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Easy Crustless Blender Pumpkin Pie

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Well, it is that time of year again -- the holiday season has officially begun. These next 5 weeks are my favorite of the whole year, when families get together for Thanksgiving, Christmas and New Years Eve, to celebrate love. I am not American and did not grow up celebrating Thanksgiving. But after living almost half of my life in the United States, I have come to embrace this tradition with fondness and respect. But you know me, any chance to combine my three favorite things -- food, family and love!

I would like to wish every one of my American readers "a very happy Thanksgiving"; and in celebration of this holiday week, offer up my "easy peasy gluten free crustless blender pumpkin pie". Gosh, that's a mouthful! But a delectable mouthful at that! After all, where would any self-respecting gluten free Thanksgiving feast be without a delicious slice of pumpkin pie?

Those of you who have been following me for a while will remember the pumpkin pie smoothie I made last year when I didn't have the time or inclination to bake. Thankfully, this year, I have planned ahead - trialing various crustless pumpkin pie blends like goldilocks, in search of a respectable mix that was "juuust right". I must say, that "quick and easy" topped my list of criteria. I am extremely busy with work at the moment, and am embracing the "blend and chow in under 5 minutes" philosophy even more than usual. So in the spirit of "super-easy 5 minute pies" I turned to my blender pecan pie and blender lemon pie for inspiration; and hit the jackpot with this 5 minute blender pumpkin pie that is just as easy, just as creamy, and just as delicious. 

As with the blender pecan pie and blender lemon pie; this is a crustless pie. Those of you who have a penchant for pie with decadent crusts -- my profound apologies. You could try pouring this blend into a prepared gluten free crust in order to satisfy your culinary sensibilities. Beyond that, my suggestion would be to look elsewhere at some of the other fantastic pumpkin pie recipes out there. But those of you who want to whip up a blender pumpkin pie that is ridiculously quick and easy, with a gorgeous creamy texture, and then move onto other things, give this a turn in your blender. I served up this pumpkin pie to some of my most discerning friends a few weeks ago, and everyone commented on how fantastic the texture was; as well as the delicious flavor, and nobody missed the crust.

Now, I am not going to be bold enough to claim this is the most spectacular pumpkin pie being served up this Thanksgiving. But, it is quick and easy; and will have us gluten free, dairy free diners joyfully indulge in this pumpkin pie without having to coat-check our colon this year. Those of you in Europe, Asia, and Australia can enjoy this pie too. No matter what the occasion - this pie is tasty! Happy Holidays!

Gluten Free Crustless Blender Pumpkin Pie

Easy Crustless Blender Pumpkin Pie

  • 3/4 cup plain unsweetened canned pumpkin
  • 1 cup plain hemp milk or organic soy milk
  • 2 teaspoon alcohol free pure vanilla extract
  • 1/8 cup cold pressed grapeseed oil
  • 2 eggs
  • 1/2 cup agave nectar
  • 1/4 cup buckwheat flour
  • 1/4 cup brown rice flour
  • 1/4 teaspoon Celtic sea salt
  • 1 teaspoon pie spice
  1. Preheat and oven to 180 C / 350 F.
  2. Throw everything in the blender and blast on high until smooth and creamy.
  3. Pour into a greased 8 inch pie dish and bake for about an hour and a half or until set.
  4. Leave the pie to cool completely and it will solidify.
  5. Serve with vegan cream or vegan ice cream.

Tip: Cleaning the face of your blender

Sometimes we have a blender glitch and our concoction gets all over the base and in between all of the buttons and dials. A quick easy way to get into those hard little spots on your blender is to use a baby-soft toothbrush with a little bit of water water. The bristles will get into those hard-to-reach spots, and will not scratch the surface. Check out my No Hassle Way To Clean Your Blender video that I did as part of the Chow Tips Video Series.

Thankyou for posting this! I will make it tomorrow. YUM!


Do you think I could veganise this with flax eggs or chia eggs? I am not that great at veganising baked goods. Hmmm maybe I should give it a try! Looks delish!


Sorry Robyn. I have had technical issues with my site and with the comments. I absolutely think you can make this vegan with flax or chia eggs. Let me know how you go.

I made this pumpkin pie today and it was a big hit with my gluten-free friends. Thanks for saving me! It was SO easy too.


Great. I LOVE hearing that. Thanks for sharing your experience.

I cannot believe how easy and creamy this pie is. I am going crustless now! SO much better.


Awesome. I love crustless pies too.

Perfect soft & rich texture & taste—my 2-year-old couldn’t keep her snout out of it! Happy Thanksgiving!


Awesome! So glad it was a hit.

Wow! 5 minute pies - gotta love that! We also made this yesterday and loved it. Thanks for sharing.


Awesome. SO glad you enjoyed it.

Glad you are all enjoying the pie. Robyn - I would try a tofu pumpkin pie rather than trying to veganize this one. But I will keep you in mind and post some vegan crustless pies soon!


I just took this to a dinner party and people could not believe it was healthy!!!!! I have passed on the link to your site to all the attended. THANKS!


Oh, that is lovely. Thanks. I am glad it was a hit.

I have made all of your blender pies because they are so easy and tasty. I made the lemon one first, then the pecan pie, and now this one. These are just so easy!


Oh, I love that. You will LOVE the chocolate hazelnut blender pie then! SOOOO good.

Oh so so good. Your recipes are amazing Blender Girl. I love your site and the pig thing and everything.


Oh. thankyou. You are very sweet. Thankyou.

I made this pie in no time with pureed pumpkin I had made and frozen.
It was a huge hit with the kids (Tomas - 14, Jacob - 11 and Lucas - 8). It’s also great to put in lunches the next day.
Thanks Tess!


Big Oinks to Tomas, Jacob and Lucas. My new taste testers!

Oh my, this was just too easy. Too. Easy! So easy, in fact, that I forgot to add the pumpkin…until just as I was putting the mix into the oven. Phew, last minute save. Substituted a couple of the ingredients with what I had in the kitchen and still worked a treat. Will be doing this one again. And possibly again.


Thanks Caroline!
I was making some apple muffins the other day and almost left out the apple! So I know the feeling! So glad you enjoyed the pie.
Thanks for the feedback. Oink :)

Hi,do you think it would be ok if I used almond milk and honey instead? I hope so!


Yes. You can absolutely use almond milk in this recipe. Beautiful and creamy. Honey is a little assertive. If you want a honey flavour then absolutely go for it. But I would recommend a milder sweetener like coconut nectar. I understand not wanting to use agave.

This looks great! Is there anything you can sub buckwheat flour for?


You could use white rice flour.

Would you be able to sub white rice flour for the brown rice flour but keep the buckwheat?  I am also going to try your blender pumpkin pie so am trying to limit the number of new flours I need to purchase. Thanks!


Oh Tess! I can not stop making this magical pie! Hubby hasn’t had a decent pumpkin pie in years because I couldn’t master a GF crust. My daughter has a severe egg allergy so I did use flax eggs, with wonderful results. Thank you so much for this recipe and your awesome website!


FANtastic! So happy this recipe has been such a hit in your house. Thanks so much for taking the time to leave such a lovely comment.

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