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
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
Peter Irizarry says
Hey there Toni, I am trying out your recipe today, but instead of a pie pan, I will be pouring it into a sheet pan. Im probably going to double pan the sheet, because you put the pie pan on a sheet pan. I plan to cut out the pie into circles for a plated dessert. Have you ever used a sheet pan to bake this recipe in?
Toni Dash says
Hi Peter. I have not! I’ve only made the recipe as written. Very curious about the results!
Angie says
Awesome and easy
Julie Fiddick says
Hi Toni, Happy Thanksgiving from Arlington, VA! I dislike futzing around with piecrusts, so this is what I’m baking today, and I’m looking forward to enjoying what (imo) is the best part of pumpkin pie!
I do wonder though if I could bake this in ramekins or if it just wouldn’t work out. This is not the day to experiment, but if you know if anyone else has tried it, I’d sure like to know how it turned out!
Enjoy your feast – Julie
Toni Dash says
Happy Thanksgiving Julie! I have only made it as written and though it *probably* could be done in ramekins I wouldn’t be able to confirm that or advise on cooking time. I’d probably experiment not on Thanksgiving as you mentioned lol. Have a wonderful day!
Diane Gimbel says
PLANNING ON MAKING IT TOMORROW…CAN I USE LESS SUGAR?
Toni Dash says
Hi Diane. I’ve only made it as written. It’s like a flan so I don’t know what would happen to the texture or end result if the sugar is reduced.
Dawn says
Why can’t I use deep dish pie pan?
Toni Dash says
Hi Dawn. The volume of the recipe fits a regular depth pie pan and the cooking time is based on that.
If you’d like to try it in a deep dish pie pan knowing you’ll have a few inches of space above the pie and you may need to adjust the cooking time I’d try it! Let me know how it goes!
Jules says
Hi Tony,
Would you be able to recommend any substitutes for the evaporated milk? We have a few lactose intolerant guests. Thank you for the help!
Toni Dash says
Hi Jules. Unfortunately I’ve only made the recipe as written. There are a number of alternatives to evaporated milk but I’m not familiar with any that are dairy free nor how they’d work (or not) in this particular recipe.
Deana says
Can you substitute a sugar free sweetener for both the white sugar and brown sugar?
Toni Dash says
Hi Deana. I really haven’t worked with sugar free sweeteners to be able to advise on that type of substitution. If you try it please let me know how it works out!
Vonda S. says
Great recipe!! I have no choice but to use black baking sheet, 2 square glass container 2″height (the only ones I have at home). I baked it @300 F took around 70 minutes. It still turns out delicious, love the top dark brown skin layer & wish if only can have that same skin on sides & bottom.
I never baked pie or custard before. This is easy enough to follow and I believe it will be even more delicious if I can follow each instruction exactly as this recipe calls for. Thank you.
Toni Dash says
Bravo Vonda for adapting with what you have! So glad you liked it!
Julie says
Thank you for sharing this recipe! I tried it yesterday and our crustless pie turned out yumms, and it was the perfect “birthday cake” for my husband. I used low GI sugar and made my own pumpkin puree. I think I put in a bit more milk and maybe we took it out a few mnutes sooner, so the custard was a bit soft, but we just loved it! Will surely make this lovely dessert again ?.
Jess says
Could you make these in a cupcake tin? I am going to make it as stated today in a pie plate, but I think it could be cool if each person could have their individual dessert ?.
Toni Dash says
Hi Jess. I too love individual desserts and have several personal size desserts cooked in jars on my website.
I’ve only made this as written. It probably could be made in a muffin tin but I’m unsure both about the cooking time adjustment or how you’d get it out of the muffin tin to serve it without mangling it. Maybe this recipe would fit your vision better: https://boulderlocavore.com/mini-pumpkin-pie-cheesecakes-in-mason-jars/