Crustless Pumpkin Pudding Pie with Cinnamon Crumble (Gluten-Free!)

If pumpkin pie and a warm, cozy pudding had a baby, this Crustless Pumpkin Pudding Pie with Cinnamon Crumble would be it! We’re talking an incredibly creamy, silky pumpkin filling made with real pumpkin purée, full-fat Greek yogurt, pure maple syrup, and warm fall spices, all topped with the most delicious buttery cinnamon crumble. No traditional pie crust, no complicated steps, and absolutely no need to cut perfect slices. This is the kind of dessert you scoop straight out of the pie dish with a big spoon!

It’s naturally sweetened, gluten-free, made with wholesome ingredients, and perfect for Thanksgiving, fall gatherings, or whenever you’re craving something cozy. The contrast between the soft, velvety pumpkin pudding and the golden crumble topping is truly something special.

And honestly? I might love this even more than traditional pumpkin pie!

Why You’ll Love This Crustless Pumpkin Pudding Pie

• No pie crust required! Forget rolling out dough or worrying about a soggy crust. This recipe skips the traditional crust entirely and replaces it with a delicious cinnamon crumble.
• Incredibly creamy and spoonable. Unlike traditional pumpkin pie, this dessert is intentionally soft and custard-like, making it perfect for scooping into bowls.
• Made with wholesome ingredients. Real pumpkin purée, Greek yogurt, almond flour, oat flour, and pure maple syrup make this a feel-good fall dessert.
• Naturally gluten-free. The crumble uses almond flour and certified gluten-free oat flour instead of traditional all-purpose flour.
• Perfectly sweetened. Maple syrup and a little coconut sugar provide just enough sweetness without overpowering the pumpkin flavor.
• A great Thanksgiving dessert. It’s a fun twist on classic pumpkin pie and can easily be prepared ahead of time.
• The best combination of textures. Creamy pumpkin pudding meets a buttery, golden cinnamon crumble. What’s not to love?

What Makes This Pumpkin Pudding Pie Different?

Traditional pumpkin pie is baked in a pastry crust and has a firmer custard filling that’s designed to hold its shape when sliced.

This crustless pumpkin pudding pie is a little different, and that’s exactly what makes it so good!

The filling is made with pumpkin purée, eggs, full-fat Greek yogurt, maple syrup, and warm spices. It bakes into a soft, creamy custard that’s set around the edges but remains tender and spoonable in the center.

Instead of a bottom crust, we’re adding a buttery cinnamon crumble on top. The crumble brings all the delicious flavor of a traditional pie crust while adding a little texture to every bite.

Think of it as a cross between pumpkin pie, pumpkin pudding, and a cozy fall crumble.

Ingredients You’ll Need

For the Creamy Pumpkin Pudding Filling

Pumpkin purée: The star of the recipe! Use plain, unsweetened pumpkin purée rather than pumpkin pie filling. Pumpkin provides fiber, beta-carotene, and that classic fall flavor.

Eggs: Two large eggs help the pumpkin pudding set while maintaining a soft, custard-like texture.

5% or full-fat Greek yogurt: My favorite addition! Greek yogurt makes the filling rich, velvety, and creamy while contributing some protein. I recommend using a thick, plain variety.

Pure maple syrup: Naturally sweetens the filling and adds a delicious depth of flavor.

Coconut sugar or date sugar: A little extra sweetness balances the pumpkin and warm spices.

Cornstarch: Just one tablespoon helps the pudding thicken without making it overly firm.

Cinnamon, ginger, nutmeg, and cloves: These warming spices create that classic pumpkin pie flavor.

Vanilla extract: Adds warmth and enhances the natural sweetness.

Sea salt: A little salt balances all the flavors.

For the Buttery Cinnamon Crumble

Almond flour: Creates a tender, slightly nutty crumble with a delicious buttery texture.

Gluten-free oat flour: Gives the topping structure and a cozy, oat-like flavor.

Melted salted butter: Makes the crumble rich, golden, and delicious. Melted coconut oil can also work.

Pure maple syrup: Sweetens the crumble and helps the ingredients clump together.

Cinnamon: Adds another layer of warm fall flavor.

Sea salt: Balances the sweetness.

Chopped pecans (optional): Add these if you love a little extra crunch and nuttiness!

Crustless Pumpkin Pudding Pie with Cinnamon Crumble Recipe

Ingredients

For the pumpkin pudding filling:

• 1 ½ cups pumpkin purée (not pumpkin pie filling)
• 2 large eggs
• ½ cup plain 5% or full-fat Greek yogurt
• ⅓ cup pure maple syrup
• 2 tablespoons coconut sugar or date sugar
• 1 tablespoon cornstarch
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• 1 teaspoon vanilla extract
• Pinch of sea salt

For the cinnamon crumble topping:

• ½ cup almond flour
• ½ cup gluten-free oat flour
• 3 tablespoons salted butter, melted (or coconut oil)
• 3 tablespoons pure maple syrup
• ½ teaspoon ground cinnamon
• Pinch of sea salt
• 1/3 cup finely chopped pecans

Directions

Preheat the oven. Preheat your oven to 350°F and lightly grease a standard 9-inch pie dish with butter or coconut oil.

Prepare the pumpkin pudding filling. Add the pumpkin purée, eggs, Greek yogurt, maple syrup, coconut sugar or date sugar, cornstarch, cinnamon, ginger, nutmeg, cloves, vanilla extract, and sea salt to a blender or food processor. Blend until completely smooth and creamy, scraping down the sides as needed.

Transfer to the pie dish. Pour the pumpkin mixture into the prepared pie dish and spread evenly with a spatula. The filling will be relatively loose before baking, which is normal.

Begin baking. Place the pie dish in the preheated oven and bake for 20 minutes. This allows the pumpkin custard to begin setting before adding the crumble topping.

Make the cinnamon crumble. While the filling bakes, combine the almond flour, oat flour, melted butter, maple syrup, cinnamon, and sea salt in a medium bowl. Mix with a fork until a moist, somewhat crumbly mixture forms. If using chopped pecans, fold them in.

Add the crumble topping. Carefully remove the pie dish from the oven after the initial 20 minutes. Gently scatter the cinnamon crumble over the pumpkin filling, beginning around the edges and working toward the center. Avoid pressing the topping into the pudding.

Finish baking. Return the pie to the oven and bake for another 20–30 minutes, or until the crumble is lightly golden and the pumpkin pudding is set around the edges with a slight jiggle in the center. The filling should not appear liquid or slosh when the dish is gently moved. If the crumble begins browning too quickly, loosely tent the dish with aluminum foil.

Cool and allow to set. Remove from the oven and allow the pudding pie to cool for at least 30–45 minutes. The filling will continue to thicken as it cools. For a more chilled, custard-like texture, refrigerate for 2–3 hours before serving.

Scoop and enjoy! Instead of slicing, use a large spoon to scoop the pumpkin pudding pie into individual bowls. Make sure each serving gets plenty of buttery cinnamon crumble! Serve as is or top with whipped cream, vanilla ice cream, or an extra sprinkle of cinnamon.

Tips for the Best Pumpkin Pudding Pie

Use thick Greek yogurt. I recommend 5% or full-fat Greek yogurt for the creamiest possible filling. A thicker yogurt helps create a rich, velvety consistency without adding heavy cream.

Don’t overbake the pudding. The center should have a gentle jiggle when you remove the pie from the oven. The filling continues to set as it cools, so baking until completely firm can make it less creamy.

Let it cool before scooping. I know it’s tempting to dig in immediately, but allowing the pudding to rest helps the custard set and makes it easier to serve.

Keep the crumble in small clumps. You want little clusters of buttery cinnamon goodness rather than a completely smooth topping. This creates a delicious contrast against the creamy filling.

Use a pie dish with enough depth. A standard 9-inch pie dish should work well, but make sure there’s enough room for both the pumpkin filling and crumble topping.

Want an extra-crispy crumble? Bake the crumble separately on a parchment-lined baking sheet at 350°F for approximately 12–15 minutes, stirring gently if needed, until golden. Allow it to cool slightly, then sprinkle it over the baked pumpkin pudding just before serving. This is a great option if you love a crunchy topping!

Can I Make This Pumpkin Pudding Pie Ahead of Time?

Absolutely! This is a wonderful make-ahead dessert for Thanksgiving or holiday gatherings.

Prepare and bake the pumpkin pudding according to the recipe, allow it to cool, and refrigerate it covered for up to 3–4 days.

For the best crumble texture, I recommend preparing and baking the topping separately if you’re making the dessert ahead of time. Store the cooled crumble in an airtight container and add it just before serving.

You can enjoy the pudding chilled or allow it to sit at room temperature briefly before scooping.

How to Store Leftovers

Store leftover pumpkin pudding pie covered in an airtight container in the refrigerator for up to 3–4 days.

Because the filling contains eggs and Greek yogurt, it should be refrigerated rather than left at room temperature for extended periods.

The crumble will naturally soften as it sits on top of the pudding, but the dessert will still taste delicious.

If you want to restore a little crunch, sprinkle some freshly baked crumble over each serving.

Frequently Asked Questions

Is this pumpkin pudding pie gluten-free?

Yes! This recipe is naturally gluten-free when made with certified gluten-free oat flour and gluten-free ingredients. There’s no traditional wheat-based pie crust.

Can I use regular Greek yogurt instead of full-fat?

Yes, but I highly recommend 5% or full-fat Greek yogurt for the richest, creamiest texture. Lower-fat yogurt will work, although the finished pudding may be slightly less luscious.

Can I make this dairy-free?

You can substitute a thick, plain dairy-free yogurt for the Greek yogurt and use melted coconut oil in the crumble. The filling may set a little differently depending on the yogurt you choose.

Can I use pumpkin pie spice instead of individual spices?

Absolutely! You can replace the cinnamon, ginger, nutmeg, and cloves in the filling with approximately 2–2½ teaspoons of pumpkin pie spice, depending on your preference.

Is this supposed to be served warm or cold?

Both are delicious! Slightly warm pumpkin pudding is softer and extra comforting, while chilled pudding develops a firmer, creamier custard texture.

Can I slice this like regular pumpkin pie?

Not really, and that’s the fun part! This recipe is intentionally designed to be scooped rather than sliced. The filling is softer than traditional pumpkin pie and should have a pudding-like consistency.

Can I use the entire can of pumpkin?

This recipe is developed around 1½ cups of pumpkin purée. A full 15-ounce can contains approximately 1¾ cups, so using the entire can would require a small adjustment to the other ingredients to maintain the intended texture.