Crustless pumpkin pie insanely good no crust needed

If you’ve ever wished pumpkin pie could be all silky filling and zero crust drama, this crustless pumpkin pie is for you. It has all the cozy flavor you love—warm baking spices, real pumpkin, and a creamy, custardy texture—without rolling a single piece of dough. Think of it as a lighter, no-crust pumpkin pie that still feels special enough for your holiday table.

I love serving this when life is busy but I still want a homemade dessert on the menu. The batter comes together in one bowl, bakes up with a gorgeous golden top, and slices like a dream once it’s cooled. It’s naturally perfect for anyone who prefers a gluten-friendly option, but it’s also a smart choice when you just don’t feel like fussing with pastry.

Whether you’re planning a relaxed weeknight treat or a simple Thanksgiving dessert, this crustless pumpkin pie fits right in. Add a swirl of whipped cream, a sprinkle of cinnamon, and you’ve got an insanely good fall dessert that tastes like you worked much harder than you actually did.

Why You’ll Love This Crustless Pumpkin Pie

This crustless pumpkin pie is made for those moments when you want all the cozy flavor of classic pumpkin pie without the fuss of rolling out dough. It’s a little lighter than the traditional version, but still rich, creamy, and special enough for your holiday table or any fall night when a warm dessert sounds perfect.

Think of it as an easy crustless pumpkin pie that fits into real life: busy schedules, last-minute invitations, and weeknights when you’d rather relax than wrestle with pastry. You whip up a simple pumpkin custard, pour it into a buttered dish, and let the oven do the rest.

Here’s what makes this no crust pumpkin pie so appealing:

Less effort, same payoff: No crust means fewer steps and fewer dishes, but you still get all the classic pumpkin spice flavor.

Lighter but satisfying: Skipping the crust reduces heaviness, giving you a lighter pumpkin pie dessert that still feels cozy and indulgent.

Gluten-friendly option: Without a traditional crust, it’s naturally a great gluten free pumpkin pie option when you use the right baking spray and sides.

Perfect for busy days: The filling mixes up quickly, making it an ideal quick fall dessert recipe or a relaxed weeknight friendly dessert.

Holiday-ready: Whether it’s Thanksgiving, Friendsgiving, or a simple family dinner, this simple holiday dessert looks impressive with just a dollop of whipped cream on top.

If you love recipes that feel comforting, flexible, and low-stress, this crustless pumpkin pie is the kind of dessert you’ll come back to all season long.

Ingredients for Your Crustless Pumpkin Pie

Before you turn on the oven, it helps to see all your crustless pumpkin pie ingredients laid out. This recipe uses simple pantry staples and a few warm baking spices to create that classic, cozy pumpkin flavor without a crust.

For a 9-inch pie (about 8 servings), you’ll need:

Pumpkin base

1 can (15 oz / 425 g) pumpkin puree

Use pure pumpkin puree, not canned pumpkin pie filling.

3 large eggs, at room temperature

Creamy filling

1 cup evaporated milk or half-and-half

Evaporated milk gives a traditional pumpkin pie texture, while half-and-half makes it a bit richer.

2 tablespoons unsalted butter, melted and slightly cooled (optional, for extra silkiness)

2 teaspoons pure vanilla extract

Sweeteners

¾ cup packed light brown sugar

¼ cup granulated sugar

The mix of brown and white sugar gives depth of flavor and just-sweet-enough balance.

Pumpkin pie spice blend

2½ teaspoons pumpkin pie spice

or:

2 teaspoons ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

Pinch of cloves or allspice

This homemade blend keeps your pumpkin pie filling fragrant and cozy without being overpowering.

Seasoning and prep

¼ teaspoon fine sea salt

Gluten-free baking spray or a thin layer of butter for the pie dish

This helps the custard release cleanly and keeps the recipe friendly for a gluten free pumpkin pie option.

Optional for serving

Lightly sweetened whipped cream

Extra ground cinnamon or nutmeg for dusting

Once these ingredients are measured and ready, you’re halfway to an insanely good no-crust pumpkin dessert—the actual mixing comes together in just a few minutes.

How to Make Crustless Pumpkin Pie

These simple steps will walk you through how to make crustless pumpkin pie from start to finish. It’s an easy, mostly one-bowl process, so you can relax and let the oven do the heavy lifting.

Prep your pan and oven

Preheat the oven to 350°F (175°C).

Lightly grease a 9-inch pie dish with butter or spray it with gluten-free baking spray.

This helps the custard release cleanly and keeps your no crust pumpkin pie from sticking.

Whisk the wet ingredients

In a large mixing bowl, add:

pumpkin puree

eggs

evaporated milk (or half-and-half)

melted butter

vanilla extract

Whisk until the mixture looks smooth and creamy.

Take a moment here to really combine everything; a well-mixed base gives you a silky pumpkin pie filling.

Add sugars and spices

Whisk in the brown sugar, granulated sugar, pumpkin pie spice (or your spice blend), and salt.

Keep whisking until you don’t see any streaks of sugar or spice.

This step is key for even flavor in every bite of your easy one bowl pumpkin pie.

Fill the dish and bake

Pour the filling into the prepared pie dish.

If you see bubbles on top, tap the dish gently on the counter to bring them to the surface.

Place the dish on the middle rack and bake the crustless pumpkin pie for 45–55 minutes.

The edges should be puffed and set.

The center should still have a slight jiggle, like soft custard, when you gently nudge the dish.

To double-check doneness, insert a thin knife or toothpick about 2 inches from the edge:

It should come out mostly clean, with just a bit of moisture, not wet batter.

Cool and chill before slicing

Transfer the pie to a cooling rack and let it cool to room temperature.

Once cooled, chill it in the refrigerator for at least 2–4 hours, or until fully set.

This cooling time helps the custard firm up so you get clean slices and a smooth texture.

When you’re ready to serve, slice the chilled crustless pumpkin pie, add a swirl of whipped cream, and enjoy a dessert that tastes like a classic pumpkin pie with none of the crust work.

Pro Tips for the Best Crustless Pumpkin Pie

A crustless pumpkin pie is simple, but a few small details make it truly “insanely good.” Here are practical tips to help you get perfect results every time.

Use room-temperature ingredients

Let the eggs and milk sit out for 15–20 minutes before mixing.

Room-temperature ingredients combine more easily, giving you a smoother pumpkin custard with fewer lumps.

Don’t rush the whisking

Whisk the pumpkin puree, eggs, milk, and sugars until the mixture looks silky and uniform.

Properly blending the filling is the easiest way to avoid pockets of spice or grainy texture.

Avoid overbaking

The edges should look set, but the center should still have a gentle jiggle when you nudge the dish.

If the whole pie is firm and puffed, it’s likely overbaked and can turn dry. Pull it from the oven when it looks slightly underdone in the middle; it will finish setting as it cools.

Prevent cracks in the custard

Bake on the middle rack so the heat is even.

Avoid repeatedly opening the oven door, which can cause the center to sink or crack.

Once baked, let the pie cool gradually at room temperature instead of rushing it straight into the fridge.

Make-ahead friendly

This make ahead pumpkin pie actually tastes better after it chills and the flavors deepen.

You can bake it a day in advance, cover it once cooled, and refrigerate until serving.

Slice with clean edges

Chill the pie completely before cutting.

Use a sharp knife and wipe the blade between slices for neat, bakery-style wedges.

Easy Variations to Try

Once you’ve mastered the basic crustless pumpkin pie, you can customize it to fit different tastes and dietary needs.

Richer, ultra-creamy version

Swap evaporated milk for heavy cream or a mix of cream and whole milk.

This makes the filling more indulgent and dessert-like, perfect for special holiday dinners.

Lower sugar option

Reduce the total sugar by 2–4 tablespoons if you prefer a less sweet dessert.

You can also replace part of the granulated sugar with a baking-safe sugar substitute for a lighter take.

Dairy-free crustless pumpkin pie

Use full-fat canned coconut milk or a rich almond milk instead of evaporated milk.

Skip the butter or replace it with a neutral oil or melted dairy-free spread.

This keeps the pie creamy while making it more accessible for guests avoiding dairy.

Low-carb twist

Use a low-carb sweetener in place of the white and brown sugar.

Serve with unsweetened or lightly sweetened whipped cream to keep the overall dessert on the lighter side.

Mini pumpkin custard cups

Pour the filling into greased ramekins instead of a single pie dish.

Bake them on a tray, reducing the bake time (start checking around 20–25 minutes).

This creates individual crustless pumpkin custard portions that are perfect for entertaining.

With these tips and variations, you can take one simple no crust pumpkin pie recipe and turn it into a flexible, go-to dessert that fits almost any table, from casual weeknights to full holiday spreads.

Serving Suggestions

One of the best things about this crustless pumpkin pie is how flexible it is at the table. You can dress it up for a holiday feast or keep it simple for a cozy weeknight dessert.

Warm or chilled?

For a classic, custardy texture, serve it well-chilled straight from the fridge.

If you prefer a softer, comfort-food vibe, let each slice sit at room temperature for 15–20 minutes before serving.

Topping ideas that never miss

A generous swirl of homemade whipped cream or cinnamon whipped cream.

A light dusting of ground cinnamon or nutmeg for a warm, bakery-style finish.

A scoop of vanilla ice cream on the side for a hot-and-cold contrast.

A thin drizzle of caramel sauce or maple syrup when you want an extra-indulgent fall dessert.

How to serve for different occasions

For a relaxed family dinner, cut simple wedges and serve on dessert plates with whipped cream.

For a Thanksgiving dessert platter or fall gathering, slice the pie into smaller slivers and arrange them on a large tray with fresh berries, pecans, and another seasonal sweet like apple crisp.

For a brunch-style spread, pair your crustless pumpkin pie with coffee, chai, or spiced tea to highlight all those warm baking spices.

However you plate it—chilled with whipped cream, warm with ice cream, or neatly sliced on a shared platter—this no crust pumpkin pie slides easily into any fall menu and feels right at home on both casual and special-occasion tables.

Conclusion

If you’ve been looking for a dessert that delivers all the cozy flavor of pumpkin pie with less work and a lighter feel, this crustless pumpkin pie is it. You still get that silky, custardy filling, all the warm baking spices, and the nostalgic fall aroma—just without the extra step of making a crust.

It’s the kind of easy fall dessert that fits into real life: simple enough for a weeknight, reliable enough for Thanksgiving, and flexible enough to adapt to different diets and preferences. You can bake it ahead, chill it until serving, and let a dollop of whipped cream or a scoop of ice cream turn each slice into something special.

Think of this recipe as a base you can come back to again and again. Once you’ve made it once, you’ll know exactly how you like it—richer or lighter, mini custard cups or a classic no crust pumpkin pie in a 9-inch dish. However you customize it, you’ll have a go-to pumpkin dessert that feels comforting, approachable, and surprisingly low-stress to make.

Explore more irresistible pie recipes you won’t want to miss:

Coconut Pie Recipe with Cream of Coconut​
Pecan Pie Lasagna​

Crustless pumpkin pie insanely good no crust needed

Enjoy this easy crustless pumpkin pie, a creamy lighter fall dessert with warm spices, no crust hassle, and simple make-ahead prep.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 8 Slices

Calories 210 kcal

Ingredients

  

• Before you turn on the oven it helps to see all your crustless pumpkin pie ingredients laid out. This recipe uses simple pantry staples and a few warm baking spices to create that classic, cozy pumpkin flavor without a crust.
• For a 9-inch pie about 8 servings, you’ll need:

Pumpkin base

• 1 can 15 oz / 425 g pumpkin puree
• Use pure pumpkin puree not canned pumpkin pie filling.
• 3 large eggs at room temperature

Creamy filling

• 1 cup evaporated milk or half-and-half
• Evaporated milk gives a traditional pumpkin pie texture while half-and-half makes it a bit richer.
• 2 tablespoons unsalted butter melted and slightly cooled (optional, for extra silkiness)
• 2 teaspoons pure vanilla extract

Sweeteners

• ¾ cup packed light brown sugar
• ¼ cup granulated sugar
• The mix of brown and white sugar gives depth of flavor and just-sweet-enough balance.

Pumpkin pie spice blend

• 2½ teaspoons pumpkin pie spice
• or:
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• Pinch of cloves or allspice
• This homemade blend keeps your pumpkin pie filling fragrant and cozy without being overpowering.

Seasoning and prep

• ¼ teaspoon fine sea salt
• Gluten-free baking spray or a thin layer of butter for the pie dish
• This helps the custard release cleanly and keeps the recipe friendly for a gluten free pumpkin pie option.

Optional for serving

• Lightly sweetened whipped cream
• Extra ground cinnamon or nutmeg for dusting
• Once these ingredients are measured and ready you’re halfway to an insanely good no-crust pumpkin dessert—the actual mixing comes together in just a few minutes.

Instructions

 

• These simple steps will walk you through how to make crustless pumpkin pie from start to finish. It’s an easy, mostly one-bowl process, so you can relax and let the oven do the heavy lifting.

Prep your pan and oven

• Preheat the oven to 350°F (175°C).
• Lightly grease a 9-inch pie dish with butter or spray it with gluten-free baking spray.
• This helps the custard release cleanly and keeps your no crust pumpkin pie from sticking.

Whisk the wet ingredients

• In a large mixing bowl, add:
• pumpkin puree
• eggs
• evaporated milk (or half-and-half)
• melted butter
• vanilla extract
• Whisk until the mixture looks smooth and creamy.
• Take a moment here to really combine everything; a well-mixed base gives you a silky pumpkin pie filling.

Add sugars and spices

• Whisk in the brown sugar, granulated sugar, pumpkin pie spice (or your spice blend), and salt.
• Keep whisking until you don’t see any streaks of sugar or spice.
• This step is key for even flavor in every bite of your easy one bowl pumpkin pie.

Fill the dish and bake

• Pour the filling into the prepared pie dish.
• If you see bubbles on top, tap the dish gently on the counter to bring them to the surface.
• Place the dish on the middle rack and bake the crustless pumpkin pie for 45–55 minutes.
• The edges should be puffed and set.
• The center should still have a slight jiggle, like soft custard, when you gently nudge the dish.
• To double-check doneness, insert a thin knife or toothpick about 2 inches from the edge:
• It should come out mostly clean, with just a bit of moisture, not wet batter.

Cool and chill before slicing

• Transfer the pie to a cooling rack and let it cool to room temperature.
• Once cooled, chill it in the refrigerator for at least 2–4 hours, or until fully set.
• This cooling time helps the custard firm up so you get clean slices and a smooth texture.
• When you’re ready to serve, slice the chilled crustless pumpkin pie, add a swirl of whipped cream, and enjoy a dessert that tastes like a classic pumpkin pie with none of the crust work.

Notes

Nutrition Information (per serving, approximate)

• Calories: ~210 kcal

• Carbohydrates: ~33 g

• Protein: ~5 g

• Total Fat: ~7 g

• Saturated Fat: ~4 g

• Cholesterol: ~80 mg

• Fiber: ~3 g

• Sugars: ~24 g

• Sodium: ~160 mg

Values are estimates and will vary based on specific brands and ingredient substitutions.

Keyword crustless pumpkin pie

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