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.
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