This crustless pumpkin pie delivers the classic flavor and creamy texture of a traditional pumpkin pie filling, but without the work of making a crust. It’s a simple baked custard that comes together quickly, making it a great option for a last-minute holiday dessert.
The prep takes only about 10 minutes, and after baking, the pie needs to chill to fully set. It’s a straightforward recipe that’s also naturally gluten-free, so everyone can enjoy a slice.
Why You’ll Love Crustless Pumpkin Pie
- No crust needed: You get all the best parts of pumpkin pie without the time-consuming step of making or blind-baking a pie crust.
- Simple mixing: All the ingredients are whisked together in one bowl, which makes for very easy preparation and cleanup.
- Great for making ahead: This pie must be chilled before serving, so it’s an ideal dessert to prepare a day or two in advance of a gathering.
Crustless Pumpkin Pie Ingredients
- Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling. The filling has added sugar and spices that will make the dessert too sweet.
- Evaporated Milk: This gives the pie a rich, creamy texture that’s classic to the dish. You can substitute with heavy cream if you prefer.
- Brown Sugar: Light brown sugar adds a mild caramel note. You can use dark brown sugar for a more robust molasses flavor.
- Pumpkin Pie Spice: This is a blend of cinnamon, nutmeg, ginger, and cloves. If you don’t have it, you can make your own blend or use just cinnamon.
Exact quantities are in the recipe card below.
How to Make Crustless Pumpkin Pie
Step 1: Mix the Filling
In a large bowl, whisk the pumpkin puree, eggs, brown sugar, cornstarch, and spices. Keep whisking until the mixture is completely smooth and no lumps remain.
Step 2: Add Milk and Pour
Gently stir the evaporated milk into the pumpkin mixture. Pour the finished filling into a 9-inch pie plate that you’ve placed on a baking sheet.
Step 3: Bake and Chill
Bake the pie until the edges are firm and the center has a slight jiggle. Let it cool to room temperature on a wire rack before moving it to the refrigerator to chill for at least two hours.
Storage Tips for Crustless Pumpkin Pie
Store the pie covered in the refrigerator for up to 4 days. Freezing is not recommended, as it can cause the custard to separate and become watery upon thawing.
Expert Tips for Crustless Pumpkin Pie
- Be sure to use 100% pumpkin puree, not pumpkin pie filling, as the filling contains added sugar and spices.
- Placing the pie dish on a baking sheet makes it easier to handle and catches any spills.
- For food safety, egg-based custards should reach an internal temperature of 160°F (71°C). A knife inserted about an inch from the center should come out clean when the pie is done.
- Chilling is a required step. The pie needs this time to set fully for clean slices.
What to Serve with Crustless Pumpkin Pie?
Serve cold, straight from the refrigerator. A spoonful of whipped cream or a scoop of vanilla ice cream are classic toppings.
Crustless Pumpkin Pie Recipe FAQs
Can I use fresh pumpkin puree?
Yes, you can use homemade pumpkin puree. Make sure it is thick and not watery; you may need to drain it on cheesecloth to get a consistency similar to canned pumpkin.
Why did my crustless pie crack?
Cracking is usually caused by overbaking or cooling the pie too quickly. Be sure to pull it from the oven while the center is still a little wobbly and let it cool gradually at room temperature.
Can I make this dairy-free?
You can try substituting the evaporated milk with a can of full-fat coconut milk or a dairy-free evaporated milk alternative. The texture and flavor will be slightly different.
Crustless Pumpkin Pie
Ingredients
- 1 can pumpkin puree (425g) 15 ounces
- 3/4 cup packed light brown sugar 165g
- 3 large eggs
- 1 tablespoon cornstarch 8g
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon kosher salt
- 1 can evaporated milk (354ml) 12 fluid ounces
Instructions
- Preheat your oven to 350°F (175°C). Place a 9-inch (23 cm) glass pie dish on a rimmed baking sheet.
- In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, cornstarch, pumpkin pie spice, and salt.
- Continue whisking until the mixture is completely smooth and uniform in color.
- Gently stir in the evaporated milk until it is just combined. Do not overmix.
- Pour the filling into the prepared pie dish.
- Bake for 45 to 55 minutes. The pie is done when the edges are set and the center is still slightly wobbly.
- Remove the pie from the oven and let it cool completely on a wire rack.
- Once at room temperature, cover the pie and transfer it to the refrigerator. Chill for at least 2 hours, or until firm, before slicing and serving.
