If you’re on the hunt for a dessert that brings all the cozy, nostalgic flavors of fall without the fuss of a crust, this Crustless Pumpkin Pie Recipe is exactly what you need. It’s wonderfully smooth, perfectly spiced, and incredibly simple to prepare, delivering all the pumpkin pie goodness with a creamy texture that practically melts in your mouth. Whether you’re new to pumpkin pies or a seasoned fan looking to simplify, this recipe is an absolute game changer that will quickly become a seasonal favorite.
Ingredients You’ll Need
Every ingredient in this Crustless Pumpkin Pie Recipe plays an essential role, combining to create that classic autumn flavor and silky texture. From the fragrant spices to the rich evaporated milk, these simple staples come together with ease to craft a dessert that feels both comforting and elegant.
- ¾ cup granulated sugar: Sweetens the pie perfectly without overpowering the pumpkin’s natural flavor.
- 3 tablespoons cornstarch: Helps thicken the filling for that custardy consistency you love.
- 1 teaspoon ground cinnamon: Adds warm, spicy notes that embody fall in every bite.
- ½ teaspoon salt: Balances the sweetness and enhances the other flavors.
- ½ teaspoon ground ginger: Introduces a subtle zing to brighten the pie’s profile.
- ¼ teaspoon ground cloves: Provides a deep, aromatic hint that rounds out the spices beautifully.
- 2 large eggs, slightly beaten: Bind everything together and give the pie its rich, creamy texture.
- 1 (15-ounce) can pumpkin puree: The star ingredient that makes this pie smooth, vibrant, and full of pumpkin goodness.
- 1 (12-ounce) can evaporated milk: Delivers richness without heaviness, ensuring a luscious finish.
How to Make Crustless Pumpkin Pie Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 325°F (163°C). Give your 9-inch pie pan a generous spray of pan spray to ensure your pie releases easily after baking. This simple step sets the stage for a smooth baking process.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the granulated sugar, cornstarch, ground cinnamon, salt, ground ginger, and ground cloves. Combining these dry ingredients first makes sure your spices and sugar are evenly distributed throughout the pie filling.
Step 3: Incorporate Wet Ingredients
Add the slightly beaten eggs, pumpkin puree, and evaporated milk to the bowl with the dry ingredients. Whisk everything together until smooth and uniform. For an even easier option, throw all ingredients into a blender and pulse on high for about 20 seconds to blend everything perfectly.
Step 4: Pour and Bake
Pour the luscious pumpkin mixture into your prepared pie pan, smoothing the top gently. Slide it into the oven and bake for 50 to 60 minutes. You’ll know it’s ready when the edges are set and only the center has a slight wobble – that’s the magic custard texture setting just right.
Step 5: Cool and Chill
Once baked, allow the pie to cool for at least an hour at room temperature. Then, transfer it to the fridge to chill for a minimum of 4 hours. Chilling gives the flavors time to meld and ensures the pie slices beautifully.
Step 6: Serve and Enjoy
Before serving, top your pie with a generous dollop of whipped cream if you like. This adds a luscious, light contrast to the creamy pumpkin mixture, perfect for those who adore tradition with a twist.
How to Serve Crustless Pumpkin Pie Recipe
Garnishes
While this pie is sensational on its own, garnishes really elevate the experience. A cloud of freshly whipped cream is classic, but feel free to sprinkle a dash of cinnamon, a few toasted pecans, or even a drizzle of caramel sauce to personalize every slice.
Side Dishes
Pair this pie with warm mugs of spiced coffee or chai tea for the ultimate cozy combo. For a festive brunch, serve alongside scrambled eggs or savory quiche, balancing sweet and savory flavors in a delightful way.
Creative Ways to Present
Turn your pie into mini servings by baking the filling in muffin tins lined with parchment cups—perfect for parties or packed lunches. Alternatively, cut neat wedges and arrange on a platter with an assortment of fresh fruit and nuts for an inviting autumn spread.
Make Ahead and Storage
Storing Leftovers
Leftover crustless pumpkin pie keeps beautifully in the refrigerator for up to 4 days. Cover it tightly with plastic wrap or place in an airtight container to preserve its creamy texture and vibrant flavor.
Freezing
If you want to enjoy this pie at a later date, wrap it securely in plastic and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving to maintain the perfect custard-like consistency.
Reheating
To gently warm a slice, pop it in the oven at 300°F (150°C) for about 10 minutes or until just warmed through. Avoid microwaving to keep the texture smooth and prevent it from becoming watery.
FAQs
Can I make this Crustless Pumpkin Pie Recipe dairy-free?
Yes, you can swap evaporated milk for a dairy-free alternative such as coconut milk or almond milk, but keep in mind this might slightly change the texture and flavor. Using full-fat coconut milk can help maintain the rich creaminess.
Is it necessary to use cornstarch in the recipe?
Cornstarch acts as a thickening agent to ensure your pie filling sets properly without a crust. Without it, the pie may be too soft or runny. You can also experiment with arrowroot powder if you prefer.
How do I know when the pie is done baking?
Baking is complete when the edges are set and firm, but the center has a slight wobble when you gently shake the pan. This wobble indicates a custardy center that will firm up perfectly as it cools.
Can I use fresh pumpkin instead of canned puree?
You absolutely can! Roast and puree fresh pumpkin until smooth, then substitute it one-to-one for canned pumpkin puree. Just be sure to cook your fresh pumpkin thoroughly for the best texture.
Why is my crustless pumpkin pie watery?
Wateriness usually means the pie didn’t set correctly, possibly from underbaking or using liquids with too high a water content. Make sure to follow the recommended baking time and use proper canned pumpkin puree rather than pumpkin pie filling or pumpkin juice.
Final Thoughts
This Crustless Pumpkin Pie Recipe is such a joy to make and share. Its simplicity, combined with heady spices and a silky texture, delivers all the warmth and comfort you want in a pumpkin pie without the fuss of rolling out a crust. Give it a try and watch it become your new favorite way to celebrate every pumpkin season!
Print
Crustless Pumpkin Pie Recipe
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes plus 5 hours chilling
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Crustless Pumpkin Pie is a classic, creamy dessert perfect for fall and holiday gatherings. Made without a traditional pie crust, this recipe combines pumpkin puree and warm spices baked to silky perfection, offering all the comforting flavors of pumpkin pie with less fuss and fewer carbs.
Ingredients
Pie Filling
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs, slightly beaten
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
Instructions
- Preheat Oven: Preheat the oven to 325°F (163°C) and spray a 9-inch pie pan with pan spray to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together granulated sugar, cornstarch, ground cinnamon, salt, ground ginger, and ground cloves until well combined.
- Combine Wet Ingredients: Add the beaten eggs, pumpkin puree, and evaporated milk to the dry mixture. Whisk until smooth and fully incorporated. Alternatively, blend all ingredients in a blender on high speed for about 20 seconds until completely combined.
- Pour Mixture: Pour the pumpkin mixture evenly into the prepared pie pan, spreading it out smoothly.
- Bake Pie: Bake in the preheated oven for 50 to 60 minutes. The pie is done when it is set around the edges and the center has a slight wobble when gently moved.
- Cool and Chill: Allow the pie to cool at room temperature for at least one hour. Then refrigerate the pie for at least four hours before serving to let it set completely.
- Serve: Slice and serve chilled. Optionally, top with whipped cream for extra richness and flavor.
Notes
- Make sure not to overbake; the center should still have a slight wobble to ensure creamy texture.
- Use a non-stick pie pan or spray it well to prevent sticking since there is no crust.
- For a smoother texture, blending the ingredients is preferred.
- Store leftovers refrigerated and consume within 3-4 days.
- Whipped cream topping is optional but highly recommended for added flavor.
