If you’ve ever craved the creamy, spiced filling of a classic pumpkin pie without the fuss (or the carbs) of making a crust, Crustless Pumpkin Pie is about to become your new holiday favorite. This recipe delivers all the rich autumn flavors you love—warm cinnamon, earthy pumpkin, and velvety custard—without rolling out dough or worrying about a soggy bottom. Not only does this pie satisfy special diets like gluten-free and low-carb, but it also comes together in just minutes and is almost impossible to mess up. Get ready to fall in love with the easiest, dreamiest pumpkin dessert you’ll ever serve!
Ingredients You’ll Need
Crustless Pumpkin Pie is all about simplicity, and every ingredient in this recipe is chosen to amplify flavor, texture, and that irresistible holiday aroma. Each one plays a starring role, whether it’s lending creaminess, sweetness, or that signature spiced warmth.
- Pumpkin Puree: The heart of the pie, delivering that smooth, silky texture and vibrant orange color.
- Granulated Sugar: Adds just the right amount of sweetness to complement the pumpkin and spices.
- Evaporated Milk: Provides a creamy body to the custard; swap in coconut milk if you want a dairy-free version.
- Large Eggs: Essential for binding the mixture and creating that classic custard structure.
- Ground Cinnamon: The main spice, giving the pie its distinctly warm, cozy taste.
- Ground Ginger: Delivers a gentle, aromatic zing that pairs beautifully with pumpkin.
- Ground Cloves: Just a pinch adds depth and an earthy spiced note.
- Ground Nutmeg: Lends a subtle, sweet warmth that makes every bite feel special.
- Salt: Balances the sweetness and makes all the other flavors pop.
- Vanilla Extract: Rounds out the custard with mellow, fragrant richness.
- Whipped Cream (optional): For serving—an airy, creamy topping that enhances every slice.
How to Make Crustless Pumpkin Pie
Step 1: Prep Your Pie Dish and Oven
Start by preheating your oven to 350°F (175°C). Give a 9-inch pie dish a light coating of grease or non-stick spray, which ensures your pie releases easily even without a crust. This tiny step guarantees a beautiful presentation and effortless slicing later on.
Step 2: Mix the Pie Filling
In a large mixing bowl, combine the pumpkin puree, granulated sugar, evaporated milk, eggs, cinnamon, ginger, cloves, nutmeg, salt, and vanilla extract all at once. Grab a whisk and blend everything together until smooth and well combined—no lumps or streaks. This simple stir brings together those classic holiday notes in every bite of your Crustless Pumpkin Pie.
Step 3: Pour and Smooth
Carefully pour the silky pumpkin mixture into your prepared pie dish. Use a spatula or the back of a spoon to gently smooth out the top. Taking a moment here ensures the finished pie looks as lovely as it tastes, and helps it bake evenly.
Step 4: Bake to Perfection
Transfer your pie to the oven and bake for 40 to 45 minutes. Check for doneness by inserting a toothpick into the center—it should come out clean, with perhaps a few moist crumbs. If the middle still looks a bit wobbly, give it a couple more minutes. The scent of spices filling your kitchen is a sure sign you’re on the right track!
Step 5: Cool and Chill
Let your Crustless Pumpkin Pie cool completely at room temperature. Once cooled, pop it into the refrigerator for at least 2 hours to set. This chilling time gives the pie its dreamy, sliceable texture and melds all those spicy-sweet flavors together beautifully.
How to Serve Crustless Pumpkin Pie
Garnishes
A dollop of fresh whipped cream on each slice is pure magic, but you can also sprinkle on a dash of ground cinnamon or a scattering of chopped toasted pecans for extra texture and flair. Even a little maple drizzle is a delicious (and Instagram-worthy) way to finish off your pie.
Side Dishes
Pair Crustless Pumpkin Pie with a fresh fruit salad, a handful of spiced nuts, or even a cup of strong coffee or chai tea. These balancing sides highlight the pie’s gentle sweetness and make for a well-rounded dessert spread at any gathering.
Creative Ways to Present
For special occasions, cut the pie into dainty squares for a dessert platter, or spoon it into elegant parfait glasses layered with whipped cream and crushed gingersnaps. You can even bake the mixture in individual ramekins for personal mini pies that everyone will love.
Make Ahead and Storage
Storing Leftovers
After enjoying your first slices, store any leftover Crustless Pumpkin Pie covered in the refrigerator for up to four days. Baking it ahead means you’ll always have a ready-to-eat treat waiting whenever the craving strikes.
Freezing
Yes, you can freeze your Crustless Pumpkin Pie! Let it cool completely, then wrap slices tightly in plastic wrap and foil. Stash them in an airtight container and freeze for up to two months. Thaw overnight in the fridge for the best texture.
Reheating
If you love warm pie, gently reheat slices in the microwave for about 20-30 seconds or pop them into a 300°F (150°C) oven for a few minutes. Add fresh whipped cream after reheating for the perfect finish.
FAQs
Can I make Crustless Pumpkin Pie dairy-free?
Absolutely! Just substitute the evaporated milk with coconut milk or your favorite dairy-free alternative; the pie will still set beautifully and taste amazing.
What’s the texture of Crustless Pumpkin Pie compared to traditional pie?
It’s a rich, creamy custard—exactly like the filling from a classic pumpkin pie, but lighter and silkier since there’s no pastry crust competing for attention.
Is this recipe suitable for low-carb or keto diets?
It’s naturally lower in carbs since there’s no crust. Swap out the sugar for a low-carb sweetener, and you’ve got a pie that fits right into your low-carb or keto lifestyle.
Can I double the recipe for a crowd?
Yes! Simply double all the ingredients and bake in a 9×13 inch dish, increasing the bake time slightly. Watch the center and test with a toothpick for doneness.
Why does my pie crack in the center?
Small cracks can happen if the pie is slightly overbaked or cools too quickly, but don’t worry—it will taste just as dreamy, and a little whipped cream covers everything!
Final Thoughts
If you’re searching for a foolproof, crowd-pleasing dessert that’s brimming with nostalgia and comfort, you simply have to try this Crustless Pumpkin Pie. It’s creamy, perfectly spiced, and so easy it just might appear in your kitchen all year long. I can’t wait for you to make it your new favorite tradition!
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Crustless Pumpkin Pie Recipe
- Total Time: 55 minutes
- Yield: 8 slices 1x
- Diet: Gluten-Free, Vegetarian
Description
Indulge in the rich, warm flavors of fall with this delicious Crustless Pumpkin Pie recipe. A perfect dessert for those who crave the taste of pumpkin pie without the fuss of a crust.
Ingredients
Pumpkin Filling:
- 1 can (15 oz) pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup evaporated milk
- 2 large eggs
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Optional for Serving:
- Whipped cream
Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
- Mix Ingredients: In a large bowl, whisk together pumpkin puree, sugar, evaporated milk, eggs, cinnamon, ginger, cloves, nutmeg, salt, and vanilla extract until smooth.
- Bake: Pour the mixture into the pie dish, smooth the top, and bake for 40-45 minutes until set. Let cool and refrigerate for 2 hours.
- Serve: Slice and enjoy with whipped cream if desired.
Notes
- For a dairy-free version, use coconut milk instead of evaporated milk.
- This pie is naturally gluten-free and low in carbs.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 14g
- Sodium: 160mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
