If you’re craving a cozy autumn dessert but want to skip the fuss of a crust, this Crustless Pumpkin Pie Recipe is exactly what your heart—and taste buds—have been waiting for. Silky and rich, with all the warm spices that make pumpkin pie magical, this pie is simple to make and perfect for those who appreciate the pure pumpkin filling without any distractions. Whether you’re new to pumpkin pies or a seasoned fan looking for a streamlined version, this recipe will become your go-to favorite for the fall season and beyond.
Ingredients You’ll Need
These ingredients are straightforward yet essential to create the perfect balance of flavor, texture, and the classic pumpkin pie color that makes this Crustless Pumpkin Pie Recipe so inviting. Each component plays a special role, from the pumpkin puree’s deep earthiness to the spices that add warmth and depth.
- ¾ cup granulated sugar: Provides just the right amount of sweetness to complement the pumpkin’s natural flavor without overpowering it.
- 3 tablespoons cornstarch: The secret to achieving that luscious, firm yet tender texture without needing a pie crust.
- 1 teaspoon ground cinnamon: Brings the quintessential warm and aromatic spice that defines pumpkin pie.
- ½ teaspoon salt: Enhances all the flavors and balances the sweetness perfectly.
- ½ teaspoon ground ginger: Adds a subtle spicy kick that brightens the flavor profile.
- ¼ teaspoon ground cloves: Offers a touch of deep, earthy spice that rounds out the spices beautifully.
- 2 large eggs, slightly beaten: These help bind the filling and give it a silky custard-like consistency.
- 1 (15-ounce) can pumpkin puree: The hearty star of the show, providing rich flavor and that signature orange hue.
- 1 (12-ounce) can evaporated milk: Creamy and smooth, it lends richness and helps unify all the ingredients into a silky filling.
How to Make Crustless Pumpkin Pie Recipe
Step 1: Prep Your Oven and Pie Dish
Start by preheating your oven to 325°F (163°C). While it warms up, grab a 9-inch pie pan and give it a good coating with pan spray. This little step ensures your pie will release easily once baked and look picture-perfect when you serve it.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the granulated sugar, cornstarch, ground cinnamon, salt, ground ginger, and ground cloves. This blend of dry ingredients is what gives your pie that classic pumpkin spice flavor and helps set the texture just right.
Step 3: Combine Wet Ingredients with Dry
Add the two slightly beaten eggs, canned pumpkin puree, and evaporated milk to your bowl of spices and sugar. Whisk everything together until it’s smooth and completely combined. If you prefer, you can toss all the ingredients into a blender and give it a 20-second spin on high speed for the smoothest filling imaginable.
Step 4: Pour and Bake
Carefully pour your velvety pumpkin mixture into the prepared pie pan. Place it in the oven and bake for about 50 to 60 minutes. You’ll know it’s done when the edges are set and the center still has a gentle wobble — that’s the perfect custard texture waiting to settle as it cools.
Step 5: Cool and Chill
After baking, let your Crustless Pumpkin Pie rest at room temperature for at least an hour. Then, pop it in the fridge for a minimum of 4 hours to fully chill and allow the flavors to meld. This step takes patience but rewards you with a perfectly chilled, sliceable pie that’s incredibly satisfying.
How to Serve Crustless Pumpkin Pie Recipe
Garnishes
The most classic finish for a Crustless Pumpkin Pie is a generous dollop of homemade whipped cream. The airy creaminess contrasts beautifully with the dense, spiced filling, creating a perfect harmony of textures and flavors. For a little extra sparkle, a light sprinkle of cinnamon or nutmeg on top can elevate the presentation and aroma.
Side Dishes
While this pie holds its own as a superstar dessert, pairing it with a few simple sides like spiced nuts, salted caramel sauce, or a scoop of vanilla ice cream can turn it into an indulgent treat. Fresh apple slices or a crisp autumn salad with toasted pecans also provide a refreshing balance to every luscious bite.
Creative Ways to Present
If you want to impress guests or simply make the experience more fun, try serving individual portions in ramekins or clear glass jars. Layered with a sprinkle of graham cracker crumbs or a drizzle of maple syrup, this pie can transform from classic to creative in no time. Adding a cinnamon stick as a stirrer for your whipped cream topping also brings a charming, festive touch.
Make Ahead and Storage
Storing Leftovers
This Crustless Pumpkin Pie keeps beautifully in the refrigerator for up to 4 days. Cover it tightly with plastic wrap or store in an airtight container to prevent it from absorbing other flavors and to keep that smooth texture just right.
Freezing
If you want to enjoy this pie later, you can freeze it for up to 2 months. Be sure to wrap it well in plastic wrap and then foil to protect it from freezer burn. Thaw overnight in the fridge to maintain the perfect custard consistency when ready to serve again.
Reheating
Although this pie is typically served chilled, if you prefer a warm slice, gently reheat individual portions in the microwave for about 20 seconds. Avoid overheating to keep the custard creamy and avoid drying it out.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! However, fresh pumpkin puree should be cooked and drained well to remove excess moisture. This adjustment is important so your crustless pumpkin pie doesn’t turn out watery.
Why no crust in this recipe?
A crustless pumpkin pie offers a simpler, lower-carb alternative that highlights the smooth spiced pumpkin filling. It’s quicker to make and perfect for those avoiding gluten or just wanting a different texture experience.
Can I make this pie vegan?
To create a vegan version, you’d need to substitute the eggs with a vegan binder like flax eggs and replace evaporated milk with coconut milk or a creamy plant-based alternative. Keep in mind, the texture and flavor will vary slightly.
What’s the best way to tell when the pie is done?
Look for set edges and a slight wobble in the center when you gently shake the pan. This tells you the custard is fully baked but still creamy in the middle, which will set as it cools.
Can I spice up the recipe with other flavors?
Definitely! Adding a touch of nutmeg, allspice, or even a splash of vanilla extract can personalize your pie and make it uniquely yours. Start small and adjust to taste.
Final Thoughts
Making this Crustless Pumpkin Pie Recipe is like welcoming a warm hug into your kitchen during colder months. It’s effortlessly delicious, beautifully spiced, and surprisingly sleek without the crust. If you’re ready for a dessert that feels like fall in every bite while keeping things simple, this recipe is your new best friend—go ahead and give it a try, you won’t regret it!
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Crustless Pumpkin Pie Recipe
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes (plus 4 hours chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This classic Crustless Pumpkin Pie is a simple, delicious dessert perfect for fall gatherings or anytime you crave the warm flavors of pumpkin and spices without the added crust. Combining pumpkin puree with evaporated milk and traditional spices, this pie is baked to creamy, custard-like perfection and served chilled, making it an easy-to-make, low-carb alternative to traditional pumpkin pie.
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 and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly spray a 9-inch pie pan with non-stick cooking spray to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the granulated sugar, cornstarch, ground cinnamon, salt, ground ginger, and ground cloves until they are well combined and uniform in color.
- Add Wet Ingredients: To the dry mixture, add the slightly beaten eggs, pumpkin puree, and evaporated milk. Whisk until the mixture is smooth and evenly combined. For a smoother texture, you may alternatively blend all the ingredients together in a blender on high speed for about 20 seconds until fully incorporated.
- Pour Mixture into Pan: Carefully pour the pumpkin pie mixture into the prepared 9-inch pie pan, ensuring an even spread.
- Bake the Pie: Bake the pie in the preheated oven for 50 to 60 minutes. The edges should be fully set and only the very center should have a slight wobble when gently nudged, indicating the perfect custard consistency.
- Cool and Chill: Remove the pie from the oven and allow it to cool on a wire rack for at least one hour. Then refrigerate the pie for a minimum of 4 hours to set completely before serving.
- Serve: Optionally, serve topped with whipped cream for extra creaminess and sweetness.
Notes
- Make sure not to overbake; the center should remain slightly wobbly to ensure a creamy texture.
- This pie is crustless, making it a lower-carb and gluten-free dessert option.
- Leftovers can be stored in the refrigerator for up to 3 days.
- For best flavor, use fresh spices rather than pre-ground mixed pumpkin pie spice.
- Allow the pie to chill fully for the best slicing and topping experience.
