Crustless Pumpkin Pie Recipe: Pumpkin pie is a classic dessert that shows up at just about every fall gathering, especially around Thanksgiving. But what if you could skip the crust—without sacrificing any of that warm, spiced, creamy flavor? That’s where crustless pumpkin pie comes in. This version delivers all the flavor you love but skips the flaky, buttery base. That means fewer calories, less hassle, and a dessert that’s naturally gluten-free—talk about a win-win.
You don’t need to be a baking expert to make this. With simple ingredients and a few basic tools, you can create a rich, custardy pumpkin pie that melts in your mouth. Whether you’re watching your carb intake, avoiding gluten, or just in the mood for a lighter dessert, this pie is a go-to.
Let’s break it all down, from ingredients to baking tips, so you can nail it on the first try.
Ingredients You’ll Need
Here’s the full list of ingredients you’ll need to make a perfect crustless pumpkin pie. Most of these are pantry staples—so you might already have them at home.
Pumpkin Puree
- 1 can (15 oz) of pumpkin puree — NOT pumpkin pie filling. If you’re going for homemade, make sure it’s well-strained to remove extra water.
Sweeteners
- 3/4 cup sugar (white or brown for depth)
- You can sub in maple syrup for a richer flavor or go for sugar-free alternatives like monk fruit or erythritol if you’re watching carbs.
Spices
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ⅛ tsp allspice (optional)
- Or just use 2 tsp pumpkin pie spice as a shortcut
Eggs
- 2 large eggs, room temperature — they help the pie set and give it that custardy texture.
Milk
- 1 cup evaporated milk or substitute with regular milk, half-and-half, or plant-based milk like almond, oat, or coconut for dairy-free options.
Vanilla Extract
- 1 tsp pure vanilla extract — adds a beautiful aroma and depth.
Salt
- Just ¼ tsp of salt balances out all the sweet and spice.
Optional Toppings
- Whipped cream (dairy or non-dairy)
- Chopped pecans or walnuts
- A sprinkle of cinnamon sugar
- Caramel drizzle
Gather all your ingredients before you start — it makes everything go more smoothly.
Tools and Equipment Required
You won’t need anything fancy for this recipe. Just a few essentials you likely already have in your kitchen.
- 9-inch pie dish (glass or ceramic works best)
- Mixing bowls — at least two
- Measuring cups and spoons
- Whisk or electric mixer
- Rubber spatula
- Cooling rack
- Oven — preheated to 350°F (175°C)
If you want to make mini versions, ramekins or muffin tins work perfectly!
How to Make Crustless Pumpkin Pie: Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures even baking and helps the pie set properly once it goes in.
Step 2: Prepare Your Pie Dish
Lightly grease a 9-inch pie dish with butter or non-stick spray. This prevents sticking and makes serving easier after baking.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk together pumpkin purée, eggs, milk or evaporated milk, vanilla extract, and sweetener (sugar or maple syrup). Mix until smooth and well blended.
Step 4: Combine the Dry Ingredients Separately
In another bowl, mix cinnamon, nutmeg, ginger, cloves, salt, and flour or cornstarch. Combining dry ingredients separately helps distribute spices evenly.
Step 5: Whisk Everything Together
Gradually add the dry mixture into the wet ingredients. Whisk gently until the batter is smooth and lump-free. Avoid overmixing.
Step 6: Pour the Batter into the Pie Dish
Carefully pour the batter into the prepared pie dish. Tap the dish lightly on the counter to release any air bubbles.
Step 7: Bake the Pie
Place the pie in the center of the oven and bake for 45–55 minutes. The edges should be set while the center remains slightly jiggly.
Step 8: Cool Completely Before Serving
Remove the pie from the oven and allow it to cool at room temperature for at least 2 hours. Cooling helps the pie fully set and improves texture. Slice and serve plain or with whipped cream.
Enjoy your creamy, flavorful crustless pumpkin pie—perfect for any occasion! 🎃🥧
Tips for Perfect Crustless Pumpkin Pie
Want your pie to come out flawless every time? Here are some golden tips:
1. Prevent Cracks
- Don’t overbake. A slight jiggle in the center means it’s done.
- Let it cool gradually. Sudden temperature changes can cause cracks.
- If cracks do happen, cover them with whipped cream—problem solved.
2. Use Quality Spices
- Fresh spices make a huge difference. Ground spices lose potency over time, so replace them every 6–12 months.
- Adjust spice levels to taste. Not a fan of cloves? Cut back. Love cinnamon? Add a pinch more.
3. Stick to the Right Pie Dish
- Ceramic or glass pie dishes work best. Metal can overcook the edges.
- Use the right size. A 9-inch dish gives the perfect depth for even baking.
4. Rest the Batter
- Letting the batter sit for 5–10 minutes before baking allows the flavors to meld and the bubbles to rise, reducing the chance of a cracked top.
5. Don’t Skip the Chill
- Chill time is everything. The texture transforms once it’s had a chance to firm up in the fridge.
Common Mistakes to Avoid
Everyone makes mistakes—especially when baking. Here’s how to dodge the most common crustless pumpkin pie pitfalls:
Overbaking
It’s the #1 mistake. If the pie is totally firm in the oven, it’s already overdone. Take it out when the edges are set, but the center has a slight wobble.
Undermixing
Lumpy batter leads to uneven baking and weird texture. Whisk everything until completely smooth—no shortcuts.
Using the Wrong Type of Milk
Don’t substitute cream or condensed milk without adjusting the sugar and fat content. Too rich, and your pie may not set properly.
Forgetting to Grease the Dish
Even without a crust, the pie can stick. Always grease your dish to ensure easy slicing and serving.
How to Store Your Crustless Pumpkin Pie
Want to make it ahead or save leftovers? Here’s how to store your pie the right way:
Room Temperature
Only leave it out for up to 2 hours max. After that, it needs to go in the fridge to avoid bacterial growth.
Refrigeration
- Store covered in the fridge for 3 to 4 days.
- Use plastic wrap, foil, or a pie carrier to protect it from drying out or absorbing fridge odors.
Freezing Tips
- Yes, you can freeze it! Cool the pie completely, then wrap tightly in plastic wrap and foil.
- Freeze for up to 2 months.
- Thaw overnight in the fridge before serving. The texture holds up surprisingly well.
Making It Dairy-Free or Vegan
Crustless pumpkin pie can easily be adapted to suit dairy-free or vegan diets.
Egg Replacements:
- Flax eggs: 1 tbsp ground flaxseed + 3 tbsp water = 1 egg
- Chia eggs: Same formula as flax eggs
- Silken tofu: 1/4 cup blended = 1 egg
Milk Substitutes:
- Unsweetened almond milk
- Coconut milk (adds richness)
- Oat milk (neutral taste)
Texture Note:
Vegan versions may be a bit softer and may need 5–10 extra minutes in the oven. Let it chill overnight for the best set.
Low-Carb or Keto Crustless Pumpkin Pie Option
Crustless pumpkin pie is already lower in carbs than traditional versions. But here’s how to make it truly keto:
Swap the Sweetener
Use a sugar substitute like:
- Monk fruit sweetener
- Stevia
- Erythritol or Swerve
Dairy Options
Use full-fat coconut milk or heavy cream for a creamy texture and keto-friendly fats.
Other Additions
- Add a tablespoon of almond flour for a slightly nutty flavor and a denser texture.
- Top with sugar-free whipped cream or crushed pecans for extra flavor and crunch.
Serving Suggestions
This pie is delicious on its own, but here are some creative ways to take it up a notch:
- Classic whipped cream — you can’t go wrong with a big fluffy swirl
- Maple drizzle — just a touch of real maple syrup brings out the spices
- Caramel sauce — drizzle for a rich dessert finish
- Candied pecans — adds texture and sweetness
- Vanilla ice cream — pairs perfectly with warm pie
Want to impress guests? Serve with a cinnamon stick and a dusting of powdered sugar.
Can You Make This Ahead of Time?
Absolutely—and you should!
Make-Ahead Tips:
- Bake the pie up to 2 days in advance.
- Store covered in the fridge until ready to serve.
- Want it warm? Pop it in a low oven (300°F) for 10–15 minutes.
Best Containers for Storage
- A pie keeper
- Airtight cake container
- Plastic wrap and foil combo
Planning a big event? Make two pies and freeze one. Just defrost the night before, and you’re all set.
Kids and Crustless Pumpkin Pie
Getting kids to try pumpkin pie isn’t always easy—but with a few tweaks, they’ll be asking for seconds.
Fun Add-Ins:
- Mini chocolate chips
- Sprinkles on top
- Whipped cream “faces” (great for Halloween or Thanksgiving)
Mild Spice Version:
Cut spice amounts in half for a milder flavor.
Mini Pie Version:
Use a muffin tin to create kid-sized portions. Bake for 20–25 minutes, checking for doneness with a toothpick.
Crustless vs. Traditional Pumpkin Pie
Why choose crustless? Here’s how it stacks up against the classic version:
| Feature | Crustless | Traditional |
|---|---|---|
| Calories | Lower | Higher (because of the buttery crust) |
| Gluten-Free | Yes (naturally) | No (unless using GF crust) |
| Ease | Super simple | Requires extra steps |
| Texture | Creamy, custard-like | Slightly firmer |
| Customizable | Very! | Somewhat limited |
Crustless pumpkin pie is perfect if you want all the cozy flavor without the extra fuss.
FAQs about Crustless Pumpkin Pie Recipe
1. Can I use fresh pumpkin instead of canned?
Yes! Just make sure to roast and mash it thoroughly, then strain to remove excess moisture. Use the same amount as canned puree.
2. How do I keep the pie from cracking?
Don’t overbake and let it cool slowly at room temp. A slight jiggle in the middle is key. If it cracks, a little whipped cream hides everything.
3. What’s the best sugar substitute for diabetics?
Erythritol, monk fruit, or stevia work well. Just be sure to use one that measures like sugar for best results.
4. How long can I store crustless pumpkin pie?
Refrigerated, it’ll stay fresh for up to 4 days. For longer storage, freeze it for up to 2 months.
5. Can I use almond milk instead of regular milk?
Absolutely! Almond, oat, or coconut milk are all great choices for dairy-free versions. Just expect a slightly different texture.
Conclusion
Crustless pumpkin pie proves you don’t need a flaky crust to enjoy a rich, creamy, and delicious fall dessert. It’s simple to make, bakes up beautifully, and can be tailored to fit any dietary needs. Whether you’re making it for a holiday table or a weeknight treat, this no-crust version checks all the boxes: fast, flexible, and full of flavor.
Now that you have the full step-by-step guide, it’s time to preheat that oven and give it a try. Trust me—you won’t even miss the crust.
