This Crustless Pumpkin Pie recipe gives you all the creamy, spiced goodness of the classic holiday dessert without any of the fuss of a traditional crust. It’s a simple, comforting treat that comes together in minutes and is one of my favorite fall desserts. Whether you’re a seasoned baker or just starting out, this pie is wonderfully forgiving and always delicious.
My sister Jennifer was always our family’s dessert queen. I still remember her letting me sneak a taste of the spiced pumpkin filling right from the bowl. This simple, crustless pie brings back that pure joy, a sweet memory of sisterhood and autumn warmth I now share from my own kitchen.
What Makes This Recipe a Keeper
- Effortless Preparation: This recipe eliminates the need for making or handling a pie crust, saving you time and effort.
- Naturally Gluten-Free: Since there’s no crust, this dessert is a perfect gluten-free option for holiday gatherings.
- Customizable: Easily adaptable for different dietary needs, including keto, dairy-free, and high-protein versions.
- Perfect for Any Occasion: A wonderful treat for Thanksgiving, a simple weeknight dessert, or a healthy snack.
The Simple Ingredients You’ll Need
- 1 can (15 oz) pure pumpkin purée
- ¾ cup brown sugar (or sugar substitute for a keto option)
- 2 large eggs
- 1 cup evaporated milk (or almond milk for a dairy-free option)
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Optional for High Protein Version:
- ½ cup plain Greek yogurt or 1 scoop vanilla protein powder
The Few Tools That Help
A Trusty 9-Inch Pie Dish
This is the perfect vessel to give our pie its classic shape and ensure it bakes evenly.
A Good Whisk
It’s the secret to getting that silky-smooth filling without any lumps.
Bringing the Pie to Life, Step by Step
First, a Warm Oven and a Ready Dish
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish. I find that a quick spray of nonstick cooking spray works perfectly and ensures your pie will slice beautifully later.
Next, Whisking Up the Heart of the Pie
In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, evaporated milk, vanilla, and all the wonderful spices until everything is smooth and fully blended. If you’re making the high-protein version, this is the time to add the Greek yogurt or protein powder.
Now, the Gentle Pour
Pour the smooth pumpkin mixture into your prepared pie dish. I like to give the dish a gentle tap on the counter a couple of times to release any air bubbles; this helps create a silky, even texture.
Then, a Little Oven Magic
Bake for 45–50 minutes. You’ll know it’s ready when the center is just set but still has a slight wobble. A good way to check is to insert a knife near the edge, it should come out clean.
And Now, a Little Patience While It Cools
Let the pie cool completely on a wire rack at room temperature. This is a very important step! Once it’s cool, cover it and chill in the refrigerator for at least 2 hours. This allows the pie to firm up properly.
Finally, It’s Ready to Share
Serve your beautiful crustless pie chilled or at room temperature. A swirl of whipped cream or a dollop of Greek yogurt on top is the perfect finishing touch.
A Quick Note on Nutrition
Please note that the nutritional values provided are an estimate and can vary based on the specific ingredients and brands you use. For precise nutritional information, I recommend using an online calculator with your exact ingredients.
To Make It a Little Lighter
- Sugar-Free Option: For a keto-friendly or low-sugar version, replace the brown sugar with a granulated sugar substitute like erythritol or monk fruit that measures 1:1 with sugar.
- Dairy-Free Option: Easily make this recipe dairy-free by swapping the evaporated milk for full-fat canned coconut milk or unsweetened almond milk.
- Weight Watchers Friendly: To create a zero point style dessert, use a sugar substitute, fat-free evaporated milk, and consider using only egg whites instead of whole eggs.
How We Love to Serve It
- Classic & Cozy: Serve a warm slice with a generous dollop of vanilla bean ice cream and a light dusting of cinnamon.
- A Healthier Treat: Top with a spoonful of plain Greek yogurt and a sprinkle of chopped pecans or walnuts for a bit of crunch.
- Decadent Drizzle: For a truly special dessert, drizzle slices with a bit of warm caramel or chocolate sauce before serving.
A Few Little Secrets to Avoid Mistakes
- Overbaking the Pie: One of the most common mistakes is baking the pie for too long, which can cause it to crack. Remember to take it out when the center is still slightly wobbly. It will continue to set as it cools.
- Not Chilling Long Enough: Slicing the pie before it has had a chance to chill can result in messy slices. Chilling is essential for the filling to firm up completely.
- Using Pumpkin Pie Filling: Be sure to use 100% pure pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced and will alter the flavor of your pie.
Storing Leftovers (If You Have Any!)
To store your crustless pumpkin pie, cover it loosely with plastic wrap or aluminum foil and keep it in the refrigerator for up to 4 days. I find the flavor is even better the day after it’s made!
From My Kitchen to Yours
I hope this simple Crustless Pumpkin Pie brings as much warmth and joy to your kitchen as it does to mine. It’s more than just a recipe; it’s a chance to create sweet memories with the people you love. I can’t wait for you to try it and make it a part of your own family traditions.
Your Questions, Answered with Care
Can I make this pie a day or two ahead?
Absolutely! This is a great dessert to make in advance. Simply bake and chill as directed, then keep it covered in the refrigerator until you’re ready to serve.
What should I do if my pie seems watery?
This can happen if you use a milk with higher water content or if the pie is slightly underbaked. Ensure you’re using evaporated milk or a suitable non-dairy alternative and that the pie is set before cooling.
Is it possible to add a protein boost?
Yes! For a high-protein dessert, you can whisk in a scoop of your favorite vanilla protein powder or ½ cup of plain Greek yogurt along with the other wet ingredients.
Print
Crustless Pumpkin Pie
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
All the creamy, spiced goodness of a traditional pumpkin pie without the crust—simple, comforting, and full of fall flavor.
Ingredients
- 1 can (15 oz) pure pumpkin purée
- ¾ cup brown sugar (or sugar substitute for a keto option)
- 2 large eggs
- 1 cup evaporated milk (or almond milk for dairy-free option)
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- Optional: ½ cup plain Greek yogurt or 1 scoop vanilla protein powder
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
- In a large bowl, whisk together pumpkin purée, brown sugar, eggs, evaporated milk, vanilla, pumpkin pie spice, cinnamon, and salt until smooth.
- If making the high-protein version, add Greek yogurt or protein powder and whisk until combined.
- Pour mixture into the prepared pie dish and tap gently to remove air bubbles.
- Bake for 45–50 minutes, until center is just set but still slightly wobbly.
- Cool completely on a wire rack, then refrigerate for at least 2 hours.
- Serve chilled or at room temperature with whipped cream or Greek yogurt on top.
Notes
Use pure pumpkin purée, not pumpkin pie filling. Avoid overbaking and allow proper chilling for best texture.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 15g
- Sodium: 160mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
Keywords: crustless pumpkin pie, pumpkin dessert, gluten-free pie, fall recipe