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+ servings
A slice of pumpkin pie without the crust.

Crustless Pumpkin Pie Recipe

Lil' Luna
This crustless pumpkin pie is smooth, creamy and packed with pumpkin flavor. It's easy to make, perfect for Thanksgiving - and so delicious that you won't miss the crust!
5 from 14 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 8 people
Calories 154 kcal


  • 3/4 cup white sugar
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 cup cornstarch
  • 1 15 oz can pure pumpkin
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup evaporated milk
  • whipped cream for serving


  • Preheat the oven to 375F degrees. 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 you see the top 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.


Store leftovers covered in the fridge for up to 4 days. 


Calories: 154kcalCarbohydrates: 26gProtein: 4gFat: 4gSaturated Fat: 2gCholesterol: 62mgSodium: 55mgPotassium: 117mgFiber: 1gSugar: 22gVitamin A: 172IUVitamin C: 1mgCalcium: 95mgIron: 1mg
Keyword Crustless Pumpkin Pie
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