Crustless Pumpkin Pie (Vegan + Gluten Free)

  • Author: Lisa Kitahara
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x


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!




  1. If using fresh pumpkin/kabocha, chop the pumpkin into 1 inch size pieces. 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.
  2. Starting with the liquid, place all the ingredients into a high speed blender and blend until smooth and creamy. Scrape down the sides as needed.
  3. Pour in a deep 9 inch pie dish and use the back of a spatula to smooth out the surface.
  4. Bake for 35-40 minute. Check at 35 minutes. It should slightly jiggle but not look undercooked. If it does not jiggle at all, it may have been over cooked, however still edible!


  • *If using soft tofu instead of medium, cut down the liquid to 50-60ml. The filling should easy enough to blend but not too viscous or this may result in a unset crustless pie. 
  • ** If using fresh pumpkin, be sure to strain any excess liquid if it seems watery.
  • ***Depending on the sweetness of your pumpkin, use anywhere from 1/3-1/2 cup of sugar.
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese American


  • Serving Size: 1 slice
  • Calories: 111
  • Sugar: 11.2g
  • Sodium: 44.37mg
  • Fat: 3.1g
  • Saturated Fat: 1.66g
  • Unsaturated Fat: 0.17g
  • Trans Fat: 0g
  • Carbohydrates: 17.19g
  • Fiber: 1.3g
  • Protein: 3.8g
  • Cholesterol: 0g

Keywords: crustless pumpkin pie vegan, kabocha dessert, vegan thanks giving dessert