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Crustless Pumpkin Pie Recipe

This Crustless Pumpkin Pie Recipe is everything you want in a traditional pumpkin pie but without the crust. No-fuss and so simple to make (it really is the easiest pumpkin pie!). Perfect for the holiday season.

No pastry? No Problem!

Why make a crustless pumpkin pie you ask? Well a crustless pie is great for many reasons…some people don’t like pastry, so they can have their pumpkin pie without it! Crustless pumpkin pie is also a great addition to other desserts like Pumpkin Pie Pavlovas and trifles (it’s almost like a pumpkin custard). Also, I really love how simple this is to make, sometimes you just want all delicious taste of a creamy pumpkin pie without having to fuss with a traditional pie crust.

a top down image of a whole crustless pumpkin pie

What to serve with Crustless Pumpkin Pie:

This pie is perfect for Thanksgiving dinner or Christmas!

  • Serve slices from the whole pie just as you would with a traditional pumpkin pie, and with a scoop of vanilla ice cream or a dollop of whipped cream.
  • Use it to make these Pumpkin Pie Pavlovas.
  • Add it as a layer in trifles.
a slice of crustless pumpkin pie with a dollop of whipped cream on top

Crustless Pumpkin Pie Recipe Tips

  • PUMPKIN: Use pure canned pumpkin purée (or homemade pumpkin puree) not canned pie filling. I mean, you can also use canned pumpkin pie filling but homemade tastes so much better! If you do use a pre-made filling, then you should follow the instruction on the can.
  • PUMPKIN SUBSTITUTE: You can use 1 cup of puréed butternut squash instead of pumpkin…you won’t even be able to tell the difference!
  • CREAM: Use a light cream like half and half. You can also use heavy cream, 3% milk or evaporated milk instead. You can also use coconut milk (mix it well first), but please note that your pie will have a light coconut taste.
  • SPICE: This recipe uses a homemade mixture of classic pumpkin pie spices, but if you have a pre-made spice you can use that too (about 2 teaspoons pumpkin pie spice mix).
  • DISH: Bake this pie in a 9-inch pie dish.
  • BAKING: If you notice the top of the pie start to darken, you can tent the pie with aluminum foil.
  • STORAGE: Keep any leftovers tightly covered with plastic wrap or in an airtight container in the fridge.
  • FREEZING: This crustless pie does not freeze well, I don’t recommend it.
a slice of crustless pumpkin pie with a dollop of whipped cream on top
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Crustless Pumpkin Pie Recipe

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This Crustless Pumpkin Pie Recipe is everything you want in a traditional pumpkin pie but without the crust. No-fuss and so simple to make.

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 1 pie 1x
  • Category: Pie
  • Method: Baking

Ingredients

Units Scale
  • 2 cups pure pumpkin purée
  • 2 large eggs
  • 1 1/2 cups light cream
  • 1/2 tsp vanilla extract
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt

Instructions

  1. Preheat your oven to 350 degrees F.
  2. In a large bowl whisk together the eggs, cream and vanilla.
  3. In a separate bowl, combine the pumpkin purée, sugars and spices.
  4. Then add the egg mixture to the pumpkin mixture, and mix thoroughly (I use an electric mixer to do this).
  5. Pour the pie filling into a 9-inch pie pan, then place into the preheated oven and bake for 1 hour. You will know the pie filling is set when you jiggle the dish, and the centre of the filling moves like gelatin. Not watery, but gelatin-y.
  6. Let the pie cool on a wire rack completely before serving. It needs this time for the filling to set completely.

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I hope you enjoy this easy recipe! Have a delicious day!

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