Crustless Pumpkin Pie
This Crustless Pumpkin Pie is the perfect low calorie and gluten free pumpkin pie recipe! 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 has all the favorite spices you want in a pumpkin pie this holiday season minus the fat and additional calories from the crust. However, if you love a butter crust, be sure to check out my Traditional Pie Crust. It’s the same crust I use on my delicious Praline Pumpkin Pie recipe.
Why This Recipe Works
- No need to make a crust. This is the best crustless pumpkin 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 dinner prep, then make a pumpkin pie without crust! Problem solved.
- 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 traditional pumpkin pie that fills your dessert bucket but is much healthier since you don’t have the buttery crust.
- Easy crustless pumpkin 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! 😀
- 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 a regular 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.
- Spices: This best crustless pumpkin pie filling uses ground cloves, cinnamon, ginger, and nutmeg! It’s the perfect combination of warm spices. I wouldn’t’ use pumpkin pie spice mix because it has different ratios of the spices.
- Grease the pie plate. Spray a 9-inch pie dish with nonstick cooking spray. Preheat the oven to 325°F.
- Combine eggs and pumpkin puree. Crack 2 large eggs into a large mixing bowl. Be a until well combined. Add one 15 oz can of pumpkin puree and mix until combined.
- Add sugar and spice (and everything nice 😉). Add 3/4 cup granulated sugar, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, 1/4 tsp nutmeg and 1/2 tsp salt. Use a rubber spatula to partially mix those in.
- Add evaporated milk. Add on 12 oz can of evaporated milk and mix until the pumpkin mixture is fully combined.
- Pour into pie pan. Pour the pumpkin filling into the greased pie plate and bake in the preheated oven for 60-65 minutes. Remove and let cool on a wire rack for 2 hours before serving. Serve with a dollop of whipped cream or a scoop of ice cream. Enjoy!
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.
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.
Make Ahead, Storing, and Freezing
Make the crustless pumpkin pie ahead of time and store in the fridge for 1-2 days before serving.
The pie will keep in the fridge for up to 5 days.
To freeze, let cool completely and then wrap the entire dish in plastic wrap twice, then in a layer of aluminum foil. Freeze for up to 2 months. Remove and let thaw in the fridge overnight.
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.
This is all an estimate and there is no way to be absolutely accurate since everyone cuts their pies into different sized slices, but there is about 167 calories in a slice of this pumpkin crustless pie. There are fewer calories because you don’t have a crust.
Pumpkin pie fillings are usually made of pumpkin puree, evaporated milk, sugar and a combination of spices.
Yes it is! Everything in this no crust pumpkin pie is gluten free. Since we aren’t using a crust, we don’t have any gluten. This gluten free crustless pumpkin pie is the best gluten-free Thanksgiving dessert for those with celiac disease!
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.
This crustless pumpkin pie recipe needs to bake for 60-65 minutes if you’re using a 9-inch pie plate. If you want to use a different size pan, see my Recipe Tips section for specifications.
More Pumpkin Recipes
- Pumpkin Chocolate Chip Coffee Cake
- Pumpkin Juice
- Pumpkin Chocolate Chip Cookies
- Pumpkin Chocolate Chip Bread
- Pumpkin Cake
Crustless Pumpkin Pie
- 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
- 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.