Crustless Pumpkin Pie is a twist on traditional Pumpkin Pie. Naturally gluten-free, this easy custard no crust pumpkin pie delivers the flavors you love without any fuss!
Pumpkin Pie recipes are the signature of fall and Thanksgiving. It’s almost everyone’s favorite.
The homey aroma of the pies baking makes it hard to wait until taking the first bite!
This easy pumpkin pie recipe will get you to the bite even faster.
Crustless Pumpkin Pie is made of the best part of pumpkin pie!
Want a skinny version? We’ve slimmed down the recipe in this pumpkin pie recipe.
Crustless Pumpkin Pie
If you haven’t had a No Crust Pumpkin Pie it reminds me of a pumpkin flan.
Stripped away are the carby flavors of the crust leaving only the beautiful filling.
It has a caramelized flavor from being cooked without a crust.
This recipe is based on a recipe from the 1930’s I found in a pack of vintage recipes.
Now it will become a favorite in YOUR family!
Pumpkin Pie Ingredients
This recipe is made with pumpkin puree that is sweetened and nutmeg is added
- Eggs
- Granulated White Sugar
- Dark Brown Sugar
- Cinnamon
- Pumpkin Puree
- Nutmeg
- Kosher Salt
- Evaporated Milk
Grated Nutmeg
Ground nutmeg gives that familiar homey flavor to this easy pumpkin pie.
Did you know you can grate your own nutmeg too? Use whole nutmeg and grate them with a fine grater.
The flavor is even fresher and more aromatic than store bought nutmeg
Pumpkin Puree
Use pumpkin puree for this recipe. Not canned pumpkin pie filling.
How to Make Crustless Pumpkin Pie – Step-by-Step
This recipe got a big thumb’s up from my family and really couldn’t be easier to make.
Detailed printable recipe card at the end of the blog post.
STEP 1: Preheat the oven to 350 degrees. Spray a 9 ½ inch pie pan with non-stick spray (bottom and sides to the rim).
STEP 2: Beat eggs with a mixer. Add remaining ingredients, beat on low to combine.
STEP 3: Place prepared pie pan on a rimmed light-colored baking sheet.
STEP 4: Pour mixture into the pie pan. Bake for 50 minutes; test for doneness and if ready remove from oven and place on a cooling rack
STEP 5: Allow to cool for 2 hours before slicing or placing in the refrigerator to chill.
Pro Tips for Baking this Pumpkin Pie
Spray the pie pan on the bottom and sides up to the rim with no-stick cooking spray. The pumpkin pie will rise as it bakes as custard pies do.
It will then settle as it cools. Coating the sides up to the rim prevents sticking.
Use a regular depth pie pan. Do not use a deep-dish pie pan.
Make sure eggs are room temperature. To quickly warm them place them in a bowl of warm (not hot) water to cover the eggs.
Allow them to sit 5 minutes or until they are no longer cool to the touch.
Bake on a light-colored baking sheet. Dark baking sheets become hotter and will cook faster.
Do not overcook it or it will crack (but still taste delicious).
Test the pie toward the end of the baking for doneness. When a knife inserted into the middle of the pie comes out clean, it’s done EVEN if it looks a bit jiggly; it condenses as it cools.
Allow the pie to cool completely before cutting and serving. If planning to serve later, cool fully on a cooling rack before putting into the refrigerator.
May be made the day before serving. Perfect for busy cooking holidays like Thanksgiving.
More Thanksgiving Recipes You’ll Love
- Roast Turkey
- Instant Pot Turkey Breast
- Spicy Chorizo Cornbread Dressing
- Fresh Green Beans with Bacon and Almonds
- Au Gratin Potatoes with Green Chilies
- French Green Bean Casserole
- (Instant Pot) Mashed Potatoes with Sour Cream and Garlic
- Roasted Potatoes with Lavender
- Spicy Cranberry Sauce
- Pumpkin Cheesecake
Try These Dessert Recipes Too!
- Ginger Pear Pie
- Blackberry Oatmeal Bars recipe
- Chewy Ginger Snaps recipe
- Homemade Marshmallow recipe
- Banana Cupcakes & Cream Cheese Buttercream Frosting
- Homemade Hot Chocolate Mix
- Instant Pot Caramel Pecan Pumpkin Cheesecake recipe
- Lemon Pie
Recipe
Crustless Pumpkin Pie
Ingredients
- 4 Eggs , room temperature
- ½ cup Granulated Sugar
- ½ cup Dark Brown Sugar
- 1 teaspoon ground Cinnamon
- 1 15- ounce can Pumpkin
- ¼ teaspoon Nutmeg (freshly grated if possible)
- ½ teaspoon Kosher Salt
- 1 12- ounce can Evaporated Milk
Instructions
- Preheat the oven to 350 degrees. Spray the bottom and sides (up to the rim) of a 9 1/2-inch regular depth (not deep dish) pie pan with no-stick spray.
- Beat the eggs with a mixer. Add remaining ingredients and beat on low setting (to avoid splashing) until combined.
- Place the prepared pie pan on a light colored (not black) baking sheet. Pour the mixture into the pie pan. Bake for 50 minutes and test for doneness by sticking a knife in the middle of the pie. If the knife comes out clean it’s done (it may still jiggle a little). It not, bake another 5-10 minutes until the knife comes out clean. Note: the pie will firm up when removed from the oven so if it still moves a bit don’t worry.
- Allow to cool on a rack for 2 hours before cutting or chilling in the refrigerator. Maybe be made the day before serving.
Notes
Nutrition
Originally published: November 18, 2016
Shauna says
Oh my goodness, Pumpkin Pie is one of my most-favorite holiday dishes. I would never have thought about going crustless. This sounds and looks delicious. Thanks for sharing.
Aubrey says
I love pumpkin pie, but I’m not too fond of the crust. This is a great idea.
Toni Dash says
I think it’s tricky to get the crust ‘just right’ AND the filling properly cooked. This takes care of that issue!
Stacie says
Pumpkin pie is a favourite at my house. The girls are going to love this no crust version.
Sherry says
My favorite part of pumpkin pie is the filling. When I was young I would separate it from the crust and eat it by itself. This is the perfect recipe for me.
Toni Dash says
That’s so funny! This definitely is the perfect recipe for you Sherry!
Monica says
This is perfect for thanksgiving! Thank you!
Toni Dash says
You bet Monica! Glad you like it.
Colleen Lanin says
That is an amazing idea! I love pie, but I’ve never been a big fan of the crust. It just doesn’t do it for me. I can’t wait to try this recipe.
Toni Dash says
I was so intrigued when I found the recipe imagining what it would be like. As soon as I made it I thought it would fit for so many different people!
Jeanette says
I really want to try this! I think the crest has more calories in it than the actual high itself. I would love to make something like this.
Janell Poulette says
I would have never thought to make it without the crust. My husband would love every second of this pie, I just may have to surprise him on thanksgiving.
Toni Dash says
I wouldn’t have either Janell until I found the vintage recipe. Once I made it I wondered why I’d never thought of it before (especially being gluten-free). It’s really a fun version.
Stacie @ Divine Lifestyle says
That sounds amazing! I know some people will love this because it means fewer carbs, but for me… Honestly, I just don’t like pie crust. LOL
Toni Dash says
You are about the fourth reader to tell me that since I published the recipe Stacie. This would be perfect for you!
Diana Rambles says
I try to stick to a lower carb diet so this is a great option. I know there is sugar in it, but without a crust there are less carbs.
Toni Dash says
Good point Diana! It’s a fun variation for many reasons. Being gluten-free it solves our problem too!