One of my favourite desserts during the holidays is pumpkin pie. However, I am one of those people that doesn't really like pie crust. I know it's weird, but I find pie crust to be super dry and it takes away from the deliciousness of the pie. This crustless pumpkin pie recipe makes it super simple to get a pumpkin pie from scratch on the table, and most importantly, it's delicious.
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💖 Why This Recipe Works
- Light & Creamy: This Crustless Pumpkin Pie Recipe has all the cozy flavor without the extra carbs.
- Gluten-Free Friendly: A perfect dessert option for gluten-sensitive guests.
- Great for Make-Ahead: Chill and serve later—perfect for holiday prep or weekly treats!
5 Reasons to Make Crustless Pies
If you have never eaten a crustless pie, you are in for a real treat! Here are 5 reasons why you should make crustless pies instead of with crust!
- It's easier. If you have ever made a pie from scratch which includes making the crust, then you know all the prep work you have. Crustless pies have fewer steps.
- It tastes better. Pie crust can be dry and bland. This takes away from the flavor of your filling. When you don't have crust, you get all the tasty goodness.
- It's healthier. Seriously, you have fewer carbs when you go without the crust. Thus, you can say you ate a healthy dessert.
- It looks like an elegant pie. As the cook of your party, you want your pie to look elegant, and that is just what you get when you make it crustless.
- You can use any baking pan. Because you don't have to stick to a round pie crust, you can make a crustless pie in any baking pan you have lying around.
Additionally, with this recipe below, you can easily transform it into a keto pumpkin pie that you can add to your fall baking ideas.
The best crustless pumpkin pie recipe
This recipe is perfect for Thanksgiving, Christmas, and even comes in handy throughout the year. This is definitely a recipe you will want to pin to Pinterest so you can find it when you need it!
🥚Pumpkin Pie Ingredients
- 1 (15 oz) can 100% canned pumpkin puree
- ⅓ cup granulated sugar substitute
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon vanilla extract
- 1 teaspoon pumpkin spice - here is a recipe for homemade pumpkin pie spice.
- 2 large eggs
- 8 oz. unsweetened almond milk or regular milk
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🌈 Substitutions and Variations
- Milk alternatives: Use coconut milk or almond milk instead of dairy milk for a dairy-free version.
- Sweetener options: Replace sugar with maple syrup, honey, or a sugar substitute like monk fruit for a different sweetness profile.
- Spice blend: Adjust the spices to your preference by adding more cinnamon, nutmeg, or incorporating ginger and cloves for extra warmth.
🔪How To Make Pumpkin Pie
1. Preheat oven to 375 degrees Fahrenheit.
2. In a large bowl, mix together the ingredients well.
3. Grease a 9-inch pie pan.
4. Pour mixture into the pan and bake for 40-45 minutes, or until a toothpick comes out clean.
5. Allow pie to cool before cutting and serving.
6. Add whip cream for a sweet twist.
👩🍳 Expert Tips
- Whisk Thoroughly, But Don’t Overmix: Mix until the ingredients are fully combined, but avoid overmixing, which can introduce too much air and cause the pie to crack while baking.
- Strain for an Ultra-Smooth Texture: For a silky consistency, strain the pumpkin mixture through a fine-mesh sieve before pouring it into the pie pan. This removes any lumps or stringy bits from the pumpkin purée.
- Bake in a Water Bath for Creamier Results: Placing the pie pan in a larger pan filled with hot water (a bain-marie) prevents overbaking and keeps the custard-like filling creamy and smooth.
💭 FAQs
Pop it in the fridge, covered or in an airtight container, and it’ll stay fresh for up to 4 days. It’s even better the next day once all the spices settle in!
Not the best idea—pie filling already has sugar and spices added, so it could throw off the balance. Stick with plain pumpkin puree for best results.
Yep! Just swap the evaporated milk with coconut milk or any creamy dairy-free alternative. Still smooth, still delicious.
Don’t overbake it—once the center is just set, pull it out. Let it cool slowly and you’ll get a nice smooth top.
💖 Serving Suggestions
These are my favorite treats to serve with crustless pumpkin pie:
- Whipped cream: Light and fluffy with just the right touch of sweetness.
- Candied pecans: A crunchy topping or snack on the side—total fall vibes.
- Spiced chai tea: Warm, cozy, and perfectly spiced to sip alongside each bite.
🍜 Related Recipes
Did you make this recipe? Leave a review and a ⭐⭐⭐⭐⭐ rating below! Alternatively, bookmark it in your browser or save to Pinterest.
Crustless Pumpkin Pie Recipe
Ingredients
- 15 oz 100% Canned Pumpkin Puree
- ⅓ Cup Granulated Sugar Substitute
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ½ teaspoon Vanilla Extract
- 1 teaspoon Pumpkin Spice
- 2 Large Eggs
- 8 oz Unsweetened Almond Milk Or Regular milk
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a large bowl, mix together the ingredients well.
- Grease a 9-inch pie pan.
- Pour mixture into the pan and bake for 40-45 minutes, or until a toothpick comes out clean.
- Allow pie to cool before cutting and serving.
- Add whip cream for a sweet twist.
Notes
Nutrition
More Fall Baking Recipes
If you're looking for more fall baking ideas why not check out the following autumn recipes.
I think this post has the wrong recipe card on it!