This easy and fool-proof Crustless Pumpkin Pie recipe is naturally gluten-free, and a wonderful alternative to a traditional pie for your Thanksgiving meal.
A delicious creamy pumpkin pie, without the crust! Simple ingredients come together in minutes to create a perfectly spiced pumpkin custard.
My recipe for crustless pumpkin pie results in a beautiful final product, without any curdling or weeping that you might find in other versions.
A few key ingredients help to keep the custard super smooth, and a low baking temperature helps to avoid any other problems. With this recipe, you’ll have perfect results, every time!
Looking for other easy pumpkin dessert recipes? Try my Easy Pumpkin Cake, or Pumpkin Gooey Butter Cake. You might also like the simplicity of my No Bake Pumpkin Pie for Thanksgiving this year, or a Pumpkin Cheesecake.
Why Make a Crustless Pumpkin Pie?
There are a few good reasons to make a pumpkin pie without a crust.
First, pie with no crust is gluten-free, so it’s a dessert that can be enjoyed by anyone with gluten allergies or sensitivities.
Crustless pumpkin pie is also healthier for anyone watching their carbs or wanting to eat less fat. Since this is a dessert recipe, there is sugar and some fat in it, but this healthy pumpkin pie recipe is grain-free, and the only butter in the recipe is used to grease the pan.
It’s easier! This pumpkin pie recipe is also going to be perfect for you if you are less than patient with pastry. While making pie crust isn’t especially hard, it does take some time and attention. Making a pie without a crust simply requires less work.
Ingredients In Crustless Pumpkin Pie
Here is everything you need to make a pumpkin pie, minus the crust:
- Pumpkin Puree: Use canned pure (100%) pumpkin. Make sure that you use pure pumpkin and NOT pumpkin pie filling.
- Sugar: White sugar is my choice for this recipe, as it gives me the most traditional flavor. You can replace it with brown sugar or your choice of sweeteners though. I haven’t tested the recipe with sugar-free sweeteners, but I think you’d have good results if you use one meant for baking.
- Eggs: Because this is technically a recipe for pumpkin custard, eggs are key to making a stable, sturdy pie.
- Spices: Use two teaspoons of pumpkin pie spice, or get the measurements in the recipe card for cinnamon, ginger, cloves, and nutmeg.
- Evaporated Milk: You’ll need just less than 1 whole can, so be sure to measure it! This high-fat milk makes the no crust pumpkin pie silky smooth.
- Cornstarch: This is a very important ingredient! I don’t add cornstarch to my traditional pumpkin pie, but I do here. Cornstarch is a thickener and a stabilizer and will keep the pie from cracking, curdling, or weeping as it bakes.
- Salt and Vanilla: These make the pumpkin pie taste even more amazing!
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Crustless Pumpkin Pie
- Get Ready: Preheat the oven to 325°F (160°C). Generously grease a 9-inch pie dish with softened butter, and set it aside.
- Mix the Pumpkin Custard: In a mixing bowl, combine pure pumpkin puree, eggs, sugar, salt, cinnamon, ginger, cloves, nutmeg, and cornstarch. Whisk until well combined. Then stir in the evaporated milk and vanilla extract, and continue whisking until smooth.
- Pour: Add the pumpkin filling to the greased pie dish. It should fill up the plate almost to the top, but not overflowing.
- Bake: Carefully place the pie on a baking sheet, and bake in the preheated oven for 50-60 minutes, or until the edges of the custard have set and the center is still jiggly. The internal temperature of the pumpkin custard should be 170°F/76°C.
- Cool: Allow the pie to cool down completely, then chill it in the fridge for at least two hours. Serve with a dollop of fresh whipped cream.
Recipe Tips
- Use your blender. Instead of whisking the ingredients in a bowl, you can just throw everything into your blender and let it do the work for you!
- Check the size of your pie plate. The baking time in the recipe is perfect for a 9-inch crustless pumpkin pie, but if your dish is larger, the custard will cook about 5-10 minutes faster.
- Grease generously. Because there is no crust on this pumpkin pie, it’s important to grease the pie plate very, very well with butter so that you’ll be able to remove slices once it’s cooled.
- Instead of the individual spices, you can use two teaspoons of pumpkin pie spice.
- Chill before cutting. This pie needs to be well chilled before you try to slice it. if you try to cut it while it’s still warm or at room temperature, the custard will break.
- Make individual pumpkin custards. Divide the pumpkin pie mixture between greased ramekins. Bake for about 30 minutes, or until set.
How to Bake the Perfect Crustless Pie
Just like baking a traditional pumpkin pie, there are a few things to know about making a crustless pumpkin pie that will ensure that your dessert is perfectly cooked without being overbaked, dry, crumbly, cracked, or wet.
First, don’t bake the pie for too long! Check on the pie after 50 minutes. You want to see that the edges are set, but the center of the pie is still jiggly. If the center is fully set, you’ve already baked the pie too long.
You can use a thermometer to test the temperature of the middle of the pie. Pull it from the oven when it reaches 170°F – 175°F. The custard will continue to cook as the pie cools.
Storing Tips
Store pumpkin pie with no crust in the fridge until you’re ready to eat it. It will stay fresh for up to 5 days.
You can freeze this pie but know that the texture of the pumpkin custard can change slightly once it defrosts. It’s best to thaw the frozen pumpkin pie in the refrigerator for 1-2 days.
Serving Suggestions
The best way to serve crustless pumpkin pie is in wedges, topped with fresh whipped cream and maybe a little sprinkle of cinnamon.
To get clean slices, be sure to let the pie cool down completely at room temperature, then chill it in the fridge for at least two hours.
If you’re not quite that patient, you can also scoop the pumpkin custard into dessert dishes instead!
What Other Pies Can I Make Without Crust?
Any of my custard style pies can be made using this method. Try making crustless Carrot Pie, Custard Pie, or crustless Sweet Potato Pie!
Can I Make Dairy Free Crustless Pumpkin Pie?
Yes! The evaporated milk in this recipe can be replaced with full-fat coconut milk. Other vegan milk can also be used, but it’s best to choose one with a high fat content.
Can I make this with fresh pumpkin puree?
If you’d rather make your own homemade pumpkin puree, you can use it for this recipe. It’s important that the puree is cooked long enough and strained well so that it’s not overly watery though.
What is a good replacement for cornstarch?
You can thicken the custard with the same amount of arrowroot powder.
More Tasty Pie Recipes
All Pies for Thanksgiving →
Who needs crust when this Crustless Pumpkin Pie is just as delicious, easier to make, and healthier too! Make sure to Pin this recipe with your other Thanksgiving recipes, or share it with your friends who love simple pumpkin desserts.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Crustless Pumpkin Pie
Equipment
Ingredients
- 1 15-ounce can pumpkin puree not pumpkin pie filling
- 2 large eggs
- ¾ cup (150 g) granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 ½ tablespoons cornstarch cornflour in the UK
- 1 ¼ cup (200 ml) evaporated milk almost the whole can (there’s 1.5 cups in one can)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 325°F (160°C), or 140°C if you have a fan oven. Generously grease a 9-inch pie dish with softened butter.
- In a mixing bowl, combine pumpkin puree, eggs, sugar, salt, cinnamon, ginger, cloves, nutmeg, and cornstarch. Whisk until well combined.
- Gradually stir in the evaporated milk and vanilla extract and mix until smooth and well combined.
- Pour the filling into the pie dish, place on a sheet pan and bake in the preheated oven for 50-60 minutes or until the edges of custard have set and the center of the custard is still jiggly (internal temperature should be 170°F/76°C). Remove from the oven.
- Allow the pie to cool down completely then chill in the fridge for at least 2 hours, and serve each slice with a dollop of fresh whipped cream.
Notes:
- Instead of whisking the ingredients in a bowl, you can just throw everything into your blender and let it do the work for you!
- The baking time in the recipe is perfect for a 9-inch crustless pumpkin pie, but if your dish is larger, the custard will cook about 5-10 minutes faster.
- Because there is no crust on this pumpkin pie, it’s important to grease the pie plate very, very well with butter so that you’ll be able to remove slices once it’s cooled.
- Instead of the individual spices, you can use two teaspoons of pumpkin pie spice.
- Chill before cutting. This pie needs to be well chilled before you try to slice it. if you try to cut it while it’s still warm or at room temperature, the custard will break.
- To make individual pumpkin custards, divide the pumpkin pie mixture between greased ramekins. Bake for about 30 minutes, or until set.
- Store pumpkin pie with no crust in the fridge until you’re ready to eat it. It will stay fresh for up to 5 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Louise Dahlgren says
I am so happy to have saved my blender. It is the only one that does not have a glass container.
Diana says
Hope you enjoy the recipe, Louise!
Roxanne Knowles says
This recipe is easy and absolutely delicious. It will most likely replace my pie recipe for Thanksging; thanks so much for sharing!
Little Sunny Kitchen says
That’s an amazing compliment, thank you so much!