Pumpkin Pie Cheesecake (Gluten-Free & High-Protein!)

Are you in love with the rich, creamy, and warmly spiced filling of a classic pumpkin pie, but could do without the fuss and carbs of making a crust? Do you crave the dense, luscious texture of a cheesecake, but want a healthier, lighter, and naturally gluten-free option? This incredible, one-bowl Crustless Pumpkin Pie Cheesecake is the recipe you’ve been searching for! It’s a magical dessert that bakes up into the most divine, custard-like treat, packed with protein and all the cozy flavors of fall.

This isn’t just another pumpkin recipe; it’s a guide to a game-changing, guilt-free indulgence that will become your new go-to for the entire autumn season. We’ll show you the simple secrets to this unique flourless cake that comes together in minutes. This is the best part of the pie, transformed into an easy, elegant cake.

Table of Contents

Table of Contents

Recipe Overview: The Ultimate Healthy Fall Dessert

What makes this Crustless Pumpkin Pie Cheesecake so spectacularly delicious is its incredible, unique texture and its wonderfully balanced, sweet and spicy flavor. This healthy, gluten-free recipe is a masterpiece of smart, simple baking. The “cake” gets its structure not from flour, but from a brilliant combination of canned pumpkin puree, protein-packed plain Greek yogurt, and eggs. This creates a batter that bakes into a dense, moist, and unbelievably creamy dessert that is like a crustless pumpkin pie crossed with a cheesecake. A touch of cornstarch helps it set perfectly, and it’s naturally sweetened with maple syrup or honey.

Metric	Time / Level
Total Time	3 hours (includes cooling & chilling)
Active Prep Time	10 minutes
Difficulty Level	Easy
Servings	8-10 slices

The Wholesome Ingredients for a Guilt-Free Treat

This iconic dish uses a handful of high-quality, wholesome ingredients to create its signature comforting and aromatic flavor.

• The “Crustless Pie” Base:
  • Pumpkin Puree: The star of the show! It is absolutely crucial to use 100% pure pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced. The pumpkin provides the signature fall flavor, a beautiful orange color, and a huge amount of the cake’s moist structure.
  • Plain Greek Yogurt (The “Cheesecake” Element!): This is a brilliant and healthy secret ingredient! A thick, plain Greek yogurt (full-fat will yield the richest and creamiest result) provides a wonderful, tangy flavor that gives this dessert its incredible cheesecake-like density and richness, all while adding a huge boost of protein.
• The Binder (The Secret to the “Custard Set”!):
  • Cornstarch: Since there is no flour in this recipe, a small amount of cornstarch (or arrowroot starch) is the essential, gluten-free binder that helps the custard-like batter to “set” as it bakes. This is the key that allows you to get a beautiful, clean slice.
• The Natural Sweetener & Spices:
  • Maple Syrup or Honey: A touch of a natural, liquid sweetener like pure maple syrup or honey gives the cake a wonderful, nuanced sweetness that perfectly complements the pumpkin.
  • Pumpkin Pie Spice: A classic, warm, and perfectly balanced fall spice blend of cinnamon, nutmeg, ginger, and cloves is the key to that signature, cozy pumpkin pie flavor.

The Baking Masterclass: The Secret to a Perfect, Cheesecake-Like Texture

The number one, non-negotiable secret to a successful flourless cake like this one is the cooling and chilling process.

1. Cool Completely: After the cake comes out of the oven, you must let it cool completely to room temperature in its pan. A warm, flourless cake is very delicate and will fall apart if you try to handle it.
2. Chill Thoroughly: Just like a classic cheesecake, this dessert needs time to chill! Once it’s cool, chilling the cake in the refrigerator for at least 1 to 2 hours is the final, crucial step. This allows the proteins and starches in the cake to fully set and firm up, which is the magic that transforms it from a soft custard into a sturdy, sliceable, and perfectly dense and creamy dessert. Do not skip this step!

Step-by-Step to the Best Flourless Pumpkin Cake

This elegant and healthy dessert is a joy to prepare.

Step 1: Mix the Creamy Custard Batter

Step 1: First, preheat your oven to 350°F (175°C). Line a 9-inch round cake pan or a loaf pan with parchment paper and lightly grease it.

Step 2: In a large bowl, whisk together your wet ingredients until they are completely smooth: the 1 cup of plain Greek yogurt, the 1 cup of pumpkin purée, the 3 large eggs, the ½ cup of maple syrup or honey, and the 1 teaspoon of vanilla extract.

Step 3: To the same bowl, add your dry ingredients: the 2 teaspoons of pumpkin pie spice, the ½ teaspoon of baking powder, the ½ teaspoon of baking soda, the 2 tablespoons of cornstarch, and a pinch of salt. Mix until the batter is fully combined. It will be creamy, thick, but still pourable.

Step 4: If you are using them, you can now gently fold in your optional add-ins, like ¼ cup of chopped pecans or dark chocolate chips.

Part 2: Bake and Chill to Perfection

Step 1: Pour the batter into your prepared pan and use a spatula to smooth the top. Step 2: Bake for 40 to 50 minutes. You will know the cake is perfectly done when the center is set (it shouldn’t jiggle) and a toothpick inserted into the center comes out clean. Step 3 (The Most Important Step!): Let the cake cool completely in the pan on a wire rack. Step 4: Once it is cool, place the cake in the refrigerator and let it chill for at least 1 to 2 hours before you attempt to slice it. This is the key to the perfect, firm texture.

Serve slices of the chilled cake plain, or with a simple dusting of powdered sugar, an extra dollop of Greek yogurt, or a cloud of whipped cream.

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Storage and Make-Ahead Tips

• Make-Ahead: This is the perfect make-ahead dessert, as it requires chilling time! You can bake the entire cake up to 3 days in advance and store it, well-covered, in the refrigerator.
• Storage: Store any leftover cake, well-covered, in the refrigerator for up to 5 days.
• Freezing: This cake freezes beautifully! You can freeze it either whole or in individual slices. Wrap it very well in a double layer of plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months

Frequently Asked Questions (FAQs)