This crustless version is easier to make and comes together in minutes with minimal ingredients. There’s no need for pie crusts, chilling, or rolling—just mix, pour, and bake. It’s naturally gluten-free, lower in calories, and delivers all the flavor and texture of classic pumpkin pie. Perfect for make-ahead desserts, it slices beautifully and can be served plain or topped with whipped cream for an elegant finish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Canned pumpkin purée (not pumpkin pie filling)
Eggs
Granulated sugar or brown sugar
Evaporated milk or heavy cream
Vanilla extract
Ground cinnamon
Ground ginger
Ground nutmeg
Ground cloves
Salt
Cooking spray or butter for greasing the pie dish
Directions
Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie dish with butter or nonstick spray.
In a large mixing bowl, whisk together the pumpkin purée, eggs, sugar, evaporated milk (or cream), vanilla extract, and spices until smooth and well combined.
Pour the mixture into the prepared pie dish and tap gently to release any air bubbles.
Bake for 45–55 minutes, or until the center is set and a knife inserted comes out mostly clean.
Let the pie cool completely on a wire rack. It will firm up more as it cools.
Chill in the refrigerator for at least 2 hours before slicing.
Serve as-is or top with whipped cream or a sprinkle of cinnamon before serving.
Servings and timing
This recipe yields about 8 servings. Prep time: 10 minutes Bake time: 45–55 minutes Total time: About 1 hour 10 minutes (plus chilling time)
Variations
Use maple syrup or honey in place of some or all of the sugar for natural sweetness.
Add a splash of bourbon or rum for a more grown-up flavor.
Substitute coconut milk or almond milk for a dairy-free version.
Add a bit of cornstarch or flour if you prefer a firmer texture.
Mix in chopped nuts or top with a pecan streusel before baking.
Storage/Reheating
Store leftover pie in the refrigerator, covered, for up to 4 days. This pie is best served chilled or at room temperature. To freeze, wrap slices individually and store in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
FAQs
What is crustless pumpkin pie?
It’s a pumpkin pie without the traditional pastry crust. The custard-like filling is baked directly in a greased pie dish.
Does it still hold its shape without the crust?
Yes, the filling firms up as it bakes and cools, creating clean slices just like a traditional pie.
Can I make it dairy-free?
Yes, use full-fat coconut milk, almond milk, or another dairy-free substitute instead of evaporated milk or cream.
Is crustless pumpkin pie gluten-free?
Yes, as long as all ingredients are verified gluten-free (especially any flavorings or thickeners you may add).
Can I use pumpkin pie spice instead of individual spices?
Yes, use about 1½ to 2 teaspoons of pumpkin pie spice as a substitute for the cinnamon, nutmeg, ginger, and cloves.
How do I know when it’s done baking?
The edges should be set and the center just slightly jiggly. A knife inserted near the center should come out mostly clean.
Can I use fresh pumpkin instead of canned?
Yes, just be sure it’s well-puréed and not too watery. Canned pumpkin is more consistent in texture.
Do I need to use a water bath?
No, a water bath isn’t required for this recipe, though it can help prevent cracking if desired.
Can I make this pie ahead of time?
Absolutely. It’s best made the day before and chilled, making it a convenient holiday dessert.
What toppings go well with this pie?
Whipped cream, a sprinkle of cinnamon or nutmeg, chopped pecans, or a drizzle of maple syrup are all great options.
Conclusion
Crustless Pumpkin Pie offers all the classic flavor of traditional pumpkin pie in a simpler, lighter form. Whether you’re avoiding gluten, skipping the crust for ease, or just craving that silky pumpkin goodness, this dessert is a quick and satisfying option for any fall gathering. Easy to make and easier to love, it’s bound to become a seasonal staple.
Crustless Pumpkin Pie is a rich, creamy, and spiced dessert that delivers all the classic pumpkin pie flavor without the crust. Naturally gluten-free and simple to prepare, it’s the perfect lighter option for fall gatherings, holidays, or cozy nights in.
Ingredients
1 (15 oz) can pumpkin purée (not pumpkin pie filling)
2 large eggs
3/4 cup granulated sugar or brown sugar
3/4 cup evaporated milk or heavy cream
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
Butter or nonstick spray for greasing pie dish
Instructions
Preheat oven to 350°F (175°C) and lightly grease a 9-inch pie dish with butter or nonstick spray.
In a large bowl, whisk together pumpkin purée, eggs, sugar, evaporated milk or cream, vanilla extract, and all the spices until smooth and well combined.
Pour the mixture into the prepared pie dish and tap gently on the counter to remove air bubbles.
Bake for 45–55 minutes, or until the edges are set and the center is slightly jiggly. A knife inserted near the center should come out mostly clean.
Remove from oven and let cool completely on a wire rack. The pie will firm up more as it cools.
Chill in the refrigerator for at least 2 hours before slicing.
Serve as-is or topped with whipped cream and a sprinkle of cinnamon.
Notes
Use pumpkin pie spice (1½ to 2 teaspoons) as a shortcut for the individual spices.For a dairy-free version, substitute coconut milk or almond milk.Add a splash of bourbon or rum for an adult twist.For extra texture, stir in chopped pecans or top with a streusel before baking.Pie is best made a day ahead and served chilled or at room temperature.
