If you love pumpkin pie but want to skip the fuss and calories of a crust, then you are absolutely going to adore this Crustless Pumpkin Pie (Insanely Good & No Crust Needed) Recipe. It’s creamy, cozy, and bursting with all the warm spices you expect from your favorite fall dessert, yet it leaves out the crust so you get pure, unadulterated pumpkin custard perfection. Whether you’re new to pumpkin pie or a seasoned fan looking for a fresh twist, this recipe is a simple, luscious way to enjoy that classic flavor without the crust hassle or extra carbs.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe keeps it wonderfully simple with ingredients that bring out the best in every bite. Each one plays a crucial role—from the pumpkin puree that gives body and earthiness to the pumpkin pie spice blend that wraps everything in comforting warmth. You’ll find your cupboard staples and a couple of little extras come together for an effortlessly delicious pie.
- 1 can (15 oz / 425 g) pumpkin puree: Make sure to use pure pumpkin puree, not the pie filling, for the best texture and flavor.
- 3 large eggs (at room temperature): Eggs bring richness and help the custard set beautifully without a crust.
- 1 cup evaporated milk or half-and-half: Evaporated milk offers that classic pumpkin pie feel, while half-and-half makes it a bit silkier and richer.
- 2 tablespoons unsalted butter (melted and cooled, optional): Adds an extra touch of silkiness and depth to the custard.
- 2 teaspoons pure vanilla extract: Enhances the natural sweetness and spices in the pumpkin filling.
- ¾ cup packed light brown sugar: Provides rich caramel notes and moisture.
- ¼ cup granulated sugar: Balances the brown sugar for just the right level of sweetness.
- 2½ teaspoons pumpkin pie spice: Or make your own blend with 2 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, and a pinch of cloves or allspice for warm, fragrant flavor.
- ¼ teaspoon fine sea salt: A small but key addition that brightens and balances the sweetness.
- Gluten-free baking spray or a thin layer of butter: For greasing the pan and helping the pie release cleanly.
- Lightly sweetened whipped cream: Perfect for topping, enhancing the creamy texture of the pie.
- Extra ground cinnamon or nutmeg: To dust on top for that finishing touch and inviting aroma.
How to Make Crustless Pumpkin Pie (Insanely Good & No Crust Needed) Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Grease a 9-inch pie dish thoroughly with gluten-free baking spray or butter. This will ensure your custard releases easily once baked and chilled, giving you clean slices without any sticking.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the pumpkin puree, eggs, evaporated milk (or half-and-half), melted butter, and vanilla extract until smooth and well combined. This mixture forms the creamy base of your crustless pumpkin pie.
Step 3: Add the Sugars and Spices
Sprinkle in the light brown sugar, granulated sugar, pumpkin pie spice blend, and sea salt. Whisk everything together until fully incorporated and the mixture looks luscious and velvety. At this point, the air will be filling with the delightful scent of cinnamon, ginger, and nutmeg—so cozy!
Step 4: Pour and Level
Pour the custard filling carefully into your prepared pie dish. Use a spatula to gently level the surface so it bakes evenly. Your oven will do the magic now, turning liquid into a silky, custardy masterpiece.
Step 5: Bake to Perfection
Bake the pie in the preheated oven for about 50 minutes. The edges should be set and slightly puffed, and the center will still have a gentle jiggle—it firms up as it cools to that perfect creamy texture you crave.
Step 6: Cool and Chill
Allow your crustless pumpkin pie to cool completely on a wire rack, then refrigerate it for at least 2 hours, preferably overnight. This chilling step helps the flavors meld and the custard become firmer, making for perfect slices every time.
How to Serve Crustless Pumpkin Pie (Insanely Good & No Crust Needed) Recipe
Garnishes
Top each slice with a generous dollop of lightly sweetened whipped cream for that classic pairing. A gentle dusting of cinnamon or nutmeg on top instantly elevates the presentation and adds an inviting aroma. You could also sprinkle chopped toasted pecans or drizzle a little maple syrup if you want an extra-special treat.
Side Dishes
This pie pairs beautifully with simple coffee or tea, and you can complement it with fresh fruit like sliced pears or spiced apple compote for a fresh contrast. For a heartier dessert spread, add gingerbread cookies or candied pecans to bring out more seasonal flair.
Creative Ways to Present
Serve slices in rustic glass jars for an adorable autumnal treat at parties or Thanksgiving dinners. You could also layer crumbled ginger snaps between slices on a dessert platter to add a fun textural contrast, mimicking the feel of pie crust without using one.
Make Ahead and Storage
Storing Leftovers
Rest assured, any leftover Crustless Pumpkin Pie (Insanely Good & No Crust Needed) Recipe will keep well in the refrigerator for up to 4 days. Cover it tightly with plastic wrap or container lids to maintain moisture and prevent it from absorbing other fridge odors.
Freezing
If you want to prepare in advance or save some for later, this pie freezes beautifully. Wrap it in plastic wrap, then aluminum foil, and place it in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before serving for best texture.
Reheating
This pumpkin pie is best enjoyed chilled, but if you prefer it warm, gently reheat slices in the microwave for 15–20 seconds or in a low oven (300°F / 150°C) covered with foil until just warmed through. Be careful not to overheat and lose that custard silkiness.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree rather than canned pumpkin pie filling because the filling already contains sweeteners and spices, which can throw off the balance of flavors and texture in this crustless recipe.
What if I don’t have pumpkin pie spice?
No worries! You can easily make your own blend with cinnamon, ginger, nutmeg, and a pinch of cloves or allspice, just like in the recipe. This way, you control the spice level and keep the flavors fresh and fragrant.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free as it contains no crust and uses gluten-free baking spray or butter. Just be sure your baking spray or additional toppings are gluten-free to keep it safe for those with gluten sensitivity.
Can I substitute the evaporated milk with regular milk?
Evaporated milk helps achieve that perfect pumpkin pie texture, but you can use half-and-half for a richer custard or whole milk in a pinch. Just expect a slightly different texture with regular milk, which may be less creamy.
How long does the pie need to chill before serving?
For the best texture and flavor, chill the pie for at least 2 hours, though overnight is ideal. This chilling step allows the custard to firm up properly and for the flavors to deepen beautifully.
Final Thoughts
I truly hope you try this Crustless Pumpkin Pie (Insanely Good & No Crust Needed) Recipe soon because it has become a favorite in my kitchen, especially when I want all the flavors of pumpkin pie without any fuss or excess. It’s comforting, creamy, and just the right amount of sweet and spice—a perfect way to celebrate any season or just satisfy that pumpkin craving!
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Crustless Pumpkin Pie (Insanely Good & No Crust Needed) Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This crustless pumpkin pie offers all the cozy, spiced flavors of a traditional pumpkin pie without the fuss of making a crust. Creamy and silky, it’s baked to set perfectly in a 9-inch pie dish and is a fantastic gluten-free dessert option, topped with lightly sweetened whipped cream and a dusting of cinnamon or nutmeg.
Ingredients
Pie Filling
- 1 can (15 oz / 425 g) pure pumpkin puree (not canned pumpkin pie filling)
- 3 large eggs (at room temperature)
- 1 cup evaporated milk or half-and-half (evaporated milk for traditional texture, half-and-half for richer pie)
- 2 tablespoons unsalted butter, melted and slightly cooled (optional, for extra silkiness)
- 2 teaspoons pure vanilla extract
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2½ teaspoons pumpkin pie spice or homemade blend of 2 tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, pinch of cloves or allspice
- ¼ teaspoon fine sea salt
For the Pie Dish
- Gluten-free baking spray or a thin layer of butter (to grease the pie dish)
To Garnish
- Lightly sweetened whipped cream
- Extra ground cinnamon or nutmeg for dusting
Instructions
- Prepare the oven and pie dish: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish with gluten-free baking spray or a thin layer of butter to ensure the custard releases cleanly after baking.
- Mix the wet ingredients: In a large mixing bowl, combine the pumpkin puree, eggs, evaporated milk (or half-and-half), melted butter (if using), and vanilla extract. Whisk together until smooth and fully incorporated for a silky base.
- Add the sugars and spices: Stir in the packed light brown sugar, granulated sugar, pumpkin pie spice (or the homemade blend of cinnamon, ginger, nutmeg, and cloves), and sea salt. Mix well until the sugars dissolve and the spice blend evenly flavors the mixture.
- Pour the filling into the pie dish: Pour the prepared pumpkin filling into the greased pie dish, smoothing the top with a spatula to create an even surface for baking.
- Bake the pie: Place the pie dish in the preheated oven and bake for about 50 minutes, or until the filling is set but still slightly jiggly in the center. It will firm up more as it cools.
- Cool and serve: Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least a couple of hours before serving. Serve each slice with a dollop of lightly sweetened whipped cream and a sprinkle of extra ground cinnamon or nutmeg for an extra cozy touch.
Notes
- Use pure pumpkin puree, not canned pumpkin pie filling, for the best texture and flavor.
- Allow eggs to come to room temperature before mixing for a smooth batter.
- Evaporated milk yields a traditional pie texture; use half-and-half for a richer, creamier pie.
- The optional melted butter adds extra silkiness to the filling but can be omitted to reduce fat.
- This recipe is naturally gluten-free when using gluten-free baking spray or butter to grease the dish.
- Watch baking time closely: a slight jiggle in the center indicates perfect doneness as it sets while cooling.
- For a festive touch, dust the top with cinnamon or nutmeg just before serving.
