Pumpkin Puree – You can roast a pumpkin yourself (it’s the same as roasting butternut squash — just blend after), and use a scant 2 cups for this recipe. I just use canned pumpkin though. Grab pure canned pumpkin puree like this, not pumpkin pie filling that has extra stuff in it. Heavy Cream – For that silky texture. If you need a dairy-free option, canned coconut cream works perfectly. Eggs – They are super important because they hold the crustless pumpkin pie together. I don’t recommend egg substitutes here, because they won’t provide enough structure. Sweetener – I used and recommend Besti Monk Fruit Allulose Blend (a combination of powdered and brown versions) for the right level of sweetness and super smooth texture. Almost all other sugar alternatives will leave your pie gritty, while liquid sweeteners (like maple syrup) will prevent it from setting. Regular powdered and brown sugar do work if they fit your lifestyle. Key Flavors – You’ll need pumpkin pie spice (I make mine with cinnamon, nutmeg, cloves, ginger, and allspice, but store-bought is fine), sea salt (to balance the sweetness), and vanilla extract (optional but I highly recommend!). Thickener – With no crust to stabilize the pie, you need something extra to make the pie sturdy enough to serve! I’ve got 3 options for you that work well: Gelatin Powder – Gelatin has natural setting properties, so it’s my favorite. Make sure to choose an unflavored gelatin like this (it’s also grass-fed!). Arrowroot Powder – This is a resistant starch and works similar to cornstarch. Coconut Flour – This doesn’t provide as much structure as the other 2 options, but works pretty well because it absorbs moisture without affecting the creamy texture.
Keep your mixer speed at medium-low, and avoid overmixing. If you beat too fast or too long, you’ll end up with too many air bubbles, which will affect the final texture. This is also why I tap the pan on the counter to release bubbles, but this won’t be enough if there are many. Don’t have a hand mixer? You can whisk the ingredients by hand. I just find they mix better using a mixer. Sprinkle your thickener, don’t just dump it in one scoop. This prevents it from clumping. No one wants a lumpy pie! Letting the batter rest before baking is important. It only takes 5 minutes, but gives your thickener time to start working. Want thicker slices? My pie plate is pretty shallow and I like it, but you can easily double the filling amount and use a deeper dish. It will take longer to bake. Be careful not to overbake. Take your crustless pumpkin pie out of the oven when it’s almost set but has a slight jiggle in the center, like Jell-O, when you shake the pan. It’s similar to baking a cheesecake. If you wait for it to fully set, it will crack and be dry after it cools. Don’t worry, it will fully set after you chill it! Wipe down your knife between slices. The filling can stick to your knife, so this little trick keeps your slices looking clean. The first slice is always hard to cut neatly, but the rest will be good!
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Tips: Check out my recipe tips above to help you get the right texture in your filling, how to mix by hand if needed, and the best way to slice this crustless pumpkin pie. Topping ideas: You can serve this pie as is, or top it with sugar-free whipped cream and cinnamon (I love this duster to sprinkle it evenly). Or try my almond milk ice cream for topping. Store or make ahead: This pie is great for making ahead, since it needs time to set anyway. After it’s set, cover it plastic wrap and refrigerate for up to 3-5 days. Freeze: Freeze uncovered until solid, then wrap in plastic and freeze for up to 3-4 months. Thaw overnight in the refrigerator. Note on nutrition info: The nutrition panel below is based on using my Besti powdered and brown sweeteners, and gelatin for the thickener. Carbs and sugar content will be higher if you use regular powdered and brown sugar, or arrowroot as the thickener.
📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle! As for this recipe specifically, I’ve already gone on and on about Besti Powdered and Besti Brown, and how much better they’ve made my baking recipes because they dissolve easily and don’t crystallize to achieve smooth textures. But the unexpected fun little thing that brought me joy with this one was my sugar duster — it was perfect for sprinkling on cinnamon at the end!
