This easy Crustless Pumpkin Pie is allllll about that filling. No crust means it’s naturally gluten-free and SO simple to make. Your (minimal!) work will be rewarded with a creamy, perfectly spiced slice of pie. Just add whipped cream!
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Why You’ll Love This Easy Crustless Pumpkin Pie Recipe
- Homemade Pumpkin Pie, but EASY. 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 without any crust getting in the way. 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! As many Weight Watchers members can attest (crustless pumpkin pie is a Thanksgiving favorite there!), this 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
The Ingredients
- 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. I use Libby’s.
- 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.
- Evaporated Milk. Allows us to achieve a rich, creamy texture without heavy cream.
- Whipped Cream. Always essential when you’re enjoying pumpkin pie.
The Directions
- 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!
Recipe Variations
- 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.
- Try Vegan Crustless Pumpkin Pie. Although I haven’t tested it, I think a store-bought vegan egg substitute (not flax eggs, but a pourable liquid egg) would work to make this crustless pumpkin pie vegan.
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. (Be sure to check out my free Thanksgiving menu planning guide too!)
- 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.
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
Prep: 10 minutes
Cook: 1 hour
Total: 4 hours 10 minutes
Servings: 8 servings
Crustless pumpkin pie is easy to make, naturally gluten-free and simply delicious! The best part of the pumpkin pie, without the hassle.
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Ingredients
- 2 large eggs
- 1 large egg yolk
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 tablespoon cornstarch
- ¼ cup pure maple syrup or honey
- ¼ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon kosher salt
- 1 (12-ounce) can evaporated milk
- Whipped cream for serving
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1(of 8)Calories: 155kcalCarbohydrates: 23gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 78mgPotassium: 283mgFiber: 2gSugar: 18gVitamin A: 8467IUVitamin C: 3mgCalcium: 149mgIron: 1mg
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So creamy and divine and EASY! The spices in this were a step above your typical pumpkin pie recipe
Yay! Thank you Megan!
Hi Erin. Silly question but can I use a crust with this recipe? Also making your pumpkin pecan cobbler recipe for Thanksgiving. Family loves it!
Not silly! You definitely can use a crust with this recipe; just be sure to par-bake the crust. Enjoy!
Can I use pumpkin pie filling, omitting the sweeteners and spices?
That’s kind of a completely different recipe but I guess you could. I think you would still need to add the evaporated milk though.
I can’t do evaporated milk, what else could I use?
Hi Angela, I haven’t tested it myself but you might be able to use heavy cream. If you decide to experiment, I’d love to know how it goes!
What other kind of baking dish could I use as I don’t have a proper pie plate? This sounds delicious and I need to make it! Thank you.
Hi Karen, I’ve only tried the pie pan but an 8×8 pan might work. If you decide to experiment, let us know how it goes!
Hi Erin! This recipe looks delicious. I have a dumb question. I’m just wondering if you think I could use brown or white sugar in place of the liquid sweetener, simply because I don’t have either on hand (but I can go get them, too). Thanks for your thoughts. I’d appreciate them even if you haven’t experimented. Thank you, again! –Lauren
Hi Lauren, I haven’t tried it but it might work. If you decide to experiment, let me know how it goes!
I wasn’t sure how this crustless pumpkin pie would compare to the traditional, but wow, it’s delicious! The texture is so creamy, almost like a custard, but packed with that warm pumpkin spice flavor we all love. It was easy to make, too. Will definitely make it again for Thanksgiving.
Makes me so happy to hear! Thank you!
What a fantastic pie! Without the crust, it’s just so much simpler, and I love that the filling is the star. The texture was smooth and rich, and the spices were perfect. I added a dollop of whipped cream on top, and it was everything I needed for a cozy fall dessert. My husband asked for a second slice right away!
Thank you so much, Tatiana!
This recipe was exactly what I needed for a quick and simple dessert. No crust to fuss with, but still all that delicious pumpkin pie flavor! I was pleasantly surprised by how creamy it turned out. The spices came through perfectly and not overpowering, just the right balance. My family loved it, and there wasn’t a single slice left by the end of the night! Thank you so much!
Makes me so happy to hear, Debbie! Thank you!
Hi! Can I use arrowroot powder instead of cornstarch?
Thank you,
Jenny
That should work, Jenny! Enjoy!