Can I make crustless pumpkin pie without flaxmeal or cornstarch?

Yes! If you prefer, you can skip the flaxmeal or cornstarch, especially if you're serving the pie in a bowl. However, these ingredients help to firm up the filling and make it more sliceable. If you want a more custard-like texture, omitting them is perfectly fine.

How do I make crustless pumpkin pie vegan?

Making this recipe vegan is easy! Simply use plant-based milk (like almond, oat, or coconut milk) and substitute the flaxmeal for an egg. The rest of the ingredients are naturally vegan, so you'll still enjoy all the flavors without any dairy or eggs.

Can I make crustless pumpkin pie ahead of time?

Yes, this pie is perfect for making ahead! In fact, it needs time to cool and set in the refrigerator for the best results. You can prepare it a day or two in advance and store it in the fridge until you're ready to serve. This also helps the flavors develop even further.

Can I freeze crustless pumpkin pie?

Yes, you can freeze this pie! Make sure it’s completely cooled and set before wrapping it tightly in plastic wrap or aluminum foil. Store it in an airtight container in the freezer for up to three months. When ready to serve, let it thaw fully in the refrigerator before slicing.

Crustless Pumpkin Pie – Healthy and Easy Recipe

Name: Crustless Pumpkin Pie
Prep time: 10 min
Cook time: 35 min
Total time: PT-487934H58M4S
Cuisine: American
Ingredients: 1 can pumpkin puree (15 oz); 1 cup milk of choice; 2 1/2 tsp pure vanilla extract; 2 tsp cinnamon; 2 tsp baking powder; 1 tsp pumpkin pie spice; 1/2 tsp salt; 1/3 cup flour (such as spelt, oat, white, sorghum, or almond); 1/2 cup sugar or unrefined sugar or granulated erythritol; 1 tbsp flaxmeal or 2 tsp cornstarch (can be omitted if serving pie in a bowl); Optional: 2 tbsp oil or almond butter for richness

Description

This crustless pumpkin pie recipe offers a healthier twist on the traditional dessert. With its creamy, custard-like texture and warm spices, it’s a delicious and lighter alternative to the classic pumpkin pie. It’s perfect for fall, the holidays, or any time you want a comforting dessert that’s easy to make and customizable for various dietary needs.

Ingredients

Scale

1 can pumpkin puree (15 oz)
1 cup milk of choice
2 1/2 tsp pure vanilla extract
2 tsp cinnamon
2 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp salt
1/3 cup flour (such as spelt, oat, white, sorghum, or almond)
1/2 cup sugar or unrefined sugar or granulated erythritol
1 tbsp flaxmeal or 2 tsp cornstarch (can be omitted if serving pie in a bowl)
Optional: 2 tbsp oil or almond butter for richness

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Instructions

Preheat the oven to 400°F (200°C) and grease a 9-inch or 10-inch pie pan.
In a large mixing bowl, whisk together the pumpkin puree, milk, vanilla extract, and flaxmeal (or egg).
Add cinnamon, pumpkin pie spice, salt, baking powder, flour, and sugar. Mix well to form a smooth batter.
Pour the mixture into the prepared pie pan and spread it evenly with a spatula.
Bake the pie for 35 minutes. The pie will be slightly gooey when done.
Allow the pie to cool to room temperature, then refrigerate for at least 6 hours (or overnight) to set.
Once chilled, slice and serve, or gently warm each slice in the microwave before serving.

Notes

If you prefer a firmer texture, add a tablespoon of ground flaxseeds or an egg to the batter.
The pie will firm up as it cools in the fridge, so be patient before slicing.
If you’re looking for a gluten-free version, substitute the flour with almond meal or a gluten-free flour blend.
For a vegan pie, simply choose a plant-based milk and omit the egg in favor of flaxmeal.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 120 kcal
Sugar: 12 g
Sodium: 180 mg
Fat: 4 g
Saturated Fat: 0.5 g
Unsaturated Fat: 3.5 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 2 g
Cholesterol: 5 mg