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Crustless Pumpkin Pie | Cookies and Cups

That is one of the best crustless pumpkin pie! Each chew is wealthy and creamy, and it’s impossibly easy to make with solely 4 substances and one bowl. It’s like consuming the silkiest pumpkin custard. You gained’t even miss the pie crust!

I really 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 Greatest Crustless Pumpkin Pie

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

  • One bowl, 4 substances. Since this can be a no crust pumpkin pie, the substances 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 standard pie.
  • Foolproof. This crustless pumpkin pie seems wealthy, filled with taste, and excellent each time. In case you comply with 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 mistaken, pie crust is great. I’ve recipes for traditional apple pie and pecan pie made with my favourite homemade pie crust, which I really like. However when there’s the possibility to make a pumpkin pie that tastes THIS good with out having to fret a few 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 fundamental pantry substances. I’ve included some fast notes right here, and you’ll discover a printable substances checklist with the complete recipe particulars within the recipe card after the submit.

  • Pumpkin Puree – Make certain it’s 100% canned pumpkin puree and NOT pumpkin pie filling, see beneath.
  • Sweetened Condensed Milk – Purchase the sweetened type and never evaporated milk, which is unsweetened.
  • Eggs – Frivolously whisked.
  • Pumpkin Pie Spice –  You’ll discover ready-made pumpkin pie spice within the spice aisle or you can also make selfmade 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 comprises solely pumpkin, whereas pumpkin pie filling comprises extras like spices, sweeteners, and thickeners. They’re usually stocked close to to 1 one other within the grocery retailer aisle, so be sure you’re shopping for the appropriate one! Pumpkin puree and pumpkin filling aren’t interchangeable in baking.

You need to use recent (selfmade) 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 employ. In case your coronary heart is about on utilizing recent, be sure you prepare dinner and scale back the puree in order that a lot of the liquid evaporates.

The way to Make Crustless Pumpkin Pie

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

  • Make the filling. Whereas the oven preheats, whisk all of the substances 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 middle 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 Ideas

  • Bake excessive, then low. After just a few rounds of testing, I spotted that the important thing to protecting the eggs on this crustless pumpkin pie from curdling is to begin 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 prepare dinner extra evenly.
  • Don’t overbake. Do your greatest to examine the pie for doneness on the earliest advisable baking time, and go from there. The pie is finished 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 cause your pumpkin pie filling seems a bit runny, whisk in somewhat 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 towards the countertop. This releases any pockets of air trapped contained in the filling.
  • Cool the pie fully. It’s necessary to let the pie cool fully to room temperature after baking and earlier than you retailer it. Go away 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 method to serve any pumpkin pie, with crust or with out, is with a dollop of whipped cream and a dusting of cinnamon or nutmeg. Typically, I’ll sprinkle over chopped pecans for additional crunch. It’s also possible to 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 this 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 way to Retailer Pumpkin Pie

  • Refrigerate. Wait till the pumpkin pie has cooled fully, 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 which you can make with 4 substances 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. Cut 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 fully and serve.


Notes

  • *In case you don’t have pumpkin pie spice you should utilize 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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