This crustless pumpkin pie recipe is perfect for a healthy pumpkin pie version. The no-crust pumpkin pie is perfectly delicious, creamy and smooth — you’ll love it so much you’ll forget it’s missing the crust!

It’s always refreshing to have a healthy version of pumpkin pie that doesn’t compromise on flavor! This recipe is the one for you! It’s got all the favorite spices you want in a pumpkin pie minus the fat and additional calories from the crust. However, if you love a butter crust, be sure to check out my food processor pie crust. It’s the same crust I use on my delicious praline pumpkin pie recipe.

A slice of Crustless Pumpkin Pie topped with a dollop of whipped cream.

Why This Recipe Works

  • No need to make a crust. This is the perfect crustless pie recipe! If you’re in a pinch, don’t have time to make a homemade pie crust, or want to cut down on the time spent on Thanksgiving meal prep, this is the recipe for you.
  • Healthy pumpkin pie recipe. If you’re wanting to serve a healthier pie this year for Thanksgiving, this is a great option. It’s a delicious dessert that fills your dessert bucket but is much healthier since you don’t have the buttery crust.
  • Quick homemade pie. This crustless pumpkin pie recipe comes together SO easily! The prep is literally so quick and then you let the oven do the rest 😀

Ingredient Notes

Crustless Pumpkin Pie ingredients on a cream marbled background.
  • Evaporated Milk: Evaporated milk is different from regular milk because it is milk that has been cooked to let half the water content evaporate out, resulting in a thicker, creamier consistency.
  • Eggs: Eggs are important in pumpkin pie because it helps the pie set and creates the delicious texture! Without the eggs, you’d just be essentially baking pumpkin puree and spices and it wouldn’t result in a set, cooked texture.
  • Pumpkin Puree: I love using Libby’s pumpkin puree. It makes a delicious crustless Libby’s pumpkin pie! The Libby’s pumpkin puree is different from pumpkin pie filling in a can.

Step-by-Step Instructions

  1. Spray a 9-inch round glass pie plate with nonstick cooking spray. (See notes for other size pans and oven temperatures) and preheat the oven to 325°F. 
  2. In a large bowl beat the eggs until well mixed. Add the pumpkin and mix until combined.
  3. Add the sugar, cinnamon, ginger, cloves, nutmeg, and salt.
  1. Using a rubber spatula partially mix the mixture, then add the evaporated milk and mix until fully combined. 
  1. Pour into the pie plate and bake for 60-65 minutes. The pie is done when the edges and the center of the pie have set. The center will be somewhat soft but will NOT be jiggly. All ovens differ, so add more or less time to the bake time as needed.
A glass pie plate full of Crustless Pumpkin Pie batter.
  1. Remove from oven and let cool on a wire rack for 2 hours. Serve immediately (with freshly whipped cream) or refrigerate. 
A baked Crustless Pumpkin Pie with a large slice removed from the pie.

Recipe Tips

This fills a 9 inch pie plate to the brim. Transfer it to the oven carefully.

  • For a 10 in glass round pie dish bake at 325 for 45-50 minutes.
  • For an 8 inch round cake pan bake at 350 for 45-50 minutes.
  • For a 13×9 inch glass baking dish, bake at 325 for 40-45 minutes.

This pie doesn’t bake at a super high temperature because if so, the eggs can curdle in the mixture. That’s why it’s important to follow the baking temperatures listed.

Let the pie completely cool before serving or storing in the fridge.

FAQs

What is the healthiest pie to eat?

You can’t get much healthier in terms of pies than a crustless pumpkin pie! Since there isn’t a buttery crust, this is a great healthy pie option. It’s also healthier than most pies because the main ingredient is a vegetable! Pumpkin is high in vitamin A and fiber.

What is pumpkin pie filling made of?

Pumpkin pie fillings are usually made of pumpkin puree, evaporated milk, sugar and a combination of spices.

Can you use fresh pumpkin for pumpkin pie?

Yes you can, you would just need to prep your fresh pumpkin so the result is similar to what you’d get in pumpkin puree. So be sure to bake the pumpkin (lightly seasoned with salt), remove from the skins and puree in a blender or food processor.

A slice of Crustless Pumpkin Pie on a plate, dolloped with whipped cream.

More Pumpkin Recipes

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Overhead photo of a slice of whipped cream topped Crustless Pumpkin Pie on a plate with a fork to the side.
Print Review
5 from 2 votes

Crustless Pumpkin Pie

This Crustless Pumpkin Pie gives you a delicious pumpkin pie, without the crust!
Prep Time: 5 mins
Cook Time: 1 hr
Cooling Time: 2 hrs
Total Time: 3 hrs 5 mins
Servings: 8 servings

Ingredients
 

  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 large eggs
  • 15 oz can pumpkin puree
  • 12 oz can evaporated milk
  • whipped cream - for topping

Instructions
 

  • Spray a glass 9-inch round pie plate with nonstick cooking spray. (See notes for other size pans and oven temperatures). 
  • Preheat oven to 325°F. 
  • In a large bowl beat the eggs until well mixed. Add the pumpkin and mix until combined.
  • Add the sugar, cinnamon, ginger, cloves, nutmeg, and salt. Using a rubber spatula partially mix the mixture, then add the evaporated milk and mix until fully combined. 
  • Pour into the pie plate and bake for 60-65 minutes. The pie is done when edges and the center of the pie have set. The center will be somewhat soft but will NOT be jiggly. All ovens differ, so add more or less time to the bake time as needed.
  • Remove from oven and let cool on a wire rack for 2 hours. Serve immediately (with freshly whipped cream) or refrigerate. 

Notes

This fills a 9 inch pie plate to the brim. Transfer it to the oven carefully.
For a 10 in glass round pie dish bake at 325 for 45-50 minutes.
For an 8 inch round cake pan bake at 350 for 45-50 minutes.
For a 13×9 inch glass baking dish, bake at 325 for 40-45 minutes.
This pie doesn’t bake at a super high temperature because if so, the eggs can curdle in the mixture. That’s why it’s important to follow the baking temperatures listed.
Let the pie completely cool before serving or storing in the fridge.
Nutritional information is an estimate, and does not include the whipped topping. 
 

Nutrition

Calories: 167kcal (8%)Carbohydrates: 28g (9%)Protein: 5g (10%)Fat: 5g (8%)Saturated Fat: 2g (10%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 59mg (20%)Sodium: 211mg (9%)Potassium: 260mg (7%)Fiber: 2g (8%)Sugar: 25g (28%)Vitamin A: 8443IU (169%)Vitamin C: 3mg (4%)Calcium: 135mg (14%)Iron: 1mg (6%)
Course: Dessert
Cuisine: American
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