If you love the cozy flavors of fall but want to skip the fuss of a traditional pie crust, this Crustless Pumpkin Pie Recipe is going to be your new favorite dessert. It delivers all the warm spices and creamy pumpkin goodness you expect, with a wonderfully smooth texture that melts in your mouth. Plus, without the crust, it’s lighter and easy to whip up quickly for any festive occasion, making it the perfect centerpiece for your autumn gatherings.
Ingredients You’ll Need
The magic of a great Crustless Pumpkin Pie Recipe lies in its simple, classic ingredients. Each one is carefully chosen to balance sweetness, spice, and that rich pumpkin flavor, while ensuring the filling sets beautifully without a crust. Here’s what you’ll need to make this comforting dessert come to life:
- ¾ cup granulated sugar: Provides the perfect amount of sweetness without overpowering the natural pumpkin flavor.
- 3 tablespoons cornstarch: Acts as a gentle thickener, helping your pumpkin pie firm up just right without any crust support.
- 1 teaspoon ground cinnamon: Adds warmth and that signature spice that defines pumpkin pie’s cozy character.
- ½ teaspoon salt: Balances the sweetness and enhances all the flavors in the pie.
- ½ teaspoon ground ginger: Introduces a subtle zing that pairs beautifully with pumpkin.
- ¼ teaspoon ground cloves: Brings depth and an aromatic quality that elevates the pie’s spice profile.
- 2 large eggs, slightly beaten: Bind the ingredients together and help that creamy filling set perfectly.
- 1 (15-ounce) can pumpkin puree: The heart of the pie — rich, smooth, and packed with that unmistakable pumpkin flavor.
- 1 (12-ounce) can evaporated milk: Adds luscious creaminess without being too heavy, contributing to the silky texture.
How to Make Crustless Pumpkin Pie Recipe
Step 1: Preheat Oven and Prepare Pan
Start by setting your oven to 325°F (163°C). While it’s heating, give your 9-inch pie pan a generous spray with non-stick cooking spray to ensure easy removal later. This sets the stage for a perfectly baked pie without a crust holding it together.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the granulated sugar, cornstarch, cinnamon, salt, ginger, and cloves. This blend of spices and starch ensures even flavor distribution and helps your pie filling achieve that classic texture.
Step 3: Add Wet Ingredients
Next, add the beaten eggs, pumpkin puree, and evaporated milk to the spice mixture. Whisk everything until it’s smooth and uniform. For a quick alternative, pop all the ingredients into a blender and blend on high for about 20 seconds. This method makes mixing a breeze and guarantees a creamy filling.
Step 4: Pour Into Pan
Carefully pour your luscious pumpkin mixture into the prepared pie pan. The batter’s thick yet pourable consistency is perfect for baking without a crust since it will hold together nicely once set.
Step 5: Bake Until Set
Bake the pie for 50 to 60 minutes. You’ll know it’s done when the edges are set and the center still jiggles just slightly when you gently shake the pan. This subtle wobble means the filling is silky and moist, just how pumpkin pie should be.
Step 6: Cool and Chill
Allow the pie to cool on a wire rack for at least an hour. Then, transfer it to the refrigerator to chill for a minimum of four hours before serving. This chilling time lets the filling fully firm up and the flavors meld beautifully. Serve topped with whipped cream if you like an extra touch of indulgence.
How to Serve Crustless Pumpkin Pie Recipe
Garnishes
A dollop of freshly whipped cream is a classic choice that adds airy sweetness and contrasts the dense, creamy pie wonderfully. For an extra festive flair, sprinkle a pinch of cinnamon or a few toasted pecans on top. A drizzle of maple syrup can also add a delightful depth of flavor that pairs perfectly with pumpkin.
Side Dishes
Serve your Crustless Pumpkin Pie Recipe alongside a cup of hot coffee or spiced chai tea to complement the warm spices. It also pairs beautifully with vanilla ice cream or a scoop of cinnamon gelato, turning your dessert into an unforgettable treat. For those embracing a holiday spread, fresh fruit like sliced pears or crisp apple slices offer a refreshing contrast.
Creative Ways to Present
For a charming touch, serve individual portions in pretty dessert glasses topped with whipped cream, toasted nuts, or even a sprinkle of crushed ginger snaps. Another great idea is to add a cinnamon stick as a garnish for a rustic look that invites cozy vibes. Presenting this pie with a festive fall table setting elevates the entire experience.
Make Ahead and Storage
Storing Leftovers
Your Crustless Pumpkin Pie Recipe keeps really well in the refrigerator for up to four days when covered with plastic wrap or stored in an airtight container. This means you can make it ahead of time with ease and enjoy that perfectly set, deliciously spiced pie whenever you want.
Freezing
If you want to freeze your pie, wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. It can be frozen for up to two months. When you’re ready, thaw it overnight in the refrigerator for best results, retaining that creamy texture and rich flavor.
Reheating
Reheating crustless pumpkin pie is easy — just warm individual slices in the microwave for 20 to 30 seconds or until just heated through. Avoid overheating to keep its smooth, creamy texture intact. You can also enjoy it chilled straight from the fridge, which many people prefer for pumpkin pie.
FAQs
Can I use fresh pumpkin instead of canned puree?
You certainly can! Fresh pumpkin puree works well but requires extra prep time. Roast and puree the pumpkin until smooth before starting the recipe. The flavor will be wonderfully fresh, though the texture might vary slightly.
Why is there no crust in this pumpkin pie?
This Crustless Pumpkin Pie Recipe is designed to skip the crust altogether, making it quicker and lighter to enjoy. The cornstarch and eggs help the filling set firmly enough to hold its shape, so you get all the flavor without the hassle of making or buying pie crust.
Can I make this recipe vegan?
To veganize this pie, substitute the eggs with a flax or chia egg and use a plant-based evaporated milk alternative like coconut milk. Keep in mind the texture will be a bit different but still delicious!
How do I know when the pie is fully cooked?
The pie’s edges should be completely set and the center should have a slight wobble, like jelly. This indicates it’s cooked through but still creamy in the middle — perfect for that classic pumpkin pie texture.
Can I add more spices or adjust the seasoning?
Absolutely! Feel free to experiment with additional warming spices like nutmeg or allspice to suit your taste. Just keep a balanced hand to let the pumpkin flavor shine through beautifully.
Final Thoughts
This Crustless Pumpkin Pie Recipe is a true game-changer for anyone craving the delicious essence of pumpkin pie without the fuss of a crust. It’s simple, comforting, and incredibly satisfying, perfect for sharing with loved ones or enjoying as a little treat. Give it a try and I promise it will become a staple in your fall dessert rotation!
Print
Crustless Pumpkin Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10 minutes plus 4 hours chilling
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Crustless Pumpkin Pie recipe offers a smooth, creamy dessert without the fuss of a traditional pie crust. Perfectly spiced with cinnamon, ginger, and cloves, it’s baked to a tender, custard-like consistency and chilled before serving. Ideal for a lighter take on classic pumpkin pie, topped optionally with whipped cream.
Ingredients
Dry Ingredients
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
Wet Ingredients
- 2 large eggs, slightly beaten
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly spray a 9-inch pie pan with pan spray to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together ¾ cup granulated sugar, 3 tablespoons cornstarch, 1 teaspoon ground cinnamon, ½ teaspoon salt, ½ teaspoon ground ginger, and ¼ teaspoon ground cloves until fully mixed.
- Add Wet Ingredients: Add 2 slightly beaten large eggs, 1 (15-ounce) can pumpkin puree, and 1 (12-ounce) can evaporated milk to the dry ingredients. Whisk vigorously until smooth and well combined. Alternatively, place all ingredients into a blender and blend on high speed for about 20 seconds until the mixture is uniform.
- Pour into Pan: Pour the pumpkin pie mixture evenly into the prepared 9-inch pie pan.
- Bake the Pie: Bake in the preheated oven for 50 to 60 minutes. The pie is done when the outer edges are fully set and the center still has a slight wobble when gently shaken.
- Cool and Chill: Allow the pie to cool at room temperature for at least one hour. Then chill it in the refrigerator for a minimum of 4 hours before serving to allow the flavors to set and texture to firm up. Optionally, garnish with whipped cream before serving.
Notes
- Ensure the pie pan is well sprayed to prevent sticking as this pie has no crust.
- The slight wobble in the center after baking ensures a creamy custard texture once chilled.
- Chilling the pie for at least 4 hours enhances the flavor and helps it set perfectly.
- You can blend all ingredients for a smoother texture.
- Serve with whipped cream or a sprinkle of cinnamon for added flavor.
