Crustless Pumpkin Pie

Name: Crustless Pumpkin Pie
Prep time: 5 min
Cook time: 65 min
Total time: 70 min
Ingredients: 1 tablespoon cornstarch; 1 cup evaporated milk; 15 ounce pumpkin puree; 3 large eggs; ½ cup sugar; ¼ cup light brown sugar, (packed); 1½ teaspoons pumpkin pie spice; ½ teaspoon vanilla extract; whipped topping, (optional)

If you are after a traditional pumpkin pie without the fuss of the crust this holiday season, this six-step recipe for creamy crustless pumpkin pie is for you.

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Table of Contents

Crustless Pumpkin Pie Ingredients
How To Make This Crustless Pumpkin Pie Recipe
How To Serve
Storage
More Recipes You’ll Love
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This crustless pumpkin pie recipe could not be easier to make, and with just six simple steps, you’ve got a classic pumpkin dessert. It’s just as good as a traditional pie, but this pumpkin pie will save you so much time when putting together your Thanksgiving day meal.

close up of a slice of crustless pumpkin pie with a bite taken out and text overlay

Crustless Pumpkin Pie Ingredients

Crustless Pumpkin Pie raw ingredients that are labeled

You’ll need:

1 cup evaporated milk
1 tablespoon cornstarch
1 (15-ounce) can of pumpkin puree
3 large eggs
½ cup sugar
¼ cup packed light brown sugar
1½ teaspoons pumpkin pie spice
½ teaspoon vanilla extract
Whipped topping (optional)

PRO TIP:

Make sure you buy pure pumpkin puree rather than pumpkin pie filling at the grocery store for this easy recipe.

SUBSTITUTIONS AND ADDITIONS

TOPPINGS & GARNISHES: Whipped topping is a classic garnish for pumpkin pie. It’s usually my go-to. You can get creative and add other toppings as well. Pecans would add a nice crunch, and a dusting of cinnamon would bring out the spicy pumpkin flavor.

PUMPKIN PIE SPICE: If you’re like me, you always have pumpkin pie spice mix on hand. If not, you can make your own by combining ½ teaspoon each of ground nutmeg, ground ginger, ground cloves, and ground allspice. You will have leftovers that you can store in your pantry until the next time you need this spice combination.

How To Make This Crustless Pumpkin Pie Recipe

STEP ONE: Preheat the oven to 325°F and spray a 9-inch pie dish very lightly with nonstick cooking spray. Set aside.

STEP TWO: In a small bowl, stir the evaporated milk and cornstarch until smooth.

evaporated milk and cornstarch whisked in a bowl

STEP THREE: In a large mixing bowl, whisk together all of the ingredients and the milk/cornstarch mixture until completely blended.

milk mixture and eggs mixture whisked in a a bowl

STEP FOUR: Pour the pumpkin filling into the greased pie plate.

STEP FIVE: In the preheated oven, bake the pie for 1 hour and 5 minutes, or until a knife inserted into the center of the pie comes away clean.

OUR RECIPE DEVELOPER SAYS

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pie as the suggested baking time approaches.

STEP SIX: Allow the pie to completely cool. Serve with whipped topping if desired.

How To Serve

Enjoy this no-crust pumpkin pie with a dollop of whipped cream and a scoop of vanilla ice cream. It’s the perfect addition to your Thanksgiving turkey dinner along with our homemade cranberry sauce and sweet potato casserole.

This no bake pumpkin pie and these pumpkin cheesecake bars are a couple more fall treats that also use pumpkin and are totally delicious. If you like all things pumpkin, you will love both of these pumpkin desserts!

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Storage

IN THE FRIDGE: It’s best to store this creamy pumpkin pie in the fridge to keep it as fresh as possible. Loosely cover your crustless pie with aluminum foil or plastic wrap. It will last in the fridge for 3 to 4 days.

IN THE FREEZER: If you’re not planning to eat your pumpkin pie within four days, you can store it in the freezer to enjoy later. After it is completely cooled, wrap tightly in foil or plastic and place in a freezer Ziploc bag. Keep in the freezer for up to four months.

Crustless pumpkin pie is full of all the same great flavor as a traditional pumpkin pie, but it’s much easier and quicker to make (try our custard pie for another classic holiday recipe). It’s the perfect easy dessert for your Thanksgiving dinner. Pumpkin pie is a must-have for fall desserts, it’ll hit the spot every time!

FREQUENTLY ASKED QUESTIONS

Can I use homemade pumpkin puree?

This great recipe would be just as delicious using homemade pumpkin puree instead of the canned version.

Can I freeze this pie?

You can freeze this pie, but we would recommend leaving off any garnishes until you are ready to serve.

If I can’t find pumpkin pie spice, what can I use instead?

If you can’t find pumpkin pie spice in the store, you could use either cinnamon or a combination of cinnamon and nutmeg.

More Recipes You’ll Love

Crustless Pumpkin Pie

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If you are after a traditional pumpkin pie without the fuss of the crust this holiday season, this six-step recipe for creamy crustless pumpkin pie is for you.

Prep Time 5 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 10 minutes

Servings

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Ingredients

1 tablespoon cornstarch
1 cup evaporated milk
15 ounce pumpkin puree
3 large eggs
½ cup sugar
¼ cup light brown sugar, packed
1½ teaspoons pumpkin pie spice
½ teaspoon vanilla extract
whipped topping, optional

Instructions

Preheat the oven to 325°F.
Spray a 9-inch pie pan very lightly with non-stick spray.
In a small bowl, stir the evaporated milk and cornstarch until smooth.
In a large mixing bowl, whisk all ingredients and the milk mixture together until completely blended.
Pour the pie filling into the pie pan.
Bake for 1 hour and 5 minutes, or until a knife inserted into the center of the pie comes away clean.
Allow the pie to completely cool.
Top with whipped topping if desired.

Notes

Make sure you buy pure pumpkin puree rather than pumpkin pie filling at the grocery store for this easy recipe.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pie as the suggested baking time approaches.