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Pastry-Free Pumpkin Pie recipe

Pastry-Free Pumpkin Pie recipe

  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Pumpkin pie

There's no need to make pastry for this pumpkin pie. The spiced pumpkin mixture makes it own "pastry" whilst it's cooking. It's far lower in fat than other pumpkin pies and is just as delicious.

50 people made this

IngredientsServes: 8

  • 150g caster sugar
  • 65g plain scone mix
  • 30g unsalted butter
  • 350ml evaporated milk
  • 2 eggs
  • 425g pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves or ground allspice
  • 2 teaspoons vanilla extract

MethodPrep:10min ›Cook:50min ›Ready in:1hr

  1. Preheat oven to 180 C / Gas 4. Lightly grease a 23cm quiche dish.
  2. In a large bowl, combine sugar and baking mix. Stir in butter, milk and eggs. Then beat in pumpkin puree, spices and vanilla to mixture until smooth. Pour into prepared dish.
  3. Bake in preheated oven for 50 to 55 minutes or until knife inserted in centre comes out clean. Refrigerate any remaining pie.

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Reviews & ratingsAverage global rating:(59)

Reviews in English (52)

by Jayne Meyer

Have been making this recipe for more years than I care to remember...originally found it on the back of the Bisquick box. For anyone who likes finding a crust under their pumpkin filling, this recipe is not for you. Unlike the description implies, there is no crust that magically forms under the filling. But that doesn't stop me from giving it a 2 thumbs up, it is wonderful and delicious. The original recipe on the Bisquick box advised mixing ingredients together in the blender for 1 minute, which is how I always do it. The best!!-18 Feb 2003


We are very happy with this recipe. I actually made a few changes to decrease the fat. I used reduced fat bisquick, fat free evaporated milk, 3 egg whites instead of the 2 eggs. It turned out excellent. We topped it with fat free cool whip. For about 3 gms of fat per slice it really hit the spot. As the other person states there is no crust per say. But who cares??!!-05 Dec 2004


If you are looking for a pie, this is not it. There is no crust. If you love pumpkin this is for you. Put this in a crock pot for about 4 hours, on low and you have a great little pudding/custard. Add some sweetened whip cream and your in heaven.-01 Mar 2008

Pumpkin Pie Recipe

Made with Truvía ® Cane Sugar Blend, this pie has 18% fewer calories* and 67% less sugar* than the full-sugar sweetened version. Makes one 9-inch pie (10 servings).


1 can (12 oz.) evaporated fat-free milk

1 ⁄ 3 cup Truvía ® Cane Sugar Blend

1 1 ⁄ 2 tsp pumpkin pie spice

Topping Suggestion: Vanilla Whipped Cream

1 cup heavy whipping cream

2 Tbsp Truvía® Cane Sugar Blend

1 tsp pure vanilla extract or vanilla beans


Prepare your desired pastry crust.

Mix pumpkin, milk and eggs until blended. Add additional ingredients and mix until uniform.

Add mixture into prepared pastry crust.

Bake for 35 to 40 minutes or until a toothpick inserted into center comes out clean.

Cool completely on wire rack.

For optional topping: Beat whip cream until soft peaks form. Add Truvía® Cane Sugar Blend and vanilla.

*This pie has 180 calories and 5 grams of sugar per serving as compared to 220 calories and 15 grams of sugar per serving in the full-sugar version.

Nutrition Per Serving

Recipe Summary

  • 2 (15 ounce) cans pumpkin puree
  • ¾ cup white sugar
  • 1 cup raisins
  • 1 cup fine semolina
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon ground nutmeg
  • 2 sheets frozen puff pastry, thawed
  • 1 egg, slightly beaten

Preheat oven to 350 degrees F (175 degrees C).

Grease a rimmed baking sheet.

Heat pumpkin puree in a skillet over medium heat, stirring occasionally, until most of the liquid has evaporated and puree is thick. Stir in sugar, raisins, semolina, cinnamon, cloves, and nutmeg. Remove from heat.

Lay one puff pastry sheet into the prepared baking sheet. Spread the pumpkin mixture over the pastry and cover with the remaining pastry sheet. Brush the top of the puff pastry with beaten egg.

Pumpkin Pie Recipe

Made with Truvia Sweet Complete ® Granulated All-Purpose Sweetener, each serving contains 20% fewer calories and 69% less sugar* than the full-sugar version. Makes 8 servings.


Pastry shell for 9-inch pie

1 can (12 oz) evaporated fat-free milk


Bake the pastry crust as suggested on package.

Let crust cool for 30 minutes.

Mix pumpkin, milk and eggs until blended. Add additional ingredients and mix until uniform.

Add pumpkin mixture into prepared pastry crust. Don't over fill.

Bake for 50-55 minutes. Will be golden brown. Middle will be slightly loose, it will set more after cooling.

Cool completely on wire rack.

Store in a sealed container and refrigerate.

*This recipe contains 200 calories and 7 grams of sugar per serving, compared to the full-sugar version that has 250 calories and 23 grams of sugar per serving.

Truvia Sweet Complete ® Granulated All-Purpose Sweetener contains chicory root fiber. This recipe has 5 grams of dietary fiber per serving.

Self-Crust Pumpkin Pie

This delicious pie makes it's own "crust" while baking. My mother-in-law gave me the recipe.

1/8 of pie = 2 WW points
1/8 of pie = 1/2 vegetable serving This delicious pie makes it's own "crust" while baking. My mother-in-law gave me the recipe.

1/8 of pie = 2 WW points
1/8 of pie = 1/2 vegetable serving

Diet pumpkin pie

This looks good but I'm wondering about the calories for the pie crust - the store-bought pie crust in my local store is 82 calories per 1/8 of the crust. Do you have a pie-crust recipe that is only 14 calories per 1/8? - 10/7/12


I love this pumpkin pie recipe! Yummy - 2/12/20


when I made this, the first day I felt like it was a little "bland" and maybe had a teeny after taste to it. But then the next day, whoa!! It was really really yum! My mom says that pumpkin pies are that way. They need a day to mesh all together. I will def make this for T giving. - 11/13/13

I make this without the pie crust and add a layer of chopped almonds to the bottom of the pie pan instead. Its a thin layer I have used sliced almonds but the chopped seemed to be a little more texturey if that makes sense. I did toast the almonds first cooled them then placed in the bottom. - 9/8/13

This is exactly what I did this Thanksgiving. but I use something called Diabetisweet instead of Splenda. It is awesome. - 12/11/10

Recipe Summary

  • 3 cups whole milk
  • 1 cinnamon stick
  • 1 vanilla bean, seeds scraped
  • 10 whole black peppercorns
  • 4 whole cloves
  • 1 2-inch piece fresh ginger, peeled and halved
  • 2 large eggs
  • 1 can (15 ounces) pure pumpkin
  • 3/4 cup granulated sugar
  • 1/2 teaspoon coarse salt
  • Pumpkin-Seed Piecrust, prebaked
  • 1/4 cup superfine sugar (optional)

Bring milk, cinnamon, vanilla-bean seeds, peppercorns, cloves, and ginger to a simmer in a medium saucepan over medium-high heat. Reduce heat and gently simmer until milk is reduced by half, about 25 minutes. Let mixture cool completely, about 2 hours. Pour through a sieve into a bowl discard solids. Strained milk can be made ahead and refrigerated up to 2 days.

Preheat oven to 425 degrees. Beat together eggs in a bowl. Whisk in pumpkin, then granulated sugar and salt. Whisk in strained milk and pour into prebaked piecrust. Place pie on a rimmed baking sheet and cover edges with foil, avoiding custard. Bake 15 minutes. Reduce oven temperature to 350 degrees and bake until custard is just set in center, about 25 minutes more. Let cool completely on a wire rack, at least 2 hours, then refrigerate, uncovered, at least 8 hours.

When ready to serve, place 2 tablespoons superfine sugar in a sieve and evenly sift over top of pie (avoid crust). Move a small kitchen blowtorch back and forth across sugar until caramelized. Repeat with remaining 2 tablespoons sugar, making a second caramelized layer, and serve immediately.

Sugar-Free Pumpkin Pie Recipe by the Diabetic Pastry Chef

According to the Calorie Control Council, the Average American may consume up to 4,500 calories and a whopping 229 grams of fat on Thanksgiving day. That being said, after a Thanksgiving Day feast, the last thing you want is a super sweet calorie bomb of a dessert.

That’s why I reached out to my friend and colleague Stacey Harris aka ‘The Diabetic Pastry Chef’ for a sugar-free dessert recipe for Thanksgiving!

When Stacey Harris was studying to become a pastry chef, she was diagnosed with type 2 diabetes. Rather than give up her chosen profession, she began creating more diabetic-friendly desserts. By using blended flours and a combination of sugar and sugar substitutes, reducing milk carbohydrates, and eliminating trans fats, Stacey Harris has transformed more than 200 desserts into diabetic-friendly delights.

Sugar-Free Pumpkin Pie Recipe by the Diabetic Pastry Chef

1 3/4 cup pure canned pumpkin

2/3 cup Whey Low D Granular or other dry sugar substitute to equal

Directions: Combine all ingredients in mixer or blender until well blended. Pour into 9″ pie pan fitted with bottom pie crust. Leaf shaped cookie cutters can be used to adorn the edges and top of pie ( see below, will need to make a double pie crust for this). Bake at 400F degrees until pie no longer shakes in middle and inserted knife comes out clean. This will yield 1-9″ pie.

To make the pie as shown you will need 2 double pie crusts. This will make 2- 9″ pies. Roll out 2 single pie crusts and fit into 2 pie pans. Use the above pumpkin pie filling recipe to fill 2 pie shells instead of 1. The depth of the pie fillings will be lower. Use the additional pie dough to cut leaves with leaf cookie cutters and arrange as shown in photo. Garnish with coated cranberries.

Coated Cranberries

1/4 cup Whey Low D Granular or equivalent dry sugar substitute

6-ounces fresh cranberries

Additional Whey Low or equivalent dry sugar substitute for second coating

Directions: Combine water and Whey Low or other sweetener in saucepan over medium heat for about 3 minutes. Add cranberries and stir to coat. Use slotted spoon to remove cranberries to wire rack dry for 1 hour. Remove cranberries from rack and roll in additional Whey Low D or equivalent sugar substitute, and let dry for an additional hour. Garnish top of baked pie.

The Diabetic Pastry Chef’s cookbooks are filled with information on the definition, treatment, and prevention of diabetes and include complete nutritional information (calories, fat, cholesterol, sugars, and protein) for each recipe. She uses Splendar and presents other sugar-free alternatives for pancakes, muffins, cakes, cookies, and pies. Stacey Harris shares the sweet secrets of her simple-to-use formula that will convert most any recipe into a lower-carb alternative without compromising taste or quality. Now ‘divabetics’ can enjoy Chocolate Truffle Cookies, Blueberry Tartlets, Cream Cheese Cupcakes, Coffee Bread Pudding, and hundreds of others. BUY NOW

Recipe Summary

  • 1 (15-oz.) can pumpkin
  • 1 (12-oz.) can evaporated milk
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 ¼ teaspoons ground cinnamon, divided
  • 1 (15.25-oz.) pkg. yellow cake mix
  • 1 cup chopped toasted pecans, plus 12 pecan halves cut in half for garnish
  • 1 cup (8 oz.) unsalted butter, melted
  • 2 cups sweetened whipped cream or prepared whipped topping

Preheat oven to 350°F. Whisk together pumpkin, evaporated milk, sugar, eggs, and 1 teaspoon of the cinnamon in a medium bowl to combine. Pour mixture into a lightly greased 13- x 9-inch baking dish lined with parchment paper.

Sprinkle 1 1/2 cups of the cake mix evenly over top of pumpkin mixture sprinkle with chopped pecans. Sprinkle remaining cake mix over nuts. (Do not stir!)

Drizzle butter evenly over cake mix. Bake in preheated oven until golden brown and set, about 50 minutes.

Cool to room temperature on a wire rack, about 1 hour. Invert pan onto a cutting board, and refrigerate at least 1 hour until well chilled. Trim edges, and cut into 24 squares.

Stir remaining 1/4 teaspoon cinnamon into whipped cream. Add mixture to a large ziplock plastic bag, and snip a small corner of the bag. Pipe whipped cream on top of each square. Garnish with 1 pecan half piece.

Lightened-Up Pumpkin Pie

Lightened-Up Pumpkin Pie – Amazingly rich, creamy, and very easy to make, lightened-up Pumpkin Pie.

You can now have your pie and eat it, too!! Indulge in pumpkin pie totally guilt-free!! YASSSS. I ♥ exclamation points!!

Hey Hey Heeeey! Happy Happy Thanksgiving!! Who is ready to gobble-gobble? Did you find your stretchy pants? I’m going to start the day with a nice cashmere top and hot pants, but come the bird, and I’ll be back in my sweats, making more room for those Spinach and Artichoke Dip Crock Pot Mashed Potatoes. Honestly? I can’t wait to eat a bowl of those. May the forks be with me!

So. Hey. I totally know that ain’t no one lookin’ for a Pumpkin Pie recipe on the day OF Thanksgiving… right? (are you??) … but here’s what. I’m only here to tell you a few things before I share my new favorite recipe for a skinnier Pumpkin Pie.
Sidenote: I really AM surfing around the net, looking for the best darn cranberry sauce recipe ON Thanksgiving Day. It’s the only thing I have left to do. IF you have a favorite, please let me know in the comments section.

Ok. So. First and foremost, this is a day that should be filled with gratitude – turkey and pie, too – BUT above all, it’s about appreciation and gratefulness.

They say, feeling gratitude and not expressing it is like wrapping a present and not giving it.

Having said that, I’d like to THANK ALL OF YOU from the bottom of my heart and my family’s hearts and my heart of hearts for always coming by here, grabbing a recipe, reading through my ramblings, commenting, giving me feedback, and so on.
Thank you for supporting my little business, here in this small corner of the world, and for always encouraging me to do better and do more.
Thank you for choosing this blog to be on your email list, thank you for following me on social media, thank you for trying my recipes, and just thank YOU for being YOU.
You are all a very special blessing to me, and may love, joy and happiness find you all, today and always! If I could, I’d bring you all a piece of this PIE!

About the pie? Well. Believe it or not, this tastes just like a good ol’ classic Pumpkin Pie, but with fewer calories. Don’t worry – I didn’t alter it too much. A little bit of honey and a can of low-fat evaporated milk resulted in a successful, yet lighter pie. In fact, this pumpkin pie is 110 calories less per serving than your standard pumpkin pie.

Also? Refrigerated (reduced fat) dough never hurt nobody, which is why it makes this pumpkin pie recipe simple to prepare!
Sidenote: I have a recipe for from-scratch pie crust right here, if that’s what you want to use. I published that recipe exactly 5 years ago. WOW!

BUT, I see this Pumpkin Pie at my Thanksgiving table this year, and every day from now until Christmas. And maybe forevermore.

Have the happiest Thanksgiving ever!