Crustless Pumpkin Pie ~ Pumpkin Custard



Crustless Pumpkin Pie ~ (Pumpkin Custard)

This is a great way to make pumpkin pie without having to make a crust.... and it's carb-less. This custard is sweetened with dates and a banana, so there are no refined sugars, either. Served with your favorite whipped cream, and it's like a dreamy cloud on your tongue.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 people



  • Preheat the oven to 325 degrees
  • Combine the pumpkin, vanilla bean seeds, banana, pumpkin pie spice, and milk in a food processor. Start the machine and add the dates through the feed tube. Continue to run the processor until the ingredients are smooth.
  • Lastly, add the eggs and pulse gently to combine. Pour the mixture into a 9x9 inch baking dish and place on top of a rimmed baking sheet. Carefully place the baking sheet and baking dish into your oven and pour 3 cups of water onto the baking sheet. This will keep the custard moist while baking.
  • Bake for 50-55 minutes, or until the top is golden brown. Remove and let cool. Serve warm with your favorite whipped cream, or refrigerate for a firmer texture.
  • ENJOY!


This recipe is modified from one I found on-line, by Carrie Forrest
Tried this recipe?Let us know how it was!


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  1. Sandra

    Hi my name is Sandra and I just wanted to drop you a quick note. I discovered your Crustless Pumpkin Pie ~ Pumpkin Custard » REAL Yummies with Chris page and I tried it for Thanksgiving. Our family absolutely loved it. Thank you so much for making food that uses real ingredients, without all of the chemicals and GMOs.


  2. Christine Crawford

    I’m so glad you enjoyed it Sandra. I love to hear back from people who have tried my recipes. Happy Holidays to you.

  3. Sikis Izle

    Bonjour, ton blogue est très réussi! Je te dis bravo! C’est du beau boulot! 🙂

  4. Mickey Somers

    What a great idea! I eat gluten free and have never thought to try this. So excited!!

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