Pumpkin Pie, Crustless

This pumpkin pie is made in the tradition of a flourless cake. It is a light and healthy dessert and a good choice for the seasonal celebrations of Thanksgiving and Christmas. Variations are offered, making it suitable for Dairy Free, Fodmap, Gluten Free, Nut Free and Paleo diets.

Especially at times of celebration it is wise to cook dishes that suit all the dietary requirements, enabling you to enjoy the company of friends and family and not be spending too much time in the kitchen baking. This pumpkin pie is not only a winner for taste but it also suits most diets; and it is not calorific.

Simple to prepare, there is no pastry to make and no flour or grain in the mix, making it suitable for Fodmap, Gluten Free and Paleo diets. For Nut Free diets, the ground almonds can be replaced with roasted and ground sunflower seeds (usually suitable for Nut Free diets).

The recipe is a mix between a flourless cake (see mychocolate cake) and a pumpkin custard. The eggs, sugar and moist pumpkin make the custard (a variation onbaked coconut custard). Little fat is added, with both butter and coconut oil being good choices and providing natural sweetness.

Pumpkin varies widely in its water content and the method of both steaming and then roasting results in a firm vegetable in which the natural sugars are caramelised and add to the sweetness of the pie

Finally, the addition of ground almond provides a firm texture that enables it to be sliced easily.

Diets for which Pumpkin Pie is suitable:

Diary Free, Fodmap, Gluten Free, Low Calorie, Low Fat, Nut Free, Paleo and Vegetarian.


Preparation: 10 + 15 mins | Cooking: 15 + 15 + 35 mins | Serves: 8 slices

1 kg (2 lb) pumpkin, (1 medium butternut pumpkin, measurement is approximate)
3 eggs
100 gm (1/2 cup, packed) soft brown sugar
30 grams (1/4 stick) butter, melted + 2 tsp (Dairy Free see notes)**
100 gm almonds, ground + 1tsp (Nut Free see notes)***
1 tsp baking powder
2 tsp cinnamon, ground****
2 tbsp sliced almonds (optional, not Nut Free)


PEEL the pumpkin, remove the seeds and cut into cubes.
STEAM for 10-15 minutes until soft.
PREHEAT the oven to 180 C/350 F/Gas 4.
GREASE a pan with 1 tsp butter.
POUR the steamed pumpkin into the pan and cook for approx 15 mins. (The pumpkin should not brown, although much the moisture will evaporate.)
LINE the bottom of a 23 cm (9 inch) cake tin with parchment and grease with 1 tsp butter.
DUST with 1 tsp ground almond.
WHISK the eggs, sugar, and melted butter.
FOLD through the ground almond, mashed pumpkin, cinnamon and baking powder.
POUR into cake tin and sprinkle with sliced almonds (optional).
BAKE for 35 minutes or until cooked. (The cake will be firm to the touch and will have loosened from the edges of the cake tin.)
COOL in the tin.


– Dust with icing sugar
– Serve alone or with cream (good with coconut cream) or ice cream.


* Pumpkin and almonds quantities per serve are small and considered acceptable for Fodmap diet. Japanese pumpkin is a acceptable for Fodmap, butternut pumpkin is small quantities.
** Dairy Free diet select coconut oil or vegetable margarine.
*** Nut Free diet replace ground almond with roasted, ground sunflower seed.
**** Allspice (1-2 tsp) can replace the cinnamon, providing stronger spice flavours.

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