Creamy, Crustless Pumpkin Pie
If you love the cozy flavors of classic pumpkin pie but want something lighter, simpler, and naturally gluten-free, this Creamy Crustless Pumpkin Pie is the perfect dessert. Skipping the crust means fewer calories, less prep time, and a smoother, custard-like texture that practically melts in your mouth. This recipe is ideal for holidays, potlucks, or anytime you’re craving a comforting fall dessert without the extra fuss. With warm spices, real pumpkin purée, and a silky finish, it delivers all the nostalgic flavor of traditional pumpkin pie in a streamlined, modern way.
Prep Time: 10 minutes
Cook Time: 50–55 minutes
Cooling Time: 1–2 hours
Total Time: About 1 hour 10 minutes (plus cooling)
Servings: 8 slices
Ingredients
1 can (15 oz) pumpkin purée (not pumpkin pie filling)
3 large eggs, room temperature
¾ cup granulated sugar (or light brown sugar for deeper flavor)
½ cup heavy cream (or evaporated milk)
¼ cup whole milk
1 teaspoon vanilla extract
1½ teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
Nonstick spray or butter for greasing the pan
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish or glass baking dish and set aside.
In a large mixing bowl, whisk together the pumpkin purée and sugar until smooth and glossy.
Add the eggs one at a time, whisking well after each addition to ensure a creamy, lump-free mixture.
Pour in the heavy cream, milk, and vanilla extract. Whisk until fully combined.
Add the pumpkin pie spice, cinnamon, nutmeg, and salt. Stir gently until the spices are evenly distributed.
Pour the batter into the prepared pie dish. Tap the dish lightly on the counter to release any air bubbles.
Bake for 50–55 minutes, or until the center is just set and slightly jiggly. A knife inserted near the center should come out mostly clean.
Remove from the oven and allow the pie to cool completely at room temperature. Then refrigerate for at least 1 hour before slicing.
Tips for Best Results
Use pure pumpkin purée: Pumpkin pie filling already contains sugar and spices, which can throw off the balance of this recipe.
Room-temperature eggs matter: They blend more smoothly into the custard, preventing a grainy texture.
Do not overbake: The pie will continue to set as it cools. Overbaking can cause cracking and a rubbery texture.
Cool completely before slicing: This ensures clean slices and the best creamy consistency.
For extra smoothness: You can blend the batter in a blender for 20–30 seconds before baking.
Variations
Dairy-Free: Substitute coconut milk or almond milk for the dairy. Full-fat coconut milk creates an especially rich result.
Low-Sugar: Use a sugar substitute like monk fruit or erythritol, adjusting to taste.
Spiced-Up: Add a pinch of ground cloves or ginger for a bolder spice profile.
Protein-Boosted: Replace ¼ cup of cream with plain Greek yogurt for a slightly tangy, higher-protein version.
Crème Brûlée Style: Sprinkle a thin layer of sugar on top after chilling and torch it for a caramelized finish.
Q & A
Q: Why is my crustless pumpkin pie watery?
A: Excess moisture can come from overmixing or underbaking. Make sure the center is set before removing it from the oven and allow enough cooling time.
Q: Can I make this ahead of time?
A: Yes. This pie keeps well in the refrigerator for up to 3 days and actually tastes better the next day.
Q: Can I freeze crustless pumpkin pie?
A: Freezing is not recommended, as custard-based pies can become watery and grainy when thawed.
Q: How should I serve it?
A: Serve chilled or at room temperature with whipped cream, cinnamon, or a drizzle of maple syrup.
Nutrition
(Approximate per Slice)
Calories: 180
Protein: 5 g
Fat: 9 g
Carbohydrates: 22 g
Fiber: 2 g
Sugar: 18 g
Values may vary depending on ingredients used.
Conclusion
This Creamy Crustless Pumpkin Pie proves that simplicity can still be indulgent. By eliminating the crust, the pumpkin custard takes center stage, offering a smooth, rich texture and perfectly balanced spice in every bite. It’s a versatile dessert that fits a wide range of dietary needs while still feeling special enough for holidays and celebrations. Whether you enjoy it plain, topped with whipped cream, or dressed up with creative variations, this recipe is sure to become a reliable favorite in your dessert rotation. Light, comforting, and full of fall flavor, it’s pumpkin pie made easy—and delicious.