There is something truly magical about a dessert that feels indulgent yet light, warm yet refreshing, and perfectly spiced like the Crustless Pumpkin Pie (Insanely Good No-Crust Pumpkin Pie) Recipe. Imagine the creamy, silky pumpkin custard baked to perfection without any crust—just pure, unadulterated pumpkin bliss in every bite. This is a classic fall favorite reimagined to be simpler and gluten-free, yet every bit as comforting and irresistibly delicious. Whether you’re avoiding crust for dietary reasons or simply craving something easier and quicker to whip up, this pie will become your new go-to for seasonal gatherings or cozy solo treats.
Ingredients You’ll Need
The beauty of this Crustless Pumpkin Pie (Insanely Good No-Crust Pumpkin Pie) Recipe lies in its simplicity. Each ingredient has been thoughtfully chosen to build layers of texture, flavor, and that iconic autumnal hue. From rich pumpkin puree to fragrant spices and a touch of vanilla, these essentials come together harmoniously, ensuring every slice offers just the right balance between sweetness and spice.
- 1 can (15 oz / 425 g) pumpkin puree: Use pure pumpkin puree, not canned pumpkin pie filling, for the best fresh pumpkin flavor and texture.
- 3 large eggs (room temperature): Eggs provide structure and a custardy richness that holds the pie beautifully without a crust.
- 1 cup evaporated milk or half-and-half: Evaporated milk creates the traditional smooth texture, while half-and-half adds a bit more creaminess and richness.
- 2 tablespoons unsalted butter (melted and slightly cooled, optional): Adds extra silkiness that melts in your mouth, elevating the pie’s luxurious feel.
- 2 teaspoons pure vanilla extract: Vanilla deepens the flavor palette, adding warmth and a comforting sweetness.
- ¾ cup packed light brown sugar: Brown sugar introduces a subtle molasses note that enhances the cozy spices.
- ¼ cup granulated sugar: Balances the sweetness, preventing the pie from tasting too heavy or cloying.
- 2½ teaspoons pumpkin pie spice: The secret blend of cinnamon, ginger, nutmeg, and cloves creates that unmistakable fall aroma.
- ¼ teaspoon fine sea salt: Salt sharpens the sweetness and elevates all the flavors to their fullest potential.
- Gluten-free baking spray or a thin layer of butter for the pie dish: Ensures the custard releases perfectly, keeping this recipe gluten-free friendly.
- Lightly sweetened whipped cream (for serving): Adds a fluffy, creamy contrast that complements the pumpkin custard beautifully.
- Extra ground cinnamon or nutmeg (for dusting): A final sprinkle turns each slice into a charming, aromatic work of art.
How to Make Crustless Pumpkin Pie (Insanely Good No-Crust Pumpkin Pie) Recipe
Step 1: Preheat and Prepare Your Pie Dish
Start by setting your oven to 350°F (175°C). Lightly grease a 9-inch pie dish with gluten-free baking spray or butter. This simple step ensures your pie will release smoothly once baked, giving you those neat slices you’re dreaming of.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk the pumpkin puree, eggs, evaporated milk (or half-and-half), melted butter, and pure vanilla extract until smooth and well combined. This mixture forms the creamy custard base without the need for a crust—making your life easier and your pie lighter.
Step 3: Combine the Sugars and Spices
In a separate small bowl, mix together the light brown sugar, granulated sugar, pumpkin pie spice, and sea salt. This secret blend gives your pie depth, warmth, and the cozy aroma that everyone loves during pumpkin season.
Step 4: Blend the Sugars and Spices into the Wet Mixture
Gradually add the sugar-spice mixture to the wet ingredients, whisking continuously. This step ensures even distribution of sweetness and spice, guaranteeing every bite sings with balanced flavor.
Step 5: Pour the Batter and Bake
Pour the smooth pumpkin custard mixture into your prepared pie dish, then place it in the preheated oven. Bake for about 50 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the dish. This will give you that perfect custard texture—silky, not rubbery.
Step 6: Cool and Chill
Remove the pie from the oven and allow it to cool to room temperature on a wire rack. Then refrigerate for at least 2 hours to fully set the pie, helping it slice cleanly and taste even more refreshing. This last bit of patience is so worth it!
How to Serve Crustless Pumpkin Pie (Insanely Good No-Crust Pumpkin Pie) Recipe
Garnishes
The simplest toppings can transform this classic dish into something extraordinary. A dollop of lightly sweetened whipped cream is the perfect partner, adding airy lightness that contrasts deliciously with the dense custard. For an extra touch of visual and flavor appeal, sprinkle a pinch of ground cinnamon or nutmeg on top—just like a cozy autumn hug on your dessert plate.
Side Dishes
This crustless pumpkin pie shines as the grand finale to many meals, but pairing it with spiced nuts, caramel drizzle, or even a scoop of vanilla ice cream takes the experience to a whole new level. It also pairs wonderfully with warm apple cider or a spiced latte for that quintessential fall vibe.
Creative Ways to Present
Serve your pie in charming individual ramekins for personalized portions or layer with layers of crunchy granola and whipped cream in a glass parfait for a stunning presentation. You can even top with toasted pecans or a swirl of maple syrup to add texture and a sweet finish that guests won’t forget.
Make Ahead and Storage
Storing Leftovers
Once cooled and chilled, cover your leftover Crustless Pumpkin Pie (Insanely Good No-Crust Pumpkin Pie) Recipe tightly with plastic wrap or aluminum foil. It will keep beautifully in the refrigerator for up to 4 days, making it perfect for enjoying leftovers or prepping ahead for a special occasion.
Freezing
You can freeze this pie in a well-wrapped pie dish or freeze individual slices wrapped in plastic wrap and foil. Freeze for up to 2 months. Just remember to thaw overnight in the refrigerator before serving to keep that luscious custard texture intact.
Reheating
Since this is a custard-style pie, it’s best enjoyed chilled. However, if you prefer it warm, pop individual slices into a low oven (about 275°F) for 10 to 15 minutes. Avoid microwaving for too long, as it can cause the custard to become watery or rubbery.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! You can roast and puree your own pumpkin to make this recipe even fresher. Make sure to drain any excess water from your homemade puree so the custard maintains its perfect consistency.
Is this pie gluten-free?
Yes! Since this Crustless Pumpkin Pie (Insanely Good No-Crust Pumpkin Pie) Recipe has no crust, it’s naturally gluten-free. Just be sure to use gluten-free baking spray to prepare your pie dish.
Can I substitute the evaporated milk with a non-dairy alternative?
You can try using coconut milk or almond milk, but note that this might alter the custard’s texture and flavor slightly. For the richest and creamiest results, evaporated milk or half-and-half is preferred.
How do I know when the pie is done baking?
The edges will be set and slightly puffed, but the center should still jiggle gently when you shake the dish. The pie will firm up more as it cools, giving you that luscious, silky texture.
Can I make this pie ahead of time for Thanksgiving?
Definitely! This pie actually tastes better after chilling for a few hours or overnight. It’s a perfect make-ahead dessert for busy holiday dinners.
Final Thoughts
If you’re craving a dessert that’s easy to make, gloriously flavorful, and wonderfully comforting, the Crustless Pumpkin Pie (Insanely Good No-Crust Pumpkin Pie) Recipe is the answer. It’s like pumpkin pie, but better—simpler, lighter, and just plain delightful. Give it a try and watch it become a cherished tradition in your kitchen, too!
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Crustless Pumpkin Pie (Insanely Good No-Crust Pumpkin Pie) Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes plus chilling time
- Yield: 8 servings (8 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This crustless pumpkin pie is a rich, creamy dessert that captures the classic flavors of pumpkin pie without the fuss of making a crust. Using pure pumpkin puree, a blend of brown and granulated sugar, warm spices, and a custardy base of eggs and evaporated milk or half-and-half, this pie is baked until perfectly set and silky smooth. It’s an easy, one-bowl recipe with no crust needed, making it a gluten-free option that’s sure to satisfy pumpkin lovers with every bite.
Ingredients
Pie Filling
- 1 can (15 oz / 425 g) pure pumpkin puree (not canned pumpkin pie filling)
- 3 large eggs, at room temperature
- 1 cup evaporated milk or half-and-half (evaporated milk for traditional texture, half-and-half for richer custard)
- 2 tablespoons unsalted butter, melted and slightly cooled (optional, for extra silkiness)
- 2 teaspoons pure vanilla extract
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2½ teaspoons pumpkin pie spice
or
2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, pinch of cloves or allspice - ¼ teaspoon fine sea salt
For the Pie Dish
- Gluten-free baking spray or a thin layer of butter (to grease the dish)
For Serving
- Lightly sweetened whipped cream
- Extra ground cinnamon or nutmeg for dusting
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a 9-inch pie dish by lightly greasing it with gluten-free baking spray or a thin layer of butter to ensure the custard releases cleanly after baking.
- Combine Pumpkin and Eggs: In a large mixing bowl, whisk together the pure pumpkin puree and the three large eggs until smooth and fully blended, creating the base of your custard.
- Add Dairy and Butter: Stir in the evaporated milk or half-and-half until the mixture is uniform. If using, blend in the melted and slightly cooled unsalted butter to add silkiness and richness to the filling.
- Incorporate Sugars and Vanilla: Mix in the light brown sugar, granulated sugar, and the pure vanilla extract. The combination of sugars provides depth and perfect sweetness balance without overpowering the spices.
- Spice it Up: Add the pumpkin pie spice to the mixture. If using a homemade blend, combine 2 teaspoons cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and a pinch of cloves or allspice. Finally, sprinkle in the fine sea salt and stir everything together until fully combined.
- Bake the Pie: Pour the custard mixture into the prepared pie dish, smoothing the top with a spatula. Place the pie in the preheated oven and bake for about 50 minutes, or until the custard is set around the edges but still slightly wobbly in the center. A toothpick inserted near the center should come out mostly clean.
- Cool and Serve: Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours to improve the set and flavor. Serve chilled or at room temperature with lightly sweetened whipped cream and a dusting of extra ground cinnamon or nutmeg.
Notes
- Use pure pumpkin puree, not the pre-sweetened pumpkin pie filling, for best results.
- Allow eggs and dairy to come to room temperature before mixing to ensure a smooth custard.
- The optional melted butter adds extra silkiness but can be omitted for a lighter pie.
- Avoid overbaking; the pie continues to set as it cools.
- This recipe is naturally gluten-free when using gluten-free pie dish spray or butter.
- For a richer pie, substitute evaporated milk with half-and-half as preferred.
- Make sure to chill the pie for a couple of hours before serving to help it fully set.
