A homemade, crustless “impossible” pumpkin pie with a soft, custard-like texture.
All for just 70 calories a slice.
This recipe is one of the blog’s most popular, enjoyed year-round and especially during the holidays.
The original Crustless Pumpkin Pie was posted in 2012, so I updated the recipe with new photos and my first video to revive a fan favorite and make it easy to find.
I call it “Impossible Pumpkin Pie” because it sets perfectly without a crust — a simple, one-bowl dessert that feels almost magical.
If you have leftover pumpkin, try these Pumpkin Muffins
This is a true one-bowl pie: stir the ingredients together, pour into a round pan, and bake. It takes only minutes to prepare and yields a silky, custard-like filling.
The pie can be made egg- and dairy-free, gluten-free, vegan, and free of refined sugar, but it’s so tasty that everyone will enjoy it regardless of dietary needs. One slice provides over 100% of the daily recommended Vitamin A.
I love serving it with ice cream — there’s something irresistible about pumpkin pie topped with a scoop. Try coconut milk, banana, or a low-carb keto-style ice cream for variations.
With such a healthy profile, seconds are encouraged. For me, dessert is the best part of Thanksgiving — pecan and pumpkin pie beat green beans and mashed potatoes every time (though my sister would argue otherwise).
I tried making a video of this recipe and had a lot of fun. If you enjoy videos, let me know — I plan to make more. Fortunately, the camera survived filming this pie.
If this is new to you, I hope you give it a try — it’s one of my favorites.
Impossible Pumpkin Pie
Ingredients
- 2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/3 cup floursuch as spelt, oat, almond, white, sorghum, or whole wheat
- 1/3 cup maple syrup or sugar(or sweetener of choice)
- pinch uncut stevia OR 2 additional tbsp sugar
- 1 15-oz can pumpkin puree
- 3/4 cup + 2 tbsp milk of choice
- 2 tbsp oilOR omit and increase milk to 1 cup
- 2 1/2 tsp pure vanilla extract
- optional 1 tbsp ground flax or 2 tsp cornstarch(adds firmness if desired)
Instructions
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Note: Without the optional flax or cornstarch the pie will be a bit more delicate. It will still taste great and can be served in a bowl if you prefer.
Preheat the oven to 400°F (200°C). Grease a 9-inch round pan. In a large bowl, stir together all ingredients until smooth — for even mixing add ingredients in the order you see in the video. Pour or smooth the batter into the prepared pan and bake on the center rack for 35 minutes. The pie will be quite soft when it comes out; this is normal.
Allow the pie to cool completely, then transfer uncovered or loosely covered to the refrigerator and chill at least 6 hours to fully set. Slice and serve. Store leftovers covered in the fridge for 3–4 days.
View Nutrition Facts
Video
Notes
More About The Cookbook
More Pumpkin Ideas
Pumpkin Banana Bread
Pumpkin Oatmeal
Pumpkin Mac And Cheese