Creamy, warmly spiced, and wonderfully light, this crustless pumpkin pie gives you all the cozy flavors of classic pumpkin pie without the sugary crust. It’s an easy, portion-friendly dessert made with pumpkin, warm spices, and a zero-calorie sweetener—perfect for a fall-inspired treat.
Why You’ll Love This Recipe
- Crustless and lower in carbohydrates
- No added sugar
- Light and creamy texture
- Easy one-bowl recipe
- Perfect for portion-controlled desserts
- Naturally rich in pumpkin flavor
Perfect For
This pumpkin pie is perfect for Thanksgiving, fall gatherings, diabetic-friendly desserts, low-carb meals, afternoon treats, and holiday celebrations.
Common Mistakes to Avoid
- Using pumpkin pie filling — Use plain 100% pumpkin puree instead.
- Overbaking — The center should still have a slight jiggle when removed.
- Using too much sweetener — Start with the recommended amount and adjust to taste.
- Skipping the cooling time — The pie continues to set as it cools.
Required Equipment
- 9-inch pie dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Wire cooling rack
Storage Instructions
Cover and refrigerate for up to 4 days.
For the best texture, serve chilled or slightly cool.
Recipe Details
Preparation Time: 10 minutes
Cooking Time: 40–45 minutes
Cooling Time: 1 hour
Total Time: About 1 hour 55 minutes
Servings: 8
Best Season: Fall
Total Calories (Per Serving): Approximately 90 calories
📝 Ingredients
- 1 can (15 oz / 425 g) 100% pumpkin puree
- 2 large eggs
- ½ cup unsweetened evaporated milk
- ¼ cup unsweetened almond milk
- ⅓ cup granulated monk fruit or erythritol sweetener
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
Optional Topping
- Light whipped cream
- Cinnamon
- A few chopped pecans
Diabetic-friendly note: Use a sweetener that doesn’t contain added sugar, and check the nutrition label of your chosen milk and toppings.
Directions
- Preheat the oven.
Preheat your oven to 350°F (175°C). - Prepare the pie dish.
Lightly spray a 9-inch pie dish with nonstick cooking spray. - Combine the pumpkin.
Add pumpkin puree to a large bowl. - Add the eggs.
Whisk in the eggs until smooth. - Add the milk.
Stir in evaporated milk and unsweetened almond milk. - Sweeten the mixture.
Add the monk fruit or erythritol sweetener and vanilla extract. - Add the spices.
Stir in cinnamon, ginger, nutmeg, cloves, and salt. - Mix until smooth.
Whisk everything together until completely combined and lump-free. - Pour into the dish.
Transfer the mixture into the prepared pie dish. - Bake.
Bake for 40–45 minutes, or until the edges are set and the center still has a slight jiggle. - Cool.
Place the pie on a wire rack and allow it to cool completely. - Chill.
Refrigerate for at least 1 hour before slicing. - Serve.
Slice into 8 portions and sprinkle with cinnamon or add a small amount of unsweetened/light whipped topping if desired.
Diabetic-Friendly Tips
- Use 100% pumpkin puree, not sweetened pumpkin pie filling.
- Choose a zero-added-sugar sweetener that works well for you.
- Keep portions moderate because pumpkin still contains carbohydrates.
- Pair dessert with a balanced meal rather than eating it alone.
- Check your own blood glucose response, as individual responses to sweeteners and carbohydrates vary.
Nutrition Facts
Per Serving — Approximate
- Calories: ~90
- Fat: ~2 g
- Cholesterol: ~45 mg
- Sodium: ~170 mg
- Potassium: ~260 mg
- Total Carbohydrates: ~10 g
- Fiber: ~2 g
- Net Carbs: ~8 g
- Sugars: ~4 g
- Protein: ~5 g
- Calcium: ~90 mg
Nutrition values are approximate and depend on the milk and sweetener used.
Notes
- Creamier: Replace almond milk with additional evaporated milk.
- Lower-carb: Use unsweetened almond milk and a zero-sugar sweetener.
- Extra spice: Add another ¼ teaspoon cinnamon.
- Nutty: Sprinkle a small amount of chopped pecans over individual portions.
- Dairy-free: Use unsweetened almond or coconut milk and a dairy-free evaporated milk alternative.
- Storage: Refrigerate for up to 4 days.
- Best served: Chilled.
Frequently Asked Questions
1. Is this pumpkin pie suitable for people with diabetes?
It is designed to be lower in added sugar and carbohydrates than traditional pumpkin pie, but individual carbohydrate needs and blood-glucose responses vary.
2. Can I use stevia instead of monk fruit?
Yes, but sweetness varies considerably between brands. Use the equivalent amount recommended on the package.
3. Why is there no crust?
Removing the crust significantly reduces the carbohydrate content while keeping the creamy pumpkin-pie filling.
4. Can I make it ahead of time?
Yes. It can be refrigerated for up to 4 days, making it an excellent make-ahead dessert.
5. Can I freeze it?
Yes, although the texture may become slightly softer after thawing. Wrap individual portions tightly and thaw overnight in the refrigerator.
