This Healthy Vegan and Gluten-Free Crustless Pumpkin Pie is creamy, warmly spiced, and surprisingly rich without a traditional pie crust. Pumpkin purée, almond butter, and extra-firm tofu blend together into a smooth filling that sets beautifully after baking and chilling.

There is no rolling, blind-baking, or pie dough to deal with here. Just blend the ingredients, pour the mixture into a lined pan, bake, and let the refrigerator do the rest of the work.

Pair it with a cozy Pumpkin Spice Latte for the ultimate autumn vibe or a comforting cup of Hot Chocolate for a sweet, velvety contrast.

Why You’ll Be Hooked?

Healthy & Delicious: No crust means fewer carbs and calories without sacrificing flavor.
Perfectly Spiced: Filled with warm, aromatic spices that scream fall.
Vegan & Gluten-Free: Inclusive and great for accommodating dietary restrictions.
Easy to Make: A one-bowl wonder that’s ready in no time.

Why the Overnight Chill Matters

Don’t judge the final texture immediately after baking.

The pie should cool completely before going into the refrigerator, and the recipe calls for chilling it overnight. This extended chilling time allows the filling to firm up and become easier to slice.

For an extra texture boost, place the chilled pie in the freezer for 15 minutes immediately before serving. That short step gives the slices a little more firmness without freezing the entire dessert.

Close-up shot of the pie being served with a dollop of vegan cream cheese or whipped cream on top. The pie has a smooth, creamy texture, with a rich pumpkin color.

Vegan and Gluten-Free Crustless Pumpkin Pie

This creamy crustless pumpkin pie is a rich, velvety vegan dessert featuring pumpkin purée, almond butter, and tofu. Perfectly spiced, it’s a wholesome treat topped with vegan cream cheese or whipped cream!

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Prep Time 10

Cook Time 50

Total Time 1

Course Dessert

Cuisine vegan

Servings 8

Calories 135 kcal

Equipment

Food processor
9-inch baking pan
Parchment paper
Oven
Refrigerator

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

Instructions

Preheat oven to 350°F (175°C).
In a food processor, combine pumpkin purée, maple syrup, arrowroot powder, pumpkin pie spice, almond butter, tofu, and vanilla extract. Blend until smooth.
Line a 9-inch baking pan with parchment paper and pour the mixture into the prepared pan.
Bake for 50 minutes, or until set and slightly firm to the touch.
Let the pie cool to room temperature, then refrigerate overnight to set.
Before serving, place the pie in the freezer for 15 minutes to enhance texture.
Top with vegan cream cheese or whipped cream, if desired, and serve.

Nutritional Info:

Nutrition	Value
Calories	135kcal
Carbohydrates	20g
Fibre	3g
Fat	4g
Protein	5g
Sugar	10g

Getting the Cleanest Slices

For the neatest portions:

Refrigerate the pie overnight before cutting.
Give it the optional 15-minute freezer rest before serving.
Use a sharp knife.
Wipe the blade between slices if the filling begins sticking to it.
Add the topping after slicing if you want especially clean edges.

A Few Things That Can Affect the Texture

Using soft tofu: Extra-firm tofu provides the body this recipe needs. A softer variety can introduce more moisture and change the consistency.
Skipping the overnight refrigeration: The pie needs time to fully firm after baking. Cutting into it too early can result in softer slices.
Not blending long enough: Any remaining tofu pieces or unevenly incorporated arrowroot can interfere with the smooth texture.
Overlooking the freezer step: The 15-minute freezer rest is optional, but it is useful when you want slightly firmer slices right before serving.

Try Some Other Delicious Pumpkin Recipes!

Storage

Keep the finished pie refrigerated in a covered container or tightly covered baking pan.

For the best texture, keep the topping separate when possible and add vegan cream cheese or whipped cream shortly before serving.

Because this recipe is designed to be chilled before serving, it is also well suited to preparing ahead of time.

Frequently Asked Questions

Does this pumpkin pie need a crust?
No. This is intentionally a crustless pumpkin pie. The blended filling is baked directly in a parchment-lined 9-inch pan.
Can I skip the freezer step?
Yes. The 15-minute freezer rest is included to enhance the texture and make the pie slightly firmer before serving. The overnight refrigerator chill is the more important setting step.
Will I taste the tofu?
The tofu is blended with pumpkin, maple syrup, vanilla, and pumpkin pie spice. Using extra-firm tofu and processing the mixture until completely smooth helps it become part of the creamy filling.
Why is arrowroot powder used in this recipe?
Arrowroot helps the blended filling set during baking. It is especially useful here because the recipe does not use eggs or a traditional pastry crust for structure.
Can I make this pie the day before serving?
Yes. The recipe actually calls for an overnight refrigeration period, so preparing it the day before gives the filling plenty of time to set before serving.
What is the best way to serve it?
Keep the pie chilled, give it the optional 15-minute freezer rest, then add vegan cream cheese or whipped cream just before serving. This keeps the topping fresh while giving the pumpkin filling a firmer texture.

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Noah Baker

hi there,
The Freshman Cook started as a place to keep track of recipes I wanted to make again. Somewhere along the way, it grew into a collection of meals that friends requested, desserts that disappeared too quickly, and weeknight dinners that made life a little easier.
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