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–+ servings
Slice of crustless pumpkin pie served on a white plate.
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5 from 52 votes

Crustless Pumpkin Pie Recipe

This Crustless Pumpkin Pie is smooth, creamy, and full of warm fall spices. All the flavor of pumpkin pie without the crust.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 8 people
Author: Kristyn Merkley

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

Recipe 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.
Store leftovers covered in the refrigerator for up to 3 days, or wrap tightly and freeze for up to 3 months. 
For more substitutions and tips, check out the full recipe post

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