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Crustless Pumpkin Pie
Full of all the same great flavor as a traditional pumpkin pie, crustless pumpkin pie is a scrumptious pumpkin dessert that is easy to make with only six steps.
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Crustless pumpkin pie is full of all the same great flavor as a traditional pumpkin pie, but it’s much easier and quicker to make! With just six simple steps, you’ve got a classic pumpkin dessert without the fuss of the crust.
If you are falling head over heels for pumpkin desserts then you’ll also want to make Pumpkin Truffles, Pumpkin Crunch Cake, and Pumpkin Magic Cake.
Crustless Pumpkin Pie Ingredients
You will need:
- 1 tablespoon cornstarch
- 1 cup evaporated milk
- 15 ounce pumpkin puree
- 3 large eggs
- ½ cup sugar
- ¼ cup light brown sugar, packed
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon vanilla extract
- whipped topping, optional
PRO TIP: Make sure you buy pure pumpkin puree rather than pumpkin pie filling at the grocery store for this easy recipe.
Substitutions and Additions
TOPPINGS & GARNISHES: Whipped topping is a classic garnish for pumpkin pie. It’s usually my go-to. You can get creative and add other toppings as well. Pecans would add a nice crunch, and a dusting of cinnamon would bring out the spicy pumpkin flavor.
PUMPKIN PIE SPICE: If you’re like me, you always have pumpkin pie spice mix on hand. If not, you can make your own by combining ½ teaspoon each of ground nutmeg, ground ginger, ground cloves, and ground allspice. You will have leftovers that you can store in your pantry until the next time you need this spice combination.
How to Make Crustless Pumpkin Pie
STEP ONE: Preheat the oven to 325°F.
STEP TWO: Spray a 9-inch pie pan very lightly with non-stick spray.
STEP THREE: In a small bowl, stir the evaporated milk and cornstarch until smooth.
STEP FOUR: In a large mixing bowl, whisk all ingredients and the milk mixture together until completely blended.
STEP FIVE: Pour the pie filling into the pie pan.
STEP SIX: Bake for 1 hour and 5 minutes, or until a knife inserted into the center of the pie comes away clean.
PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pie as the suggested baking time approaches.
STEP SEVEN: Allow the pie to completely cool.
STEP EIGHT: Top with whipped topping if desired.
How to Serve Crustless Pumpkin Pie
This no-crust pumpkin pie is the perfect addition to your Thanksgiving turkey dinner. Enjoy a slice with a dollop of whipped cream and a scoop of vanilla ice cream. Of course, you don’t have to wait for Thanksgiving for this pie, if you like all things pumpkin, you will want to make this pie all year long.
Storage
IN THE FRIDGE: It’s best to store this creamy pumpkin pie in the fridge to keep it as fresh as possible. Loosely cover your crustless pie with aluminum foil or plastic wrap. It will last in the fridge for 3 to 4 days.
IN THE FREEZER: If you’re not planning to eat your pumpkin pie within four days, you can store it in the freezer to enjoy later. After it is completely cooled, wrap it tightly in foil or plastic and place it in a freezer Ziploc bag. Keep in the freezer for up to four months.
Crustless pumpkin pie is a fall treat that could not be easier to make. Just as good as a traditional pie, this crustless pumpkin pie will save you so much time when putting together your Thanksgiving day meal. Pumpkin pie is a must-have for fall desserts, it’ll hit the spot every time!
FREQUENTLY ASKED QUESTIONS
Can I use homemade pumpkin puree?
This great recipe would be just as delicious using homemade pumpkin puree instead of the canned version.
Can I freeze this pie?
You can freeze this pie, but we would recommend leaving off any garnishes until you are ready to serve.
If I can’t find pumpkin pie spice, what can I use instead?
If you can’t find pumpkin pie spice in the store, you could use either cinnamon or a combination of cinnamon and nutmeg.
MORE RECIPES YOU’LL LOVE
Crustless Pumpkin Pie
Full of all the same great flavor as a traditional pumpkin pie, crustless pumpkin pie is a scrumptious pumpkin dessert that is easy to make with only six steps.
Ingredients
- 1 tablespoon cornstarch
- 1 cup evaporated milk
- 15 ounce pumpkin puree
- 3 large eggs
- ½ cup sugar
- ¼ cup light brown sugar packed
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon vanilla extract
- whipped topping optional
Instructions
- Preheat the oven to 325°F.
- Spray a 9-inch pie pan very lightly with non-stick spray.
- In a small bowl, stir the evaporated milk and cornstarch until smooth.
- In a large mixing bowl, whisk all ingredients and the milk mixture together until completely blended.
- Pour the pie filling into the pie pan.
- Bake for 1 hour and 5 minutes, or until a knife inserted into the center of the pie comes away clean.
- Allow the pie to completely cool.
- Top with whipped topping if desired.
Notes
Make sure you buy pure pumpkin puree rather than pumpkin pie filling at the grocery store for this easy recipe.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pie as the suggested baking time approaches.
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