If you love the smooth, spiced filling of pumpkin pie but could do without the crust, this Crustless Pumpkin Pie is for you! It’s rich, creamy, warmly spiced, and naturally gluten-free, making it a perfect holiday dessert that’s lighter and easier to prepare than the traditional version.
This simple pie bakes up like a custard—firm yet silky—with all the classic fall flavor you’d expect from a traditional pumpkin pie. Best of all, it comes together in one bowl, with minimal fuss and maximum reward. Serve it with whipped cream, and no one will miss the crust!
Ingredients:
- 1 (15 oz) can 100% pure pumpkin purée
- ¾ cup granulated sugar (or coconut sugar)
- 2 large eggs
- 1 cup evaporated milk (or whole milk or dairy-free milk)
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Optional topping: whipped cream, chopped nuts, or maple drizzle
Preparation:
Step 1: Preheat Oven
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie plate or round baking dish with butter or non-stick spray.
Step 2: Mix the Batter
- In a large bowl, whisk together the pumpkin purée, sugar, eggs, and vanilla extract until smooth. Add in the evaporated milk, pumpkin pie spice, cinnamon, and salt. Stir until fully combined.
Step 3: Pour into Dish
- Pour the pumpkin mixture into the prepared pie plate. Tap gently on the counter to remove air bubbles.
Step 4: Bake
- Bake for 45–55 minutes, or until the center is set and a toothpick comes out clean (it should still have a slight jiggle in the middle). The edges may puff slightly, and that’s okay.
Step 5: Cool and Chill
- Let the pie cool at room temperature for 1 hour, then refrigerate for at least 3–4 hours (or overnight) before slicing. The pie will continue to set as it chills.
Variation:
- Dairy-Free: Use full-fat coconut milk or almond milk in place of evaporated milk.
- Low Sugar: Replace sugar with monk fruit sweetener or coconut sugar.
- Extra Protein: Add 1 scoop of unflavored collagen or vanilla protein powder.
- Spice It Up: Add extra nutmeg or cardamom for a deeper spice profile.
- Mini Pies: Divide the batter into ramekins or muffin tins for individual servings.
COOKING Note:
Crustless pumpkin pie is more delicate than traditional pie, so be careful not to overbake. Remove from oven when the edges are set and the center still has a slight jiggle—similar to a cheesecake.
Serving Suggestions:
- Classic: Top with whipped cream and a sprinkle of cinnamon.
- Fancy: Drizzle with warm caramel or maple syrup and top with chopped pecans.
- For breakfast: Yes, it’s healthy enough! Pair a slice with Greek yogurt or coffee.
- Mini desserts: Bake in jars or ramekins for portion-controlled treats.
Tips:
- Use pure pumpkin purée, not pumpkin pie filling (which has added sugar and spices).
- For a firmer set, refrigerate overnight before serving.
- To avoid cracks, don’t overbake and let it cool gradually.
- Want clean slices? Dip your knife in hot water and wipe clean between each cut.
- Store leftovers covered in the fridge for up to 4–5 days.
⏱️ Time Overview:
- Prep Time: 10 minutes
- Bake Time: 50 minutes
- Chill Time: 3–4 hours minimum
- Total Time: ~4.5 hours (including chilling)
🍽️ Nutritional Information (per slice, 8 slices):
- Calories: ~140
- Protein: ~4g
- Carbohydrates: ~18g
- Fat: ~5g
- Fiber: ~2g
- Sugar: ~14g
- Sodium: ~130mg
Nutrition may vary depending on substitutions.
❓FAQs
Is crustless pumpkin pie gluten-free?
- Yes! Since there’s no crust, this pie is naturally gluten-free. Just be sure to check all your ingredients (like spice blends and vanilla extract).
Can I make this ahead of time?
- Definitely. In fact, it tastes better chilled, so make it the day before your event or holiday dinner.
Can I freeze crustless pumpkin pie?
- Yes, let it cool completely, then wrap slices individually and freeze. Thaw overnight in the fridge before serving.
Why is my pie watery?
- It may have been underbaked or not cooled long enough. Chill it overnight for best results.
Can I use fresh pumpkin purée?
- Yes! Just be sure it’s well-drained and thick—homemade pumpkin tends to be more watery than canned.
Conclusion:
This Crustless Pumpkin Pie is everything you love about fall desserts—warm spices, silky texture, and classic pumpkin flavor—without the hassle of a crust. It’s easy, healthier, and perfect for anyone avoiding gluten or just looking for a simpler way to enjoy a seasonal favorite.
Whether you’re making it for Thanksgiving, a cozy weekend dessert, or a fall-inspired breakfast, this recipe is a winner every time. Top with whipped cream, grab a fork, and enjoy a slice of autumn comfort!