Crustless Pumpkin Pie
This Crustless Pumpkin Pie has everything you love about classic pumpkin pie — smooth, custardy texture, cozy spice, and rich pumpkin flavor — without the crust! It’s simple to make and tastes even better chilled with a dollop of whipped cream. The perfect make-ahead dessert for fall and Thanksgiving!
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
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.
- 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.
Nutrition
Calories: 151kcalCarbohydrates: 29gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 65mgSodium: 186mgPotassium: 55mgFiber: 0.2gSugar: 26gVitamin A: 154IUVitamin C: 0.1mgCalcium: 29mgIron: 1mg
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