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 is a tasty twist on traditional Pumpkin Pie. This pie recipe calls for just a handful of ingredients. It is so easy to make and comes together quickly with less net carbs than regular pie.
I love to make an assortment of pies for the holidays including Sweet Potato Pie and Butternut Squash Pie for lots of delicious desserts.
Table of Contents
What is Crustless Pumpkin Pie?
It has all the delicious flavors of pumpkin pie without the crust. The filling is so rich and creamy that you won’t even miss the pie crust!
Each bite of this no crust pumpkin pie is smooth and delicious with so much flavor.
Ingredients:
- Brown Sugar
- white sugar
- Cinnamon
- Pumpkin pie spice
- Pumpkin puree
- Evaporated milk
Scroll to the bottom of the post for complete crustless pumpkin pie ingredients and recipe in the recipe card.
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 puree instead of store bought in this recipe.
- Homemade Pumpkin Pie Spice. Swap the store bought for homemade Pumpkin Pie Spice.
- Pie Crust. If you prefer a crust, try 3 Ingredient Pie Crust Recipe.
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 – In a small bowl combine sugars, salt, pumpkin pie spice. Stir everything together until it is well combined.
Step 3 – In a separate large mixing bowl, beat eggs then whisk together the pumpkin puree followed by the dry ingredients.
Step 4 – Slowly stir in the evaporated milk and mix to combine. Thoroughly stir together but do not overmix.
Step 5 – 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 for 60-70 minutes, rotating the pie pan halfway through the baking time.
Step 7 – 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.
- 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.
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.
Pro Tips
- Refrigerate before serving. The pie needs to be refrigerated for at least 6 hours before slicing.
- Don’t reheat the pie. It is best served cold or at room temperature. The texture will change if reheated.
Frequently Asked Questions
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.
Serve the pie chilled or at room temperature. I do not suggest reheating it.
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 and put inside a freezer bag. Freeze up 2 to months. Allow to thaw in the refrigerator overnight and then serve. Learn more tips on Can you Freeze Pumpkin Pie?
in advance?
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.
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 ingredients and should not be substituted for the other one.
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.
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.
Try these Pumpkin Pie Recipes:
- The Easiest Pumpkin Pie Recipe
- Salted Caramel Pumpkin Pie Recipe
- Eagle Brand Pumpkin Pie
- Pumpkin Bread Pudding
More Easy Pies to try:
I am so excited for you to try this delicious crustless pie. Please leave a star recipe rating once you do!
Crustless Pumpkin Pie
Ingredients
- ½ cup Brown Sugar
- ¼ cup white sugar
- ½ teaspoon salt
- 2 teaspoon Cinnamon
- 1 teaspoon pumpkin pie spice
- 2 Large Eggs
- 15 ounces pumpkin puree
- 12 ounces evaporated milk
- Whipped Cream for serving
Instructions
- Preheat the oven to 300 degrees Fahrenheit and spray a 9 inch pie pan with a non-stick cooking spray.
- In a small bowl combine sugars, salt, pumpkin pie spice.
- In a large separate bowl, beat eggs then stir in pumpkin puree followed by the dry ingredients. Slowly stir in the evaporated milk and mix to combine.
- Pour the mixture into the prepared pie pan. Gently knock the pie pan on the countertop carefully to remove any air bubbles from the mixture.
- Bake for 60-70 minutes, rotating the pie pan halfway through the baking time.
- 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.
- Let the pie rest at room temperature until it has cooled completely.
- Then refrigerate the pie, covered, for at least 6 hours or overnight.
- Once the pie is chilled, the pie is ready to slice, serve and enjoy topped with whipped cream.
