I love making a no crust pumpkin pie as a stress-free dessert at Thanksgiving. For another easy pumpkin dessert, try my pumpkin mousse pie or this pumpkin mug cake!
Make the filling. While the oven preheats, whisk all the ingredients together in a bowl. Pour the filling into a greased 9” pie plate. Bake. Bake at 425ºF for the first 15 minutes, and then lower the oven temperature to 350ºF. Bake for another 30-35 minutes, until a knife stuck in the center of the pie comes out clean.
Why This Is the Best Crustless Pumpkin PieWhat You’ll NeedHow to Make Crustless Pumpkin PieRecipe TipsServing SuggestionsHow to Store Pumpkin PieMore Pie RecipesGet the Recipe
One bowl, 4 ingredients. Since this is a no crust pumpkin pie, the ingredients list is short and sweet. You whisk up the custard filling in a single bowl! Plus, skipping the crust cuts calories compared to a traditional pie. Foolproof. This crustless pumpkin pie turns out rich, full of flavor, and perfect every time. If you follow the recipe as written, it guarantees silky-smooth results (and no cracking or curdling). Thick and creamy. Sweetened condensed milk works as a thickener in pumpkin pie, and it’s the secret to a thick and creamy texture in this crustless pumpkin custard, too. The condensed milk keeps the pie filling firm, not runny, especially since there’s no crust holding it together. No-fuss. Don’t get me wrong, pie crust is wonderful. I have recipes for classic apple pie and pecan pie made with my favorite homemade pie crust, which I love. But when there’s the chance to make a pumpkin pie that tastes THIS good without having to worry about a crust, I’ll take it! Especially during holidays like Thanksgiving.
Pumpkin Puree – Make sure it’s 100% canned pumpkin puree and NOT pumpkin pie filling, see below. Sweetened Condensed Milk – Buy the sweetened kind and not evaporated milk, which is unsweetened. Eggs – Lightly whisked. Pumpkin Pie Spice – You’ll find ready-made pumpkin pie spice in the spice aisle or you can make homemade pumpkin pie spice by combining 1 ½ teaspoons of ground cinnamon, ¼ teaspoon of ground ginger, ¼ teaspoon of ground nutmeg, and ⅛ teaspoon of ground cloves.
You can use fresh (homemade) pumpkin puree in this recipe, but bear in mind that fresh pumpkin holds more water than canned puree. The flavor also varies depending on the type of squash you use. If your heart is set on using fresh, be sure to cook and reduce the puree so that most of the liquid evaporates.
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