Crustless Pumpkin Pie
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Make this easy crustless pumpkin pie with real pumpkin, protein and less added sugar. Creamy, moist and perfect for Thanksgiving or Christmas.
Why You’ll Love This Healthy Crustless Pumpkin Pie
Who says pumpkin pie needs a crust? This easy crustless pumpkin pie delivers all those wonderful fall flavors without the fuss of making pastry dough. And, if you’re in the mood for a razzle dazzle pumpkin cake, then CLICK AWAY!
And the texture? Oh, my goodness! It’s creamy, dense, tender, and almost custard-like. Every bite practically melts in your mouth.
Here’s why this homemade pumpkin dessert is a keeper!
- No crust required. Forget rolling dough or making pastry. Just mix, pour, and bake.
- Real pumpkin goodness. Pumpkin puree provides fiber, beta-carotene, and natural moisture.
- Added protein. Pasture-raised eggs and pumpkin spice protein powder give this dessert a nutritional boost.
- Less added sugar. Lakanto reduced-sugar sweetener and a little pure maple syrup provide just the right sweetness.
- Gluten-free option. Substitute a gluten-free all-purpose flour blend for regular flour.
- Perfect for holiday gatherings. Make it ahead for Thanksgiving, Christmas, or any cozy fall celebration.
This isn’t your traditional fluffy pumpkin cake. It’s a delicious cross between pumpkin pie, pumpkin custard, and a tender cake.
And that’s exactly what makes it so special!
Ingredients for Crustless Pumpkin Pie
The beauty of this easy pumpkin pie recipe is its simplicity. No complicated ingredients, no fancy equipment, and no pastry crust to prepare.
Just wholesome ingredients that come together in one mixing bowl. And, even if you’re making a pumpkin cake, it doesn’t need to be complicated. Let me prove that!
How to Make Crustless Pumpkin Pie
This homemade crustless pumpkin pie is wonderfully easy to prepare. You’ll need a large mixing bowl, a mixer or whisk, and a 9- to 9 1/2-inch springform pan.
Ally’s Kitchen Tip: Be sure to use plain pumpkin puree rather than canned pumpkin pie filling. The filling already contains added sweeteners and spices that can change the finished flavor.
Easy Pumpkin Dessert for Thanksgiving and Christmas
The holidays are about gathering, celebrating, and enjoying delicious food. And sometimes, the simplest recipes become the most memorable.
This healthy crustless pumpkin pie is a wonderful addition to your Thanksgiving or Christmas dessert table.
Unlike traditional pumpkin pie, there’s no pastry crust to prepare. Plus, the combination of pumpkin puree, coconut milk, eggs, and protein powder creates a rich, creamy texture without requiring a long list of ingredients.
It’s also a terrific make-ahead holiday dessert. And, if you want something pumpkinEEE with a little crunch, then LOOK NO FURTHER!
Bake it the day before your gathering, let it cool, and refrigerate it until you’re ready to serve.
And don’t limit this recipe to the holidays!
Enjoy a slice with your morning coffee, serve it as an afternoon treat, or make it whenever you’re crav
ing those warm, comforting pumpkin spice flavors.
After all, eating well doesn’t mean giving up delicious desserts. It’s about finding ways to enjoy the foods we love while making thoughtful ingredient choices.
Frequently Asked Questions About Crustless Pumpkin Pie
Can I make crustless pumpkin pie without PaleoValley Pumpkin Spice Protein Powder?
Absolutely! If you don’t have PaleoValley Pumpkin Spice Protein Powder, add an additional 1/4 cup of pumpkin puree and substitute your favorite unflavored protein powder for the two scoops. But you’ll not go wrong using PaleoValley’s products. The UNflavored protein powder can be use, but the seasonal Pumpkin Spice, well, it’s just super special and what I used in making this crustless pumpkin pie. Click this link and get 15% off all your cart at checkout.
Different protein powders absorb moisture differently, so the finished texture may vary. You can also add a little extra pumpkin pie spice to boost the flavor.
Can I make this pumpkin pie without any protein powder?
Yes! Simply omit the protein powder and increase the flour by approximately 1/3 to 1/2 cup.
This additional flour helps provide structure to the pie. The texture may be slightly different, but you’ll still have a delicious homemade pumpkin dessert.
Can I make this crustless pumpkin pie gluten-free?
Absolutely! Substitute a gluten-free all-purpose flour blend designed for a 1:1 replacement.
The finished texture may vary slightly depending on the flour blend you use.
Is crustless pumpkin pie the same as traditional pumpkin pie?
Not exactly!
Traditional pumpkin pie has a pastry crust and a smooth custard filling.
This version skips the crust and includes flour, baking powder, and protein powder. That creates a slightly firmer texture while keeping the interior creamy, moist, and almost custard-like.
Think of it as pumpkin pie meeting pumpkin cake!
Can I make crustless pumpkin pie ahead of Thanksgiving?
Yes! This is a wonderful make-ahead Thanksgiving dessert.
Bake the pie the day before, allow it to cool, and refrigerate it covered until you’re ready to serve.
You can enjoy it chilled or let individual slices sit briefly at room temperature before serving.
How do I store leftover crustless pumpkin pie?
Keep leftovers covered in the refrigerator for 3 to 4 days.
Because this recipe contains eggs and coconut milk, it should be refrigerated promptly after cooling. Avoid leaving it at room temperature for more than two hours.
Can I use pumpkin pie filling instead of pumpkin puree?
Plain, unsweetened pumpkin puree is the best choice for this recipe.
Canned pumpkin pie filling contains additional ingredients, including sweeteners and spices. Using it may change the flavor, sweetness, and consistency of the finished pie.
What can I serve with crustless pumpkin pie?
There are so many delicious possibilities!
Try freshly whipped cream, vanilla ice cream, or a spoonful of thick Greek yogurt.
For a little extra holiday flavor, add a dusting of cinnamon, toasted pecans, or chopped walnuts.
Of course, this creamy pumpkin pie is absolutely delicious all by itself!
Crustless Pumpkin Pie
Ingredients
- WET INGREDIENTS:
- 1 1/2 cups pumpkin puree, not pumpkin pie filling
- 2 pasture-raised eggs
- 1 can (14.5 oz.) unsweetened coconut milk
- 1/4 cup coconut oil, melted and slightly cooled
- DRY INGREDIENTS:
- 2 scoops PaleoValley Pumpkin Spice Protein Powder
- 2 teaspoons pumpkin pie spice
- 1/3 cup Lakanto 70% Less Date Sugar
- 1 cup all-purpose flour, or gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1/8 teaspoon salt
- TOPPING:
- 2 Tbl. real maple syrup
Instructions
- This homemade crustless pumpkin pie is wonderfully easy to prepare. You'll need a large mixing bowl, a mixer or whisk, and a 9- to 9 1/2-inch springform pan.
- Preheat the oven. Preheat your oven to 350°F.
- Prepare the springform pan. Place parchment paper over the bottom of the springform pan. Clamp the outer ring into place, securing the parchment paper. Lightly coat the inside of the pan with avocado oil cooking spray.
- Combine the wet ingredients. In a large mixing bowl, combine the pumpkin puree, eggs, coconut milk, and coconut oil. Blend until smooth and well incorporated.
- Add the dry ingredients. Add the protein powder, pumpkin pie spice, Lakanto sweetener, flour, baking powder, and salt, one ingredient at a time. Blend after each addition until the batter is smooth.
- Pour the pumpkin batter into the prepared springform pan. Drizzle the pure maple syrup evenly over the top.
- Bake in the preheated 350°F oven for approximately 55 to 60 minutes.
- The edges should be set, and the center should have only a slight jiggle. Baking times may vary depending on your oven. Cool completely.
- Remove the pie from the oven and place it on a cooling rack. Allow it to cool completely before removing the springform ring.
- Once completely cooled, use the parchment paper as handles, carefully move the pie onto a serving plate.
- Gently fold the parchment paper underneath the pie until you can slide it completely out.
- Slice into wedges and serve!
Notes
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This crustless pumpkin pie is delicious on its own. However, a dollop of freshly whipped cream or a scoop of vanilla ice cream makes it even more special.
Store leftovers covered in the refrigerator.
