Crustless Pumpkin Pie
All the warmth and comfort of pumpkin pie — real pumpkin, eggs, vanilla, pumpkin pie spice, and Splenda — baked until set and refrigerated until perfectly silky and sliceable. No crust, no guilt, no compromise on flavor. The 4-hour chill is the whole secret. This one earns a permanent spot on the holiday table.
- 1 can pure pumpkin (15 oz) (not pumpkin pie mix)
- 4 large eggs
- ½ cup unsweetened almond milk
- ¼ cup Splenda or granulated stevia
- 2 tsp pure vanilla extract
- 2 tsp pumpkin pie spice
- ½ tsp salt
- — cooking spray
- — plain Greek yogurt (to serve — in place of whipped cream)
- — extra pumpkin pie spice, to dust (optional)
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1
Preheat & prep
Preheat oven to 350°F. Spray an 8-inch square glass baking dish or glass pie dish generously with cooking spray and set aside.
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2
Mix the filling
In a large bowl, combine the pumpkin, eggs, unsweetened almond milk, Splenda, vanilla, pumpkin pie spice, and salt. Whisk until completely smooth — take your time here and make sure there are no streaks of egg white remaining. The smoother the batter, the silkier the finished pie.
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3
Bake
Pour the mixture evenly into the prepared baking dish. Bake at 350°F for 38–40 minutes until the edges are set and a knife inserted into the center comes out clean. The center may look slightly underdone — it will firm up completely during chilling.
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4
Cool & chill — don't skip this
Allow the pie to cool to room temperature on the counter, then cover and refrigerate for at least 4 hours — overnight is even better. This step is not optional. The texture transforms completely as it chills — what comes out of the oven slightly soft and loose becomes a silky, perfectly sliceable pie after a proper rest in the fridge.
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5
Serve
Slice and serve cold directly from the fridge. Top with a small dollop of plain Greek yogurt and a light dusting of pumpkin pie spice for a presentation that looks genuinely impressive on a holiday table.
- Pure pumpkin only — not pumpkin pie mix: Pumpkin pie mix already contains sugar and spices — using it instead of pure pumpkin throws off the sweetness, seasoning, and macros of this recipe entirely. Always check the label and make sure it says 100% pumpkin with no other ingredients.
- The 4-hour chill is non-negotiable: This pie genuinely does not taste or slice properly until it has been refrigerated for at least 4 hours. Make it the day before for best results — the texture deepens overnight into something remarkably close to classic pumpkin pie filling.
- Greek yogurt over whipped cream: A small cold dollop of plain Greek yogurt is an excellent whipped cream substitute — the cool creaminess against the spiced pumpkin filling is a natural pairing that adds protein rather than fat and calories.
- Perfect make-ahead dessert: This pie keeps covered in the fridge for up to 5 days — make it 1–2 days ahead of a holiday gathering and it will be at its absolute best. No last-minute baking stress.
- Adjust the sweetness: Splenda and stevia vary in perceived sweetness by brand — taste the raw batter before baking and add a little more sweetener if it tastes flat. The pumpkin and spices mellow the sweetness slightly during baking so err slightly sweet in the batter.