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
valmg @ Mom Knows It All says
I don’t think I’ve ever had a crustless pumpkin pie. I do believe I’d like to try it now.
Toni Dash says
I also had not had it before making this recipe. I’m now a fan!
Kelly Hutchinson says
Yum! This looks so good and so perfect for Thanksgiving. I know many people that do not like the crust.
Toni Dash says
I did not know that Kelly until posting this recipe! I think it’s hard to get a great crust and cook pumpkin pie filling properly. This takes care of that!
Theresa says
Ok, can you send me the crust you don’t want? It’s my favorite part of the pie lol. However, pumpkin pie is one of my favorite pies, so with or without the crust, I am sure this one is amazing. Comparable to flan, I’ll take it!
Toni Dash says
I think I need to set up a ‘crust exchange network’. I was surprised at how many people said they hate crust so love this recipe! I like it both ways but this version is certainly easier!
gingermommyrants says
I have never tried a No Crust Pumpkin Pie. It looks so delicious and easy to make. It will be a great option to have.
Lisa Bristol says
This recipe is right up my alley. I am excited to give this delicious recipe a try.
Tammi Roy says
I would love to try No Crust Pumpkin Pie. I will have to make some this weekend for dessert. I bet it will be a big hit.
Kathy says
I love pumpkin pie! I love that this has no crust. I don’t usually like the crust anyways!
Amy Desrosiers says
Ok, you have sold me! I totally need to try this recipe quick before Thanksgiving!
Pam Wattenbarger says
This is awesome. My daughter has celiac and she was just asking me if I would make her a pumpkin pie for Thanksgiving.
Kita Bryant says
This is so neat! I personally love the crust but my husband doesn’t so now I have an option for him!