Crustless Pumpkin Pie is smooth, creamy, and packed with pumpkin flavor. It’s so easy to make you won’t miss the crust at all!
Love Pumpkin Pie but can’t be bothered making pie crust? Then this Crustless Pumpkin Pie is the recipe for you! It has the perfect pumpkin flavor and is my new favorite dessert for Thanksgiving.
No crust pumpkin pie
Last year at Thanksgiving, I realized that most people only ate a few bites of dessert. After all the Turkey, multiple side dishes, and second helpings of just about everything – it’s hard to leave room for dessert.
And that’s where I got the idea for this Crustless Pumpkin Pie.
It has the delicious pumpkin flavor and creamy texture you love about Pumpkin Pie, but because there’s no crust, it’s easier to eat the whole piece!
How to make crustless pumpkin pie
This recipe is essentially just the filling of your classic Pumpkin Pie. However, because the crust isn’t there for support, I knew I needed to make the batter a little thicker so it’s still sturdy enough to slice and serve.
PREP. Preheat the oven to 375F°F. Spray a 9-inch pie plate with non-stick cooking spray.
DRY INGREDIENTS. In a large bowl, whisk together the sugar, spices, and cornstarch.
WET INGREDIENTS. Whisk in the pumpkin, eggs, vanilla extract, and evaporated milk.
BAKE. Pour the mixture into the prepared pan.
Bake in the preheated oven for 60-70 minutes or until the middle no longer wobbles. If you see the top getting too brown, cover the pie lightly with aluminum foil as it bakes.
CHILL. Remove from the oven and cool to room temperature. Place the pie in the fridge for at least 4 hours to set.
SERVE + ENJOY! I love to serve this pie with Whipped Cream and a sprinkle of cinnamon. It’s also delicious with a drizzle of Caramel Sauce, butterscotch, maple syrup, or even a few candied pecans!
This crustless pie is easy, but here are a few tips you may want to remember.
Cornstarch. DO NOT forget the cornstarch. It’s what helps keep the pumpkin pie together.
Let it cool. Placing the baked pie on a wire rack to cool will allow the bottom of the pie to cool as well. Letting the pie cool and then refrigerating makes it easy to slice up.
Ingredients. Make sure to use evaporated milk and not sweetened condensed milk, and canned pure pumpkin puree not canned pumpkin pie filling. Use an electric mixer, or do the whole thing by hand.
Substitutions + Variations
Substitutions: Because the key to this pie is that it sets correctly, I hesitate to recommend any ingredient substitutions that I have not personally tested. I don’t know how they will affect the overall result. The only ingredients that can be substituted are evaporated milk and spices.
- Evaporated milk: Heavy cream and whole milk also work. For a dairy-free option coconut milk or unsweetened almond milk may also work, but I have not personally tested this substitution.
- Spices: Our recipe uses cinnamon, nutmeg, and cloves. Substitute all three with an equal amount of Pumpkin Pie Spice (which also contains ginger).
Gluten-free. This Pumpkin Pie without crust is gluten-free, but due to the number of carbs and sugar, this recipe is not a keto-friendly Pumpkin Pie.
Low carb. I’m not sure I would classify it as a low-carb pumpkin pie. It is lower carb than the traditional Pumpkin Pie with a crust, but this recipe still contains 4 times more carbs than fat or protein. This no-crust Pumpkin Pie is about 100 calories less than classic pumpkin pie.
Pie Plate Variations
Because this pie doesn’t have a crust, it can be baked in a variety of different pans. Use the following info as a guideline for baking times and temperatures.
Note that a dish refers to glass or ceramic and a pan refers to metal.
- 10” round pie dish at 375°F for about 50 minutes.
- 8” round or square cake pan at 350°F for about 45 minutes.
- 9” round or square cake pan at 350°F for about 35 minutes.
- 8 ramekins at 350°F for about 50 minutes.
STORE leftover Crustless Pumpkin Pie covered in the fridge for up to 3 days.
FREEZE. Let the pie cool completely. Wrap in plastic wrap followed by aluminum foil (or freezer-safe bags). Freeze for up to 3 months and defrost in the fridge overnight before eating.
For more Thanksgiving desserts:
Crustless Pumpkin Pie Recipe
- 3/4 cup sugar
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- ⅛ teaspoon ground cloves
- 1/4 cup cornstarch
- 1 15 oz can pure pumpkin
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup evaporated milk
- whipped cream for serving
- Preheat the oven to 375F°F. Spray a 9-inch pie plate with non-stick cooking spray.
- In a large bowl, whisk together the sugar, spices, and cornstarch.
- Whisk in the pumpkin, eggs, vanilla extract, and evaporated milk.
- Pour the mixture into the prepared pan.
- Bake in the preheated oven for 60-70 minutes or until the middle no longer wobbles. If the top is getting too brown, cover the pie lightly with aluminum foil as it bakes.
- Remove from the oven and cool to room temperature.
- Place the pie in the fridge for at least 4 hours to set.
- Serve with whipped cream, slice, and enjoy.
As much as I love the crusts on most recipes, this was amazing! It didn’t need the crust!! Perfectly smooth & delicious!
I FEEL LIKE THE FILLING IS SUCH THE BEST PART, I PREFER IT WITHOUT THE CRUST!
One member of our family hates crust of any kind, this would be perfect. it looks good!
My sister hates the crust on pumpkin pie & only likes the filling! I think I’m gonna have to make this just for her!
I PREFER THIS VERSION OVER THE ONE WITH THE CRUST. SO CREAMY AND DELICIOUS! I PREFER THIS VERSION OVER THE ONE WITH THE CRUST. SO CREAMY AND DELICIOUS!
Pumpkin pie withouT the crust? You will like this just as much as a regular pUmpkin pie. All pumpkin!
Mi sister in law has celiac disease and it is always nice to find a recipe that is similar to the ones EVERYONE else is having.
It was EXCELLENT.
I am so glad you think that! Thank you for letting me know!
It was hard not to eat the whole thing at once! So flavorful and yes, we did not miss the crust. Thanks for a great recipe!
You are so welcome!! Glad you think that 🙂 Thank you!
I am horrible at making pies crusts so I gave this a try and it was amazing!!! Tasted so good!
So want to try this one. 🙂
I made this for my family for Christmas dessert as my one son can’t eat gluten or eggs. I used an egg substitute (it was a powder 1 tbsp of powder to 2 tbsp of water per egg). Wasn’t sure how it would work without having real eggs. Turned out fantastic. Everyone said they preferred it to pumpkin pie with crust. I made it the day before and let it sit overnight in the fridge (as others had mentioned). Then served warm with homemade whip cream. It’s a keeper and so quick to make. Will definitely be making it a regular.
Thank you so much for sharing what you did. Hope that helps anyone that needs it 🙂
If I wanted to make this inti mini pies, how long would I cook them? Thanks
It depends on the size of pie pan you are using. I would probably cut the time down to 30 minutes and then check on it from there. If you are using something smaller as your pie tin, like a muffin tin, I’d start with 18-22 minutes.
I see you answered my question in this comment about the muffin tins! Thank you. I do not bake at all so this is all foreign to me! Silly question.. how do I tell if it is done? A toothpick?
We made this for my son who is on a gluten-free diet, and it was so good, we all decided we didn’t miss the crust at all!
That’s great to hear!! Glad you were all able to enjoy the recipe!
This is delicious! Only change I made was for my kids—I used 2 tsp. of cinnamon only, no other spices. Texture was great and very easy to make. I passed the recipe to friends with celiac disease in their family. Thanks for a great recipe!
Could this be made in muffin tins? Like mini muffin tins or large muffin tins? And would I use the paper liners?
This is excellent. I substitute Truvia for the sugar to keep the carb count down. It’s a perfect treat!