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Crustless Pumpkin Pie
Creamy crustless pumpkin pie features the flavors you love with just 5 minutes of prep time. You’ll save so much time that you won’t miss the crust one bit.
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Creamy crustless pumpkin pie features all the sweetness and spice of a traditional pumpkin pie, but without any of the fuss. Made with just a few simple ingredients, this smooth rich pie will be a family favorite this fall.
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Crustless Pumpkin Pie
A twist on traditional pumpkin pie, this crustless version delivers the flavors you love, with just 5 minutes of prep time. You’ll save so much time that you won’t miss the crust one bit.
Fall is the time to indulge in all things pumpkin, from pumpkin pancakes to homemade pumpkin spice lattes, and now crustless pumpkin pie. No crust means all the ingredients for this ridiculously easy pie recipe simply get mixed together, poured into the pie pan, and baked.
Filled with rich pumpkin flavor, this smooth crustless pumpkin pie is a recipe that you’ll want to make for Thanksgiving and all throughout the holidays. Serve your foolproof pumpkin pie with a scoop of pumpkin ice cream or a holiday cocktail.
Crustless Pumpkin Pie Ingredients
- Pumpkin puree
- Evaporated milk
- Eggs
- Sugar - granulated sugar
- Sugar - packed light brown sugar
- Cornstarch
- Pumpkin pie spice
- Vanilla extract
- Whipped topping - optional
Before you reach for the can opener, make sure you’re using pumpkin puree for this recipe, and not canned pumpkin pie filling. Pumpkin puree, sometimes labeled as 100% pumpkin, doesn’t contain any additional sugar, spices, or flavors that pumpkin pie filling does.
Serve your pumpkin pie cooled to room temperature or even chilled if desired. If you prefer your pie chilled you can prepare it a day or two ahead of time and then let it chill in the refrigerator until you are ready to serve. Just make sure to loosely cover it with plastic wrap or aluminum foil.
If you want a bit of crunch to replace the bite from the crust, chopped candied pecans would make a delectable topping to your crustless pie. While whipped topping is a classic garnish for pumpkin pie, a scoop of vanilla ice cream or a dusting of cinnamon would taste delicious as well.
How to Make Crustless Pumpkin Pie
FIRST STEP: Preheat oven to 325 degrees.
SECOND STEP: Spray a 9” pie pan very lightly with non-stick spray.
THIRD STEP: In a small bowl, stir the evaporated milk and cornstarch until smooth.
FOURTH STEP: In a large mixing bowl, whisk all ingredients and the milk mixture together until completely blended.
FIFTH STEP: Pour the pie filling into the pie pan.
SIXTH STEP: Bake for 1 hr and 5 minutes, or until a knife inserted into the center of the pie comes away clean.
SEVENTH STEP: Allow pie to completely cool.
EIGHTH STEP: Top with whipped topping if desired.
What toppings go well with pumpkin pie?
Whipped topping is the classic garnish for pumpkin pie, but other tasty toppings include a scoop of ice cream, a dusting of cinnamon, or a sprinkle of chopped pecans.
Can you freeze pumpkin pie?
You can freeze completely cooled pumpkin pie. Wrap it tightly in foil or plastic wrap and place it in a Ziploc bag. Store in the freezer for up to four months.
What’s the Difference Between Pumpkin Pie Filling and Canned Pumpkin?
Pumpkin puree, also labeled as 100% pumpkin, doesn’t contain any additional sugar, spices, or flavors, and is often used in baking. Pumpkin pie filling comes flavored with spices such as cloves, cinnamon, allspice, and nutmeg.
How to Store Crustless Pumpkin Pie
IN THE FRIDGE: Cover leftover pumpkin pie loosely with foil or plastic and store in the refrigerator for 3 to 4 days.
IN THE FREEZER: Allow pie to cool completely and then wrap tightly in foil or plastic wrap and place in a freezer-safe resealable bag. Store in the freezer for up to 4 months. Defrost in the refrigerator before serving.
Crustless Pumpkin Pie
Creamy crustless pumpkin pie features the flavors you love with just 5 minutes of prep time. You’ll save so much time that you won’t miss the crust one bit.
Ingredients
- 15 ounces can pumpkin puree
- 1 cup evaporated milk
- 3 eggs, large
- ½ cup sugar
- ¼ cup sugar, light brown
- 1 tbsp cornstarch
- 1½ tsp pumpkin pie spice
- ½ tsp vanilla extract
- whipped topping
DIRECTIONS
- Preheat oven to 325 degrees.
- Spray a 9” 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 hr and 5 minutes, or until a knife inserted into the center of the pie comes away clean.
- Allow pie to completely cool
- Top with whipped topping if desired.
Nutrition
Calories: 163kcal | Carbohydrates: 28g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 67mg | Potassium: 230mg | Fiber: 2g | Sugar: 24g | Vitamin A: 8438IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 1mg
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