Easy Crustless Pumpkin Pie – Cozy, Healthy, and Family-Approved Dessert

Introduction

Some of the best kitchen adventures start with a little chaos, a pinch of curiosity, and a whole lot of trying things that don’t always work out the way you planned. I’ve spent countless evenings in a tiny apartment kitchen experimenting with recipes that catch my eye online—sometimes nailing it, sometimes ending up with a glitter-covered sushi disaster that’s better left forgotten. But that’s the fun of it, right? Finding joy in the mess, learning as you go, and discovering something unexpectedly delicious when you least expect it. This whole journey didn’t start with fancy classes or big professional kitchens, but with a hunger to make food that’s bold, playful, and just a little bit quirky. I’m all about turning simple, everyday ingredients into dishes that bring people together without fuss or a complicated list of steps. And yes, I’m the one who’s crashed a few viral trends—think bizarre combos or wildly colorful snacks—just to see if they spark joy, or at least a good laugh. What’s most exciting is sharing these kitchen experiments with a community of folks who get that cooking isn’t always neat or perfect; it’s real life with spills, tweaks, and the occasional happy accident. This easy crustless pumpkin pie is one of those gems—cozy and healthy with zero stress involved. It’s a reminder that dessert can be wholesome, family-approved, and totally comforting, especially when you want something cozy but don’t have the energy for pie crust drama. Whether you’re feeding a crowd or just craving that warm, spiced flavor that screams fall, this recipe fits right in with those imperfect, magic-in-the-making moments we all treasure.

•⁠ ⁠why you should love this recipe

it’s crazy easy and surprisingly forgiving

Honestly, this crustless pumpkin pie is one of those recipes where you can kinda throw things together without losing your mind over every tiny detail. I remember the first time I made it—I accidentally grabbed almond flour instead of white flour, and guess what? It still came out dreamy and smooth. It’s cozy and comforting, with all those fall-spice vibes that warm you up even on the chilliest evenings. Plus, no crust means less fuss, less mess, and way fewer dishes—win-win, right? And if you’re like me, sometimes you just want pumpkin pie without the extra butter bomb crust, so this is basically your guilt-free slice of seasonal heaven.

•⁠ ⁠Ingredients and measurement

Pumpkin puree Milk of your choice Pure vanilla extract Cinnamon Baking powder Pumpkin pie spice Salt Flour (spelt, oat, white, sorghum, or almond) Sugar, unrefined sugar, or granulated erythritol Flaxmeal or cornstarch (optional, especially if you’re serving this pie in a bowl) Oil or almond butter (optional—just 2 tablespoons for a little extra richness)

•⁠ ⁠Preparing time

About 10 minutes (because who’s counting those quick little spills and extra sniff-checks anyway)

•⁠ ⁠Cooking time

35 minutes at 400°F

•⁠ ⁠Instructions

preheat your oven and prep your pan

Turn your oven to 400°F and lightly grease a 9 or 10-inch round pan. You don’t want your pie sticking because we want that slice to come out nice and neat.

mix all the goodness together

In a large bowl, toss in the pumpkin puree, the milk you picked, vanilla extract, cinnamon, baking powder, pumpkin pie spice, salt, flour of your choice, sugar or sweetener, and flaxmeal or cornstarch if you’re using it. Optional but loved: add 2 tablespoons of oil or almond butter for that extra luscious touch. Whisk everything until smooth, no lumps allowed!

pour and bake

Pour that velvety pumpkin mix into your greased pan and slide it into the oven. Bake for about 35 minutes. Don’t freak out if it’s still a little gooey when you check it—this pie likes to keep some creamy softness, promise.

cool and chill

Once out of the oven, you *need* to let it cool completely. Then, leave it uncovered in the fridge for at least 6 hours. I know waiting is the hardest part, but it’s worth it—this step lets the pie set up beautifully so you can slice it without it collapsing.

•⁠ ⁠Notes

don’t skip the chilling

If you try to slice this pie right out of the oven, you’ll get more of a messy pumpkin custard situation. Patience, my friend.

flour swap charm

I’ve tested spelt, oat, and even almond flour—each gives the pie a slightly different texture and taste. Feel free to experiment and use what you have handy. Just remember that super nutty flours can make it a bit denser.

extra richness options

Adding oil or almond butter isn’t required, but it really ups the silky factor. No almond butter? No worries. Plain oil or even melted coconut oil works just fine.

serving in a bowl?

If you’re skipping the pan and want to eat this pie as a pudding or bowl dessert, don’t forget the flaxmeal or cornstarch to help it thicken better.

keep it allergy-friendly

If you avoid dairy or prefer plant-based, use almond, oat, or coconut milk with no problem. Just steer clear of any alcohol-based flavorings or ingredients that aren’t in the recipe. This crustless pumpkin pie is basically the warm hug dessert of the season—easy, a little imperfect, and totally forgiving. It’s a “make it your own” pie that welcomes everything from kitchen messes to flour swap chaos without blinking.

Cooking tips : Crustless Pumpkin Pie Texture

Achieving the Right Consistency

It’s kinda tricky because this pie stays a bit gooey after baking — that’s totally normal! I learned the hard way trying to slice it right outta the oven, ended up with a mess on my plate. The magic is to let it chill uncovered in the fridge for at least 6 hours. This step is non-negotiable if you want nice firm slices that hold their shape. Patience really pays off here.

Choosing Your Flour

I’ve tested this recipe with a bunch of flours: spelt, oat, almond, even sorghum. Each one gives a slightly different vibe — almond makes it super nutty, oat is mild and cozy. Just know that some flours soak up moisture differently, so if your batter feels too runny, add a bit more flour or a tiny touch of flaxmeal to help it set better.

Optional Add-Ins for Richness

Adding a couple tablespoons of almond butter or oil was a game changer for me — it gives a subtle creaminess without weighing down the light feeling of pumpkin. I used almond butter once when my pantry was bare, and honestly, the pie actually came out richer and more decadent. So don’t stress if you’re missing it; just improvise!

Cooking tips : Baking & Cooling

Baking Shoulder Time

Start baking at 400°F and trust the 35 minutes, but keep an eye on it — ovens can be unpredictable. If it jiggles like jelly in the middle when you gently shake the pan, that’s a good sign. It means it’s not overbaked yet. When the edges look set and the center just barely quivers, pull it out and let the magic happen in the fridge.

Greasing Your Pan

Light greasing is key because you want the custard to slip out easily once it’s ready. I once dared to skip this and had pumpkin pie sticking to my pan like a stubborn ex—lesson learned!

FAQ

Can I use canned pumpkin puree?

Yes! Canned pumpkin puree works just fine and saves tons of time. Just make sure it’s 100% pumpkin and not pumpkin pie filling, which has extra sugar and spices.

Do I need to cover the pie while refrigerating?

Nope, leave it uncovered to allow the surface to dry out a bit and firm up better. I tried covering it once, and it got a weird soggy texture on top.

Can I make this pie vegan?

Absolutely. Use plant-based milk like almond or oat, and skip any dairy options. The recipe is flexible enough to handle those swaps smoothly.

What if I don’t have flaxmeal or cornstarch?

Don’t stress! Those help set the filling, especially if you plan to scoop it into bowls instead of slicing. If you skip them, just stick to slicing after chilling well — it’ll be a bit softer but still delicious.

How sweet should the pie be?

Sweetness is personal! I used unrefined sugar but sometimes erythritol for a lower sugar version. Taste your batter before baking—it’s the easiest way to know if you want it sweeter or more spice-forward. Print

Conclusion

Making a crustless pumpkin pie is honestly one of those “easy but impressive” recipes that’s perfect when you want the cozy flavors of fall without the fuss of pie dough. I bet you’ll love how it turns out a little gooey right from the oven, then sets into this silky, almost custardy texture after chilling. Just a heads up: don’t rush the cooling and chilling step, because slicing too soon might end up a bit messy—and yeah, I’ve done that more than once! It’s such a simple, flexible recipe that lets you play around with different flours or milks, depending on what’s hiding in your pantry. Plus, adding a bit of almond butter or oil feels like a little secret weapon for richness, but totally optional if you want to keep it lighter. Honestly, once you’ve nailed this, it quickly becomes a go-to for holiday dinners, unexpected guests, or those nights when you crave pumpkin but aren’t in the mood for pie crust drama.

Suggestions of another similar recipes

Crustless Sweet Potato Pie

Swap out the pumpkin for roasted, mashed sweet potatoes and add a touch of nutmeg and ginger alongside your cinnamon. It’s just as creamy and rich but with that subtly sweet, earthy flavor that feels extra comforting during cooler months.

Spiced Butternut Squash Custard

Use butternut squash puree in the same basic mix, with a hint of cardamom or cloves for a slightly different spice profile. This custard is tasty served warm or chilled, and makes a great lighter dessert option.

Vegan Apple Cinnamon Bake

Replace the pumpkin with finely chopped apples and cinnamon, plus a splash of maple syrup instead of sugar. It bakes up soft and tender—almost like a cobbler but without a crust, perfect for that fruit craving.

Chai-Spiced Carrot Pudding

Grate carrots finely and fold them into the batter with chai spices like star anise, cinnamon, and ginger. It’s silky, fragrant, and oddly delightful as a cozy autumn dessert with or without crust.

Mocha Pumpkin Pie (No Crust)

For a little twist, mix a teaspoon of instant coffee or espresso powder into the basic pumpkin filling. That subtle coffee kick balances the sweetness and spices in a way that feels grown-up and festive without any added crust fuss.