Like most, we LOVE pie at Thanksgiving, and especially Pumpkin Pie!
No-Crust Pumpkin Pie is the ultimate easy fall dessert. It has a silky smooth filling that bakes up beautifully on its own, creating a naturally soft, custard-like edge instead of a traditional crust.
It is perfect for Thanksgiving or any time you crave pumpkin pie but don’t want to fuss with dough. You can serve it straight from the pan with whipped cream or even top it with a sprinkle of cinnamon sugar for a cozy touch.
If you love pumpkin desserts, try my Pumpkin Bars, Pumpkin Delight and Pumpkin Custard.
Why we think you’ll love it:
- No fuss! All the flavor of classic pumpkin pie with half the effort.
- So simple. A one-bowl recipe that looks and tastes impressive.
- Silky smooth. Smooth, creamy texture that melts in your mouth.
- A gluten-free dessert. Perfect for gluten-free guests or anyone who skips crust.
No Crust Pumpkin Pie Ingredients
- Sugar (¾ cup): Sweetens the pie and balances the warm spices.
- Cinnamon (1½ teaspoons): Adds cozy fall flavor. Substitute cinnamon, nutmeg, and cloves with an equal amount of Pumpkin Pie Spice (which also contains ground ginger)
- Nutmeg (¼ teaspoon): Adds a nutty, slightly sweet spice.
- Ground cloves (⅛ teaspoon): Deepens the flavor and gives it that classic pumpkin pie aroma.
- Cornstarch (¼ cup): Helps the pie set into a smooth, creamy custard.
- Pure pumpkin puree (15 oz can): The star of the pie, giving color, texture, and flavor. Do not use canned pumpkin pie filling. See How to Make Pumpkin Puree.
- Eggs (2 large): Bind the filling and add richness.
- Vanilla extract (1 teaspoon): Adds warmth and depth to the flavor.
- Evaporated milk (1 cup): Keeps the texture creamy and luscious.
- Whipped cream: Optional for serving but adds a lovely, light finish.
- optional toppings – Caramel Sauce, butterscotch syrup, Maple Syrup, or even a few Candied Pecans
How to Make No Crust Pumpkin Pie
PREP. Preheat the oven to 375°F. Spray a 9-inch pie plate with non-stick cooking spray.
FILLING. In a large mixing bowl, whisk together sugar, cinnamon, nutmeg, ground cloves, cornstarch. Add wet ingredients: pumpkin puree, eggs, vanilla extract, and evaporated milk.
BAKE. Pour the pumpkin custard into the prepared pan. Bake in the preheated oven for 60-70 minutes or until the middle no longer wobbles.
- If the top is browning too quickly, cover it lightly with aluminum foil as it bakes.
- If using a 10-inch pie pan decrease bake time to about 50 minutes.
SERVE. Remove from the oven and cool to room temperature. Place the pie in the fridge for at least 4 hours to set. Top with whipped cream.
Kristyn’s Recipe Tips
- Cornstarch is key—it helps the custard set without a crust.
- Bake in a glass or ceramic pie dish for even cooking and a creamy texture.
- Make ahead: chill for at least 4 hours, or overnight, so it slices beautifully.
- Top with whipped cream, caramel sauce, or candied pecans for a festive touch.
Crustless Pumpkin Pie Recipe
Video
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 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 browning too quickly, cover it 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.
Notes
- Cornstarch is key—it helps the custard set without a crust.
- Bake in a glass or ceramic pie dish for even cooking and a creamy texture.
- Make ahead: chill for at least 4 hours, or overnight, so it slices beautifully.
- Top with whipped cream, caramel sauce, or candied pecans for a festive touch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
This pie is gluten-free, but since it is not low in sugar or low carbs it’s not keto-friendly.
Store leftovers covered in the refrigerator for up to 3 days, or wrap tightly and freeze for up to 3 months.
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This recipe was originally published September 2019.
Can this be made without eggs?
I saw another reader successfully made it using an egg substitute powder “(it was a powder 1 tbsp of powder to 2 tbsp of water per egg)” She said it turned out great.
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
I am horrible at making pies crusts so I gave this a try and it was amazing!!! Tasted so good!
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!
It was EXCELLENT.
I am so glad you think that! Thank you for letting me know!
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.
Pumpkin pie withouT the crust? You will like this just as much as a regular pUmpkin pie. All pumpkin!
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!
My sister hates the crust on pumpkin pie & only likes the filling! I think I’m gonna have to make this just for her!
One member of our family hates crust of any kind, this would be perfect. it looks good!
I FEEL LIKE THE FILLING IS SUCH THE BEST PART, I PREFER IT WITHOUT THE CRUST!
As much as I love the crusts on most recipes, this was amazing! It didn’t need the crust!! Perfectly smooth & delicious!