Perhaps you’re already thinking to yourself, “Jillee, why on earth would I want to make a crustless pumpkin pie?? It’s blasphemy!” Well I’m glad you asked! I came up with three reasons why you might want to make a crustless pumpkin pie, starting with the reason I made it… because you or someone you love can’t eat gluten.
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Yes, there are all kinds of gluten-free pie crust recipes out there, but sometimes you don’t have the time or energy to recreate the “real thing.” And if the filling is the best part of the pumpkin pie (which it is,) then why not just leave out the part of the pie that contains gluten? It’s like getting your burger in a lettuce wrap instead of on a bun. You’re still getting the best part!
Another (similar) reason you may want to make a crustless pumpkin pie is if you’re eating low-carb, or at least trying to cut back on carbs. Sometimes it’s just easier to leave out the high-carb part of a food, rather than trying to find a low-carb substitute. I did some quick math, and even if you ate a quarter of this crustless pumpkin pie, you’d only be eating about 5g of carbs, and about 105 calories.
As for the last reason you’d want a crustless pumpkin pie… because sometimes you just want some pie, dang it! If a pumpkin pie craving hits and you can’t be bothered to expend the effort to make and roll out a pie crust, this is an excellent alternative. Just enough pumpkin-y goodness to tide you over until you’re feeling more motivated. ;-)
Regardless of your reasons for making it, this crustless pumpkin pie is a delicious and reasonably healthy treat!
Here’s how you can make it at home.
Crustless Pumpkin Pie
Adapted from Living With Beth
Ingredients:
- 1 (15oz) can pumpkin
- 1/2 cup milk
- 4 large eggs
- 2 tsp vanilla
- 1 Tbsp stevia
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- Cool Whip, or homemade whipped cream
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Instructions:
Spray an 8″ square baking pan with oil.
In a large bowl, whisk together the eggs, pumpkin, milk, vanilla, stevia, salt, and pumpkin pie spice.
Spread the mixture evenly into the prepared baking dish.
Bake for 40 minutes at 350 if using a glass baking pan. If using a dark pan, bake for 40 minutes at 375. Your crustless pie is done when a knife or toothpick inserted into the middle comes out clean.
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Serve with a dollop of low-carb Cool Whip, if you’re watching your carb intake (or serve with a heaping spoonful of homemade whipped cream if you’d rather!)
Categories
Desserts Gluten-Free Recipes
What non dairy sub would you recommend?
Cashew milk is great because it’s so creamy, and oat milk might go better with the flavors of the pumpkin pie, but any nut milk will work just fine!
Is the amount for the stevia, liquid or granular like sugar? or is there a difference in measurements?
Granulated sugar. You can find a conversion chart for stevia here: http://www.stevia.net/conversion.html :-)
Has anyone tried this with non dairy milk?? I am gluten free and dairy free?
Your favorite nut milk will work just fine! :-)
Sounds just like the countless pumpkin pie recipe I used to make for my diabetic grandmother before she died. Starch turns to sugar in the body. No crust no starch. White flour a big no no for diabetics.
This is just what I have been looking for. Thank you so much.
Please clarify: plain pumpkin, NOT pumpkin pie filling, right?
Yes!
I’ve been making crustless pumpkin pie for years! I love that I can have it and not have many carbs. My husband also loves it; he goes low-carb from time to time and can still enjoy something that satisfies his sweet cravings! As early as the mid-70’s, Atkins had a similar recipe in his Low Carb cookbooks. My family has enjoyed it, without the guilt.
Our family recipe for pumpkin pie (secret, won’t share it) is basically pumpkin custard with a couple of little twists. I’ve done a “big” recipe that was too much for the prepared crust, and put the remainder in a Corelle dish then into a bain Marie, baked as usual, and voila! Yum! I’m not a big fan of piecrust anyway.
This looks really good for my gfree family members. Im glad someone asked about the sugar conversion .
I was wondering about the sugar conversion, too, but I don’t see it anywhere. Could you repeat it?
1 Tablespoon stevia = 1/4 cup of sugar or splenda :-)
Oh, man, just got back from the grocery store, and your post reminded me of what I forgot — PUMPKIN! Must go back and must make this — ideal for my diet. Thanks so much!