Unbelievably Healthy Vegan and Gluten-Free Crustless Pumpkin Pie

indulge in this easy to make and healthy, crustless pumpkin pie that is not only vegan and gluten-free but also incredibly wholesome.

this recipe utilizes a blend of organic pumpkin purée, aromatic spices, and natural sweeteners, all seamlessly combined to create a smooth, luscious texture.

you can top the pie with a dollop of velvety vegan cream cheese or airy whipped cream for autumnal perfection!

pumpkin pie with a traditional crust is undoubtedly a classic favorite, but it may not suit everyone’s dietary preferences or needs.

well, that’s where this crustless pumpkin pie comes in!!

this alternative offers the same beloved flavors and comforting essence of a classic pumpkin pie while steering clear of gluten and any crust.

by harnessing the power of healthy, nourishing ingredients, such as organic pumpkin purée, almond butter, and extra-firm tofu, this recipe serves up a slice of goodness.

basically, Unbelievably Healthy Vegan and Gluten-Free Crustless Pumpkin Pie is just a lighter, nutrient-packed dessert without compromising on the rich, autumn-inspired taste of traditional pumpkin pie.

notably, this crustless pumpkin pie goes beyond being a wholesome dessert—it’s a source of protein too.

with the inclusion of extra-firm tofu in the recipe you do get some plant-based protein content.

it’s such a perfect way to add some protein to your dessert and always makes the texture amazing!

the texture of this crustless pumpkin pie is just like traditional pumpkin pie.

it’s smooth, velvety, and utterly indulgent, offering that signature creamy consistency that we all adore.

plus, the overnight chilling in the fridge and a brief stint in the freezer before serving help restore its perfect, pie-like texture, ensuring a satisfying, pie-inspired experience with every forkful.

the sweetness level of this crustless pumpkin pie is beautifully balanced, offering a medium level of sweetness that complements the earthy pumpkin and warm spices.

if you prefer a touch more sweetness in your dessert, there are great options to customize your slice.

top it with a generous swirl of vegan whipped cream for an added layer of sweetness and creaminess.

alternatively, you can drizzle a bit of maple syrup over the pie to achieve that perfect level of sweetness!! it’s a very versatile dessert that can easily cater to your preferences.

if you love Unbelievably Healthy Vegan and Gluten-Free Crustless Pumpkin Pie, then try these other recipes from upbeetandkaleingitblog!

Delicious and Easy Vegan Cinnamon Bagels

The Best Vegan Blueberry Bread

Raspberry Brownie Date Bites

No Bake Yogurt Protein Cookies

Healthy Banana Date Chocolate Bites

Cookie Dough Protein Peanut Butter Cups

Healthy Vegan Lemon Raspberry Muffin Cookies

Vegan Chocolate Chip Cookies Stuffed with Caramel

No Bake Peanut Butter and Chocolate Chip Protein Cookies

Vegan Strawberry Cheesecake Ice Cream

No Bake Vegan Protein Glazed Donuts

Vegan Chocolate Chip Protein Banana Cake

Super Fudgy Vegan and Gluten Free Sweet Potato Brownies

Vegan No Bake Protein Carrot Cake Bites

Vegan and Gluten Free Blueberry Bakery Donuts

Healthier Vegan Protein Butterfinger Bars

Vegan and Gluten Free Samoa Inspired Brownie Bread

No Bake Peanut Butter and Chocolate Pretzel Cups

are you going to make my Unbelievably Healthy Vegan and Gluten-Free Crustless Pumpkin Pie?!

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

also, you can follow upbeetandkaleingit on InstagramPinterest, and Facebook for more vegan recipes!

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Unbelievably Healthy Vegan and Gluten-Free Crustless Pumpkin Pie

Recipe by MaryCourse: Desserts


Prep time


Cooking time




  • ingredients:
    1 and 1/2 cans (15-ounce cans) organic pumpkin purée
    1/3 cup maple syrup + 2 tbsp
    1/3 cup arrowroot powder
    2 tsp pumpkin pie spice
    2 tbsp almond butter
    14 ounces extra-firm tofu
    2 tsp vanilla extract
    vegan cream cheese or whipped cream (for topping)


  • preheat your oven to 350 degrees fahrenheit (175 degrees celsius). in a food processor, combine the following ingredients: organic pumpkin purée, maple syrup, arrowroot powder, pumpkin pie spice, almond butter, extra-firm tofu, and vanilla extract.
  • process the mixture until it’s smooth and well combined. line a 9-inch baking pan with parchment paper.
    pour the pumpkin mixture into the prepared baking pan.
  • bake in the preheated oven for 50 minutes or until the pie is set and slightly firm to the touch.
    once baked, remove the pie from the oven and allow it to cool to room temperature. after cooling, place the pie in the refrigerator and let it chill overnight. this helps to set the texture further.
  • before serving, you can enhance the texture by placing the pie in the freezer for about 15 minutes.
    optionally, top your crustless pumpkin pie with vegan cream cheese or whipped cream.

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31 Responses

  1. This sounds delicious! Do you think it would compromise the pie if we were to use cashew butter instead of almond butter? We have an almond allergy in the house. Sunbutter could be another option. Do you have a suggestion?

  2. I love all your recipes, they are so fresh and very good for you. I am excited to see what you will send. Thank you so much.

  3. Can I use this recipe in a crust as well?
    Did you make three pies and stack them with topping in between?

  4. Hi. Love this recipe.
    Can I use this recipe in a crust as well?
    Did you make three pies and stack them with topping in between?

  5. Thank Goodness! A healthy vegan pie that doesn’t use Coconut Oil!!! Can’t wait to make this and to check out your other recipes. Thank you-Thank you!!

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hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

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