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Crustless Pumpkin Pie | Cookies and Cups

That is the perfect crustless pumpkin pie! Each chunk is wealthy and creamy, and it’s impossibly easy to make with solely 4 components and one bowl. It’s like consuming the silkiest pumpkin custard. You received’t even miss the pie crust!

I like making a no crust pumpkin pie as a stress-free dessert at Thanksgiving. For an additional simple pumpkin dessert, strive my pumpkin mousse pie or this pumpkin mug cake!

A slice of crustless pumpkin pie on a plate with a fork, with the rest of the pie in the bakground.A slice of crustless pumpkin pie on a plate with a fork, with the rest of the pie in the bakground.

Why This Is the Finest Crustless Pumpkin Pie

This crustless pumpkin pie is so creamy, silky {smooth}, and EASY. It must be the quickest solution to get pleasure from homemade pumpkin pie! This is among the few cases the place I don’t even miss a buttery pie crust. Right here’s why:

  • One bowl, 4 components. Since it is a no crust pumpkin pie, the components checklist is brief and candy. You whisk up the custard filling in a single bowl! Plus, skipping the crust cuts energy in comparison with a conventional pie.
  • Foolproof. This crustless pumpkin pie seems wealthy, filled with taste, and excellent each time. For those who observe the recipe as written, it ensures silky-smooth outcomes (and no cracking or curdling).
  • Thick and creamy. Sweetened condensed milk works as a thickener in pumpkin pie, and it’s the key to a thick and creamy texture on this crustless pumpkin custard, too. The condensed milk retains the pie filling agency, not runny, particularly since there’s no crust holding it collectively.
  • No-fuss. Don’t get me unsuitable, pie crust is fantastic. I’ve recipes for traditional apple pie and pecan pie made with my favourite homemade pie crust, which I like. However when there’s the prospect to make a pumpkin pie that tastes THIS good with out having to fret a couple of crust, I’ll take it! Particularly throughout holidays like Thanksgiving.
Crustless pumpkin pie ingredients with text labels overlaying each ingredient.Crustless pumpkin pie ingredients with text labels overlaying each ingredient.

What You’ll Want

I make this pie with simply 4 primary pantry components. I’ve included some fast notes right here, and you’ll discover a printable components checklist with the total recipe particulars within the recipe card after the put up.

  • Pumpkin Puree – Ensure that it’s 100% canned pumpkin puree and NOT pumpkin pie filling, see beneath.
  • Sweetened Condensed Milk – Purchase the sweetened form and never evaporated milk, which is unsweetened.
  • Eggs – Flippantly whisked.
  • Pumpkin Pie Spice –  You’ll discover ready-made pumpkin pie spice within the spice aisle or you may make home made pumpkin pie spice by combining 1 ½ teaspoons of floor cinnamon, ¼ teaspoon of floor ginger, ¼ teaspoon of floor nutmeg, and ⅛ teaspoon of floor cloves.

Pumpkin Puree vs. Pumpkin Pie Filling

Canned pumpkin puree incorporates solely pumpkin, whereas pumpkin pie filling incorporates extras like spices, sweeteners, and thickeners. They’re typically stocked close to to at least one one other within the grocery retailer aisle, so be sure to’re shopping for the best one! Pumpkin puree and pumpkin filling aren’t interchangeable in baking.

You should use recent (home made) pumpkin puree on this recipe, however keep in mind that recent pumpkin holds extra water than canned puree. The flavour additionally varies relying on the kind of squash you utilize. In case your coronary heart is about on utilizing recent, you’ll want to cook dinner and scale back the puree in order that many of the liquid evaporates.

The best way to Make Crustless Pumpkin Pie

It’s superb how QUICK it’s to make a pumpkin pie if you’re solely baking the filling! This crustless pumpkin pie takes two steps, as you’ll see right here. Scroll right down to the recipe card for the printable directions.

  • Make the filling. Whereas the oven preheats, whisk all of the components collectively in a bowl. Pour the filling right into a greased 9” pie plate.
  • Bake. Bake at 425ºF for the primary quarter-hour, after which decrease the oven temperature to 350ºF. Bake for an additional 30-35 minutes, till a knife caught within the heart of the pie comes out clear.
Crustless pumpkin pie in a pie plate topped with whipped cream.Crustless pumpkin pie in a pie plate topped with whipped cream.

Recipe Suggestions

  • Bake excessive, then low. After a couple of rounds of testing, I spotted that the important thing to conserving the eggs on this crustless pumpkin pie from curdling is to start out at a excessive temperature, after which scale back the temperature for the remainder of the baking time. This units the skin of the pie whereas permitting the within to cook dinner extra evenly.
  • Don’t overbake. Do your finest to verify the pie for doneness on the earliest really helpful baking time, and go from there. The pie is completed when a knife or toothpick comes out clear. Overbaking pumpkin pie will make seen cracks within the filling.
  • Thicken runny pie filling. I examined this recipe to keep away from this, but when for some motive your pumpkin pie filling appears a bit runny, whisk in a bit cornstarch. It’ll assist thicken it up.
  • Faucet the pie to launch any air bubbles. After pouring the custard into your pie plate, faucet the plate gently in opposition to the countertop. This releases any pockets of air trapped contained in the filling.
  • Cool the pie utterly. It’s essential to let the pie cool utterly to room temperature after baking and earlier than you retailer it. Depart it uncovered in order that the water can evaporate (condensation may cause the pumpkin pie to weep). See the part beneath for detailed storage suggestions. 
A slice of crustless pumpkin pie on a plate with a fork, with the rest of the pie in the bakground.A slice of crustless pumpkin pie on a plate with a fork, with the rest of the pie in the bakground.

Serving Solutions

My favourite solution to serve any pumpkin pie, with crust or with out, is with a dollop of whipped cream and a dusting of cinnamon or nutmeg. Generally, I’ll sprinkle over chopped pecans for further crunch. You can even get pleasure from this crustless pie with a scoop of homemade ice cream, or drizzle slices with maple syrup, fudge sauce, or caramel sauce (do that pumpkin spice caramel sauce on the holidays). 

A forkful of pumpkin pie resting next to a slice of crustless pumpkin topped with whipped cream pie on a plate.A forkful of pumpkin pie resting next to a slice of crustless pumpkin topped with whipped cream pie on a plate.

The best way to Retailer Pumpkin Pie

  • Refrigerate. Wait till the pumpkin pie has cooled utterly, after which cowl it with plastic wrap. This crustless pumpkin pie lasts within the fridge for as much as 5 days.
  • Freeze. You’ll be able to freeze crustless pumpkin pie for as much as 2 months. Double-wrap the pie in plastic wrap or foil to keep away from freezer burn, and thaw the pie within the fridge earlier than serving.

Print

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Description

This crustless pumpkin pie recipe is so unbelievably wealthy and creamy! It’s a simple Thanksgiving dessert you could make with 4 components 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 notice
  • 1/2 teaspoon kosher salt


  1. Preheat your oven to 425°F. Coat a 9-inch pie plate with nonstick spray and put aside.
  2. In a big bowl whisk collectively the pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, and salt. Pour the combination into the ready pie dish.
  3. Bake for quarter-hour.
  4. Scale back the oven temperature to 350°F and bake for 30- 35 extra minutes or till the knife inserted into the middle comes out clear.
  5. Cool utterly and serve.


Notes

  • *For those who don’t have pumpkin pie spice you should use 1 1/2 teaspoons of floor cinnamon, 1/4 teaspoon floor ginger, 1/4 teaspoon floor nutmeg, 1/8 teaspoon floor cloves.
  • Retailer hermetic within the fridge for as much as 5 days.
  • Freeze hermetic for as much as 2 months. Thaw within the fridge.

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