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Crustless Pumpkin Pie Pudding

Crustless Pumpkin Pie Pudding (no sugar and Diabetes friendly)

My Crustless Pumpkin Pie Pudding has no crust! Why would I do such a thing? Because pie crust is packed with saturated fat, empty calories and refined carbohydrates, that's why! AND eating the crust will add at least 125 more calories right to your waistline. 

Plus, Thanksgiving and Christmas dinners are already wayyyy overboard in calories...so here's the easy way for you to cut the calories but still enjoy those festive family dinners. I'm all in! 


You won't feel guilty after eating my Crustless Pumpkin Pie Pudding because it's actually a healthy dessert!

You could make it for regular meals too!

You'll notice my Crustless Pumpkin Pie Pudding has no sugar or other sugar substitutes.

I use applesauce to sweeten up the pudding! It's much better for you than using refined sugar.

AND it's much better than those yucky artificial sweeteners and sugar substitutes. Those things cause digestive problems, IBS symptoms, and are linked to obesity and insulin resistance, so there is no way I would ever use them!

Since my Crustless Pumpkin Pie Pudding has no sugar, the calories are wayyyy less than a traditional pumpkin pie with a crust or a traditional Crustless Pumpkin Pie.

Pumpkin Pie with Crust (and sugar): 1 slice = 300+ calories!

Crustless Pumpkin Pie (with sugar): 1 slice = 100+ calories!

My Crustless Pumpkin Pie Pudding (with applesauce): 1 slice = only 70 calories

Sounds like using applesauce for sweetener wins!

You Can Make Crustless Pumpkin Pie Pudding Without Pumpkins!

Do you want to know what world-class restaurants use to make pumpkin pie?

It's NOT pumpkins! Butternut squash makes a much smoother and tastier "pumpkin pie"!

I usually use a butternut squash, but sometimes I'll use a pumpkin if I can find a real cute one. 😊

Butternut Squash Makes Crustless Pumpkin Pie

If you want to go with tradition and use a pumpkin, get a Sugar Pie Pumpkin (sometimes called a Pie Pumpkin).

Sugar Pie Pumpkins are smaller, only weighing about 4 pounds, are very round, and have a very thick stem. The flesh is also a lighter orange and quite dry.

Sugar Pie Pumpkin Makes Crustless Pumpkin Pie

Jack-o-lantern type pumpkins make terrible pumpkin pie! 

Blech!!!....Stick with Sugar Pie pumpkins if you're going to use a pumpkin.

Baking Your Pumpkin Or Butternut Squash

You'll need to either get canned pumpkin or bake your own Sugar Pie Pumpkin or Butternut Squash.

Don’t be scared to bake your own. It's super easy!

  1. Cut your Sugar Pie Pumpkin or Butternut Squash in half lengthwise (so 2 pieces).
  2. Scoop out the seeds (you can dry these out later and eat them raw or roast them).
  3. Line a baking sheet with parchment paper.
  4. Place your pumpkin or squash cut-side down and bake for 30 to 45 minutes at 350 degrees.
  5. Your pumpkin or squash is cooked when a fork can pierce the skin and go into the flesh.
  6. Let cool and scoop out the flesh.

That's it!

Here is my Butternut Squash all baked. I'll let it cool and then scoop out the flesh.

Baked Butternut Squash For Crustless Pumpkin Pie

Crustless Pumpkin Pie Pudding Recipe

Makes 10 servings of 1/2 cup each.


Blend your pumpkin/squash, applesauce and spices together to get a smooth liquid. Add in your sorghum flour and blend. Your mix should resemble very thick soup.

Pour into individual sized baking dishes or a large glass pie pan.

This pudding is best served right from the baking dish.

I usually use individual sized baking dishes or cook my pudding in a large glass baking dish and use a scoop to make it look fancy. (I used a scoop to make the photo on this blog.)

Crustless Pumpkin Pie Pudding No Ice Cream

Crustless Pumpkin Pie Pudding Baking Time

The size of your dish will determine your baking time.

Bake your Crustless Pumpkin Pie Pudding at 350 degrees.

For individual-sized baking dishes, bake for 35 minutes.

For a 12-inch glass pie pan, bake for 60 minutes.

For a square/rectangle baking dish, bake for 60 minutes.

Your Crustless Pumpkin Pie Pudding is done when the sides are brown and have pulled away slightly from the side of the baking dish. The center will still be somewhat jiggly.

Remove from the oven and let cool completely. The pudding pie will continue to cook for many minutes as it cools down.

Place in the fridge overnight. Serve the next day with your big holiday meal!

Crustless Pumpkin Pie Pudding Nutrition Facts

Crustless Pumpkin Pie Nutrition Facts Label


Want to Make Your Own Applesauce?

Homemade applesauce is super easy, has no sugar, and is high in fiber too!

It's also way better for you than the store-bought stuff.

You can learn how to make applesauce here.

(Don't forget to use the peels so your applesauce is high in fiber!)

Diabetic Applesauce Recipe

About the Author Joan Pasay

As a Nutrition & Lifestyle Therapist I felt compelled to start Power In The Group. Why? To guide and support women like you with Prediabetes or Insulin Resistance so you can regain and nourish your health...without all the confusion. Together we can enjoy the richest quality of life for ourselves, with our families, and within our society...wanna come along?

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