This pie is so delicious, you’ll never miss the crust!
“I only like the crust in pumpkin pie,” said no one ever. Not to diss pie crust—many of us love it—but when it comes to pumpkin pie, it’s usually the luscious, custardy, sweet and spicy filling that truly delights. So for all you fans of filling out there, and folks who are gluten-free or avoiding carbs, this deliciously creamy crustless pumpkin pie is for you!
When I was a kid, I only ate the filling in any pie. My mother used to joke about how when I was done eating, a pristine crust remained on my plate because I had licked it perfectly clean. And while my tastes certainly evolved with age, turning me into a flaky, buttery pie crust lover, I never gave up my passion for pie filling. And pumpkin is still at the top of my list. Those warm fall spices and that earthy sweetness just cannot be beat.
One of the things that is so spectacular about this crustless pumpkin pie is that even though it has no crust, it slices and eats exactly like a traditional pumpkin pie. We might not be able to say the same for crustless apple, cherry, or blueberry pies, and probably not about chocolate cream, either! But this crustless pumpkin pie sets up so beautifully, you might swear there is a crust underneath each perfect wedge.
Tips for perfect crustless pumpkin pie
Firstly, I recommend using a glass or ceramic pie plate for crustless pumpkin pie. Once you’ve thoroughly incorporated the sugars and the spices into the cornstarch, combined that dry mix with the wet ingredients, and then added the evaporated milk, fill your pie plate carefully. You want the filling to almost reach the top of the pie plate but not to overflow. Then, gently tap the plate on your counter a few times to remove any excess air bubbles. It’s a good idea to place the pie on a baking sheet, just in case there is any spillage during baking. Finally, to avoid overcooking crustless pumpkin pie, check for doneness at the 50-minute mark: an inserted knife or toothpick that comes out clean tells you your pie is done.
How do I store leftovers?
Cover the crustless pumpkin pie tightly with plastic wrap or aluminum foil, or place slices in an airtight container, and it will keep in the refrigerator for up to 5 days. You can also store crustless pumpkin pie in an airtight container in the freezer for up to 3 months (thaw overnight in the fridge before serving).
Serving suggestions
You certainly won’t be surprised to discover that crustless pumpkin pie is delicious topped with Homemade Whipped Cream but if you want an even thicker, richer, vanilla-forward topping, try this Diplomat Cream (Crème Diplomat). Don’t forget, though, that pumpkin also pairs really well with other flavors, like chocolate. Drizzle your crustless pumpkin pie with The Best Chocolate Sauce Ever or this wonderfully decadent White Hot Fudge Sauce. Another great combination is topping crustless pumpkin pie with a big scoop of No-Churn Salted Cinnamon Ice Cream and garnishing each serving with some Sugared Cranberries.
Crustless Pumpkin Pie
Ingredients
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 4 teaspoons cornstarch
- 1/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 15-ounce can pumpkin purée
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/4 cups evaporated milk
- Whipped cream for garnish (optional)
Instructions
- Preheat the oven to 325°F. Grease a 9-inch pie dish with cooking spray or butter.
- Whisk together the granulated sugar, brown sugar, cornstarch, salt, cinnamon, ginger, cloves, and nutmeg in a mixing bowl.
- In another bowl, add the pumpkin purée, eggs, and vanilla extract. Add the spice and sugar mixture. Whisk thoroughly until the mixture is smooth and evenly blended.
- Gradually stir in the evaporated milk, mixing until fully incorporated.
- Pour the pumpkin mixture into the prepared pie dish.
- Bake for 50 to 60 minutes, or until the edges are set and the center is mostly set with a slight jiggle.
- Remove from the oven and place on a wire rack to cool.
- Once it reaches room temperature, refrigerate the pie for at least 2 hours before serving to allow it to set properly. If preferred, decorate the pie or serve the slices with a dollop of whipped cream.
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