Rich and Creamy Crustless Pumpkin Pie

·November 5, 2025
·0 Comments

This rich and creamy crustless pumpkin pie brings all the cozy fall flavor you love—without the fuss of a crust. It’s smooth, velvety, perfectly spiced, and melts in your mouth with every bite. If you love the taste of classic pumpkin pie but want something a bit lighter and easier, this is the one you’ll make on repeat.

WHAT IS A CRUSTLESS PUMPKIN PIE?

Crustless pumpkin pie is exactly what it sounds like—the silky, custardy filling of a traditional pumpkin pie baked without the pastry shell. It’s gluten-free, effortless to make, and ideal for anyone who wants the same flavor and texture with less prep time. When baked, it forms a delicate outer edge that holds together beautifully, while the inside stays creamy and rich.

This version delivers everything you want from the holiday classic: a smooth custard, balanced spices, and that irresistible pumpkin aroma that fills your kitchen.

INGREDIENTS YOU’LL NEED

You don’t need anything fancy to make this recipe—just the essentials that make pumpkin pie so comforting and flavorful.

You’ll need:

1 (15-ounce) can pure pumpkin puree
3 large eggs
¾ cup granulated sugar
¼ cup packed light brown sugar
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 teaspoon pure vanilla extract
1 (12-ounce) can evaporated milk
2 tablespoons cornstarch
2 tablespoons melted butter, cooled slightly

Optional Toppings:

Whipped cream
A sprinkle of cinnamon or pumpkin pie spice

Crushed gingersnap cookies or chopped pecans for garnish

WHY YOU’LL LOVE THIS RECIPE

No crust, no problem: It skips the hardest part of pie-making without sacrificing flavor.
Ultra creamy: Cornstarch and evaporated milk create a perfectly smooth, custard-like texture.

Gluten-free: Naturally free of flour or crust.
Make-ahead friendly: Chills beautifully, and the flavor deepens overnight.
Foolproof for beginners: Just mix, pour, bake, and chill.

HOW TO MAKE CRUSTLESS PUMPKIN PIE

If you’ve ever baked a pumpkin pie, you’ll love how easy this version is. It comes together in one bowl and bakes into the smoothest custard.

STEP ONE: Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish or glass baking dish with butter or non-stick spray.

STEP TWO: Mix the Wet Ingredients

In a large bowl, whisk together the pumpkin puree, eggs, and both sugars until the mixture is smooth and glossy. The eggs give it that custard texture, while the sugar helps it brown and caramelize slightly as it bakes.

STEP THREE: Add the Flavor and Thickener

Stir in the cinnamon, ginger, nutmeg, cloves, salt, and vanilla. Sprinkle in the cornstarch and whisk until fully incorporated—this keeps the pie from cracking and helps it slice neatly later.

STEP FOUR: Pour in the Evaporated Milk and Butter

Slowly pour in the evaporated milk while whisking continuously. Add the melted butter and mix until smooth. The batter will look thin, but it thickens perfectly in the oven.

STEP FIVE: Bake the Pie

Pour the mixture into the prepared pie dish. Place the dish on a baking sheet to make it easier to move in and out of the oven.

Bake for 50–60 minutes, or until the edges are set and the center jiggles slightly when gently shaken.

PRO TIP:
To avoid cracks, don’t overbake. The pie continues to set as it cools. Once done, remove from the oven and let it cool completely at room temperature.

STEP SIX: Chill Before Serving

Cover the cooled pie with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. This step is what gives it that perfect creamy texture.

TEXTURE AND FLAVOR TIPS

Want to know how to make this pie extra creamy? Here’s what makes the biggest difference:

Evaporated milk is key—it adds richness without heaviness.
Don’t skip the cornstarch. It keeps the custard thick without curdling.

Bake low and slow. High heat can cause cracks.
Cool completely before chilling. This ensures the center firms up properly.

HOW TO KNOW WHEN IT’S DONE

The edges should look firm, but the center should still have a gentle wobble. Insert a toothpick or knife about an inch from the center—it should come out mostly clean. The center will finish setting as it cools.

HOW TO SERVE CRUSTLESS PUMPKIN PIE

This pie is delicious chilled, but it’s even better with a dollop of whipped cream on top. Add a sprinkle of cinnamon, or if you’re feeling fancy, top it with crushed gingersnaps or pecans.

Serving Ideas:

A drizzle of caramel sauce
A spoonful of vanilla yogurt for a lighter twist

Warm maple syrup for a breakfast-style treat
A side of fresh berries to balance the sweetness

RECIPE VARIATIONS

Once you’ve mastered this base, you can switch things up a bit.

Maple Pumpkin Pie:
Replace half the sugar with pure maple syrup for a warm, earthy flavor.

Coconut Pumpkin Pie:
Use full-fat coconut milk instead of evaporated milk for a dairy-free version. The subtle coconut flavor pairs perfectly with pumpkin.

Mini Pumpkin Custards:
Pour the mixture into small ramekins and bake for 25–30 minutes. Perfect for individual servings.

Pumpkin Cheesecake Pie:
Whisk in 4 ounces of softened cream cheese with the wet ingredients for extra richness.

STORAGE AND MAKE-AHEAD TIPS

Crustless pumpkin pie is the kind of dessert that actually gets better as it sits.

IN THE FRIDGE:
Cover tightly and store in the refrigerator for up to 4 days. It’s delicious cold straight from the fridge.

IN THE FREEZER:
You can freeze this pie for up to 2 months. Wrap it in plastic wrap and foil before freezing. Thaw overnight in the fridge before serving.

MAKE AHEAD:
You can make the batter up to 24 hours in advance, cover, and refrigerate. Give it a quick stir before baking.

TROUBLESHOOTING GUIDE

Cracked top:
Overbaking or rapid cooling can cause cracks. Bake just until the center jiggles slightly and cool slowly at room temperature.

Watery texture:
Too much liquid or underbaking. Make sure to use pure pumpkin puree (not pumpkin pie filling) and bake until mostly set.

Overly firm texture:
This usually means it baked too long. Remember—it will firm up as it cools.

Burned edges:
Place the pie dish in the middle of the oven and bake on a baking sheet to prevent direct heat from the bottom.

HOW TO MAKE IT EXTRA SPECIAL

Little details can take this pie from great to unforgettable.

Brush the top with a little melted butter before baking for a golden finish.
Add a teaspoon of bourbon or dark rum for depth of flavor.
Swirl in a spoonful of cream cheese or dulce de leche before baking for a marbled effect.

Sprinkle turbinado sugar on top for a bit of crunch.

WHAT TO SERVE WITH IT

Since this pie is light and custardy, it pairs beautifully with all kinds of holiday sides and desserts. Try serving it alongside:

A hot mug of coffee or chai
Homemade whipped cream with a hint of vanilla
Gingerbread cookies for dipping
Cinnamon ice cream for a cool contrast

WHY THIS RECIPE WORKS

Every ingredient plays a purpose. The pumpkin gives body, the eggs hold it together, the sugars caramelize and balance the spices, and the milk keeps it creamy. The butter adds flavor, while the cornstarch prevents the dreaded “soupy” center. It’s perfectly balanced from top to bottom.

The best part? Because there’s no crust, all the flavor lives in the custard. Each spoonful is smooth, cozy, and just sweet enough.

PRO TIPS FOR SUCCESS

Don’t rush the cooling: The longer it chills, the better the texture.
Use room-temperature ingredients: They blend more evenly and bake more consistently.
Bake on a lower rack: It helps the custard set without browning too fast.

Use a water bath for extra smoothness: Place the pie dish inside a larger pan and pour hot water halfway up the sides before baking. This keeps the custard silky and prevents cracking.

HOW TO STORE LEFTOVERS

If you have leftovers (you probably won’t), store them like this:

Wrap slices individually in plastic wrap and store in an airtight container.
Keep refrigerated for up to 4 days.
To serve warm, microwave each slice for 15–20 seconds and top with whipped cream.

FREQUENTLY ASKED QUESTIONS

Can I use pumpkin pie spice instead of individual spices?
Yes! Substitute 2 teaspoons of pumpkin pie spice for the cinnamon, ginger, nutmeg, and cloves.

Can I use fresh pumpkin puree?
Absolutely. Just make sure to drain it well to remove excess moisture before using.

Can I make it dairy-free?
Yes—use coconut milk instead of evaporated milk and skip the butter or replace it with vegan butter.

Can I double the recipe?
You can, but bake it in two separate dishes. A single pie dish won’t set properly if it’s too full.

What if I don’t have cornstarch?
You can substitute 3 tablespoons of all-purpose flour instead. It will be slightly less silky but still delicious.

HOW TO PRESENT IT BEAUTIFULLY

Presentation matters—especially if you’re serving this pie at a holiday table.

Once chilled, slice it with a sharp knife dipped in warm water and wiped clean between cuts. Top each slice with whipped cream, a light dusting of cinnamon, and a sprinkle of crushed pecans or gingersnaps. The contrast of creamy and crunchy makes it irresistible.

SERVING SIZE AND NUTRITION

This recipe makes about 8 servings.

Per serving (without toppings):
Calories: ~210
Fat: 8g
Carbohydrates: 29g
Protein: 6g
Sugar: 22g
Fiber: 2g

MAKE IT YOUR OWN

Want to give it your signature touch? Try one of these twists:

Spiced Chai Pumpkin Pie: Replace the cinnamon and nutmeg with chai spice blend.

Sweet Potato Version: Swap the pumpkin for mashed sweet potatoes for a slightly different flavor.
Brown Butter Pumpkin Pie: Use browned butter instead of melted butter for a deeper, nutty flavor.
Espresso Pumpkin Pie: Add 1 teaspoon of instant espresso for a hint of coffee flavor.

WHY YOU’LL WANT TO MAKE IT AGAIN AND AGAIN

This pie checks all the boxes—easy, make-ahead, comforting, and irresistibly smooth. You don’t need a rolling pin or fancy ingredients, and yet it tastes like something you’d get at a bakery. Every bite is creamy, spiced just right, and full of fall flavor.

So whether you’re making it for Thanksgiving, a cozy weekend dessert, or just because you crave pumpkin, this crustless pumpkin pie is a recipe you’ll keep in your rotation.