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?
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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
- ⅓ Cup All-Purpose Gluten-Free Flour*
- 1 15oz Can of Pure Pumpkin Puree
- 3 TB of Granular Erythritol
- 2 Tsp Baking Powder
- 1½ Tsp Pumpkin Pie Spice
- 1 Tsp Cinnamon
- 1 Tsp Psyllium Husk Powder
- ¾ Cup of Unsweetened Non-Dairy Milk
- 1 Tsp Pure Madagascar Bourbon Vanilla Extract
- 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!
**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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This sounds absolutely perfect for Thanksgiving! I pinned your recipe 🙂
Thank you!
This looks so good! I love pumpkin in baked goods, and this would be the perfect breakfast or afternoon snack! Yum!
Yes it would!
I 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.
This will be a winner for everyone!
Love this! Pinned!
Thank you! I hope you enjoy it!
WOW! So healthy looking!!!! Nice job!
Thanks!
You 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.
Ah! Same here! No one “likes” the crust, eh? 😉
Looks totally delicious!
Thanks!
This 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!
You are going to have some pumpkin pie joy this year, my friend! xoxo
More thanksgiving awesomeness! Love the sound of this pie – especially the fact that it is crustless as I suck at making crusts haha 😉
I’ve never made a “real” pie 😛
This looks so good and the fact that it’s healthy is such a bonus!
Sure it is!
I’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!
Well that just has to change, but you will enjoy this one!
This looks really delicious! Never been a huge crust fan so this would be perfect. 🙂
Haha! I was never one either! The filling is all that matters!
What a unique spin on traditional pumpkin pie! YUM!
Thanks!
Who needs crust? This looks gorgeous, Rebecca.
Got that right! Thanks Barbara!
This look perfect for Thanksgiving dinner! Could I substitute the sweetener with stevia?
Pinned and tweeted this. 🙂
Thank you! You can use whatever sweetener, but you’ll be adding sugar and calories. Just sweeten to taste!
HI Rebecca,
Sounds like a tasty pumpkin pie for dessert for the holidays without all the calories of the the crust.
Exactly!
This really does look healthy!
It is!
I love baking for Thanksgiving; and this is a really unique idea; crustless makes it a lot simpler. 🙂
And you can eat the whole thing!
OMG, This looks so yum! I miss pie since going GF, so I definitely want to give this a try.
You will love this one!!!
Im 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.
For sure, thanks, Amanda!
Yum!! This sounds incredible!
Thank you!
Pinned 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 🙂
No one really likes the crust 😉 I know I never did!
Love how free this bread is of allergens! Will be trying it soon!
Fantastic! Let me know!
This is GREAT!! Thank you!! My husband and I eat low carb and I can’t wait to try this!! 😀
Perfect!! Let me know if you make it! I’m glad to know we can ALL enjoy some pie this year 😉
Sounds delicious – pinned and shared
Thank you!
The filling is the best part anyway, right?
Of course!
Hi, what can I use in place of physlium husk powder
You can use 1 tsp of Ener-G Egg replacer or other commercial egg-replacer powder.
Trying to make this lower carb for my son. Could you use almond flour in place of the GF flour?
I’m sure it would work, but I have not tried that myself.
Rebecca,
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! 🙂
I 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.
Looks great!!! I LOVE Thanksgiving and can’t wait!
Haha this is my Thanksgiving specialty!
How does it slice? It looks lovely 🙂
Just cut with a knife and lift it out with a cake/pie server! Nothing special 🙂
I’ve always been curious about that EGG REPLACER – I think I need to bite the bullet and try it!
O it works really well! It really is the best brand out there to use.
Looks delicious! Love that it’s healthy too! Yum! Thanks for sharing at UNITE! ~ Jen
Thanks Jen! Not only that, but it is a total crowd pleaser!
This looks delicious! Could it be possible to use egg & regular milk?
You could definitely use regular milk, but I don’t think a whole real egg would work.
Thank you! Can’t wait to make it this weekend 🙂
Let me know how it goes! 🙂
G’day! Never used egg replacer, true!
Your recipe and photo sounds interesting!
Cheers! Joanne
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It works fabulously! You could always use a bit of flax or chia as well.
I 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 🙂
Please 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?
Not 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!
you 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!
This basically is just pumpkin puree.. .and cinnamon! I challenge you to try it!
Thank you Arman! Sardines 4 Life <3
I love crustless pumpkin pie. When it has an awesome filling, who needs crust??
Haha exactly! I remember being a little kid and justveatimg the filling to pie anyway! No one likes crust! 😛
I’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 🙂
Its 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!
I don’t think I’ve ever had pumpkin pie before. I do like a lemon meringue pie though. Happy holidays!
O MY GOODNESS! You have never had Pumpkin Pie?! That’s crazy! Try this one! It is not traditional but it is damn good 😉
Top this pumpkin pie with some whip cream & you got a winner 🙂 🙂
Like I said in the post, I’ve used some vegan rice whip and it was pretty awesome! But I like it plain the best 😉