Easy Crustless Pumpkin Pie
This Easy Crustless Pumpkin Pie is a simple, delicious dessert that's perfect for Thanksgiving and fall gatherings. Made without a crust, it has a creamy, silky-smooth texture and all the warm pumpkin spice flavor you love in a classic pumpkin pie. It takes just a few minutes to prepare, making it an easy make-ahead dessert for the holiday season!
If you love homemade pies, try my Best Cinnamon Pie, Maple Honey Pecan Pie for a sweet, nutty treat, or Arkansas Possum Pie for a rich, chocolatey dessert.
Why You'll Love This Pie
- No crust needed: Skip the extra work of making pie crust and enjoy a delicious pumpkin dessert with minimal prep. If you're in the mood for another indulgent dessert, try my Gooey Chocolate Brownie Pie.
- Creamy and smooth: Every slice has a soft, silky texture and the classic pumpkin spice flavor you love.
- Easy to make ahead: Prepare it in advance, let it chill, and have dessert ready for Thanksgiving dinner.
- Perfect for fall gatherings: This crustless pumpkin pie is a lovely addition to your Thanksgiving table or any fall celebration.
Key ingredients
- Granulated sugar: Adds sweetness and balances the earthy flavor of the pumpkin and warm spices.
- Ground cinnamon: Adds warm, sweet spice that pairs perfectly with pumpkin. If you love pumpkin desserts, try my Best Mini Pumpkin Pie Cheesecakes for another delicious fall treat.
- Ground ginger: Brings a gentle, spicy warmth that complements the cinnamon and nutmeg.
- Ground nutmeg: Adds a subtle, nutty flavor that makes this pie taste like a classic fall dessert.
- Cornstarch: Helps the filling set, giving the pie a smooth texture that holds together when sliced.
- Eggs: Bind the ingredients together and help the filling set as it bakes.
- Canned pumpkin puree: The star ingredient, adding rich pumpkin flavor and a smooth, creamy consistency. Use 100% pumpkin puree, not pumpkin pie filling.
- Vanilla extract: Adds a touch of sweetness and rounds out the warm spice flavors.
- Evaporated milk: Gives the filling a creamy texture and rich flavor. It's also a useful ingredient in other desserts, including my Easy Lemon Pie.
How to Make a Easy Crustless Pumpkin Pie
Step 1: Combine the dry ingredients
Mix together the sugar, cornstarch, salt, and spices.
Step 2: Mix the wet and dry ingredients
Add the pumpkin purée, evaporated milk, eggs, and vanilla to the dry ingredients, and whisk until smooth and well combined.
Step 3: Bake
Pour the mixture into a greased 9-inch pie plate and bake for about 50-60 minutes at 375°F
Step 4: Cool.
Let the pie cool first at room temperature, then refrigerate for about 4 hours.
Step 5: Serve
Top with whipped cream and sprinkle with cinnamon.
Pro Tips for the Perfect Crustless Pumpkin Pie
Grease the pie plate well
Lightly grease the bottom and sides of your pie plate with butter or nonstick cooking spray to keep the pie from sticking. This little step also makes serving much easier. I use the same trick when making my Nantucket Holiday Cranberry Pie.
Use 100% pumpkin puree
Make sure you grab plain canned pumpkin puree, not pumpkin pie filling, which already contains sugar and spices. Pumpkin puree is a fall baking staple and works beautifully in desserts like my Pumpkin Lush.
Keep an eye on the baking time
Start checking the pie around the 45-minute mark, since baking times can vary depending on your oven and pie plate. The edges should look set, but the center should still have a slight jiggle. It will firm up as the pie cools, so don't wait until the center is completely firm in the oven.
Let the pie cool before refrigerating
Once the pie is out of the oven, let it cool completely at room temperature before placing it in the fridge. This gives the filling time to settle and helps prevent excess condensation from forming under the cover.
Chill before slicing
For the best texture, refrigerate the pie until it's completely chilled and firm. Use a sharp knife to cut neat slices, wiping the blade between cuts if needed.
Easy Crustless Pumpkin Pie FAQs
No, it's best to use 100% pure pumpkin puree. Pumpkin pie filling already contains added sugar and spices, which can affect the flavor and texture of the pie.
The edges should be set, while the center should still have a slight jiggle. The pie will continue to set as it cools and chills.
Absolutely! Bake the pie up to 2 days ahead, let it cool completely, then cover and refrigerate until you're ready to serve. Add whipped cream just before serving.
Store the cooled pie, covered, in the refrigerator for up to 5 days.
Yes! Once completely cooled, wrap it tightly in 2-3 layers of plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 2 months and thaw overnight in the refrigerator before servin
More Fall Desserts you will love
If you're looking for more fall desserts to try, check out my Pumpkin Pie Tacos for a fun twist on a classic favorite, Pumpkin Cheesecake Bars for a creamy treat, or The Best Pumpkin Pie Crisp for a cozy fall dessert.
Serve this Easy Crustless Pumpkin Pie for Thanksgiving or any cozy fall gathering, and everyone will be impressed!
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Easy Crustless Pumpkin Pie
Ingredients
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 4 tablespoon cornstarch
- 2 large eggs
- 1 15 ounces canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup evaporated milk
- whipped cream for serving
Instructions
- Preheat the oven to 375°F. Generously spray a 9-inch pie plate with nonstick baking spray or grease it with butter.
- In a large mixing bowl, combine the dry ingredients - granulated sugar, cornstarch, ground cinnamon, ground ginger, grated nutmeg, and salt.
- Add the pumpkin purée, evaporated milk, eggs, and vanilla extract. Whisk until smooth and well combined.
- Pour the mixture into the prepared pie plate. Bake for 50-60 minutes, or until a knife inserted into the center comes out clean - the center should still have a slight jiggle.
- Cool completely at room temperature, then refrigerate for at least 4 hours.
- Before serving, top with whipped cream and sprinkle with ground cinnamon.
Notes
Generously grease your pie plate.
- Spray it well with nonstick cooking spray or brush it with butter. This will prevent the pie from sticking to the bottom of the dish.
Don't overbake!
- Start checking the pie around the 45-minute mark. It's done when a knife inserted in the center comes out clean. The edges should be set, but the center should still have a slight jiggle. The pie will continue to cook in the hot pie plate and will firm up more in the refrigerator.
- If you overbake it, it may lose some of its creamy texture-but don't worry, it will still taste delicious!
Cool completely before refrigerating.
- Let the pie cool fully at room temperature before placing it in the fridge. Don't cover it while it's cooling-this allows moisture to evaporate and prevents condensation, which can make your pie watery.
How do I store the pie?
- Wrap it well and keep it in the refrigerator for up to 5 days.
Can I freeze it?
- Yes! Once the pie has cooled completely, wrap it tightly in 2-3 layers of plastic wrap, then place it in a freezer-safe bag. It will keep in the freezer for up to 2 months.
This recipe was so easy and turned out perfectly. The pumpkin filling was rich, creamy, and just the right amount of sweet.