All the cozy spices of fall come together in this easy low-carb crustless pumpkin pie. A delicious custardy pumpkin and spice filling without the calorie-heavy crust!
Some might say you can’t have Thanksgiving without two things. Turkey and Pumpkin Pie. And I might agree with them. There is just something about a soft pillowy pumpkin pie filling that is the perfect end to a hearty holiday dinner.
The crust is good but is it really necessary? Nope!
Not in the case of pumpkin pie. The filling in this crustless pumpkin pie recipe sets well similar to custard so there is really no purpose for the crust. The crust in a pumpkin pie is really just a tradition in the case of pumpkin pie because pies usually have a crust.
So are you feeling rebellious! If so ditch the crust and get ready to enjoy a taste of what some would call an Impossible Pumpkin Pie!
Ingredients & Substitutions
- Pumpkin Puree – You can use canned or homemade pumpkin puree. But not canned pumpkin pie filling. If you do use homemade pumpkin puree be sure to squeeze out as much moisture as possible before using a cheese cloth.
- Milk – Add a creaminess to the pie filling and also helps to thicken. One cup of evaporated milk or half and half cream plus a 1/2 cup of milk can be used in place of milk.
- Brown Sugar Swerve – If you are not following a low carb lifestyle you can use regular brown sugar too. White sugar can be used as well but the brown sugar offers a deeper flavour.
- Salt – Enhances the flavour of any dish
- Pumkin Spices – Cinnamon, ginger, gloves, nutmeg are the backbone to any great pumpkin spice or if you are in a hurry you can also just use a pumpkin spice blend just be sure to check the label to ensure it is just a blend of spices without added sugar.
- Eggs – Add structure to the pie filling. Use room temperature eggs.
- Cornstarch – Thickens the filling to ensure greater stability.
- Whipping Cream – Adds a little sweetness to the top of the pie.
- Maple Syrup – A hint of maple added to the whipping cream to complement the pie’s flavour.
How to Make a Crustless Pumpkin Pie
Preheat the oven to 350º F. In a large bowl whisk the two eggs and then add in the Brown Sugar Swerve or preferred sugar. Mix well. Then sprinkle in the cornstarch gradually, mixing as you add until it is done.
Add the pumpkin puree, spices and salt. Mix until evenly combined making sure to break up any clumps. Then add the milk and mix until combined.
Pour the mixed pumpkin pie filling into a well-greased 9″ pie plate. Place in the oven on the second to bottom rack and bake for 40 to 45 minutes or until a toothpick inserted into the centre comes out clean.
When the pie is done baking it still may be a little jiggly. Don’t worry if as long as the toothpick comes out clean then you have nothing to worry about.
As the pie cools on the counter it will continue to bake and set. Let the pie cool completely on the counter before placing it in the fridge or freezer to avoid condensation.
I prefer the freezer method because it makes it much easier to remove each slice from the pie pan. More on that below…
Before serving make the homemade maple whipped cream to top it off and add a little decoration.
In a medium bowl add the whipping cream and maple syrup. Beat with a hand mixer for about 3-4 minutes or until the whipping cream forms soft peaks. Serve a dollop on the top or the side with each slice.
Or if you are feeling really fancy pipe some onto the edges or the pie.
How to easily slice and serve this Impossilbe pumpkin pie
Without the crust to hold each slice together, it can be a bit difficult to pull a piece out of the pie when it is right out of the fridge and even more so at room temperature. Especially the first piece!
To make it easier to remove a slice, I recommend placing the pie in the freezer for two or three hours before serving. This will stiffen up the pie and make it easy to slice and remove each piece.
Once plated, let it come to room temperature over a few minutes and it is ready to eat. You can even do this freezer method after you have decorated it with the homemade whipped cream recipe made with maple syrup. Whipped cream freezes very well.
Store this pie in the fridge for up to 3 days. The longer it sits the drier it will get and with time you may notice the top begin to crack a bit but it is fine to eat.
Store in the freezer in a tightly sealed container for up to 3 months.
Can A Crust be Added to This Low-Carb Pumpkin Pie Recipe?
You bet! You can either use a store-bought 9″ pie crust or make your own pie crust using my Grandma’s Homemade Pie Crust Recipe.
ie with a pastry crust, preheat your oven to 425º F and then bake the crust for 10 minutes. I like to put some pie weights in the centre of the crust to keep the pastry from shrinking while baking.
Then reduce the oven to 350º F. Fill the par-baked pie crust with the crustless pumpkin pie recipe filling and then bake as instructed above for 40-45 minutes or until a toothpick inserted into the centre comes out clean. Remove and let cool completely and store as discussed above.
Wondering Why Your Pumpkin Pie Cracked?
Pumpkin pies crack usually for two reasons. One reason is that the pie was cooked too long and the eggs in the filling became overcooked, tightened up and cracked the filling. When you look at the pie when the timer goes off it may look super jiggly and undercooked in the centre. But that is exactly what you want. Trust in the toothpick method!
The second reason is that the pie was cooled too quickly. Those cracks are from shrinkage happening too quickly.
The filling is super fast to make but with a custard-like pie cooling slowly and not over baking are key. Patience is your friend with this pie but so worth it!
Why does my pumpkin pie have little water droplets on it?
Again those finicky eggs again! They are likely overcooked. If the pie is cooked at too high a temperature or for too long the pie can begin to curdle and the protein in the eggs begins to squeeze their moisture out and into the pie filling.
This can also be a reason why your pie isn’t setting.
What if I Took My Pie Out To Early and it isn’t setting?
If you undercooked your pumpkin pie you can cover it with foil and then place it back in the oven at 425 F for another 10 minutes. Check it by placing a toothpick in the centre. If it comes out clean it is ready to remove from the oven. Then let it cool on the counter completely before storing it in the fridge.
Crustless Pumpkin Pie with Maple Whip
- 2 eggs room temperature
- 3/4 cup brown sugar Swerve
- 1 tbsp cornstarch
- 1 1/2 cups pumpkin puree
- 3/4 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 1/2 cups milk
- 1 cup whipping cream
- 1 1/2 tbsp maple syrup
- Preheat the oven to 350F. In a large bowl whisk the eggs. Add the brown sugar and mix until well blended. Slowly mix in the cornstarch.
- Add in the salt, spices and pumpkin puree and mix until well combined and lump free. Then add the milk and mix until combined.
- Pour the pumpkin pie filling into a greased 9" pie plate. Bake for 40-45 minutes or until a toothpick inserted into the centre comes out clean. It will look undercooked and jiggly. Trust the toothpick and remove from the oven.
- Let cool on the counter for 4-5 hours. You can serve or place in the fridge for up to 3 days or freeze for later.
- To serve prepare the maple whipped cream by adding the whipping cream to a medium bowl along with the maple syrup. Use a hand mixer to whip until soft peaks are formed. Serve a dollop on the side or top of the pie or use a piping tip to pipe the whipped cream on the pie for a decorative touch.
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For the step-by-step version of this recipe, check out the How to Make Crustless Pumpkin Pie with Maple Whip.