This is the best crustless pumpkin pie! Every bite is rich and creamy, and it’s impossibly simple to make with only 4 ingredients and one bowl. It’s like eating the silkiest pumpkin custard. You won’t even miss the pie crust!
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!
Why This Is the Best Crustless Pumpkin Pie
This crustless pumpkin pie is so creamy, silky smooth, and EASY. It has to be the quickest way to enjoy homemade pumpkin pie! This is one of the few instances where I don’t even miss a buttery pie crust. Here’s why:
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.
What You’ll Need
I make this pie with just 4 basic pantry ingredients. I’ve included some quick notes here, and you’ll find a printable ingredients list with the full recipe details in the recipe card after the post.
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.
Pumpkin Puree vs. Pumpkin Pie Filling
Canned pumpkin puree contains only pumpkin, while pumpkin pie filling contains extras like spices, sweeteners, and thickeners. They’re often stocked near to one another in the grocery store aisle, so make sure you’re buying the right one! Pumpkin puree and pumpkin filling aren’t interchangeable in baking.
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.
How to Make Crustless Pumpkin Pie
It’s amazing how QUICK it is to make a pumpkin pie when you’re only baking the filling! This crustless pumpkin pie takes two steps, as you’ll see here. Scroll down to the recipe card for the printable instructions.
Make the pie filling.Bake!
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.
Recipe Tips
Bake high, then low. After a few rounds of testing, I realized that the key to keeping the eggs in this crustless pumpkin pie from curdling is to start at a high temperature, and then reduce the temperature for the rest of the baking time. This sets the outside of the pie while allowing the inside to cook more evenly.
Don’t overbake. Do your best to check the pie for doneness at the earliest recommended baking time, and go from there. The pie is done when a knife or toothpick comes out clean. Overbaking pumpkin pie will make visible cracks in the filling.
Thicken runny pie filling. I tested this recipe to avoid this, but if for some reason your pumpkin pie filling looks a bit runny, whisk in a little cornstarch. It’ll help thicken it up.
Tap the pie to release any air bubbles. After pouring the custard into your pie plate, tap the plate gently against the countertop. This releases any pockets of air trapped inside the filling.
Cool the pie completely. It’s important to let the pie cool completely to room temperature after baking and before you store it. Leave it uncovered so that the water can evaporate (condensation can cause the pumpkin pie to weep). See the section below for detailed storage tips.
Serving Suggestions
My favorite way to serve any pumpkin pie, with crust or without, is with a dollop of whipped cream and a dusting of cinnamon or nutmeg. Sometimes, I’ll sprinkle over chopped pecans for extra crunch. You can also enjoy this crustless pie with a scoop of homemade ice cream, or drizzle slices with maple syrup, fudge sauce, or caramel sauce (try this pumpkin spice caramel sauce at the holidays).
How to Store Pumpkin Pie
Refrigerate. Wait until the pumpkin pie has cooled completely, and then cover it with plastic wrap. This crustless pumpkin pie lasts in the fridge for up to 5 days.
Freeze. You can freeze crustless pumpkin pie for up to 2 months. Double-wrap the pie in plastic wrap or foil to avoid freezer burn, and thaw the pie in the fridge before serving.
This crustless pumpkin pie recipe is so unbelievably rich and creamy! It’s an easy Thanksgiving dessert that you can make with 4 ingredients and one bowl.
1 (15- ounce) can pumpkin puree
1 (14- ounce) can sweetened condensed milk
2 eggs, whisked
2 teaspoons pumpkin pie spice *see note
1/2 teaspoon kosher salt
Preheat your oven to 425°F. Coat a 9-inch pie plate with nonstick spray and set aside.
In a large bowl whisk together the pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, and salt. Pour the mixture into the prepared pie dish.
Bake for 15 minutes.
Reduce the oven temperature to 350°F and bake for 30- 35 more minutes or until the knife inserted into the center comes out clean.
Cool completely and serve.
Notes
*If you don’t have pumpkin pie spice you can use 1 1/2 teaspoons of ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves.
Store airtight in the refrigerator for up to 5 days.
Freeze airtight for up to 2 months. Thaw in the refrigerator.
