pumpkin pie crustless recipe
The Best pumpkin pie crustless recipe
This recipe is perfect for busy weeknights when I want something warm and comforting without the extra work, but it’s also a hit for holidays and gatherings. Since it’s crustless, it’s naturally lower in carbs and calories, which is a nice bonus if you’re trying to keep things a little healthier. Plus, pumpkin is packed with fiber and vitamin A, so it feels good to serve something that’s both indulgent and nutritious. My family always asks for seconds, and honestly, I don’t blame them—it’s creamy, spiced just right, and disappears fast. If you haven’t tried a crustless pumpkin pie yet, you’re missing out.
Crustless Pumpkin Pie
A lighter, easier version of classic pumpkin pie without the crust. This creamy, spiced dessert is perfect for those who want all the flavor with less hassle and fewer carbs.
🥘Ingredients
- 1 (15 oz) can pumpkin puree
- 1 (12 oz) can evaporated milk
- 3 large eggs
- ¾ cup granulated sugar (or sugar substitute)
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- 1 tsp vanilla extract
- Whipped cream
- Chopped pecans or walnuts
- Ground cinnamon for dusting
👨🍳Directions
-
1
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish or baking dish. -
2
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, salt, and vanilla extract until smooth and well combined. -
3
Pour the mixture into the prepared pie dish and smooth the top with a spatula. -
4
Bake for 40-45 minutes, or until the center is set and a toothpick inserted comes out clean. The edges may puff slightly while baking. -
5
Remove from the oven and let it cool completely on a wire rack. The pie will firm up as it cools. -
6
Chill in the refrigerator for at least 2 hours before serving. Top with whipped cream, nuts, or a dusting of cinnamon if desired.
🔧Equipment
- 9-inch pie dish or baking dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crustless Pumpkin Pie Works
❓ Frequently Asked Questions About Crustless Pumpkin Pie
1. Can I use canned pumpkin puree instead of fresh pumpkin in this crustless pie?
Yes, you can absolutely use canned pumpkin puree. Just make sure it’s 100% pure pumpkin without any added spices or sugars. One 15-ounce can is typically enough for this recipe, but check the consistency—if it’s too watery, you may need to reduce other liquids slightly.
2. How do I prevent a crustless pumpkin pie from becoming watery?
To avoid a watery texture, strain the pumpkin puree (if using fresh) to remove excess liquid before mixing. You can also bake the pie at a slightly lower temperature (around 325°F/165°C) for a longer time to help set the filling evenly. Adding an extra egg or a bit of cornstarch (about 1 tablespoon) can also help thicken it.
3. Can I make this recipe dairy-free or vegan?
Yes! For a dairy-free version, substitute the evaporated milk with coconut milk or almond milk. For a fully vegan pie, replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use a plant-based milk alternative. You may need to adjust baking time slightly as vegan versions can take longer to set.
4. Why did my crustless pumpkin pie crack on top?
Cracking usually happens due to overmixing the filling or baking at too high a temperature. To prevent this, mix the ingredients just until combined and avoid overbeating. Baking at a moderate temperature (around 350°F/175°C) and letting the pie cool gradually (turn off the oven and crack the door for 10 minutes before removing) can also help.
5. Can I add spices like cinnamon or nutmeg to this recipe?
Absolutely! Classic pumpkin pie spices like cinnamon, nutmeg, ginger, and cloves work wonderfully. Start with 1–2 teaspoons of pumpkin pie spice blend or ½ teaspoon each of cinnamon and nutmeg, then adjust to taste. Add them to the wet ingredients before combining with the dry mixture.
