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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!
If you love Traditional Pumpkin Pie but can’t be bothered making Pie Crust, this is the recipe for you!
We Love This Pie!
We love pie at Thanksgiving, who doesn’t?! It’s hard to leave room for dessert, and that’s where the idea for this crustless pumpkin pie recipe comes in!
Here’s why we love it!
- Not as filling. No crust means a whole slice is easier to eat.
- Gluten-free. Because it’s crustless, it’s also gluten-free.
- Quick + easy! No crust means it’s even easier and quicker.
Ingredients
- Sugar – It’s what makes this recipes delicious and sweet!
- Cinnamon, nutmeg, and cloves – Substitute all three with an equal amount of Pumpkin Pie Spice (which also contains ground ginger) or include allspice or other favorite warm “fall” spices.
- Cornstarch – DO NOT substitute or forget the cornstarch. It’s what helps keep the crustless pumpkin pie together.
- Pure Pumpkin Puree – do not use canned pumpkin pie filling
- Eggs
- Vanilla Extract
- 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.
- Whipped Cream for topping
Make it Crustless!
- PREP. Preheat the oven to 375F°F. Spray a 9-inch pie plate with non-stick cooking spray.
- FILLING. In a large bowl, whisk together dry ingredients. Add wet ingredients.
- 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 the top is getting too brown, cover the pie lightly with aluminum foil as it bakes.
- COOL + SERVE. 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. It’s also delicious with a drizzle of Caramel Sauce, butterscotch, maple syrup, or even a few candied pecans!
Recipe Tips
- Let it cool. Place the baked pie on a wire rack to cool to allow the bottom of the pie to cool as well. Refrigerating makes it easy to slice up.
- No mixer needed. You can use an electric mixer or mix this whole thing by hand.
- Pie plate. We used a 9-inch pie dish but you can also use a 10-inch pie pan and bake for about 50 minutes, or fill 8 ramekins and bake at 350°F for about 50 minutes.
- Gluten-free. This pie is gluten-free, but since it is not low in sugar or low carb it’s not a keto pumpkin pie.
Storing Info
- STORE leftover no crust pumpkin pie covered in the fridge for up to 3 days.
- FREEZE. Let the pie cool completely. Cover in plastic wrap followed by aluminum foil (or freezer-safe bags) for up to 3 months and defrost in the fridge overnight before eating.
For More Pumpkin Pies:
Ingredients
- ¾ cup sugar
- 1½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- ¼ cup cornstarch
- 1 (15-ounce) can pure pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup evaporated milk
- whipped cream for serving
Instructions
- Preheat the oven to 375°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.
Video
Notes
STORE leftover no crust pumpkin pie covered in the fridge for up to 3 days.
FREEZE. Let the pie cool completely. Cover in plastic wrap followed by aluminum foil (or freezer-safe bags) for up to 3 months and defrost in the fridge overnight before eating.
Nutrition
Calories: 154kcal, Carbohydrates: 26g, Protein: 4g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 62mg, Sodium: 55mg, Potassium: 117mg, Fiber: 1g, Sugar: 22g, Vitamin A: 172IU, Vitamin C: 1mg, Calcium: 95mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can this be made without eggs?
This is excellent. I substitute Truvia for the sugar to keep the carb count down. It’s a perfect treat!
Could this be made in muffin tins? Like mini muffin tins or large muffin tins? And would I use the paper liners?
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!
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!
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?
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 🙂
So want to try this one. 🙂
Sounds delicious