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How To Make A Crustless Pumpkin Pie (& Why You’d Want To)

Crustless Pumpkin Pie

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.

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 old-fashioned 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!

Crustless Pumpkin Pie

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

Crustless Pumpkin Pie

Adapted from Living With Beth

Ingredients:

Crustless Pumpkin Pie

Instructions:

Spray an 8″ square baking pan with oil.

Crustless Pumpkin Pie

In a large bowl, whisk together the eggs, pumpkin, milk, vanilla, stevia, salt, and pumpkin pie spice.

Crustless Pumpkin Pie

Spread the mixture evenly into the prepared baking dish.

Crustless Pumpkin Pie

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.

Crustless Pumpkin Pie

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!)

Crustless Pumpkin Pie

Jill Nystul Photo

Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.
I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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Food & Recipes

  • Here is a chart that should help you understand how to use Stevia

    Stevia Equivalent Measurements to Sugar

    1Tablespoon powdered = ½ cup sugar
    10 packets Stevia = 1 Tablespoon of Stevia
    1 teaspoon liquid = 1Tablespoon powdered Stevia
    5 full droppers liquid = 1 teaspoon liquid
    ¼ teaspoon pure Stevia extract = 2 Tablespoons powdered Stevia
    ½ teaspoon pure Stevia = 1 cup sugar

  • 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.

  • 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.

  • 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!

  • I’ve been doing this for a couple years for my daughter with a gluten intolerance. I just put it in a pie pan. Who needs the extra calories from the crust anyway. Replace the crust with more real whipped cream. :)

  • I started making this about a year ago for my son – an older adult with cerebral palsy who now has dysphagia (swallowing disorder.) I refused to simply go to a G Tube for feeding him, so I have to modify/adapt what foods he can still eat. At first I was buying pumpkin pies at the supermarket and throwing away the crust, then I figured I’d try baking a homemade one in my large Corningware dish. Perfection!! He still gets desserts this way, which makes us both happy :) I’m going to give your recipe a try next time – thanks!!

    • Dana, that’s a great and thoughtful idea. When a couple of my kids had to be on a blender diet after orthodontic surgery here’s a recipe I made. Canned beef, boiled potatoes and broth pureed. They said it tasted like real food. p.s. I had a brother with severe CP

  • When I was a child, my mom would make what we called pumpkin gravy. We canned our own pumpkin so she would open a quart jar, add the other ingredient’s but add enough milk to make it loose like gravy. We would pour it over hot biscuit’s and that would be our breakfast.Simple and delicious on a cold winter morning. This could be made and poured over gluten free oat’s for those with a gluten intolerance.

  • Did you use pure stevia? Or a brand that has fillers in it? I discovered 2 weeks ago that if I use very fresh eggs the pie fluffs up much more and stays that way when it cools. Before I just used store bought (which are 4 -6 weeks old when they get to the store) and was always disappointed with thin pumpkin pies. I keep the farm eggs I get for breakfast. Well, I really need to get chickens again.

  • I just made this for breakfast. Eggs, pumpkin, coconut milk, perfect combination. However, I did modify the stevia to one teaspoon and it is still to sweet. And I will try using half and half next time.

  • Sorry, crust is better:) I’ve made crustless pumpkin pie before and, while good, it isn’t the same.
    I don’t think *that* many people *can’t* eat gluten. They’re just jumping on a bandwagon. I’ll be glad when this gluten-free craze is over.

    • To the gal who wishes the gluten free bandwagon would stop…If you’ve ever suffered from eczema, or allergies, you’d be amazed at how much relief can come from eliminating gluten from your diet. Many are truly celiac, and others have seen first hand, changes in their health by limiting their gluten intake. Sure, I can eat gluten…but quickly start itching with eczema flares. Don’t judge those who choose to eliminate it from their diets, until you’ve tried it. I promise you will notice a difference in your energy level, and you might not experience bloating, and you might just see an improvement in your skin. So don’t judge until you’ve given it a try.

    • Actually, it is a real allergy and not everyone is jumping in a band wagon. Trust me, I wouldn’t give up gluten if I didn’t have to. I love real bread and pasta and even pie crust. The writer of this blog has a son with Celiac, so maybe think before you start typing comments that you migth not know a whole lot about.

    • This is great for those of us that cannot make a pie crust for the life of us! I roll crusts out…lift to put in pie plate and it breaks. I get disgusted and pitch it in the garbage and make brownies! LOL If I HAVE to make a pie, the refrigerated ones you just open, and unroll on a pie plate works.

    • I’ll also be glad when the craze is over, also the diabetic craze. Because then I can go back to being able to eat anything I’d like and not have health issues. (FYI- I am being sarcastic.) I do think that sometimes people jump on bandwagons but often it is simply an attempt to put a name or a cause to a symptom. We’re all on a journey looking for the best way to achieve the highest quality of life that we can. I agree, this pie is probably not as divine as one with a crust but I bet it’s a darn good alternative for those of us who try to avoid the traditional yummies. Please, keep these recipes coming. Thank you.

    • We’re not gluten free but my sister has celiac disease and pays dearly if she gets any gluten. Anyway, I’ve made crustless pumpkin occasionally for years just because it’s lower calorie! Yum!

  • Jillie I have been making crust less pumpkin pies for years. I try to cut back on carbs as much as possible because I am a diabetic, I use the directions and ingredients on the can but substitute Half and Half for the milk and of course a sugar substitute. The Half and Half makes the pie creamier and less carbs.
    Have a Blessed Thanksgiving.

  • I’ve been making crustless pumpkin pie for years. I use my regular recipe and just pour it in my glass pie pan. I don’t spray the pan, just cook as usual. You can cut it into wedges and I can hold it in my hand to eat if I want to. I also make crustless custard pies same way except I need a plate for the slices with the custard.

  • My filling recipe makes two pies and two ramekins and I bake everything together.
    **You can’t give little ones pie crust and I am not much of a crust fan. Lots of reasons to not crust.

    May I suggest that once you have these treasures cut into large squares or whatever shapes you like, mine are little rounds, you use your imagination for new desserts you might make.

    I love to dress up layers of pumpkin pie filling cooked and layered after cool with some whipped cream. I have used a brown sugar crusting on top and even caramel. Sky is the limit! I thought everyone did this!!

    • Hi I was wondering if your recipe is different than Jillies? Since it fills more pie plates. I would like to do this but would like a thicker pie… I am not good at adjusting cooking times for a thicker pie

  • I make it this way all the time. It’s quicker and easier if you don’t have to make the crust, too. And I need to do it gluten free, also. Thanks for all your helpful posts!

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