Crustless Sugar-Free Pumpkin Pie Recipe (Diabetic-Friendly)

Heat the oven to 350°F (175°C). Lightly grease a pie dish or round baking dish so the crustless pie releases easily.

In a bowl, whisk pumpkin purée, egg substitute, and sweetener until smooth. Add cinnamon, allspice, ginger, and salt, then mix again to combine.

Pour the mixture into the prepared dish. Smooth the top with a spatula for even baking.

Stir the graham cracker crumbs with the cinnamon, then sprinkle a light, even layer over the top.

Bake for about 55 minutes. You’re looking for a center that’s mostly set with a slight jiggle—try not to overbake so it stays tender.

Let it cool on the counter for 20–30 minutes, then chill briefly in the fridge for cleaner slices before serving.