Crustless Pumpkin Pie Recipe

For those who prefer pumpkin pie filling over crust, try this crustless pie! It also has fewer calories and sugar than pumpkin pie. Replace pure maple syrup with your favourite sugar-free sweetener for keto.


– 1 (15-ounce) can pumpkin puree – 1 cup full-fat canned coconut milk see note* – 2 large egg – 1.5 Tbsp tapioca flour or 1 Tbsp cornstarch – 1 tsp pure vanilla extract optional – 1/2 cup pure maple syrup see note** – 2 tsp fresh ginger peeled and grated, optional – 2 tsp pumpkin pie spice – ½ tsp sea salt


Preheat the oven to 350°F and spray a 9-inch pie dish with nonstick cooking spray. This facilitates pie removal when serving.

Step 1

Blend all crustless pumpkin pie ingredients. Mix slowly. Use an electric hand mixer or wooden spoon or whisk to mix the ingredients in a large bowl.

Step 2

Pour pumpkin mixture into pie dish. The pie should rise in the centre after 40–50 minutes on the preheated oven centre rack. Check the pie for darkening around 40–45 minutes.

Step 3

After 15 minutes at room temperature, wrap the pie in plastic and chill it. Slice the pie and remove it from the dish with a flexible spatula after it chills. 

Step 4

When removing the slices from the pie dish, be careful because the custard will fall apart without a crust. Longer chilling makes pie slices moveable.

Step 5

Serve whipped cream-topped crustless pumpkin pie chilled.

Step 6

See Also

See Also

Turkey Injection Recipe Recipe