Gluten-Free Crustless Pumpkin Pie–a Member Favorite!

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Crustless Pumpkin Pie

Skipping the crust makes this a lighter alternative to your family’s pumpkin pie recipe. Enjoy the rich, sweet flavor of pumpkin combined with traditional pumpkin pie spices.

Prep time: 15 min. Bake time: 1 hr., plus several hours to cool. Servings: 8 (¾ c. slice per person)


  • 2 T. chopped pecans
  • 2 med. eggs
  • ½ c. brown sugar, loosely packed
  • 1½ t. ground cinnamon
  • 1 t. ground nutmeg
  • 1⁄8 t. ground cloves
  • ¼ t. ground ginger
  • ¼ t. salt
  • 1¼ c. fat-free evaporated milk
  • 1 (15-oz.) can pumpkin puree


  1. Preheat oven to 400°F.
  2. Toast chopped pecans for 6 min. on baking pan lined with parchment paper. Set aside and let cool.
  3. Beat eggs, brown sugar, cinnamon, nutmeg, cloves, ginger and salt in a bowl until blended. Stir in evaporated milk and pumpkin until mixture is smooth.
  4. Lightly coat an 8 x 8 in. baking dish with cooking spray before pouring in mixture. Add toasted pecans.
  5. Bake in preheated oven for 15 min. Reduce heat to 350°F and continue baking for 1 hr. or until set. Cool for several hours or overnight before serving.

Nutrition Information

Per serving: 112 calories (21 from fat), 3 g total fat (0 g saturated fat), 47 mg cholesterol, 133 mg sodium, 32 g carbohydrates, 2 g fiber, 15 g sugar, 5 g protein.
Exchanges:1 fruit, ½ milk, ½ fat, 2 other carbs, 1 free.

All exchange values are approximate. When an optional or additional ingredient is offered, exchange values may change.

GLUTEN-FREE recipes are prepared without any wheat, barley, rye or triticale. A note that while gluten-free ingredients are listed in the recipes, not all packaged versions of these foods are gluten-free. If you are concerned about gluten, always check the label prior to purchasing.

For simplicity’s sake, count other carbohydrates (other carbs) as starches.

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