vegan crustless pumpkin pie in a 9 inch pie dish one slice cut out

This Crustless Vegan Pumpkin Pie is so creamy and flavourful, you’ll never even miss the crust! A super quick and easy fall dessert that requires just 8 ingredients to make. Gluten free, oil free, refined sugar free, high in protein and secretly healthy. A must have for your vegan holiday menu!

vegan crustless pumpkin pie on a white plate with whip cream

It’s pumpkin pie season ya’ll. Thanks giving is right around the corner for my Canadian fellows, and this is when my family goes CRAAZY for pumpkin pie. You know the giant pumpkin pie you can buy at Costco? Yep, I remember as a kid we would go through like 1 or 2 of those weekly in the month of October.

I equally love both the crust and the filling. Like really, whats better than a flaky tender crust? But sometimes… I just can’t be bothered to roll out a pie dough, blind bake it and have it *sometimes* fail. Which is funny, because how I came across the concept of crustless pie (sometimes called impossible pie), is because I failed a crust.

The filling though.. the filling was delicious. Creamy, custardy, rich and smooth. Honestly, I picked out all the filling and ate it in one sitting. I didn’t feel sick at all though because this filling is made with simple and healthy-(er) ingredients. As a bonus, it’s even high in protein! So yes, this Crustless Vegan Pumpkin Pie was kind of an accident, a magical accident.

Ingredients for Vegan Crustless Pumpkin Pie

This recipe for Vegan Crustless Pumpkin Pie calls for just 8 ingredients! And they just so happen to be gluten free, oil free, high in protein and pretty healthy too.

Soy Milk – Or any non dairy milk.
Coconut Cream – this gives this pie it’s super rich & creaminess.
Pumpkin – I used fresh Kabocha Pumpkin that I cooked, but any pumpkin (fresh or canned) will work.
Medium firm tofu – Soft tofu also works pretty well but be sure to decrease the amount of non-dairy milk (see recipe notes). Tofu is an amazing ingredient to use in any custard like desserts because it makes everything super creamy.
Coconut Sugar – Or any dry sugar. If you want that vibrant rich pumpkin colour, use cane sugar.
Corn starch – This helps thicken and firm up the pumpkin pie. Tapioca starch can be used instead of cornstarch.
Pumpkin pie spice – ESSENTIAL for delicious pumpkin pie!
Vanilla extract – It really does make a difference in this recipe so try not to skip it.

How to Make Vegan Impossible Pumpkin Pie

Blend. Pour Bake. This is seriously the most simple crustless pie you’ll ever make!

Step 1: If you’re using fresh pumpkin/kabocha, cook the pumpkin in a microwave safe bowl on high for 4-6 minutes until fork tender. If your pumpkin comes out watery, squeeze out as much water as you can once cooled. Place into a high speed blender. Start with the liquid so it’s easier to blend the filling.
Step 2: Use a tamper if needed and scrape down the sides to ensure everything is blended well.
Step 3: Pour in a deep 9 inch pie dish and use the back of a spatula to smooth out the surface.
Step 4. Bake in a preheated oven at 180 C (350 F) for 30-40 minutes. Check at 35 minutes. It should slightly jiggle but not look undercooked.

Then just let it cool to room temperature and enjoy! I love serving this crustless pumpkin pie with a dollop of coconut whip cream, ice-cream or even yogurt when I’m having it for breakfast.

vegan crustless pumpkin pie on a white plate with whip cream and cinnamon

Tips & Tricks to Making Perfect Vegan Crustless Pumpkin Pie

Remove Liquid Pumpkin: If using fresh pumpkin, be sure to strain the pumpkin to remove any excess liquid. The easiest way to do this is to microwave the pureed pumpkin without a cover in 1 minute intervals. Or, use a cheesecloth to squeeze any excess liquid out. Kabocha tends to much more dry than pumpkin so you may or may not need to do this.
Add all the ingredients into the blender in the order listed in the recipe card. The liquid and softer ingredients will make blending easier. Scrape down the sides once and blend again to ensure all the ingredients are fully blended together.
Use a high speed blender. Especially if using medium firm tofu to make sure the filling is smooth and creamy. The blended filling shouldn’t be grainy or gritty.
Use soft tofu. If you don’t have access to a high speed blender, opt to use soft tofu (not silken) and reduce the amount of non-dairy milk by half.
Oil the pie dish. This really makes it easier to get the perfect slice out.
Cool the pie on a cooling rack: If you bake the pie on a baking tray, be sure to remove the pie dish from the tray once it comes out of the oven or else it will continue to cook.
How to Know when Crustless Pumpkin Pie Filling is Set: The filling will look slightly darker and puff up, maybe even crack a little. The pumpkin pie should be set and slightly browned on the edges but still jiggly towards the middle.
How to Make Crustless Pie Ahead of Time: Blend the filling, transfer into an air tight container and then bake when ready. Or, you can bake the crustless pie and then store it in the fridge covered after it completely cools. I have not yet tried freezing this pie but I wouldn’t recommend it as it might become watery after defrosting.

tofu crustless pumpkin pie on a white plate with whip cream

Troubleshooting Vegan Crustless Pumpkin Pie

Why didn’t my pumpkin pie set? This may be because there was too much liquid. Be sure the pumpkin isn’t too wet, or decrease the amount of milk.

Why is my crustless pumpkin pie not holding together? Again, this is most likely due to the amount of liquid in the pie.

Why is my pumpkin pie watery after placing in the fridge? Be sure to let the pumpkin pie FULLY cool before storing in the fridge or it tends to “weep“.

gluten free crustless pumpkin pie on a white plate with whip cream with fork

How to Store Crustless Pumpkin Pies

After the pie has come out of the oven, be sure to let it completely cool UNCOVERED. Once it has cooled to room temperature, cover the pie and place in the fridge overnight. Keep the pie in the fridge until ready to serve. This pie will last in the fridge for 4-5 days.

healthy crustless pumpkin pie on a white plate with whip cream on a fork

I hope you try this delicious Vegan Crustless Pumpkin Pie out and add it to your next vegan holiday menu! It’s so incredibly easy and quick, it’ll save you loads of time.

low calorie vegan crustless pumpkin pie on a white plate close up photo

More Fall Dessert Recipes to Try!

vegan impossible pumpkin pie on a white plate with whip cream with brown napkin

If you recreate this Crustless Pumpkin Pie recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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