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Crustless pumpkin pie has rich spices, creamy pumpkin, and a perfectly smooth texture. The custard holds its shape beautifully. Whether you’re keeping things simple or exploring a gluten-free option, this pie gives all the nostalgic vibes of the classic.

Angle shot of a slice of crustless pumpkin pie being lifted out the pie pan. Angle shot of a slice of crustless pumpkin pie being lifted out the pie pan.

Reasons You’ll Love This Recipe

  • So simple: This crustless pumpkin pie has all the cozy goodness of the traditional pumpkin pie but without the hassle of a crust. My kids often leave the crust on the plate, so this is a great option for them!
  • Gluten-Free Option: This is a great way to include the members of your family who eat gluten-free or have celiac disease. Same great taste, just no crust.
  • Just Enough Sweetness: It’s sweet enough to satisfy but not overly rich. You can enjoy it after a big meal and not feel sick.

Ingredients in Crustless Pumpkin Pie

Skip the time consuming crust and go straight to the good stuff. This crustless pumpkin pie recipe is fabulous when you need a fuss free dessert that tastes great. For exact measurements, scroll to the bottom of the post!

  • Granulated Sugar: Makes the pie perfectly sweet!
  • Cornstarch: This key ingredient makes sure each slice stays intact without becoming gummy or jelly like.
  • Ground Cinnamon: Enhances the pumpkin flavor and adds a layer of warmth.
  • Salt: Adds depth and complexity to the taste.
  • Ground Ginger: For a hint of spicy warmth.
  • Ground Cloves: Cloves have a distinct, slightly sweet, peppery flavor that brings rich depth to the pie.
  • Large Eggs: Two large eggs are essential for the right texture and structure.
  • Canned Pumpkin Puree: The star ingredient, bringing that rich, earthy flavor and smooth texture that makes it a fall favorite. 
  • Evaporated Milk: Adds richness without making the pie taste too heavy.
Overhead shot of labeled ingredients. Overhead shot of labeled ingredients.

Easy Crustless Pumpkin Pie Recipe

This crustless pumpkin pie recipe only takes 5 minutes to prep. It’s as simple as mix, bake, and enjoy! It’s an easy dessert that brings all the cozy, comfortable flavors of traditional pumpkin pie minus the extra effort.

  1. Prep: Preheat the oven to 325 degrees Fahrenheit. Spray a 9-inch pie pan with pan spray; I use a flour based baking spray to help prevent sticking. Add the sugar, cornstarch, cinnamon, salt, ginger, and cloves to a large bowl and whisk until combined.
  2. Whisk: Add the eggs, pumpkin, and evaporated milk to the sugar mixture and whisk until smooth and evenly combined. Alternatively, add all the ingredients to a large blender and blend on high for about 20 seconds until fully combined.
  3. Bake and Chill: Add the pumpkin pie mixture to the prepared pie dish. Bake for 50-60 minutes, or until the very center has a slight wobble and the edges are fully set when slightly jiggled. Let the pie cool for at least an hour before chilling in the fridge for at least 4 hours before serving. Top with whipped cream, if desired.
Overhead shot of dry ingredients in a glass bowl. Overhead shot of dry ingredients in a glass bowl.
Overhead shot of all the ingredients whisked together in a mixing bowl. Overhead shot of all the ingredients whisked together in a mixing bowl.
Overhead shot of pie pan with whisked ingredients inside it.Overhead shot of pie pan with whisked ingredients inside it.

My Best Tips for Crustless Pumpkin Pie

Making a pumpkin pie without the crust is a fantastic way to simplify your baking while still making an amazing dessert. Here are some tips so it turns out perfectly!

  • Use Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling! The cans look very similar, so make sure.
  • Homemade Pumpkin Puree: You can use homemade pumpkin puree. Just be aware that sometimes the water content is a bit higher. If necessary, cook your pumpkin puree on the stovetop over medium-low heat while stirring frequently to cook out some of the excess water.
  • Spices: You can use two teaspoons of pumpkin pie spice instead of the cinnamon, ginger, and nutmeg.
  • Amount of Cornstarch: 3 tablespoons of cornstarch might sound like a lot, but it is what helps give this pie structure that will hold up to being sliced and served. Don’t worry. The result is not gummy or jelly-like in texture! It’s a delicious custard and slices beautifully.
  • Extra Pie Filling: If you find you have a little extra pie filling that you can’t fit in the pie pan before putting it in the oven, let the pie bake for 10-15 minutes before carefully spooning the remaining filling into the center of the pie while it is in the oven.
  • Place on a Baking Sheet: I find that placing the pie pan on a baking sheet helps stabilize it and catches any mess, should there be any spillovers (but there shouldn’t be with this pie!)

Overhead shot of a crustless pumpkin pie with a slice taken out. Overhead shot of a crustless pumpkin pie with a slice taken out.

How to Store Leftover Pumpkin Pie

This pie can be made a day or two in advance and be refrigerated until needed. It tastes even better as the flavors meld, making it perfect for holiday prep.

  • Fridge: Crustless pumpkin pie can be kept in the fridge for up to 7 days. Cover with plastic wrap or store in an airtight container.
  • Freezer: You can freeze this pie after it has been chilled. Wrap it tightly in 2-3 layers of plastic wrap, followed by a layer of heavy-duty aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge before serving.

Angle shot of a plated slice of crustless pumpkin pie with whipped topping and a bite taken out.Angle shot of a plated slice of crustless pumpkin pie with whipped topping and a bite taken out.

More Thanksgiving Pie Recipes

Thanksgiving dinner wouldn’t be complete without pie! We bring back the classics every year, but I always like trying something new. Here are some of my family’s favorites to add to your traditional pies.

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  • Preheat the oven to 325 degrees Fahrenheit and spray a 9-inch pie pan with pan spray, preferably a baking spray with flour in it to help prevent sticking.

  • Add the sugar, cornstarch, cinnamon, salt, ginger, and cloves to a large bowl and whisk until combined.

  • Add the eggs, pumpkin, and evaporated milk to the sugar mixture and whisk until smooth and evenly combined. Alternatively, add all the ingredients to a large blender at the same time and blend on high speed for about 20 seconds, until fully combined.

  • Add the pumpkin pie mixture to the prepared pie pan and bake for 50-60 minutes, until the very center has a slight wobble and the edges are fully set when slightly jiggled. Let the pie cool for at least an hour before chilling in the refrigerator for at least 4 hours before serving. Top with whipped cream, if desired.

Calories: 176kcalCarbohydrates: 30gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 53mgSodium: 209mgPotassium: 257mgFiber: 2gSugar: 25gVitamin A: 8434IUVitamin C: 3mgCalcium: 134mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.