Crustless Pumpkin Pie

This crustless pumpkin pie is smooth, creamy and packed with pumpkin flavor. It’s easy to make, perfect for Thanksgiving – and so delicious that you won’t miss the crust!

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.

A slice of crustless pumpkin pie with whipped cream on top.

Classic Pumpkin Pie minus the crust

Last year at Thanksgiving, I realized that most people only ate a few bites of dessert. After the all turkey, multiple side dishes, and second helpings of just about everything – it’s hard to leave room for dessert.

And that’s where the idea for this crustless pumpkin pie came from.

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 😉 Plus, it’s gluten free so everyone can enjoy it!

Crustless pumpkin pie with whipped cream around the edges

How to make crustless pumpkin pie

For this recipe – we’re basically just making 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.

FILLING. We first whisk together the sugar, pumpkin pie spices, cornstarch and salt. The cornstarch helps to thicken the pie so that it’s sturdier. Then we whisk in the pumpkin, evaporated milk, eggs and vanilla extract.

NOTE: Make sure you use evaporated milk and not sweetened condensed milk, and canned pure pumpkin (not canned pumpkin pie filling). You could use an electric mixer, or do the whole thing by hand.

BAKE. Then pour the filling into a lightly greased 9-inch glass pie pan, and it’s time to bake. It’ll take about 60-70 minutes. When it’s done, an inserted toothpick should come out clean and if you give the pan a little nudge it shouldn’t wobble too much in the center.

Step by step photos showing how to make crustless pumpkin pie.

Additional Tips

This crustless pie is easy, but here are a few tips you may want to remember.

  • DO NOT forget the cornstarch. It’s what helps keep the pumpkin pie together. 😉
  • Heavy cream and whole milk also work in case you do not have evaporated milk on hand.
  • Letting the pie cool and then refrigerating makes it nice and easy to slice up.
  • If you have leftovers, cover and STORE in the fridge for up to 3 days.
  • For FREEZING, let the pie cool completely. Then 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.

If you’re looking to save a few calories and want a gluten-free pumpkin pie – this is the dessert to make!

A slice of pumpkin pie without the crust.

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, or even a few candied pecans!

For more Thanksgiving desserts:

Crustless Pumpkin Pie Recipe

A slice of pumpkin pie without the crust.
5 from 15 votes
This crustless pumpkin pie is smooth, creamy and packed with pumpkin flavor. It's easy to make, perfect for Thanksgiving - and so delicious that you won't miss the crust!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 people
Calories 154 kcal
Author Lil' Luna


  • 3/4 cup sugar
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 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 degrees. 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 you see the top 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.


Store leftovers covered in the fridge for up to 4 days. 

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About Fiona

My name's Fiona and I love to bake and blog. I share homemade, from scratch, classic recipes for desserts & sweet treats including cakes, cupcakes, cookies and more.

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Recipe Rating


  1. 5 stars
    As much as I love the crusts on most recipes, this was amazing! It didn’t need the crust!! Perfectly smooth & delicious!

  2. 5 stars
    My sister hates the crust on pumpkin pie & only likes the filling! I think I’m gonna have to make this just for her!

  3. 5 stars

  4. 5 stars
    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.

  5. 5 stars
    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!

  6. 5 stars
    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.

    1. 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.

  7. 5 stars
    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!