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A steel fork next to a slice of pumpkin pie on a plate.
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5 from 1 vote

Gluten Free Crustless Pumpkin Pie

This gluten free crustless pumpkin pie is a tasty and nutritious Thanksgiving dessert with no added sugar.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: Thanksgiving
Servings: 10
Calories: 72kcal


  • 1 cup date paste see my date paste recipe for instructions
  • 1 cup pumpkin purée
  • 3 eggs
  • 3 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger


  • Preheat the oven to 350 degrees Fahrenheit.
  • In a large mixing bowl, combine the date paste, pumpkin purée, spices, and vanilla.
  • In a separate bowl, whisk the eggs thoroughly then add them to the other bowl and stir to combine.
  • Stir in the baking powder.
  • Pour the batter into a well greased 9 inch pie dish and bake in a preheated oven at 350 degrees Fahrenheit for 50 minutes.
  • Let cool completely before serving.
  • Makes about 10 slices of gluten free crustless pumpkin pie.


  • Store any leftovers in the fridge for up to five days.


Calories: 72kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 148mg | Potassium: 165mg | Fiber: 2g | Sugar: 10g | Vitamin A: 3884IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg