How to Make a Crustless Pumpkin Pie (Easy Healthy Thanksgiving Dessert)

A lighter, easier twist on the classic holiday dessert—gluten-free, wholesome, and incredibly flavorful.

Pumpkin pie is a beloved staple on the Thanksgiving table, but if you’re trying to eat healthier or avoid refined carbs, traditional recipes can feel a bit too indulgent. This crustless pumpkin pie is the perfect solution. It delivers all the cozy, spiced flavor and creamy texture of classic pumpkin pie—without the buttery crust. Not only does that make it gluten-free and lower in calories, but it also significantly reduces prep time, making this a fantastic option for busy holiday cooks or anyone looking for a cleaner dessert choice.

Whether you’re serving guests with dietary restrictions or just want a more wholesome alternative, this recipe will quickly become your new favorite. Plus, it’s surprisingly easy to prepare using pantry staples and a single mixing bowl.

Overview of Crustless Pumpkin Pie

This Crustless Pumpkin Pie is a simple, healthy dessert that’s perfect for Thanksgiving or any fall celebration. Made without a crust, it’s naturally gluten-free and lower in calories than traditional pumpkin pie—yet still rich, creamy, and full of warm spices. This version uses real pumpkin puree, eggs, a touch of maple syrup, and warming spices like cinnamon, nutmeg, and ginger for depth of flavor. It bakes to perfection in under an hour and is best served chilled with a dollop of whipped cream or dairy-free coconut topping. It’s the perfect make-ahead dessert for a stress-free holiday table.

Ingredients of Crustless Pumpkin Pie

Here’s what you’ll need for this wholesome crustless pumpkin pie:

• 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
• 3 large eggs
• ¾ cup milk of choice (dairy or unsweetened almond/oat milk)
• ½ cup pure maple syrup (or honey)
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves (optional)
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch or arrowroot powder (for setting)
• Optional toppings: whipped cream, chopped pecans, or a dusting of cinnamon

✅ Tip: You can also substitute homemade pumpkin puree if you have it on hand—just make sure it’s well-drained and smooth.

How to Make Crustless Pumpkin Pie:

Making this pie is easier than traditional versions, thanks to the omission of the crust. You’ll just blend the ingredients, pour into a dish, and bake until set. Here’s the simple process:

1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish with nonstick spray or butter.
2. Mix the wet ingredients: In a large mixing bowl, whisk together pumpkin puree, eggs, milk, maple syrup, and vanilla extract until smooth.
3. Add dry ingredients: Stir in cinnamon, ginger, nutmeg, cloves, salt, and cornstarch. Whisk until fully combined and lump-free.
4. Pour and bake: Pour the batter into the prepared pie dish and smooth the top. Bake for 45–55 minutes or until the center is set and the edges are slightly puffed.
5. Cool and chill: Let the pie cool completely on a wire rack, then refrigerate for at least 4 hours (or overnight) to firm up before slicing.

Step-by-Step Instructions:

Step 1 – Preheat the Oven:
Set your oven to 350°F (175°C) and grease a 9-inch glass or ceramic pie dish. No crust means the filling can stick—greasing is essential.

Step 2 – Combine Wet Ingredients:
In a large mixing bowl, whisk together the pumpkin puree, eggs, milk, maple syrup, and vanilla. Whisk thoroughly until smooth and well-integrated.

Step 3 – Mix in Dry Ingredients:
Add the cinnamon, ginger, nutmeg, cloves (if using), salt, and cornstarch to the bowl. Mix again until completely combined. The mixture should be creamy and cohesive.

Step 4 – Transfer to Pie Dish:
Pour the filling into your prepared dish. Tap gently on the counter to remove air bubbles and level the surface with a spatula.

Step 5 – Bake:
Place in the oven and bake for 45 to 55 minutes. The pie should look set around the edges and slightly jiggle in the center when you gently shake it.

Step 6 – Cool and Chill:
Remove from oven and let cool to room temperature. Then refrigerate for at least 4 hours before slicing—this helps the texture firm up beautifully.

Step 7 – Serve:
Slice and serve chilled with a spoonful of whipped cream or Greek yogurt. Garnish with a light sprinkle of cinnamon or a few chopped pecans if desired.

Cook and Prep Times:

Prep Time	Cook Time	Chill Time	Total Time
10 minutes	50 minutes	4 hours	~5 hours

Nutrition Information (Per Serving – 1/8 of pie):

Nutrient	Amount
Calories	~120
Protein	4g
Carbohydrates	26g
Sugars	10g (natural from maple)
Fat	4g
Fiber	6g
Sodium	120mg
Cholesterol	55mg
Gluten-Free	✅ Yes
Dairy-Free Option	✅ Yes (if using plant milk)

🔍 Exact values may vary slightly based on milk or sweetener used.

Serving of Crustless Pumpkin Pie

• Classic: Serve chilled with a dollop of whipped cream and a dusting of cinnamon.
• Dairy-Free: Use coconut whipped cream for a vegan-friendly option.
• Elegant Touch: Add a sprinkle of toasted pecans or a drizzle of maple syrup before serving.
• Breakfast Option: Enjoy leftovers cold or slightly warmed with Greek yogurt for a cozy fall breakfast.
• Holiday Pairing: Pairs beautifully with coffee, chai tea, or a dessert wine.

Make-Ahead & Storage:

• Make Ahead: This pie is perfect to make a day before serving—chilling overnight enhances the texture and flavor.
• Storage: Cover tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to 5 days.
• Freezing: Yes! Wrap tightly in foil and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Frequently Asked Questions (FAQs):

Conclusion:

This Crustless Pumpkin Pie is a wholesome, easy-to-make dessert that doesn’t sacrifice flavor for health. It’s naturally gluten-free, lower in sugar, and made from clean ingredients—yet it delivers the same rich, creamy bite you’d expect from a holiday favorite. Whether you’re hosting Thanksgiving dinner or craving a slice of comfort this fall, this recipe is a must-try.