This Crustless Pumpkin Pie is silky, custardy, and full of cozy fall flavor—without the hassle of rolling out dough. 🙌 Made with pumpkin puree, warm spices, and a hint of vanilla, this easy dessert delivers all the classic pumpkin pie taste in a lighter package. Serve it chilled with whipped cream for a no-fuss Thanksgiving dessert everyone will love!
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If you’ve ever wished you could have all the flavor of pumpkin pie without the crust, this recipe is for you. My no crust pumpkin pie is rich, creamy, and perfectly spiced—just like the classic—but it skips the pastry entirely.
It’s perfect for anyone who wants an easier Thanksgiving dessert or a lighter, custardy pumpkin treat to enjoy throughout the season. And while the recipe isn’t gluten-free as written, it can be easily adapted—use cornstarch or 1-to-1 gluten-free flour in place of the all-purpose flour.
In our house, this pie never lasts long. My toddler requests a slice after daycare, always topped with whipped cream, and Chris and I like to snack on it while unwinding and watching Cheers.
For another no-fuss pumpkin pie dessert recipe, check out my Pumpkin Pudding!
Why You'll Love No Crust Pumpkin Pie
From its silky texture to its effortless prep, there’s so much to love about this crustless pumpkin pie. Here’s why it deserves a spot on your fall baking list—
- All the Flavor, No Crust Required — Skip the dough and still enjoy every cozy, spiced bite of pumpkin pie.
- Lusciously Creamy Texture — Each slice is silky, custardy, and melts in your mouth—pure pumpkin pie perfection.
- Easily Made Gluten-Free — Just swap the flour for cornstarch or gluten-free flour for a gluten-free crustless pumpkin pie.
- Make-Ahead Friendly — It sets beautifully after chilling, making it ideal for prepping before your holiday gathering.
- Family-Approved — My little guy starts calling for pumpkin pie the moment he comes in the door from daycare pick-up!
Ingredients and Substitutions
A handful of simple pantry staples come together to make this crustless pumpkin pie recipe rich, creamy, and full of warm fall flavor. Here’s what you’ll need—
Pure Pumpkin Puree — Use pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices. Use Libby’s brand or your favorite store brand.
Evaporated Milk — Gives the pie body and creaminess without the heaviness of cream. For a dairy-free option, use full-fat coconut milk instead.
Pumpkin Pie Spice — A warm mix of cinnamon, nutmeg, ginger, and cloves. If you have the individual spices on hand, you can also use homemade pumpkin pie spice.
Sugar and Light Brown Sugar — The mix creates a balanced sweetness with a touch of molasses depth for that classic pumpkin pie flavor.
Flour or Cornstarch — All-purpose flour helps the pie set, giving it a smooth, custardy texture. For a gluten-free crustless pumpkin pie, use cornstarch or a 1-to-1 gluten-free flour blend instead.
Eggs — Bind the filling and give it a silky, custard-like consistency. You will need 3 large eggs.
Vanilla Extract — Adds warmth and rounds out the pumpkin and spice notes beautifully. For the best flavor, use pure vanilla extract.
Salt — Balances sweetness and highlights the warm spice flavors.
Butter or non-stick spray — Grease your pie dish generously so the custard releases cleanly after baking.
How to Make Crustless Pumpkin Pie
Ready for a seriously simple dessert?! This pie is so easy that my 2-year-old helps me make it!
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Preheat the oven to 350°F and grease a pie pan very liberally with butter or non-stick cooking spray.
Add the flour or cornstarch, pumpkin pie spice, salt, sugar, and brown sugar to a large mixing bowl. Whisk until well combined.
Step 2: Add the eggs, vanilla, evaporated milk, and pumpkin puree.
Step 3: Whisk until smooth and well combined.
Step 4: Pour the pumpkin mixture into the prepared baking dish. Bake for 45-50 minutes or until puffy throughout and set in the center.
Step 5: Remove the pie from the oven and cool on a wire rack for 1-2 hours or until room temperature. Transfer to the refrigerator and chill for 1-2 hours until cold.
Recipe Variations
There are so many ways to make this crustless pumpkin pie fit your needs, preferences, or dietary goals. Try one of these fun variations—
- Gluten-Free — Swap the flour for cornstarch or a 1-to-1 gluten-free flour blend to make this pumpkin pie without crust completely gluten-free.
- Keto — Replace the white and brown sugars with one cup of a 1-to-1 monkfruit or stevia baking blend for a low-carb version that still tastes rich and spiced.
- Dairy-Free — Use 1 ½ cups full-fat coconut milk instead of evaporated milk and grease your pan with vegan butter or non-stick spray.
- Crustless Pumpkin Pie Cups — Divide the batter evenly among 12 greased muffin tins and bake for 25–30 minutes. These make adorable, hand-held desserts!
- Crustless Mini Pumpkin Pies — Pour the mixture into four greased 5–6 inch mini pie pans and bake 30–40 minutes until set in the center. Perfect for Thanksgiving gifting!
- Crustless Sweet Potato Pie — Substitute the pumpkin puree with mashed sweet potato for a cozy twist that’s just as smooth and spiced.
Chelsea's Recipe Pro-Tips
These simple tricks will help your crustless pumpkin pie bake up perfectly smooth, creamy, and flavorful every time—
- Grease the pan well — Since there’s no crust, a generous coating of butter or spray keeps the custard from sticking and helps the slices lift out cleanly.
- Whisk dry ingredients first — Mixing the sugar, flour, and spices before adding wet ingredients ensures everything distributes evenly and prevents clumps.
- Cool completely before slicing — The pie continues to set as it cools. For clean, creamy slices, let it chill fully before serving (or make it a day ahead).
- Use pure pumpkin puree — Pumpkin pie filling has added sugar and spices that can make the pie too sweet or throw off the texture.
Serving Suggestions
Serve this pumpkin pie no crust chilled with a generous dollop of whipped cream — it’s classic, simple, and lets the warm pumpkin spice flavor shine. For an extra cozy touch, sprinkle a little cinnamon or nutmeg on top or drizzle with maple syrup.
This pie is perfect for Thanksgiving, Friendsgiving, or any crisp fall evening when you want a make-ahead dessert that feels special but stress-free. I also love sneaking a cold slice with coffee the next morning!
Storage Directions
- Refrigerating: Store leftover pie covered tightly with plastic wrap in the fridge for up to 3 days.
- Freezing: Once cooled, wrap the pie well. with plastic wrap and aluminum foil. Store it in the freezer for up to 3 months. Defrost the pie overnight in the fridge until thawed.
FAQs
Absolutely! This pie actually tastes best after it’s had time to chill and set. Bake it a day ahead, cool completely, and refrigerate until ready to serve.
The center should be set but still gently jiggle when you move the pan. It will continue to firm up as it cools.
Small cracks are normal and don’t affect the taste. If large cracks form, it may have baked a little too long. The pie is done when the center is just set and still slightly wobbly.
You can, but the pie will be sweeter and slightly denser. If you try this crustless pumpkin pie with condensed milk, reduce the granulated sugar to just 2 tablespoons (keeping the brown sugar).
Save this Recipe for Later on Pinterest
This Crustless Pumpkin Pie is creamy, spiced, and full of cozy fall flavor—an easy twist on classic pumpkin dessert recipes! 🍂 Perfect for Thanksgiving or any crisp autumn night, it’s a must-try for anyone who loves pumpkin recipes, pumpkin dessert, or easy pumpkin pie recipes. Save this no crust pumpkin recipe for your go-to fall dessert recipes board!
#pumpkinrecipes #pumpkindessertrecipes #pumpkindessert #easypumpkinpierecipes #crustlesspumpkinpie #nocrustpumpkinrecipe #falldessertrecipes
More Pumpkin Spice Recipes
- Pumpkin Blondies
- Dairy-Free Pumpkin Pie
- Pumpkin Oatmeal Cookies
- Banana Pumpkin Muffins
- Pumpkin Banana Bread
- Pumpkin Oatmeal Muffins
- Pumpkin Zucchini Muffins
If you liked and made this Recipe for Crustless Pumpkin Pie, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you!
Recipe Card
Crustless Pumpkin Pie
Ingredients
- 1 tablespoon butter or non-stick spray for greasing the pan
- 3 tablespoons all-purpose flour to make it gluten-free, use gluten-free flour or cornstarch
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ⅓ cup granulated sugar
- ⅔ cup packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla
- 1 12-oz can evaporated milk
- 1 15-oz. can pure pumpkin puree, not pumpkin pie filling
Instructions
- Preheat the oven to 350°F and grease a pie pan very liberally with butter or non-stick cooking spray.
- Add the flour or cornstarch, pumpkin pie spice, salt, sugar, and brown sugar to a large mixing bowl. Whisk until well combined.
- Add the eggs, vanilla, evaporated milk, and pumpkin puree. Whisk until smooth and well combined.
- Pour the pumpkin mixture into the prepared baking dish. Bake for 45-50 minutes or until puffy throughout and set in the center.
- Remove the pie from the oven and cool on a wire rack for 1-2 hours or until room temperature. Transfer to the refrigerator and chill for 1-2 hours until cold.
Notes
- Refrigerating: Store leftover pie covered tightly with plastic wrap in the fridge for up to 3 days.
- Freezing: Once cooled, wrap the pie well. with plastic wrap and aluminum foil. Store it in the freezer for up to 3 months. Defrost the pie overnight in the fridge until thawed.
- Grease the pan well — Since there’s no crust, a generous coating of butter or spray keeps the custard from sticking and helps the slices lift out cleanly.
- Whisk dry ingredients first — Mixing the sugar, flour, and spices before adding wet ingredients ensures everything distributes evenly and prevents clumps.
- Cool completely before slicing — The pie continues to set as it cools. For clean, creamy slices, let it chill fully before serving (or make it a day ahead).
- Use pure pumpkin puree — Pumpkin pie filling has added sugar and spices that can make the pie too sweet or throw off the texture.
