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This Crustless Pumpkin Pie in a Bowl is the best part of the pie – and easy to make! If you’re resisting the sugary pumpkin pie over the holidays…or if you over-indulged in said pumpkin pie and NEED an alternative, this is for you! It’s a THM S dessert or snack. If you’re eating it along with a meal that includes protein, no problem. If you’re eating it on its own for breakfast or a snack, I recommend adding a form of protein on the side. A scoop of collagen in your hot tea would be terrific!
Why crustless? Well, I didn’t feel like making a crust. 😛 I’m all about quick and easy, and this mini pumpkin pie is super easy to whisk up and pop in the oven. The hardest part is waiting for it to chill in the fridge to the perfect pumpkin pie consistency. Pro tip: make it the night before and enjoy for breakfast! Chilling completely really is important for the best pumpkin pie texture. Once you chill it, this single-serve version tastes and feels exactly like the inside of a pumpkin pie: smooth and silky and perfectly spiced.
I’m guessing it would be custardy if eaten warm. I haven’t even tried it like that because I was going for pumpkin pie.
Click here to pin this recipe!
Success tips:
- I tried this pumpkin pie about six times before I finally got the balance of ingredients right, so experiment at your own risk! It didn’t do well in the microwave; it baked too unevenly and wasn’t a good texture.
- I don’t recommend substituting another flour for the oat fiber; it’s a really fine, dry flour that doesn’t make this pie gritty or add any weird flavors. Not all oat fiber brands are created equally. I prefer LifeSource brand (CLICK HERE).
Click here for a single-serve pecan pie recipe!
Got pumpkin left over? CLICK HERE for a list of all my pumpkin recipes and pick another recipe to use up the rest!
You may also enjoy:
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STARTING THM
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my recipe index
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recipe index by fuel type/allergy/theme (including Thanksgiving!)
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Full-size Pumpkin Pie
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Creamy Pumpkin Chocolate Fried TacoÂ
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission (but your price doesn’t change).
Do you have a copy of my new cookbook, Convenient Food, yet? It was just released the end of October and would make a terrific Christmas gift for yourself or someone you love! Both Necessary Food and Convenient Food contain about 400 low-glycemic recipes each, separated by carbs and fats and free of refined sugar and flour (like all the recipes here on my website). I grew up on my momma’s good cooking, and the recipes in these books are mostly just old family favorites made healthy! Now that I’m married, I’m gravitating even more toward quick and easy, and my newest cookbook definitely reflects that! CLICK HERE to check out my cookbooks in more detail and purchase.
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- 1 egg
- -
- ½ cup canned pumpkin
- 2 tablespoons heavy whipping cream
- 2 ¼ teaspoons THM Super Sweet Blend (or more, to taste)
- 2 teaspoons oat fiber (use gluten free if necessary)
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
- ⅛ teaspoon xanthan gum (scant)
- ⅛ teaspoon ground cloves (scant)
- Dash vanilla extract
- Whisk the egg in a small ceramic or glass oven-safe bowl.
- Add the rest of the ingredients and whisk again.
- Shake the bowl to smooth out the top, then bake at 350* for 30 minutes. The pie should be set and not wet on top but still quite soft in the center. (Better underdone than overbaked.) Let cool on the counter, then refrigerate to chill completely before eating for the best pumpkin pie result. I like to top with a dab of Reddi-wip.
-I don’t recommend substituting another flour for the oat fiber; it’s a really fine, dry flour that doesn’t make this pie gritty or add any weird flavors. Not all oat fiber brands are created equally. I prefer LifeSource brand (CLICK HERE).
-Jodie F says, "This was so delicious!!! You should know I made mine dairy free with canned coconut milk. I subbed it in place of the whipping cream. It was perfect!!" Please note that the Reddi-wip I used is not dairy free.
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Is there a full-sized version? This was amazing- I’d like to make a big one and take it to a gathering. I suuposed I could just multiply and experiment. Can you recommend one of your other recipes that has similar results (and ingredients- I picked this one bc I don’t have cottage cheese right now lol).
I’d make this one >> https://www.briana-thomas.com/pumpkin-pie/
I don’t have a small dish that is oven safe…how long would you recommend microwaving for?
also if I wanted to do a full size pie like this, would you double or triple???? or more…thanks so much!!!
“I tried this pumpkin pie about six times before I finally got the balance of ingredients right, so experiment at your own risk! It didn’t do well in the microwave; it baked too unevenly and wasn’t a good texture.”
I recommend waiting to make it until you can find an oven safe dish. 🙂 As for making a full size pie, I’ve never tried it so I can’t vouch for it but I imagine you’d need a 3-4x batch. Or just make this pumpkin pie recipe with or without the crust: https://www.briana-thomas.com/pumpkin-pie/
Loved this!! Way better than the traditional pie I made for my husband for our Thanksgiving meal. It doesn’t need any whipped cream on top. It’s perfect as is.
I’m out of town visiting my daughter and don’t have xantham gum. Do you think substituting gluccie would work?
I’m sorry…I was out of town too! I’ve never tried that in this recipe but they’re usually interchangeable so it’s worth a try!
Delicious! It’s a delightfully nourishing match for my favorite part of a pumpkin pie. Even my THM skeptic hubby raves over it. Thank you!
Nailed it!!! This tastes exactly like pumpkin pie! I had started making this in the evening so I could have it for breakfast the next morning and realized I didn’t have oat fiber. I was desperate to try it so I made it anyway. (Also, I have had bad experiences with gluccie so I left it out.) It is still perfect! Thanks Briana!
I’m glad you liked it anyway!
I don’t have oat fiber but I have rolled oats. Could I just whirl them up to a powder to use instead?
No, I’m afraid oat flour and oat fiber are two different things with different nutritional info that soak up different amounts of liquid. Oat flour is an E fuel and is much “wetter” than oat fiber is.
Can I substitute canned full fat coconut cream for the whipping cream? Trying to be dairy free. Thanks!
I haven’t tried that substitute, but you’re welcome to experiment! It fits fuel-type wise but I don’t have any experience with how it will affect the texture.