Crustless Pumpkin Pie
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!
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! But ease isn’t the only reason to make this recipe:
- 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.)
5 Star Review
“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.”
— Kimberly —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- 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.
How to Make Crustless 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.
Pour into Pie Plate. Before baking, gently tap the pie plate on the counter several times to remove any air bubbles.
Bake and Chill. When it’s done, crustless 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.) 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.
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Crustless Pumpkin Pie
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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
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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.
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In a large bowl, whisk together the eggs, egg yolk, and pumpkin.
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Whisk in the cornstarch, then once it’s smoothly combined, whisk in the maple syrup.
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Whisk in the granulated sugar, then the cinnamon, ginger, nutmeg, cloves, and salt.
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Gently pour in the evaporated milk, then whisk to combine.
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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
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