If you adore pumpkin pie, then this easy Crustless Pumpkin Pie is your ultimate Thanksgiving dessert! This recipe is practically effortless, it’s allllll about that filling. Your (minimal!) work will be rewarded with a creamy, perfectly spiced slice of pie. Just add whipped cream!
Why You’ll Love This Easy Crustless Pumpkin Pie Recipe
- Pumpkin Pie Without the Hard Work. As much as I love my flaky Whole Wheat Pie Crust, it tacks on a lot of extra work when you’re making pumpkin pie. From chilling to rolling to transferring it to the pie plate without tearing, crust is a daunting process. With crustless pumpkin pie, you don’t have to worry about any of that!
- The Best Part of the Pie. This crustless pumpkin pie lets you enjoy the best part of the pie—the creamy spiced filling—without any crust getting in the way. The flavors of pumpkin and cozy spices are the stars here!
- Libby’s, Upgraded. Nothing says fall quite like the warm, comforting flavors of pumpkin pie. I added extra spices to take classic Libby’s pumpkin pie up a notch! (This Sweet Potato Pie is another elevated classic.)
- Yes, You Can Still Slice It! This crustless pumpkin pie is just as sliceable as its traditional crusted counterpart. You can even—carefully—eat it with your hands like a slice of pizza for breakfast along with Crustless Quiche! (Don’t ask me how I know this.)
- Naturally Gluten-Free. Let’s be honest, gluten-free pie crust is not great. Just skip the crust and you have a gluten-free pumpkin pie without any fuss or disappointment. (For another gluten-free Thanksgiving dessert option, see my Gluten-Free Apple Crisp.)
How to Make Crustless Pumpkin Pie
- Eggs and Egg Yolk. Pro-tip: It’s easier to separate the white from the yolk with cold eggs. (You can freeze the white for the next time you’re making an Egg White Frittata.)
- Pumpkin Puree. Not pumpkin pie filling, which is already sweetened and spiced.
- Cornstarch. For a thick, creamy crustless pumpkin pie.
- Sweeteners. Either pure maple syrup or honey, plus granulated sugar.
- Spices. Ground cinnamon, ginger, nutmeg, and cloves.
- Kosher Salt. Just a bit for balance.
- Evaporated Milk. Allows us to achieve a rich, creamy texture without heavy cream.
- Whipped Cream. Always essential when you’re enjoying pumpkin pie.
- Prepare. Preheat your oven, line a sheet pan with parchment paper, and coat a pie plate with nonstick spray.
- Mix the Eggs and Pumpkin. Whisk the eggs and yolk with the puree.
- Add the Thickener and Sweetener. Whisk in the cornstarch, followed by the maple syrup.
- Whisk in the Sugar and Spices. Mix until smooth.
- Add the Evaporated Milk. Make it nice and smooth.
- Bake and Chill. Cool for at least 3 hours before serving at room temperature or chilled and ENJOY!
- Use Butternut Squash Puree. If you can’t find canned pumpkin, use butternut squash puree instead. It has a similar taste and texture to pumpkin—you probably won’t even be able to tell the difference!
- Add a Crumb Topping. For an extra bit of crunch and flavor, top your pie with a streusel or crumb topping, similar to the one on my Pumpkin Coffee Cake.
- Make it a Crustless Pumpkin Pecan Pie. Add the nutty topping from my Pumpkin Pecan Pie recipe.
- To Store. Cover your crustless pumpkin pie with plastic wrap or store leftovers in an airtight container. Refrigerate for up to 3 days.
- To Freeze. Wrap the cooled pie tightly in plastic wrap and then foil or freeze leftovers in an airtight container for up to 3 months. Thaw overnight in the refrigerator before serving.
What to Serve with Crustless Pumpkin Pie
- Thanksgiving Favorites. If you’re making this pie for the holiday, serve it with classic Thanksgiving dishes like Instant Pot Mashed Potatoes, Sweet Potato Casserole, Crockpot Green Bean Casserole, and Cranberry Orange Relish.
- Fall Desserts. Including crustless pumpkin pie as part of a dessert spread? Serve it alongside Crock Pot Apple Crisp and Mini Pumpkin Cheesecakes.
- Other Pies. If your family needs to have several pie options to choose from on holidays, try my Vegan Pumpkin Pie and Buttermilk Pie.
Recommended Tools to Make this Recipe
- Ceramic Pie Dish. A special pie dish for special occasions!
- Pie Server. Essential for the perfect slice of pie.
- Balloon Whisk. For making the filling smooth and creamy.
Recipe Tips and Tricks
- Make Sure There Are No Lumps in the Cornstarch. If there are little lumps, use a fork to break them up before adding them to the pumpkin mixture, or sift the cornstarch into the bowl.
- Know When the Pie Is Done. Pumpkin pie should jiggle slightly in the center when you shake the pan gently, a little like Jell-O. If the filling seems liquid-y, it needs to bake more.
- Don’t Over-Bake. If you bake your crustless pumpkin pie until the filling no longer has any jiggle, it’s likely to crack or leak (and if it does? just add whipped cream, no biggie).
- Remove Air Pockets. Before baking, gently tap the pie plate on the counter several times to remove any air bubbles.
- Don’t Over-Fill the Pie Plate. It shouldn’t be filled more than three-quarters of the way to the top. If you have extra filling, bake it in well-greased muffin tins as mini pies at 350 degrees for 15 to 25 minutes.
- Let It Cool or Chill It. In theory, warm pumpkin pie fresh out of the oven sounds delightful, but in practice, it’s hot, gloppy, and not very pleasant to eat. You really want it to set first so you can get nice, clean slices and enjoy the pie as it’s meant to be eaten.
Crustless Pumpkin Pie
- 2 large eggs
- 1 large egg yolk
- 1 15-ounce can pumpkin puree (not pumpkin pie filling)
- 1 tablespoon cornstarch
- 1/4 cup pure maple syrup or honey
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1 12-ounce can evaporated milk
- Whipped cream for serving
- Preheat the oven to 350°F (if using a glass pie plate, reduce to 325°F). Line a sheet pan with parchment paper. Generously coat a 9-inch pie plate with nonstick spray, then place it on the baking sheet.
- In a large bowl, whisk together the eggs, egg yolk, and pumpkin.
- Whisk in the cornstarch, then once it’s smoothly combined, whisk in the maple syrup.
- Whisk in the granulated sugar, then the cinnamon, ginger, nutmeg, cloves, and salt.
- Gently pour in the evaporated milk, then whisk to combine.
- Pour the mixture into the prepared dish, filling it, no more than 3/4 of the way (if you’re using a regular pie dish, you will have some extra. You can bake it in well-greased muffin tins as mini pies at 350 degrees for 15 to 25 minutes, depending upon the size of your muffin tin). Before baking, tap the dish on the counter gently several times to remove any air bubbles. Place on a parchment lined baking sheet to catch any drips and bake for 50 to 60 minutes, or until the edges are set and the center of the pie is just slightly wobbly (similar to a pudding). Cool completely on a wire rack for at least 3 hours. Serve at room temperature or chilled, with lots of whipped cream.
- TO STORE: Cover your crustless pumpkin pie with plastic wrap or store leftovers in an airtight container. Refrigerate for up to 3 days.
- TO FREEZE: Wrap the cooled pie tightly in plastic wrap and then foil, or freeze leftovers in an airtight container, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
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