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    Home » Recipes » Desserts (Baked) » Best Crustless Pumpkin Pie recipe

    LAST UPDATED: November 2, 2021 • FIRST PUBLISHED: November 12, 2019 By Toni Dash 95 Comments

    Best Crustless Pumpkin Pie recipe

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Crustless Pumpkin Pie

    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!

    Crustless Pumpkin Pie

    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!

    crustless pumpkin pie freshly baked with bowl of whipped cream

    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.

    Slice of pumpkin pie without a crust on a plate with whipped cream on top

    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.

    slice of no crust pumpkin pie on a plate

    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

    Did you make it? Please RATE THE RECIPE below!

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    Crustless Pumpkin Pie

    Crustless Pumpkin Pie

    This naturally gluten-free crustless pumpkin pie is a cinch to make. All ingredients are mixed together and baked for about 1 hour to form a custard pie without a crust. A wonderful spin on traditional pumpkin pie. The bulk of the Total Time is due to the 2 hours cooling time.
    5 from 37 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 1 hour
    Total Time: 3 hours 5 minutes
    Servings: 8
    Calories: 214kcal
    Author: Toni Dash
    Prevent your screen from going dark

    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

    Spray the pie pan on the bottom and sides up to the rim. 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.
    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 fully cool before cutting and serving. If planning to serve later, cool fully on a cooling rack before putting into the refrigerator.
    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).
    May be made the day before serving. Perfect for busy cooking holidays like Thank

    Nutrition

    Calories: 214kcal | Carbohydrates: 35g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 95mg | Sodium: 232mg | Potassium: 305mg | Fiber: 1g | Sugar: 32g | Vitamin A: 9055IU | Vitamin C: 3.2mg | Calcium: 161mg | Iron: 1.4mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Originally published: November 18, 2016

    « Spicy Chorizo Sage Cornbread Dressing
    Winter Salad & Warm Cranberry Honey Dressing »

    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

    1. Dianne says

      October 10, 2022 at 9:40 am

      May I use an alternative to spray to grease the pie plate?

      Reply
      • Toni Dash says

        October 10, 2022 at 10:53 am

        Hi Diane. What type of spray did you want to use?

        Reply
    2. Laura says

      November 24, 2021 at 3:59 pm

      Have you ever used a water bath for a creamer texture? Feel like mine came out dry around the edges. Not cracked or weeping. I haven’t tasted it because it’s for tomorrow.

      Reply
      • Toni Dash says

        November 24, 2021 at 7:33 pm

        Hi Laura. I’ve always made it as the recipe is written and haven’t experienced dry edges. You can see the consistency in the photos.

        Reply
    3. Laura Johnson says

      November 23, 2021 at 8:41 pm

      5 stars
      Made this last weekend and it was delicious. Served it at a Friendsgiving gathering. Everyone loved it. Very easy to make too.

      Reply
    4. Anne-Marie says

      November 23, 2021 at 7:58 pm

      5 stars
      OMG! We just made this as a test for Thanksgiving and we’ve eaten over half of it! It’s SO good. Will be making another one tomorrow and will put it under lock and key this time ha ha. Awesome recipe.

      Reply
    5. Suzanne Meterino says

      November 23, 2021 at 7:52 pm

      5 stars
      We’ve made this every year for Thanksgiving for the last few years and it always turns out perfectly. It’s favored over traditional pumpkin pie every year! Thanks for the great recipe.

      Reply
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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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