This Crustless Pumpkin Pie Recipe is your ticket to all the cozy, nostalgic flavors of classic pumpkin pie, but without any of the fuss (or calories) of a crust. The smooth, spiced filling bakes up beautifully on its own, creating a creamy, melt-in-your-mouth dessert that’s naturally gluten-free and irresistibly easy to make. Whether you’re looking for a lighter holiday treat or a simple weeknight indulgence, this pie will win hearts with its rich pumpkin flavor and dreamy texture.

Crustless Pumpkin Pie Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for this Crustless Pumpkin Pie Recipe couldn’t be simpler, and each one plays a starring role. From the earthy sweetness of pumpkin purée to the warming spices, every element comes together to guarantee a pie that tastes like fall in every bite.

Pumpkin Purée: Use a can of pure pumpkin (not pumpkin pie filling) for that unmistakable, earthy-sweet flavor.
Granulated Sugar: Sweetens the filling just enough to let the pumpkin and spices shine.
Large Eggs: Bind everything together for a custardy, creamy texture.
Evaporated Milk: Adds richness and a silky-smooth finish to the pie.
Ground Cinnamon: The essential fall spice that gives warmth and depth.
Ground Ginger: Brings a gentle kick and a lovely aromatic note.
Ground Cloves: Just a hint adds complexity and a cozy spiced aroma.
Ground Nutmeg: A classic pumpkin pie flavor, it rounds out the spice blend perfectly.
Salt: Balances the sweetness and enhances all the flavors.
Vanilla Extract: A splash of vanilla boosts the overall flavor and adds mellow sweetness.
Nonstick Cooking Spray: Essential for easy release and a tidy pie slice every time.

How to Make Crustless Pumpkin Pie Recipe

Step 1: Preheat and Prepare the Pie Dish

Start by preheating your oven to 350°F for even baking and the perfect creamy set. Lightly coat a 9-inch pie dish with nonstick cooking spray to ensure your pie releases effortlessly after baking. This tiny step makes serving a breeze and keeps cleanup minimal.

Step 2: Mix Pumpkin and Sugar

In a large mixing bowl, combine the pumpkin purée and sugar. Whisk them together until the mixture is completely smooth and the sugar has dissolved into the pumpkin. This ensures your filling will be evenly sweet and free of any graininess.

Step 3: Add Eggs

Crack in the eggs and beat them into the pumpkin mixture. The eggs are key—they not only provide structure but also help create that dreamy, custard-like consistency that sets this Crustless Pumpkin Pie Recipe apart.

Step 4: Add Dairy and Spices

Pour in the evaporated milk, then sprinkle in the cinnamon, ginger, cloves, nutmeg, and salt. Finally, add the vanilla extract. Stir everything together until the filling is silky and the spices are well incorporated, creating that signature pumpkin pie aroma and taste.

Step 5: Pour and Bake

Pour the smooth filling into your prepared pie dish, spreading it evenly. Slide it into the oven and bake for 50 to 60 minutes. You’ll know it’s done when the center is just set and a knife inserted near the middle comes out clean. The entire kitchen will smell like autumn magic!

Step 6: Cool and Chill

Allow the pie to cool at room temperature. Once it’s cooled, transfer it to the refrigerator for at least 2 hours before serving. This chilling step helps the pie set fully and enhances its creamy texture, making every slice picture-perfect.

How to Serve Crustless Pumpkin Pie Recipe

Garnishes

For a classic touch, add a generous dollop of whipped cream on each slice. A sprinkle of cinnamon or a dusting of nutmeg over the top makes the colors pop and adds even more aromatic flair. Feeling fancy? Try a drizzle of caramel sauce or a few chopped toasted pecans for added crunch and flavor.

Side Dishes

This pie pairs beautifully with a hot cup of coffee or chai tea, especially on a chilly day. For a festive meal, serve it alongside fresh berries or a light fruit salad to balance the richness of the dessert. It’s also right at home next to other holiday favorites like spiced nuts or a scoop of vanilla ice cream.

Creative Ways to Present

Try baking the filling in individual ramekins for cute, single-serve desserts—perfect for parties! You can also cut the pie into bite-sized squares for a dessert platter or layer slices with whipped cream in parfait glasses for an elegant twist. However you present it, the Crustless Pumpkin Pie Recipe always looks stunning with a bit of garnish and a big smile.

Make Ahead and Storage

Storing Leftovers

Leftover slices of this Crustless Pumpkin Pie Recipe keep wonderfully. Just cover the pie tightly with plastic wrap or foil and store in the refrigerator for up to four days. The flavors actually deepen and improve as it sits, making each bite even more irresistible the next day.

Freezing

You can freeze the pie for longer storage. Wrap it tightly (either whole or in individual slices) with plastic wrap and then foil to prevent freezer burn. When you’re ready to enjoy, thaw the pie overnight in the refrigerator—it’s just as creamy and delicious as freshly baked.

Reheating

If you prefer your pie warm, gently reheat slices in the microwave for about 15-20 seconds or in a 300°F oven until just heated through. Be careful not to overheat, as this can dry out the custard. Serve warm with fresh whipped cream for a comforting treat.

FAQs

Can I make this Crustless Pumpkin Pie Recipe dairy-free?

Absolutely! Simply swap the evaporated milk for full-fat coconut milk. It gives the pie a lovely richness and a subtle tropical note, all while keeping it creamy and satisfying.

Why does my pie crack on top?

Cracks usually happen if the pie is overbaked or cools too quickly. To avoid them, bake just until the center is set and let the pie cool gradually at room temperature before refrigerating. Even if it cracks, it’ll still taste fantastic!

Can I use homemade pumpkin purée?

Yes, homemade pumpkin purée works well in this recipe—just be sure to drain any excess moisture so your filling stays thick and creamy. The fresher the pumpkin, the richer the flavor!

How do I know when the pie is done?

The pie is ready when the center is set but still slightly wobbly, and a knife inserted near the center comes out clean. Overbaking can dry it out, so start checking at the 50-minute mark.

Is this Crustless Pumpkin Pie Recipe gluten-free?

Yes, because there’s no crust and all the ingredients are naturally gluten-free, this recipe is a wonderful option for anyone avoiding gluten. Always double-check your labels to be sure!

Final Thoughts

If you’ve been longing for all the classic flavors of pumpkin pie, but want to skip the hassle of making a crust, this Crustless Pumpkin Pie Recipe is your new best friend. I hope you give it a try and share it with those you love—it just might become your new family tradition!

Crustless Pumpkin Pie Recipe

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4.6 from 25 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Crustless Pumpkin Pie is a delightful gluten-free dessert perfect for the holiday season. Made without a traditional crust, it combines smooth pumpkin purée with warm spices and creamy evaporated milk for a rich, festive treat that’s easy to prepare and sure to impress.

Ingredients

Scale

Main Ingredients

1 can (15 oz) pure pumpkin purée
¾ cup granulated sugar
2 large eggs
1 can (12 oz) evaporated milk
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract
Nonstick cooking spray for greasing

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish with nonstick cooking spray to prevent sticking and ensure easy serving.
Mix Pumpkin and Sugar: In a large mixing bowl, whisk together the pumpkin purée and granulated sugar until the mixture is smooth and evenly combined.
Add Eggs: Crack in the two large eggs and beat them into the pumpkin mixture until fully incorporated, making a consistent base for the filling.
Incorporate Milk and Spices: Stir in the evaporated milk, then add ground cinnamon, ground ginger, ground cloves, ground nutmeg, salt, and vanilla extract. Mix well until the filling is smooth and spices are evenly distributed.
Pour and Bake: Pour the pumpkin filling into the prepared pie dish. Bake in the preheated oven for 50 to 60 minutes, or until the center is set and a knife inserted near the middle comes out clean, indicating it’s fully cooked.
Cool and Chill: Allow the pie to cool at room temperature, then refrigerate it for at least 2 hours to let flavors meld and the filling to firm up for perfect slicing.
Serve: Serve your crustless pumpkin pie chilled or at room temperature. Optionally, top with whipped cream for an extra creamy finish.

Notes

For a dairy-free alternative, substitute evaporated milk with full-fat coconut milk while maintaining the same quantity.
To make individual servings, pour the pumpkin mixture into ramekins and bake to create mini pumpkin pies.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American