FREE 5-Ingredient Recipe EBook

• My Crustless Pumpkin Pie Will Make You Wonder Why You Needed A Crust
• Ingredients & Substitutions
• How To Make Crustless Pumpkin Pie
• My Recipe Tips
• Crustless Pumpkin Pie (Easy, Healthy Recipe) Recipe card
• Recipe Reviews

My Crustless Pumpkin Pie Will Make You Wonder Why You Needed A Crust

This crustless pumpkin pie is the perfect way to capture classic fall flavors in a healthy dessert , without fussing over pie dough! While my sugar-free pumpkin pie is often on my table for fall get-togethers, many of you have asked me if you can make it with no crust at all. The answer is not exactly as is, but yes , I made a few easy tweaks to make it possible. Here’s why this no crust pumpkin pie has me wondering why I ever needed a crust:

• Easier than a regular pie – With only 10 minutes of prep, this one is much quicker than baking traditional pies. It’s perfect when I don’t have time for a pie crust.
• Spiced pumpkin flavor + creamy texture – If you’re like me and think the filling is the best part anyway, my crustless pumpkin pie is for you! It has the classic texture and sweet pumpkin taste, while still being sturdy enough to slice and serve.
• Simple ingredients, with no gluten or refined sugar – Just 7 of them, plus salt and optional vanilla. My recipe is also naturally gluten-free, lighter, and low carb, without added sugar — or any aftertaste.

I recently made this crustless pumpkin pie recipe again for my new Fall Cookbook Bundle , and now I can’t wait to make it for the holidays! (It also includes some of my other favorites, like roasted turkey , green bean casserole and sweet potato casserole .) If you want a lighter, easier way to finish your holiday meal, I hope you’ll bake this pie with me!

“This sugar-free, crustless pumpkin pie is delicious. It is also super quick and easy to make. I’ve made it twice now – once for fun and one for Thanksgiving this week. It’s come out beautifully both times. We love that is doesn’t have a crust and is sugar-free.”

-Esther

More Reviews

Ingredients & Substitutions

Here I explain the best ingredients for my no crust pumpkin pie recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Pumpkin Puree – You can roast fresh pumpkin yourself (it’s the same as roasting butternut squash — just blend after), and use a scant 2 cups for this recipe. I just use canned pumpkin, because it’s easier. Grab pure canned pumpkin puree like this , not pumpkin pie filling that has extra stuff in it.
• Heavy Cream – For that silky texture. If you need a dairy-free option, canned coconut cream works perfectly.
• Eggs – They are super important because they hold the crustless pumpkin pie together. I don’t recommend egg substitutes here, because they won’t provide enough structure.
• Sweetener – I used and recommend Besti Monk Fruit Allulose Blend (a combination of powdered and brown versions) for the right level of sweetness, flavor, and super smooth texture. Almost all other sugar alternatives will leave your pie gritty, while liquid sweeteners (like maple syrup) will prevent it from setting. Regular powdered and brown sugar do work if they fit your lifestyle.
• Key Flavors – You’ll need pumpkin pie spice (I make mine with cinnamon, nutmeg, cloves, ginger, and allspice, but store-bought is fine), sea salt (to balance the sweetness), and vanilla extract (optional but I highly recommend!).
• Thickener – With no crust to stabilize the pie, you need something extra to make it sturdy enough to serve! I’ve tested 3 options, and all of them work well, but here are the differences: Gelatin Powder – Gelatin has natural setting properties, and the texture of this no crust pumpkin pie is my favorite with this thickener. Make sure to choose an unflavored gelatin like this (it’s also grass-fed!). Arrowroot Powder – This is a resistant starch and works similar to cornstarch. Coconut Flour – This doesn’t provide as much structure as the other 2 options, but works pretty well because it absorbs moisture without affecting the creamy texture.

How To Make Crustless Pumpkin Pie

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Mix the filling. Use a hand mixer to puree the pumpkin, cream, eggs, Besti sweeteners, pumpkin pie spice, salt, and vanilla in a large mixing bowl.
2. Add the thickener. Sprinkle — don’t dump! — the gelatin powder, arrowroot powder, or coconut flour over the filling, then immediately use your mixer to beat until uniform. Let the batter rest for 5 minutes.

1. Bake in the oven. Pour the filling into a 9-inch pie dish ( this one is the perfect size for my recipe — it’s not too deep). Tap the pan on the counter to release any air bubbles. Bake until your crustless pumpkin pie is nearly set, but slightly jiggly in the center.
2. Refrigerate to set. Cool uncovered at room temperature on a wire rack, then refrigerate until firm and set. (My picture on the bottom right is after setting — it won’t be this firm right out of the oven!)

I like to top this crustless pie with sugar-free whipped cream and a sprinkle of cinnamon (I use this duster — in one of my pictures above). My almond milk ice cream also makes a nice topping!

My Recipe Tips

• Keep your mixer speed at medium-low, and avoid overmixing. If you beat too fast or too long, you’ll end up with too many air bubbles, which can make the final texture spongy or with a bunch of air bubbles. This is also why I tap the pan on the counter to release bubbles, but this won’t be enough if there are many. I have this hand mixer and love that it has 9 speed settings, plus a spot to store the attachments.
• Don’t have a hand mixer? You can whisk the ingredients by hand. I just find they mix better using a mixer.
• Sprinkle your thickener, don’t just dump it in one scoop. This prevents it from clumping. No one wants a lumpy pie!
• Letting the batter rest before baking is important. It only takes 5 minutes, but gives your thickener time to start working.
• Want thicker slices? My pie plate is pretty shallow and I like it, but you can easily double the filling amount and use a deeper dish. It will take longer to bake.
• Be careful not to overbake. Take your crustless pumpkin pie out of the oven when it’s almost set but has a slight jiggle in the center, like Jell-O, when you shake the pan. It’s similar to baking a cheesecake . If you wait for it to fully set, it will crack and be dry after it cools. Don’t worry, it will fully set after you chill it!
• Wipe down your knife between slices. The filling can stick to your knife, so this little trick keeps your slices looking clean. The first slice is always hard to cut neatly, but the rest will be good!
• Can you make it with a crust? I developed this recipe for crustless pumpkin pie, but yes, you can use this filling in a crust! You’d probably need a 10-inch pie pan to fit the filling with crust, have some filling left over, or scale down the filling a bit. My almond flour pie crust , coconut flour crust , and gluten free pie crust are all made for a 9-inch pan, but can stretch to 10 inch if needed.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 15-oz can Pumpkin puree ▢
• 1/2 cup Heavy cream (or coconut cream for dairy-free/paleo) ▢
• 3 large Eggs (at room temperature) ▢
• 1/2 cup Besti Powdered Monk Fruit Allulose Blend ▢
• 1/4 cup Besti Brown Monk Fruit Allulose Blend ▢
• 1 tbsp Pumpkin pie spice ▢
• 1/4 tsp Sea salt ▢
• 1/2 tbsp Vanilla extract (optional) ▢
• 2 tsp Unflavored gelatin powder (for vegetarian options, use 1 1/2 tbsp of either coconut flour or arrowroot powder) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 300 degrees F (163 degrees C). Grease a pie pan with neutral cooking spray or butter.
2. In a large bowl, using a hand mixer at medium-low speed, beat together the pumpkin, cream, eggs, Besti Powdered, Besti Brown, pumpkin pie spice, sea salt, and vanilla (if using), until smooth. Don’t overmix.
3. Sprinkle — don’t dump! — the gelatin powder, arrowroot powder, or coconut flour over the batter, then immediately beat until uniform. Let the batter rest for 5 minutes .
4. Pour the batter into a pie pan ( this one is the perfect size for this recipe ). Tap the pan on the counter to release any air bubbles.
5. Bake the crustless pumpkin pie for 35-45 minutes , until the pie is almost set but still slightly jiggly in the center when you shake the pan (like Jell-O). The internal temperature using a meat thermometer should be 165-170 degrees F (74-77 degrees C).
6. Cool completely on the counter, uncovered, then refrigerate at least 2 hours (until completely cold) or overnight, before slicing.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 slice, or 1/8 entire pie

• Tips: Check out my recipe tips above to help you get the right texture in your filling, how to mix by hand if needed, and the best way to slice this crustless pumpkin pie.
• Topping ideas: You can serve this pie as is, or top it with sugar-free whipped cream and cinnamon (I love this duster to sprinkle it evenly). Or try my almond milk ice cream for topping.
• Store or make ahead: This pie is great for making ahead, since it needs time to set anyway. After it’s set, cover it plastic wrap and keep in the fridge for up to 3-5 days.
• Freeze: Freeze uncovered until solid, then wrap in plastic and freeze for up to 3-4 months. Thaw overnight in the refrigerator.
• Note on nutrition info: The nutrition panel below is based on using my Besti powdered and brown sweeteners, and gelatin for the thickener. Carbs and sugar content will be higher if you use regular powdered and brown sugar, or arrowroot as the thickener.

📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Crustless Pumpkin Pie

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Crustless Pumpkin Pie (Easy, Healthy Recipe)

My crustless pumpkin pie recipe is creamy, sweet, and much easier than making a crust. It’s naturally gluten-free, with no refined sugar!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/crustless-pumpkin-pie/

Ingredients

• 1 15-oz can Pumpkin puree
• 1/2 cup Heavy cream (or coconut cream for dairy-free/paleo)
• 3 large Eggs (at room temperature)
• 1/2 cup Besti Powdered Monk Fruit Allulose Blend
• 1/4 cup Besti Brown Monk Fruit Allulose Blend
• 1 tbsp Pumpkin pie spice
• 1/4 tsp Sea salt
• 1/2 tbsp Vanilla extract (optional)
• 2 tsp Unflavored gelatin powder (for vegetarian options, use 1 1/2 tbsp of either coconut flour or arrowroot powder)

Instructions

1. Preheat the oven to 300 degrees F (163 degrees C). Grease a pie pan with neutral cooking spray or butter.
2. In a large bowl, using a hand mixer at medium-low speed, beat together the pumpkin, cream, eggs, Besti Powdered, Besti Brown, pumpkin pie spice, sea salt, and vanilla (if using), until smooth. Don’t overmix.
3. Sprinkle – don’t dump! – the gelatin powder, arrowroot powder, or coconut flour over the batter, then immediately beat until uniform. Let the batter rest for 5 minutes .
4. Pour the batter into a pie pan ( this one is the perfect size for this recipe ). Tap the pan on the counter to release any air bubbles.
5. Bake the crustless pumpkin pie for 35-45 minutes , until the pie is almost set but still slightly jiggly in the center when you shake the pan (like Jell-O). The internal temperature using a meat thermometer should be 165-170 degrees F (74-77 degrees C).
6. Cool completely on the counter, uncovered, then refrigerate at least 2 hours (until completely cold) or overnight, before slicing.

Maya’s Recipe Notes

Serving size: 1 slice, or 1/8 entire pie

• Tips: Check out my recipe tips above to help you get the right texture in your filling, how to mix by hand if needed, and the best way to slice this crustless pumpkin pie.
• Topping ideas: You can serve this pie as is, or top it with sugar-free whipped cream and cinnamon (I love this duster to sprinkle it evenly). Or try my almond milk ice cream for topping.
• Store or make ahead: This pie is great for making ahead, since it needs time to set anyway. After it’s set, cover it plastic wrap and keep in the fridge for up to 3-5 days.
• Freeze: Freeze uncovered until solid, then wrap in plastic and freeze for up to 3-4 months. Thaw overnight in the refrigerator.
• Note on nutrition info: The nutrition panel below is based on using my Besti powdered and brown sweeteners, and gelatin for the thickener. Carbs and sugar content will be higher if you use regular powdered and brown sugar, or arrowroot as the thickener.

📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)