Crustless Pumpkin Pie (Easy and Sugar Free!)

This post may contain affiliate links to help keep this content free. (full disclosure)

this Crustless Pumpkin Pie The perfect way to capture classic fall flavors without all the fuss about pie dough!Although my Sugar Free Pumpkin Pie (and Almond Flour or Coconut Flour Crust) and Keto Pecan Pie Often at my dinner table for fall parties, this crustless version is an easier way to enjoy a wonderful fall dessert. No Crust Pumpkin Pie requires just a few simple ingredients and super short prep time!

Can you make crustless pumpkin pie?

Yes, if you don’t have time to make the crust (or just don’t want to take the extra step), you can make crustless pumpkin pie. However, you do need the right ingredients and technique, so a dedicated crustless pumpkin pie recipe is a better option than just omitting the crust from a regular recipe.

Without a crust to stabilize it, this pie recipe relies on the right ingredients for the perfect consistency.After extensive testing, I only recommend Besti Monk Fruit Allulose Blend (mixed powder and Brown version) for the right sweetness and super smooth texture. It makes this pie taste as good as a traditional pie without the sugar crumble – or the fuss of making the crust!

Ingredients and Substitutes

This section explains how to choose the best ingredients for pumpkin skinless pie, what each ingredient does in the recipe, and substitution options.For measurements, see Recipe card below.

• pumpkin puree – take advantage of Pure Canned Pumpkin Like This, instead of canned pumpkin pie filling (with other ingredients). Homemade pumpkin puree works too.
• heavy cream – Added silky texture to pumpkin pie.For dairy-free or paleo options, you can substitute canned coconut cream.
• Egg – Use whole large eggs.I didn’t try to replace flax eggsbut most likely they won’t provide enough structure for crustless pies.
• sugar or sugar substitutes – I used powder & Brown Besti Monk Fruit Allulose Blend Sweeteners, dissolve as easily as sugar, and create a super smooth filling with the perfect brown sugar flavor – and no real sugar. If you don’t need sugar-free crustless pumpkin pie, you can use regular powdered sugar and brown sugar instead.I do not recommend other sugar substitute, however, because the texture will eventually become gritty. Also, avoid liquid sweeteners like maple syrup, as they can make the pie too runny.
• Pumpkin Pie Spice – A comforting blend of cinnamon, nutmeg, cloves, ginger and allspice.You can buy or make at the store Homemade Pumpkin Pie Spice in minutes.
• sea ​​salt – Balance the sweetness of this pie.
• vanilla extract – Use premium quality for best taste.
• Original Gelatin Powder – The key ingredient that helps the crustless pumpkin pie filling be stable and firm.For vegetarian alternatives you can also use coconut powder or arrowroot powderQuantities vary.

How to Make Crustless Pumpkin Pie

This section describes how to make a skinless pumpkin pie, with step-by-step photos and details about the technique to help you visualize it.For complete instructions, including quantities and temperatures, see Recipe card below.

1. mix. use one hand mixer Combine pumpkin, cream, eggs, bestie, pumpkin pie spice, salt and vanilla large mixing bowl. Avoid over mixing.
2. Bold. Sprinkle – do not pour – powdered gelatin (or substitute) over the filling and whisk (or stir) immediately until smooth. Let the batter rest for 5 minutes.

3. fall. Transfer the filling to a pie pan (This is the perfect size for this recipe). Tap lightly to release any air bubbles.
4. bake. Bake this skinless pumpkin pie recipe until almost set but slightly jiggly in the center.
5. chill. Cool on a wire rack at room temperature, then refrigerate until completely cooled and set.

6. enjoy. top match unsweetened whipped cream, and slice if needed. (It helps to wipe your knife between slices – and just know that the first slice is the hardest to cut clean!)

Storage Instructions

Cool the pie completely to avoid excess condensation on the surface. Wrap in plastic and store in the refrigerator for 3-4 days.

Can you freeze shellless pumpkin pie?

Yes, crustless pumpkin pie can be frozen! Store the entire pan in the refrigerator, uncovered, until firm. Once set, cover tightly with plastic wrap and put back in the refrigerator for up to 3-4 months. When defrosting, remove the package and thaw overnight in the refrigerator uncovered, before serving.

Healthier Fall Recipes

If you like warm and cozy flavors, you’ll love these healthy fall treats and meals!

Crustless Pumpkin Pie (Easy and Sugar Free!)

Creamy, sweet, and full of fall flavor, this gluten-free, sugar-free, crustless pumpkin pie uses simple ingredients + 10 minutes to prepare!

Prepare: 10 minute

chef: 35 minute

Break time 2 Hour 5 minute

All: 45 minute

Serving Size: 8 (Adjust the scale recipe)

raw material

Click on the underlined ingredients to see where to get them. Please turn off Safari reader mode to view ingredients.

instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

1. Preheat oven to 300°F (163°C).grease foot plate Use neutral cooking spray or butter.

2. In a large bowl, use hand mixer On medium-low speed, whisk together pumpkin, cream, eggs, Besti Powdered, Besti Brown, pumpkin pie spice, sea salt and vanilla (if using) until smooth. (Don’t overmix.)

3. Sprinkle (do not pour) the gelatin powder over the batter and beat immediately until smooth. (If using coconut flour or arrowroot, beat in the same way.) Let the batter rest for a while 5 minutes.

4. Pour the batter into the pie pan (This is the perfect size for this recipe). Tap the counter lightly to release any air bubbles.

5. Baked Crustless Pumpkin Pie 35-45 minutes, until the pie is almost set, but the center of the pie still jiggles slightly when you shake the pan (if frozen). The internal temperature using a meat thermometer should be 165-170 degrees Fahrenheit (74-77 degrees Celsius).

6. Cool completely on the counter, uncovered, then at least refrigerate 2 hours (until cool completely) or overnight, before slicing.

Readers who liked this easy recipe also made:

recipe notes

Serving Size: 1 slice, or 1/8 of a whole pie

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories 104

fat 7.4 grams

protein 4.2 grams

total carbohydrates 5.5 grams

net carbs 3.8 grams

fiber 1.7 grams

sugar 2.4 grams

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

© Copyright Maya Krampf for Wholesome Yum. Please do not screenshot or copy/paste recipes to social media or websites. We want you to share the link with the photo. 🙂