Crustless Pumpkin Pie combines a rich and creamy pumpkin filling into the best pumpkin dessert. It is so decadent and packed with flavor. Top each serving with whipped cream for a great Thanksgiving dessert.

Crustless Pumpkin Pie

This pumpkin pie recipe calls for just a handful of ingredients. It is so easy to make and comes together quickly.

The pumpkin pie filling is sweet and creamy in this no crust pumpkin pie. No one will miss the pie crust in this delicious pie. The filling is smooth and flavor packed.

Crustless Pumpkin Pie is a tasty twist on traditional Pumpkin Pie.

Ingredients:

The crustless pumpkin pie ingredients are minimum.

Brown Sugar
white sugar
salt
Cinnamon
Pumpkin pie spice
Large Eggs
Pumpkin puree
Evaporated milk
Whipped Cream (for serving)

How to make Crustless Pumpkin Pie:

Step 1. Preheat the oven and prepare the pan. Preheat the oven to 300 degrees Fahrenheit and spray a 9 inch pie pan with a non-stick cooking spray.

Step 2. Combine the sugar and spices. In a small bowl combine sugars, salt, pumpkin pie spice. Stir everything together until it is well combined.

Step 3. Get out a separate bowl. In a separate large mixing bowl, beat eggs then whisk together the pumpkin puree followed by the dry ingredients.

Mixing bowls with ingredients being comibned.

Step 4. Add the evaporated milk. Slowly stir in the evaporated milk and mix to combine. Thoroughly stir together but do not overmix.
Step 5. Spread the mixture into the pie dish. Pour the mixture into the prepared pie plate. Gently knock the pie pan on the countertop carefully to remove any air bubbles from the mixture.
Step 6. Bake the pie. Bake for 60-70 minutes, rotating the pie pan halfway through the baking time.
Step 7. Remove from the oven. Remove the pie from the oven when the edges of the pie are set but the middle of the pie will still appear a bit jiggle.
Step 8. Allow to cool. Let the pie rest at room temperature until it has cooled completely. The pie should not be warm when placed in the fridge.

Mixing bowl with ingredients being combined.

Step 9. Refrigerate the pie. Then refrigerate the pie, covered, for at least 6 hours or overnight. It needs enough time to set in order for it to cut neatly or it will fall apart.
Step 10. Slice and serve the pie. Once the pie is chilled, the pie is ready to slice, serve and enjoy topped with whipped cream.

Keep reading for the complete recipe card.

Serving Suggestions

Vanilla Ice Cream. Serve each slice with a scoop of vanilla ice cream.
Whipped Cream. Dollop each slice with a generous portion of whipped cream.
Cinnamon. If you love cinnamon, sprinkle a little bit on top of each slice.
Pumpkin Pie Spice. Add even more pumpkin flavor with a dash of pumpkin pie spice.

The pie is delicious plain but we love it with whipped cream on top especially. Sprinkle a little pumpkin pie spice on top of that and it looks stunning and so festive. My kids love ice cream and whipped cream!

Storage:

Refrigerate the leftovers, covered, for up to 3-4 days. I like to wrap the pie in one layer of plastic wrap and then aluminum foil. Then place in the fridge.

This pie is tasty chilled or served at room temperature. I do not recommend reheating the pie.

Freeze the pie for later use if desired. Allow to cool and wrap the pie entirely in plastic wrap. Then wrap again in aluminum foil.

You can also place the wrapped pie inside a freezer bag. Freeze up 2 to months. Allow to thaw in the refrigerator overnight and then serve.

Make Ahead:

Make this pie ahead of time and refrigerate until ready to serve. You can make it 1 to 2 days in advance to save time.

This is perfect for Thanksgiving or events you need extra time for other things. It will still taste wonderful and turn out great.

Can I use pumpkin pie filling to make this pie?

I do not recommend using pumpkin pie filling. The spices are already added to the canned pumpkin pie filling.

This recipe calls for pumpkin puree that is just plain pumpkin. They are two completely different things and should not be substituted for the other.

How can I make this pie dairy free?

Substitute coconut milk for the evaporated milk in the pie recipe. However, do not use light coconut milk. You do not want to eliminate the higher fat content that makes this pie so rich and creamy.

This is an easy way to make this pie dairy-free. You can even make two variations of pies if you need to accommodate several different needs.

Homemade Pumpkin Pie Spice:

You can make pumpkin pie spice easily at home. If you do a lot of Fall baking, I suggest you try this. It is not difficult at all.

The results are perfect and you will save a bunch of money. The jars at the grocery store are very small and costly. Whip up a homemade batch today that works great and is budget friendly.

It is very simple to make homemade pumpkin pie spice with nutmeg, ginger, cloves and other spices. You might already have what you need in the pantry.

Variations:

Sugar Free. If you need to make this pie sugar free, use a sugar substitute in place of the refined sugars.
Milk. While evaporated milk will make this filling so rich, you can substitute it with other types of milk if needed. Try coconut milk, unsweetened almond milk or heavy cream.
Dairy free. Substitute coconut milk or coconut cream to make this recipe dairy free. It is easy to modify and turns out delicious.
Coconut oil. Swap the butter for coconut oil in the recipe.
Homemade Pumpkin Puree. Feel free to use homemade pumpkin pie spice instead of store bought in this recipe.

This easy to make Crustless Pumpkin Pie is so delicious that no one will even miss the crust. It is simple to make and so rich and creamy.

As you can see, there are several variations to try that will make this work for everyone.

Each slice of this pie is even better with whipped cream. It looks great and tastes even better when you combine the flavors. Make this tasty recipe today and let us know how you like it.

Slice of crustless pumpkin pie being served.

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