Crustless Pumpkin Pie Recipe

I never thought a crustless pumpkin pie could be this silky, rich, and satisfying, but this low carb version proves the crust was never the star. With simple ingredients and a one hour timeline, it delivers all the pumpkin pie goodness I crave without the extra carbs.

I’m obsessed with this crustless pumpkin pie because it gives me all the silky, spiced filling I actually want, without making me pretend I care about the crust. The canned pumpkin puree keeps it rich and deeply pumpkin-forward, while heavy cream makes every bite smooth, dense, and almost custardy.

But not in a fussy way. Just straight-up good.

I love that it feels like dessert I can fully commit to, especially when I want something low carb that still tastes like a real treat. And honestly, I never miss the crust.

Not even a little bit. This one disappears fast.

Ingredients

• Pumpkin puree makes it creamy, cozy, and honestly the whole reason we’re here.
• Eggs help it set up so it slices instead of slumping everywhere.
• Heavy cream brings that rich, custardy feel you’ll want in every bite.
• Almond milk lightens things a bit without making it taste thin or sad.
• Low carb sweetener keeps it dessert-like without the usual sugar crash.
• Cinnamon is the warm, familiar spice that makes it smell like fall.
• Ginger adds a little zip, so the pie doesn’t taste flat.
• Nutmeg gives it that bakery-style background flavor you can’t quite name.
• Cloves are strong, but they bring deep, spicy warmth.
• Salt sounds boring, but it makes all the sweet spices pop.
• Vanilla smooths everything out and makes it taste more homemade.
• Plus, melted butter adds richness if you’re feeling a little extra.

Ingredient Quantities

• 15 ounces canned pumpkin puree
• 3 large eggs
• 1 cup heavy cream
• 1/3 cup unsweetened almond milk
• 3/4 cup granulated erythritol or other granulated low carb sweetener
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon fine salt
• 1 teaspoon vanilla extract
• 1 tablespoon melted butter, for richness (optional)

How to Make this

1. Preheat oven to 350°F and place a rack in the middle position; lightly grease a 9-inch pie dish or 8×8 inch baking dish.

2. In a large bowl, whisk together 15 ounces pumpkin puree, 3 large eggs, 1 cup heavy cream, and 1/3 cup unsweetened almond milk until smooth.

3. Add 3/4 cup granulated erythritol, 1 1/2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon fine salt; whisk until the sweetener and spices are fully incorporated.

4. Stir in 1 teaspoon vanilla extract and 1 tablespoon melted butter, if using, to add richness.

5. Pour the mixture into the prepared pie dish and smooth the top with a spatula.

6. Place the pie dish on a baking sheet to catch any spills; for a creamier, crack resistant custard you may set the pie dish inside a larger pan and pour hot water into the outer pan to create a shallow water bath (optional).

7. Bake at 350°F for 40 to 50 minutes, or until the edges are set and the center still has a slight jiggle when gently shaken.

8. Turn off the oven and crack the oven door; let the pie cool inside the oven for 30 minutes to minimize cracking, then transfer to a wire rack to cool completely.

9. Refrigerate the cooled pie for at least 2 hours, preferably overnight, to fully set before slicing.

10. Slice with a sharp knife and serve chilled or at room temperature with whipped cream or a low carb topping if desired.

Equipment Needed

1. Oven
2. 9 inch pie dish or 8×8 inch baking dish
3. Large mixing bowl
4. Whisk
5. Measuring cups and spoons
6. Rubber or silicone spatula
7. Baking sheet (to catch spills)
8. Wire cooling rack
9. Sharp knife for slicing

FAQ

Crustless Pumpkin Pie Recipe Substitutions and Variations

• Heavy cream: substitute 1 cup full fat coconut milk or coconut cream for similar richness and a subtle coconut note.
• Unsweetened almond milk: substitute 1/3 cup unsweetened dairy milk or unsweetened cashew milk, same measure.
• 3/4 cup granulated erythritol: substitute 3/4 cup allulose for a more browned top, or use 2/3 cup monk fruit/erythritol blend and adjust to taste as blends vary in sweetness.
• 3 large eggs: for vegan or egg-free, use 3/4 cup silken tofu blended until smooth, or 3 tablespoons ground flaxseed mixed with 9 tablespoons water (let sit 5 minutes) to replace structure and moisture.

Pro Tips

1. Taste and adjust the sweetener before baking. Erythritol can taste cooler than sugar and some people prefer a touch more or a blend with a monk fruit or stevia blend to round out flavor. Dissolve a teaspoon in a bit of warm cream and taste to decide.

2. For the creamiest, custardlike texture, strain the pumpkin mixture through a fine mesh sieve or blend briefly to remove any fibrous bits and incorporate air evenly. This helps prevent graininess and gives a silkier mouthfeel.

3. Use a water bath if you want a very smooth, crack-free surface. Wrap the outside of your pie dish with foil to keep water out, set it in a larger pan, and pour hot water about halfway up the sides of the dish. Check gently toward the end of baking so you don’t overcook.

4. Cool gradually and rest well. Let the pie sit in the turned-off oven with the door ajar for about 30 minutes, then chill at least a few hours or overnight. This improves slicing and deepens the flavors. Store leftovers covered in the fridge for up to 4 days, and re-chill slices before serving for clean cuts.