If you’re searching for a cozy, comforting dessert that captures the warm flavors of fall without all the fuss of a traditional crust, this Crustless Pumpkin Pie Recipe is going to become your new favorite. Imagine the rich, spiced pumpkin filling you love, baked to silky perfection, and all without the crumbly crust to worry about—just pure, creamy pumpkin indulgence that’s easier to make and just as delightful on the plate. Whether you’re short on time or gluten-free, this recipe delivers that classic pumpkin pie experience in every luscious bite.
Ingredients You’ll Need
This Crustless Pumpkin Pie Recipe uses a handful of simple, pantry-friendly ingredients that come together beautifully to create a smooth and flavorful pie filling. Each component plays a vital role—from the warming spices that spice up the pumpkin to the eggs and evaporated milk which give the pie its creamy, custard-like texture.
- ¾ cup granulated sugar: Adds just the right amount of sweetness to balance the pumpkin’s earthiness.
- 3 tablespoons cornstarch: Helps set the filling perfectly without a crust to hold it in place.
- 1 teaspoon ground cinnamon: Brings that classic warm flavor that pumpkin pie is famous for.
- ½ teaspoon salt: Enhances all the other flavors, making them pop.
- ½ teaspoon ground ginger: Adds a gentle, spicy kick that complements the cinnamon.
- ¼ teaspoon ground cloves: Provides depth and complexity with its rich aroma.
- 2 large eggs, slightly beaten: The eggs bind the filling together, creating a silky texture once baked.
- 1 (15-ounce) can pumpkin puree: The star ingredient delivers that unmistakable pumpkin flavor and vibrant orange color.
- 1 (12-ounce) can evaporated milk: Adds creaminess while keeping the filling light and custardy.
How to Make Crustless Pumpkin Pie Recipe
Step 1: Preheat Oven and Prepare Pan
First things first, preheat your oven to 325°F (163°C) to get it ready for baking. While it’s warming up, spray your 9-inch pie pan with pan spray to ensure an easy release later, since we won’t be using a crust to facilitate that.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together your granulated sugar, cornstarch, ground cinnamon, salt, ground ginger, and ground cloves until the mixture is well blended. This combination of dry ingredients will evenly distribute the spices and help thicken the pumpkin filling.
Step 3: Add Wet Ingredients
Next, pour in the slightly beaten eggs, canned pumpkin puree, and evaporated milk. Whisk everything together until the mixture is silky smooth. If you prefer, you can add all the ingredients to a blender and mix on high for about 20 seconds for a perfectly combined filling.
Step 4: Pour Filling Into Pan
Pour the luscious pumpkin mixture into your sprayed pie pan, spreading it out evenly. This is where your creamy filling starts to take shape into that iconic pumpkin pie form, minus the crust.
Step 5: Bake Until Set
Bake the pie for 50 to 60 minutes. You’re looking for the edges to be firmly set with a gentle wobble in the very center—this slight jiggle means your pie will finish setting as it cools without becoming overbaked.
Step 6: Cool and Chill
Once out of the oven, allow your Crustless Pumpkin Pie to cool for at least an hour at room temperature. Then pop it in the fridge for at least four hours before serving. This chilling step helps the pie firm up and enhances the flavors beautifully.
How to Serve Crustless Pumpkin Pie Recipe
Garnishes
One of the simplest ways to elevate your crustless pumpkin pie is by topping it with a generous dollop of freshly whipped cream. Sprinkle a pinch of cinnamon or nutmeg on top for a little extra flair. For a richer finish, a drizzle of caramel sauce or a handful of toasted pecans can add delightful texture and sweetness.
Side Dishes
Serve your Crustless Pumpkin Pie alongside a hot cup of spiced coffee or chai tea to complement those cozy fall spices. For a heartier holiday dessert spread, pair it with a scoop of vanilla ice cream or a small bowl of fresh fruit salad to balance the richness.
Creative Ways to Present
For a fun twist, try slicing the pie into squares and serving on individual plates garnished with a cinnamon stick or a sprig of fresh mint. You can even assemble mini crustless pumpkin pies in ramekins for a charming single-serve treat that’s perfect for dinner parties or festive gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover Crustless Pumpkin Pie can be covered tightly with plastic wrap or stored in an airtight container in the refrigerator for up to 4 days. Keeping it chilled maintains that custard-like texture and keeps the flavors fresh.
Freezing
If you want to stash pie for later, you can freeze it by wrapping the pie tightly in plastic wrap and then aluminum foil. It will keep well in the freezer for up to 2 months. When ready to enjoy, thaw overnight in the fridge before serving.
Reheating
To reheat your pie, warm slices gently in a low oven (about 300°F or 150°C) for 10 to 15 minutes. This prevents the custard from drying out and warms it through nicely. Alternatively, a quick zap in the microwave for about 20 seconds works if you’re in a hurry.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Fresh pumpkin puree can be used, but you’ll need to cook and puree the pumpkin first. It might also affect the moisture content, so keep an eye on the consistency of your filling and adjust with a splash of milk if necessary.
Is this pie gluten-free?
Yes! Since this Crustless Pumpkin Pie Recipe doesn’t use any crust or flour-based thickeners, it’s naturally gluten-free, making it a perfect option for those avoiding gluten.
Can I make this pie vegan?
To make a vegan version, you could try substituting eggs with flax eggs or a commercial egg replacer, and use a plant-based evaporated milk alternative. The texture may differ slightly but it’s worth experimenting!
Why use evaporated milk instead of regular milk?
Evaporated milk provides a creamier, richer texture without adding extra fat, and it helps the pie set up nicely. Regular milk can be used, but the texture might be a bit thinner.
How do I know when the pie is done baking?
The edges should be set and firm while the center retains a subtle wobble when gently shaken. This ensures the filling isn’t overcooked and stays smooth and tender.
Final Thoughts
There’s something truly special about this Crustless Pumpkin Pie Recipe that makes it a standout year after year. It’s easy, delicious, and totally fuss-free—perfect for sharing with friends and family during the cozy colder months. Give it a try and see how this simple recipe effortlessly brings that perfect pumpkin pie vibe to your table without the fuss of a crust. Trust me, this one’s going to become a holiday favorite in no time!
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Crustless Pumpkin Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This crustless pumpkin pie is a simple, creamy dessert perfect for fall and holiday meals. Combining traditional pumpkin pie spices with evaporated milk and eggs creates a smooth, custard-like filling baked until just set, delivering classic pumpkin pie flavor without the crust.
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). Spray a 9-inch pie pan with non-stick cooking spray to prevent sticking.
- Combine Dry Ingredients: In a large bowl, add ¾ cup granulated sugar, 3 tablespoons cornstarch, 1 teaspoon ground cinnamon, ½ teaspoon salt, ½ teaspoon ground ginger, and ¼ teaspoon ground cloves. Whisk thoroughly until all ingredients are evenly mixed.
- Add Wet Ingredients: Into the bowl with dry ingredients, add 2 slightly beaten large eggs, 1 (15-ounce) can of pumpkin puree, and 1 (12-ounce) can of evaporated milk. Whisk until the mixture is smooth and well combined. Alternatively, combine all ingredients in a blender and blend on high speed for about 20 seconds until fully blended.
- Pour into Pan: Pour the pumpkin filling into the prepared 9-inch pie pan, spreading it evenly.
- Bake: Bake the pie for 50 to 60 minutes. The pie is done when the edges are fully set and when you gently jiggle the center, it should still have a slight wobble.
- Cool and Chill: Remove the pie from the oven and allow it to cool for at least 1 hour at room temperature. Then place it in the refrigerator to chill for at least 4 hours before serving. Optionally, top with whipped cream before serving.
Notes
- Use a blender for a very smooth filling texture if desired.
- Make sure not to overbake; a slight wobble in the center ensures a creamy texture.
- Chilling the pie thoroughly helps it set properly and enhances the flavors.
- You can add whipped cream or a sprinkle of cinnamon on top before serving for extra flavor.
