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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!
No Crust, But Just as Good!
We LOVE pie at Thanksgiving – who doesn’t?! After a big dinner, it’s hard to leave room for dessert – that’s where the idea for this crustless pumpkin pie comes in! It’s a bit lighter, but just as delicious!
It’s also easier since you skip the crust altogether. If you love traditional Pumpkin Pie but can’t be bothered to make the Pie Crust, or just want something a little lighter, this is the recipe for you!
WHY WE LOVE IT:
- No fuss! No crust means it’s even easier and quicker to make.
- Silky smooth. Although it IS still a pie recipe, it has a custard or pudding-like quality.
- A gluten-free dessert. There is no crust and the remaining ingredients are naturally gluten-free!
Ingredients
PREP TIME: 10 minutes
COOK TIME: 1 hour
- ¾ cup sugar
- 1½ teaspoons ground cinnamon – Substitute cinnamon, nutmeg, and cloves with an equal amount of Pumpkin Pie Spice (which also contains ground ginger).
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- ¼ cup cornstarch – keeps the crustless pumpkin pie together
- 1 (15-ounce) can pure pumpkin puree – Do not use canned pumpkin pie filling. See How to Make Pumpkin Puree.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup evaporated milk
- whipped cream for topping – store bought or Homemade Whipped Cream
- optional toppings – Caramel Sauce, butterscotch syrup, Maple Syrup, or even a few Candied Pecans
How to Make Crustless 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 ¾ cup sugar, 1½ teaspoons cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon ground cloves, ¼ cup cornstarch. Add wet ingredients: 1 can pure pumpkin puree, 2 large eggs, 1 teaspoon vanilla extract, and 1 cup 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.
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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.
Video
Notes
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.
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!