Everything you love about pumpkin pie, but gluten-free, vegan, allergy-free, and none of the work! This is the Healthiest Crustless Pumpkin Pie around! So healthy, this dessert recipe may just be your next breakfast too!
***This post has been updated in October 2016. Original writing stands***
Thanksgiving is T-minus 24 hours! (Maybe less, depending on when you are reading this). Are you excited?
T-Day used to be my favorite holiday when I was younger, but now, not so much. I do love that it gives me an excuse to go cooking  and baking crazy, though 😉
Even though I am sticking with my traditional T-Day dishes this year, I still looked forward to doing all the cooking. Being in the kitchen all day just leaves me feeling super accomplished, at peace and, relaxed. I love cooking…and food!
You all know my stance on cooks vs. bakers. But for the perfect T-Day dessert you just have to bake, and I don’t mind because this is one killer baking recipe. It is so healthy you could eat it for breakfast all by yourself, really! Crustless, gluten-free, vegan, allergy-free. This pumpkin pie is almost like a pudding. It is so delicious!
After you are nice and full from your T-Day dinner, you can look forward to a light and healthy dessert. This “pie” with its “custard/pudding” like texture and flavor hits the spot like no other.
Who doesn’t love pumpkin, loads of cinnamon, and perhaps a dollop of vegan marshmallow fluff? Simply baked and cooled, there is no fuss and no mess of trying to make a pie crust! Just grease a non-stick cake pan, pour in your pie batter of pumpkin and a hint of flour, and you’re minutes away from delicious “decadence”!
The Healthiest Crustless Pumpkin Pie
The Healthiest Crustless Pumpkin Pie
Everything you love about pumpkin pie, but gluten-free, vegan, allergy-free, and none of the work! This is the Healthiest Crustless Pumpkin Pie around! So healthy, this dessert recipe may just be your next breakfast too!
- Cook Time: 30 mins
- Total Time: 30 mins
- Yield: 6 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1/3 Cup All-Purpose Gluten-Free Flour*
- 1 15oz Can of Pure Pumpkin Puree
- 3 TB of Granular Erythritol
- 2 Tsp Baking Powder
- 1 1/2 Tsp Pumpkin Pie Spice
- 1 Tsp Cinnamon
- 1 Tsp Psyllium Husk Powder
- 3/4 Cup of Unsweetened Non-Dairy Milk
- 1 Tsp Pure Madagascar Bourbon Vanilla Extract
Instructions
- Preheat the oven to 400°F.
- Combine all the pie ingredients together in a large bowl and mix together until creamy smooth.
- Pour the mixture into a greased 8-9 inch round cake/baking dish. Smooth out the top and make sure everything is even.
- Place the dish in the oven and bake for 30-35 minutes.
- Remove and let cool completely before storing in the fridge for a few hours to chill before slicing, scooping, and serving!
Notes
**If you want to make this paleo/grain-free, you can use 1/3 cup of cassava flourinstead!
**Adapted From CCK.
Happy pie devouring, my friends! This was a huge hit with my family…and myself! I’m not even a big pie fan, but this crustless pumpkin pie beauty satisfies my taste buds just fine on Thanksgiving! Again, make sure to serve this up with some vegan ice cream or…THE FLUFF!
So tell me:
+ What is your favorite type of pie? Pumpkin! Pumpkin all the way!
+ What are you having as your T-Day dessert? Do you change it up every year or stick with the traditional dishes? We always have pies, fresh fruit, usually cookies and pastries from an Italian bakery.
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Emily says
November 20, 2016 at 9:53 pmThis sounds absolutely perfect for Thanksgiving! I pinned your recipe 🙂
Rebecca @ Strength and Sunshine says
November 21, 2016 at 7:04 amThank you!
Nikki Frank-Hamilton says
November 19, 2016 at 6:19 pmThis looks so good! I love pumpkin in baked goods, and this would be the perfect breakfast or afternoon snack! Yum!
Rebecca @ Strength and Sunshine says
November 19, 2016 at 7:00 pmYes it would!
Susan says
November 19, 2016 at 4:23 pmI haven’t tried a crustless pie, but I haven’t me a pumpkin pie I don’t love. I’m keeping this recipe up my sleeve for guests with dietary restrictions.
Rebecca @ Strength and Sunshine says
November 19, 2016 at 4:39 pmThis will be a winner for everyone!
Monica @ HappyandBlessedHome.com says
November 18, 2016 at 6:39 amLove this! Pinned!
Rebecca @ Strength and Sunshine says
November 18, 2016 at 7:18 amThank you! I hope you enjoy it!
Michelle says
November 16, 2016 at 1:55 amWOW! So healthy looking!!!! Nice job!
Rebecca @ Strength and Sunshine says
November 16, 2016 at 6:59 amThanks!
Nicole says
November 15, 2016 at 9:32 pmYou took my least favorite part of any pie out of the equation, thank you! I think I would love a crustless pumpkin pie recipe like yours.
Rebecca @ Strength and Sunshine says
November 16, 2016 at 6:59 amAh! Same here! No one “likes” the crust, eh? 😉
Helen at the Lazy Gastronome says
November 15, 2016 at 9:42 amLooks totally delicious!
Rebecca @ Strength and Sunshine says
November 15, 2016 at 9:56 amThanks!
Lisa Pomerantz says
November 15, 2016 at 5:18 amThis post I have bookmarked. I am gluten free, have one little with and egg allergy and we are all seeking divine yummies for the holidays! TY!
Rebecca @ Strength and Sunshine says
November 15, 2016 at 6:26 amYou are going to have some pumpkin pie joy this year, my friend! xoxo
kimmythevegan says
November 13, 2016 at 9:44 pmMore thanksgiving awesomeness! Love the sound of this pie – especially the fact that it is crustless as I suck at making crusts haha 😉
Rebecca @ Strength and Sunshine says
November 14, 2016 at 7:12 amI’ve never made a “real” pie 😛
Lisa @ Fun Money Mom says
November 13, 2016 at 8:42 pmThis looks so good and the fact that it’s healthy is such a bonus!
Rebecca @ Strength and Sunshine says
November 14, 2016 at 7:10 amSure it is!
laura| dairyfreekids says
November 12, 2016 at 6:36 pmI’ve never had pumpkin pie, but I have 2 pumpkins to use and I’m very tempted to make this crustless one, it looks delicious! Thanks for the recipe!
Rebecca @ Strength and Sunshine says
November 12, 2016 at 6:38 pmWell that just has to change, but you will enjoy this one!
Whitney @ Whitney's Real Recipes says
November 12, 2016 at 1:34 pmThis looks really delicious! Never been a huge crust fan so this would be perfect. 🙂
Rebecca @ Strength and Sunshine says
November 12, 2016 at 2:05 pmHaha! I was never one either! The filling is all that matters!
Casey the College Celiac says
November 12, 2016 at 1:32 amWhat a unique spin on traditional pumpkin pie! YUM!
Rebecca @ Strength and Sunshine says
November 12, 2016 at 6:45 amThanks!
Barbara says
November 11, 2016 at 11:50 pmWho needs crust? This looks gorgeous, Rebecca.
Rebecca @ Strength and Sunshine says
November 12, 2016 at 6:45 amGot that right! Thanks Barbara!
Fabiola Rodriguez says
November 11, 2016 at 5:38 pmThis look perfect for Thanksgiving dinner! Could I substitute the sweetener with stevia?
Pinned and tweeted this. 🙂
Rebecca @ Strength and Sunshine says
November 11, 2016 at 5:40 pmThank you! You can use whatever sweetener, but you’ll be adding sugar and calories. Just sweeten to taste!
Marla says
November 11, 2016 at 12:04 pmHI Rebecca,
Sounds like a tasty pumpkin pie for dessert for the holidays without all the calories of the the crust.
Rebecca @ Strength and Sunshine says
November 11, 2016 at 1:11 pmExactly!
Mary Ellen @ VNutrition says
November 11, 2016 at 11:17 amThis really does look healthy!
Rebecca @ Strength and Sunshine says
November 11, 2016 at 1:11 pmIt is!
Emily says
November 11, 2016 at 10:26 amI love baking for Thanksgiving; and this is a really unique idea; crustless makes it a lot simpler. 🙂
Rebecca @ Strength and Sunshine says
November 11, 2016 at 11:02 amAnd you can eat the whole thing!
Zoe says
November 11, 2016 at 6:19 amOMG, This looks so yum! I miss pie since going GF, so I definitely want to give this a try.
Rebecca @ Strength and Sunshine says
November 11, 2016 at 7:26 amYou will love this one!!!
Amanda Mason says
November 10, 2016 at 10:33 pmIm glad I’m not the only one who feels accomplished, relaxed and at peace after cooking all day!! I know where you are coming from! Your pie looks amazing!! I’ll be trying this one.
Rebecca @ Strength and Sunshine says
November 11, 2016 at 12:26 amFor sure, thanks, Amanda!
Rachel (LittleChefBigAppetite) says
November 10, 2016 at 3:16 pmYum!! This sounds incredible!
Rebecca @ Strength and Sunshine says
November 10, 2016 at 4:34 pmThank you!
Joy says
November 10, 2016 at 11:32 amPinned this to make this year!! I don’t even like pie crust all that much so this is perfect!! Looks delicious and can’t wait to try it 🙂
Rebecca @ Strength and Sunshine says
November 10, 2016 at 12:16 pmNo one really likes the crust 😉 I know I never did!
Eileen @ Just says
November 10, 2016 at 11:04 amLove how free this bread is of allergens! Will be trying it soon!
Rebecca @ Strength and Sunshine says
November 10, 2016 at 12:19 pmFantastic! Let me know!
Shela Yount | I Answer to Mom says
November 10, 2016 at 10:19 amThis is GREAT!! Thank you!! My husband and I eat low carb and I can’t wait to try this!! 😀
Rebecca @ Strength and Sunshine says
November 10, 2016 at 10:32 amPerfect!! Let me know if you make it! I’m glad to know we can ALL enjoy some pie this year 😉
Carol says
November 10, 2016 at 8:54 amSounds delicious – pinned and shared
Rebecca @ Strength and Sunshine says
November 10, 2016 at 10:05 amThank you!
Audrey says
November 9, 2016 at 12:19 pmThe filling is the best part anyway, right?
Rebecca @ Strength and Sunshine says
November 9, 2016 at 1:37 pmOf course!
Stacie says
November 4, 2016 at 6:43 amHi, what can I use in place of physlium husk powder
Rebecca @ Strength and Sunshine says
November 4, 2016 at 7:15 amYou can use 1 tsp of Ener-G Egg replacer or other commercial egg-replacer powder.
Laurie says
November 12, 2015 at 4:34 pmTrying to make this lower carb for my son. Could you use almond flour in place of the GF flour?
Rebecca @ Strength and Sunshine says
November 12, 2015 at 4:35 pmI’m sure it would work, but I have not tried that myself.
Elizabeth says
October 9, 2015 at 9:39 amRebecca,
I absolutely ADORE your site. Your recipes are so delicious and really awesome at catering to different lifestyles- I love it! I have a whole pantry full of canned pumpkin and I happened to stumble across this gem of a recipe…. Do you think I could use vegan protein powder in place/in addition to the flour? Or would I have to change ratios? Vegan baking is not my strong suit at all, so I would have no idea what to do. Let me know if you have any thoughts, considering I know you use protein powders in some of your other recipes! 🙂
Rebecca @ Strength and Sunshine says
October 9, 2015 at 10:57 amI never bake with protein powder in large amounts…I actually have never “baked” with it. You may need to work on the baking powder ratio. But since this isn’t a really flour reliant recipe, I’m sure it would work.
Brittany @ The Pistachio Project says
September 30, 2014 at 9:05 pmLooks great!!! I LOVE Thanksgiving and can’t wait!
Rebecca @ Strength and Sunshine says
October 1, 2014 at 1:24 amHaha this is my Thanksgiving specialty!
gastronomiette says
January 20, 2014 at 12:05 pmHow does it slice? It looks lovely 🙂
strengthandsunshine says
January 20, 2014 at 12:09 pmJust cut with a knife and lift it out with a cake/pie server! Nothing special 🙂
GiGi Eats Celebrities says
December 25, 2013 at 2:04 pmI’ve always been curious about that EGG REPLACER – I think I need to bite the bullet and try it!
strengthandsunshine says
December 25, 2013 at 2:28 pmO it works really well! It really is the best brand out there to use.
Jen Avellaneda (@Jen_Avellaneda) says
December 6, 2013 at 3:20 pmLooks delicious! Love that it’s healthy too! Yum! Thanks for sharing at UNITE! ~ Jen
strengthandsunshine says
December 6, 2013 at 5:15 pmThanks Jen! Not only that, but it is a total crowd pleaser!
Arita says
December 2, 2013 at 1:04 pmThis looks delicious! Could it be possible to use egg & regular milk?
strengthandsunshine says
December 2, 2013 at 2:51 pmYou could definitely use regular milk, but I don’t think a whole real egg would work.
Arita says
December 2, 2013 at 2:58 pmThank you! Can’t wait to make it this weekend 🙂
strengthandsunshine says
December 2, 2013 at 3:04 pmLet me know how it goes! 🙂
Joanne T Ferguson (@mickeydownunder) says
December 2, 2013 at 9:04 amG’day! Never used egg replacer, true!
Your recipe and photo sounds interesting!
Cheers! Joanne
Viewed as part of Foodie Friends Friday Anything Goes Party
strengthandsunshine says
December 2, 2013 at 10:33 amIt works fabulously! You could always use a bit of flax or chia as well.
tohercore says
November 28, 2013 at 1:12 amI have never tried pumpkin pie either before (its not common at all here in Australia) I’ve alwyas wanted to though – I’ll have to give this a try 🙂
strengthandsunshine says
November 28, 2013 at 1:15 amPlease do! If you like pumpkin, you will love it! Do you have a different traditional type of pie you eat in Australia or is pie just not a common dessert?
tohercore says
November 29, 2013 at 12:35 amNot too common.. our national dessert dish is a pavlova, Im not sure if you have it at all in the States? Its meringue based with cream and fresh fruit. Its usually served on Christmas day!
Arman @ thebigmansworld says
November 28, 2013 at 12:19 amyou are a talent…now if only I could muster the desire to like pumpkin pie! Strange thing is, I love canned pumpkin mixed with protein powder, cereal and nuts…
Have a great Thanksgiving buddy- eat some sardine turkey for me!
strengthandsunshine says
November 28, 2013 at 1:12 amThis basically is just pumpkin puree.. .and cinnamon! I challenge you to try it!
Thank you Arman! Sardines 4 Life <3
Aurora@Fitness is Sweet says
November 27, 2013 at 11:51 pmI love crustless pumpkin pie. When it has an awesome filling, who needs crust??
strengthandsunshine says
November 28, 2013 at 1:09 amHaha exactly! I remember being a little kid and justveatimg the filling to pie anyway! No one likes crust! 😛
Kaitlin says
November 27, 2013 at 3:53 pmI’m all in on the pumpkin pie train! Not sure when I actually started to love it but it’s been my favorite for a number of years 🙂
strengthandsunshine says
November 27, 2013 at 4:00 pmIts the best! But it has to be smooth, but the stringing kind or puree! That’s why I like this one so much. It is smooth or custard like!
Kierston @candyfit says
November 27, 2013 at 3:45 pmI don’t think I’ve ever had pumpkin pie before. I do like a lemon meringue pie though. Happy holidays!
strengthandsunshine says
November 27, 2013 at 3:48 pmO MY GOODNESS! You have never had Pumpkin Pie?! That’s crazy! Try this one! It is not traditional but it is damn good 😉
jessielovestorun says
November 27, 2013 at 7:54 amTop this pumpkin pie with some whip cream & you got a winner 🙂 🙂
strengthandsunshine says
November 27, 2013 at 8:58 amLike I said in the post, I’ve used some vegan rice whip and it was pretty awesome! But I like it plain the best 😉