October 12, 2025 14 Comments Go to recipe
This crustless pumpkin pie recipe is so simple and you won’t miss the crust!
I make a simple filling for homemade apple pie so it’s a little silly that I didn’t think of making a crustless pumpkin pie. You could also call this dessert “Pumpkin Cream,” but I don’t think that sounds as delicious as “Pie.”
Pumpkin is creamy and low in calories. I replaced the evaporated milk found in most pumpkin pie recipes with unsweetened almond milk and it works.
This recipe is as simple as pumpkin pie and has the benefits of no crust. Really good crust is basically butter or lard and flour. I have never been able to find a way to make a crust with fewer calories. It’s much easier to just let it go.
Turns out you don’t need crust!
I like to make this recipe in ramekins because it produces instant portion control And they cook faster. If you don’t have fancy ramekins, you can use anything ceramic, like coffee mugs.
These crustless pumpkin pies are done when the center is set. You can tell when they’re not done because the center is still runny. Keep cooking and I promise they will harden.
If you want your crust (which I totally understand), give me mini pumpkin pie recipe a test. I use mini puff pastry molds that you can find in the freezer section to make adorable little tarts.
These keep well and I have been known to eat one for breakfast. I like mine a little warmed so I put it in the microwave.
What pumpkin desserts do you make?
Crustless Pumpkin Pie Recipe
Makes 6 servings in small ramekins or 6 pie-shaped slices
Ingredients
1/2 cup brown sugar
1 teaspoon of cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon pumpkin pie spice
1/4 teaspoon of salt
1/2 teaspoon vanilla
3 eggs
1 cup unsweetened almond milk
1 15 ounce can pumpkin
Instructions
Preheat oven to 375 F. Spray a 9-inch pie dish or several ramekins with cooking spray. Add 1/2 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon salt in a large mixing bowl. Mix until combined and stir in 1/2 teaspoon vanilla, 3 eggs, 1 cup almond milk, and the pumpkin.
Pour into prepared dishes and bake for 25 to 30 minutes if using small ramekins or 40 to 45 minutes if using a pie plate until the custard is set. The center should not be liquid but firm. Store in the refrigerator for a week or enjoy after 20 minutes of cooling.
Nutrition Facts
For 1 serving = 112 calories, 3.1g fat, 0.9g saturated fats, 18.6g carbohydrates, 14.3g sugar, 14.3g protein, 3.5g fiber, 165 mg sodium, 4 green, 3 blue, 3 purple
Point values are calculated by Snack Girl and are provided for informational purposes only. See all Snack Girl recipes
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