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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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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!