sugar-free whipped cream, if desired, and slice. (It can help to wipe down your knife between slices — and just know that the first slice is the hardest to cut cleanly!)
Cool pie completely to avoid excess condensation gathering on the surface. Wrap in plastic and store in the refrigerator for 3-4 days.
Can You Freeze Crustless Pumpkin Pie?
Yes, crustless pumpkin pie can freeze! Place the entire pan in the freezer, uncovered, until solid. Once solid, cover tightly in plastic wrap and return to the freezer for up to 3-4 months. To thaw, remove the wrap and thaw overnight in the refrigerator, uncovered, before serving.
More Healthy Fall Recipes
If you like warm and cozy flavors, you’ll love these healthy fall treats and meals!
Tools For Making No Crust Pumpkin Pie
- Hand Mixer – For mixing pie filling with ease.
- Mixing Bowls – I use this set for everything from mixing to storage. And it’s easy to clean!
- Pie Dish – The best all-purpose pan that can travel between the oven, freezer, and dishwasher… and it’s the perfect size for this crustless pumpkin pie sugar-free recipe.
Crustless Pumpkin Pie
Crustless Pumpkin Pie (Easy & Sugar-Free!)
This gluten-free, sugar-free crustless pumpkin pie is creamy, sweet, and packed with fall flavor, using simple ingredients + 10 minutes prep!
Recipe VideoTap on the image below to watch the video.
Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 300 degrees F (163 degrees C). Grease a pie pan with neutral cooking spray or butter.
In a large bowl, using a hand mixer at medium-low speed, beat together the pumpkin, cream, eggs, Besti Powdered, Besti Brown, pumpkin pie spice, sea salt, and vanilla (if using), until smooth. (Don't overmix.)
Sprinkle (don’t dump) the gelatin powder over the batter, then immediately beat until uniform. (If using coconut flour or arrowroot, beat those in the same way.) Let the batter rest for 5 minutes.
Pour the batter into a pie pan (this one is the perfect size for this recipe). Gently tap on the counter to release any air bubbles.
Bake the crustless pumpkin pie for 35-45 minutes, until the pie is almost set but still slightly jiggly in the center when you shake the pan (like jello). The internal temperature using a meat thermometer should be 165-170 degrees F (74-77 degrees C).
Cool completely on the counter, uncovered, then refrigerate at least 2 hours (until completely cold) or overnight, before slicing.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!
Serving size: 1 slice, or 1/8 entire pie
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Want to save this recipe?
Create a free account to save your favorite recipes!Sign Up To Save Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
Rasy to make and tastes fabulous!
I made this for Thanksgiving and my family loved it. That’s saying a lot since my boys are really picky.
I love all your products!!!!
My first time to make a crustless pie. It was easy to put together, followed the directions exactly and very easy to cut and remove from the pyrex pie pan. Rave reviews from my family and yes, I enjoyed it so very much. Thank you for sharing.
Made this crustless pumpkin pie recipe today for Thanksgiving. It turned out beautifully and tastes delicious! Added sugar free heavy whipped cream for the win and don’t even miss the crust!
What can I use in place of gelatin if I have none? Guar gum? Corn starch (I know there’s carbs in corn starch, but not that many spread over a whole pie)? Thanks for any help in allowing this to “set” properly. If so, how much of the alternate item?
Maya | Wholesome Yum0
I give several options in the post and recipe card above, including coconut flour and arrowroot powder. Check the recipe card for amounts.
I made this pie for Thanksgiving and it was delicious. I didn’t have a hand mixer so used a whisk. Came out perfect. Thank you.
Absolutely the BEST Crustless Pumpkin Pie. I have made this several times. I am the only one who eats it, so I wrap individual portions and freeze them until I want more! 🙂 So easy to make without the crust. Also easy to cut into portions once the pie has been in the fridge long enough to chill through. Why wait for the Holidays??? I have pumpkin pie all year long. 🙂
I’m not a big pumpkin fan, but my family is. I can’t wait to try this!!
I love pumpkin pie and am so happy to have this recipe. I love carbs, unfortunately, and WholesomeYum is a lifesaver with these innovative recipes.
Can I make it with raw organic sugar
Maya | Wholesome Yum0
Yes, that should work!
Made this pie this morning … so good!
I bought 3 large cans of pumpkin and coconut cream, will make very soon.
Could I use just monk fruit without the allulose?
Maya | Wholesome Yum0
Hi Teresa, Most brands labeled “monk fruit” are actually blends of monk fruit and erythritol. Pure monk fruit is very concentrated (typical usage in a whole recipe is less than a teaspoon), so would not provide the bulk needed in the recipe. Monk fruit erythritol blends (again, most brands labeled “monk fruit”) will yield a gritty texture and can crystallize, as explained in the post above.
Flavor and sweetness were good but with the gelatin it had a somewhat rubbery consistency. Will try next time with coconut flour. Thank you
How much sugar?
Wholesome Yum D0
Hi Brenda, Besti and sugar measure at a 1:1 ratio.
What I love about this recipe is that you would never be able to tell that its sugar free and Gluten free! SO tasty and satisfying! My family usually doesn’t go for pumpkin flavored things, but since I was in a fall mood and had the ingredients on hand, I decided to make it. Its gone now. lol nothing left over.
I love pumpkin pie but only eat the filling. This recipe was perfect for me and so easy to make!
I absolutely loved this recipe! I made it as a test-run for Thanksgiving because I had never made one without a crust, and this was perfect! Thank you.
Love this pumpkin pie.