33g Protein Creamy Crustless Pumpkin Pie Recipe: Step-by-Step Guide

This creamy crustless pumpkin pie is a delicious way to enjoy the warm flavors of pumpkin, cinnamon, and pumpkin spice without making a traditional pastry crust. Made with pumpkin puree, Greek yogurt, eggs, and a few simple ingredients, this recipe creates a smooth, custard-like dessert that feels rich and comforting while offering plenty of protein.

It is perfect for autumn gatherings, holiday desserts, meal preparation, or whenever you want a sweet treat with a little extra nutritional value. Because it has no crust, the recipe is also easy to prepare and requires less work than a classic pumpkin pie.

The image highlights a creamy pumpkin filling topped with fluffy whipped cream and a light dusting of cinnamon. Follow the steps below to make your own version at home.

Recipe Overview

• Preparation time: 10–15 minutes

• Cooking time: 40–50 minutes

• Cooling time: 1–2 hours, plus optional chilling

• Total time: Approximately 2 hours 15 minutes

• Servings: 4

• Difficulty: Easy

• Texture: Creamy, soft, and custard-like

• Dietary style: Crustless, protein-rich, and naturally gluten-free when all ingredients are certified gluten-free

Important protein note: The image calls this a 33g protein pumpkin pie, but it only shows three ingredients. The protein content depends on the full ingredient list, serving size, and the Greek yogurt used. The recipe below provides a protein-rich dessert, but 33g per serving is not guaranteed.

Ingredients You Will Need

Gather these simple ingredients before you begin.

Main ingredients

• 1½ cups pumpkin puree (about 365g)

• 1 cup plain Greek yogurt (about 225–245g)

• 2 large eggs

• ⅓ cup granulated sweetener or sugar, adjusted to taste

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• 1 teaspoon pumpkin pie spice

• ¼ teaspoon salt

• 1 tablespoon cornstarch, optional, for a firmer texture

Optional toppings

• Whipped cream or whipped Greek yogurt

• A light dusting of ground cinnamon

• Chopped pecans or walnuts

• A small drizzle of sugar-free syrup

Choose the right pumpkin: Use plain pumpkin puree, not pumpkin pie filling. Pumpkin pie filling usually contains added sugar and spices, which can make the finished dessert too sweet.

Step 1: Prepare Your Baking Dish

Preheat your oven to 350°F (175°C). Allow it to heat fully before putting the pie inside so the filling cooks evenly.

Choose a small, oven-safe baking dish, approximately 7–8 inches wide, or use individual oven-safe ramekins. A shallow dish helps the pumpkin mixture cook more evenly than a deep container.

Lightly grease the inside of the dish with a little butter or neutral cooking oil. You can also use baking spray.

If you are using a glass dish, check that it is labeled oven-safe and avoid sudden temperature changes. Do not transfer a cold glass dish directly into a hot oven.

Set the prepared dish aside while you mix the filling.

Step 2: Combine the Pumpkin Puree and Greek Yogurt

Add the pumpkin puree and Greek yogurt to a large mixing bowl.

Whisk them together until the mixture becomes smooth and evenly colored. The yogurt adds creaminess, a mild tang, and protein, while the pumpkin provides the characteristic flavor and soft texture.

For the best result, use plain, thick Greek yogurt. Flavored yogurt can work, but it may contain additional sugar and can change the taste of the dessert.

If your pumpkin puree contains excess water, drain it briefly using a fine-mesh sieve. Too much moisture can make the finished pie softer than expected.

Do not worry if the mixture looks slightly lighter than traditional pumpkin pie filling. The eggs and spices will help develop its color and structure during baking.

Step 3: Add the Eggs and Flavorings

Crack the two large eggs into a separate small bowl and beat them lightly with a fork.

Add the eggs to the pumpkin and yogurt mixture, then whisk until everything is fully combined.

Next, add the sweetener, vanilla extract, ground cinnamon, pumpkin pie spice, and salt.

If you prefer a firmer slice, add the optional tablespoon of cornstarch. Whisk thoroughly so that no dry pockets remain.

The mixture should be smooth, thick, and pourable. It will smell mildly sweet, with the familiar aromas of pumpkin and warm spices.

Taste a small amount before adding the eggs if you want to adjust the sweetness. Raw eggs should never be tasted.

Helpful tip: Avoid overmixing once the eggs are incorporated. Gentle whisking is enough to combine the ingredients without introducing too much air.

Step 4: Pour the Mixture Into the Dish

Pour the prepared mixture into your greased baking dish.

Use a spatula to scrape the bowl so you do not waste any filling. Gently tap the dish against the countertop once or twice to release large air bubbles.

Smooth the top with the back of a spoon or spatula.

For individual servings, divide the mixture evenly among four small ramekins, leaving a little room at the top.

If you are using different-sized dishes, remember that cooking time will vary. Shallow dishes generally cook more quickly, while deeper dishes need more time.

Step 5: Bake Until the Center Is Set

Place the dish on the middle rack of your preheated oven.

Bake for approximately 40–50 minutes, checking the pie toward the end of the cooking time. Individual ramekins may need less time, often around 20–30 minutes, depending on their size.

The edges should look set, while the center may have a gentle wobble when you carefully move the dish. It should not look liquid or slosh around.

For food safety, the center should reach 160°F (71°C) because this recipe contains eggs. Use a food thermometer for the most reliable result.

If the top begins browning too quickly, loosely cover it with foil, making sure the foil does not touch the filling.

Avoid opening the oven repeatedly during the first half of baking, as sudden temperature changes can affect the texture.

The finished pie should have a rich orange color and a soft, creamy consistency.

Step 6: Cool the Pumpkin Pie Gradually

When the pie has finished baking, remove it carefully from the oven using oven mitts.

Place the dish on a heat-safe surface and allow it to cool at room temperature for about 30–60 minutes, depending on the size of the dish.

As it cools, the filling will become firmer. This is normal for an egg-based custard dessert.

Do not expect the pie to have the same texture immediately after baking as it does after chilling. The warm filling is naturally softer, while a chilled pie holds its shape better.

For food safety, refrigerate the pie within two hours of baking, or within one hour if the surrounding temperature is above 90°F (32°C).

Step 7: Chill for the Best Texture

Once the pie has cooled enough, cover it and place it in the refrigerator for at least two hours, or until thoroughly chilled.

Chilling allows the pumpkin mixture to firm up and makes serving much easier.

For the creamiest result, leave it in the refrigerator overnight. The cinnamon, vanilla, and pumpkin flavors will have more time to blend together.

If you want a texture closer to the dessert shown in the picture, serve it cold with a generous spoonful of whipped cream.

You can also enjoy it slightly warm, but the filling will be softer and less sliceable.

Step 8: Add the Creamy Topping

Just before serving, add your favorite topping.

For a classic dessert, use a spoonful of whipped cream and sprinkle a little ground cinnamon over it.

For a higher-protein option, spoon plain Greek yogurt into a bowl and whisk it until smooth. Add a small amount of vanilla extract or sweetener if desired, then place it over the chilled pumpkin pie.

You can also sprinkle chopped pecans or walnuts over the top for a pleasant crunch.

Keep the topping simple so the pumpkin flavor remains the star of the dish.

If you are preparing the dessert ahead of time, wait until serving to add the whipped cream. This helps it maintain its fluffy appearance.

Step 9: Serve and Enjoy

Use a large spoon to serve the pumpkin pie directly from the baking dish, or carefully cut it into portions after chilling.

Because there is no crust, the texture is more like a creamy pumpkin custard than a traditional pastry-based pie. Each serving should be soft, smooth, lightly spiced, and pleasantly sweet.

Serve it after dinner, enjoy it as an afternoon treat, or portion it into small containers for convenient desserts throughout the week.

For a festive presentation, place each portion in a small bowl and finish it with cinnamon, chopped nuts, or a little whipped cream.

Nutrition Information

The exact nutritional values depend on your yogurt, sweetener, toppings, and serving size.

Here is a rough estimate for the entire recipe made with ordinary plain Greek yogurt, two eggs, pumpkin puree, and the suggested sweetener, divided into four servings.

These are estimates, not laboratory-tested values. Sweetened toppings or additional ingredients will change the totals.

To reach 33g of protein per serving, you would need a substantially different ingredient balance or a suitable high-protein addition. Check the nutrition label of your yogurt and calculate the protein from the complete recipe before advertising a specific protein amount.

Tips for Making the Best Crustless Pumpkin Pie

Use thick Greek yogurt. A thick yogurt creates a creamier filling and contributes more protein than many regular yogurts.

Measure the pumpkin accurately. Extra puree can make the filling too wet, while too little can produce a less flavorful dessert.

Do not overbake. The filling continues to firm as it cools. Overbaking may create a dry texture or small cracks.

Chill before serving. Refrigeration improves the consistency and makes the pie easier to portion.

Adjust the spices. Add more cinnamon for a warmer flavor, or reduce the pumpkin pie spice if you prefer a milder dessert.

Choose your sweetener carefully. Sugar, stevia blends, and other sweeteners behave differently, so follow the product’s conversion instructions.

How to Store Leftovers

Store leftover pumpkin pie in an airtight container or cover the baking dish and refrigerate it promptly. Enjoy it within 3–4 days.

For longer storage, freeze individual portions in freezer-safe containers for up to two months for best quality. Thaw them in the refrigerator before serving. Freezing may slightly change the custard texture, particularly because Greek yogurt contains moisture.

Do not leave the finished dessert sitting at room temperature for extended periods, especially when it is topped with whipped cream.

Frequently Asked Questions

Can I make this pumpkin pie without sugar?

Yes. You can use a suitable sugar substitute or leave out the sweetener if you enjoy a less-sweet dessert. The flavor will depend on the sweetness of the pumpkin and yogurt.

Can I use regular yogurt instead of Greek yogurt?

Yes, but regular yogurt is often thinner and may contain less protein per serving. Strain it through a fine-mesh sieve if needed to remove excess liquid.

Why is my pumpkin pie too soft?

It may need additional baking or chilling, or the pumpkin puree may contain too much moisture. Check the center temperature and allow the pie to cool completely before serving.

Can I make it ahead?

Absolutely. Bake it the day before, refrigerate it, and add the topping just before serving.

Is this the same as traditional pumpkin pie?

Not exactly. Traditional pumpkin pie usually has a pastry crust and often uses evaporated milk or cream. This crustless version relies on pumpkin, Greek yogurt, and eggs for its creamy texture.

Final Thoughts

This creamy crustless pumpkin pie is a simple, comforting dessert that combines pumpkin puree, Greek yogurt, eggs, and warm spices in one easy recipe. It skips the pastry crust, requires minimal preparation, and can be made ahead for convenient serving.

Whether you enjoy it with whipped cream for a classic dessert or Greek yogurt for a lighter topping, it is a lovely way to bring pumpkin spice flavors to your table. Follow the baking and chilling steps carefully, adjust the sweetness to your preference, and enjoy a smooth, flavorful pumpkin treat whenever the craving strikes.