Easy Crustless Pumpkin Pie - All Filling, No Fuss

This Easy Crustless Pumpkin Pie is all about the filling and none of the fuss! If you love the rich, creamy pumpkin custard at the heart of every pie, this recipe is for you. Without a crust to prepare, it’s lighter, naturally gluten-free, and incredibly simple to make. Spiced with cinnamon, nutmeg, ginger, and cloves, every bite is smooth, cozy, and perfectly balanced.

Ideal for Thanksgiving or any fall dessert, this crustless pumpkin pie is quick to whip up and sets beautifully. Serve with whipped cream for a classic touch and enjoy pure pumpkin bliss without the extra steps.

Table of Contents

What is Easy Crustless Pumpkin Pie ?

Easy Crustless Pumpkin Pie is the ultimate solution for pumpkin pie lovers who are short on time or simply want to skip the crust-making process. It’s essentially the creamy, spiced pumpkin filling baked without the outer pastry shell.Think of it as the heart of the traditional pie, delivering all the warm, comforting flavors in a silky-smooth, gluten-free package. This dessert is incredibly easy to make and requires just a handful of ingredients and a simple baking process. It’s perfect for potlucks, holidays, or any time you’re craving a delicious and effortless treat.

The result is a rich, decadent dessert that everyone will love. So, ditch the crust and dive into the creamy goodness of this Easy Crustless Pumpkin Pie – you won’t regret it! Give this recipe a try and taste the simplicity yourself!

Key Ingredients for Easy Crustless Pumpkin Pie:

1 (15 ounce) can pumpkin puree: Not pumpkin pie filling! Make sure it’s 100% pumpkin for the best flavor and texture.
1 (12 ounce) can evaporated milk: This gives the pie its creamy texture and richness. Don’t substitute with regular milk, as it won’t have the same effect.
2 large eggs: These bind the mixture together and help the pie set properly.
¾ cup granulated sugar: For sweetness, you can adjust slightly to your preference.
1 teaspoon pumpkin pie spice: A blend of cinnamon, ginger, nutmeg, and cloves that provides the classic pumpkin pie flavor.
½ teaspoon ground cinnamon: Enhances the pumpkin spice and adds warmth.
¼ teaspoon salt: Balances the sweetness and enhances the other flavors.
1 teaspoon vanilla extract: Adds a touch of sweetness and enhances the overall flavor profile.
Optional: Whipped cream, chopped nuts, or a sprinkle of cinnamon for garnish.

How to Make Easy Crustless Pumpkin Pie:

This Easy Crustless Pumpkin Pie is a breeze to make, offering a creamy and satisfying dessert with minimal effort. It’s the perfect solution for those who want a delicious pumpkin pie without the hassle of crust creation. This recipe combines simple ingredients to deliver a rich, flavorful experience. The creamy filling is infused with warm spices, making it a comforting treat that’s perfect for any occasion. You’ll just need 10 minutes of prep time followed by about 50-60 minutes in the oven.

Step-by-Step Instructions:
1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Grease a Pie Dish: Lightly grease a 9-inch pie dish with cooking spray or butter. This will prevent the pie from sticking.
3. Combine Wet Ingredients: In a large mixing bowl, combine the pumpkin puree and evaporated milk. Mix until smooth and well combined, ensuring there are no lumps.
4. Add Eggs: Crack in the two large eggs. Mix well until they are fully incorporated into the pumpkin mixture.
5. Incorporate Dry Ingredients: Add the granulated sugar, pumpkin pie spice, ground cinnamon, and salt to the bowl. Whisk until all the dry ingredients are evenly distributed.
6. Add Vanilla: Stir in the vanilla extract for a touch of sweetness and enhanced flavor.
7. Pour into Pie Dish: Pour the pumpkin mixture into the prepared pie dish. Ensure it is evenly distributed.
8. Bake the Pie: Bake in the preheated oven for 50-60 minutes, or until the center is just set. It should jiggle slightly but not be liquid.
9. Cool and Chill: Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, cover and refrigerate for at least 2 hours before serving. This allows the pie to fully set and develop its flavors.
10. Garnish and Serve: Before serving, garnish with whipped cream, chopped nuts, or a sprinkle of cinnamon if desired. Serve chilled and enjoy!

Why You’ll Love This Easy Crustless Pumpkin Pie

This Easy Crustless Pumpkin Pie is all about that creamy, dreamy filling. It’s like diving headfirst into pure pumpkin bliss without any distractions. The texture is unbelievably smooth, and the flavor is a perfectly balanced blend of sweet and spicy. Forget spending hours on a crust that might not even turn out right, because the best part is how simple this recipe is to prepare. Making this at home also saves you money compared to buying a pre-made pie.

You control the ingredients, ensuring a higher-quality, more delicious dessert for a fraction of the cost and you can load it up with toppings, from a dollop of whipped cream to a sprinkle of toasted pecans. What really sets it apart is its ease. If you want to explore a traditional pie, you could try your hands on regular pumpkin pie but this crustless version offers all the pumpkin flavor with none of the fuss. Ready to enjoy pumpkin pie bliss without the crust? Try this easy recipe tonight!

What to Serve Easy Crustless Pumpkin Pie With:

To elevate your Easy Crustless Pumpkin Pie experience, consider pairing it with complementary flavors and textures. A dollop of freshly whipped cream is a classic choice, adding a light and airy contrast to the rich pie. Alternatively, a scoop of vanilla ice cream offers a creamy and cool element that complements the warm spices. For a more sophisticated touch, consider serving the pie with a drizzle of salted caramel sauce or a sprinkle of toasted pecans for added crunch. In terms of beverages, a warm mug of spiced apple cider or a cup of freshly brewed coffee pairs perfectly with the comforting flavors of pumpkin pie.

Top Tips for Perfecting Easy Crustless Pumpkin Pie:

Use Real Pumpkin Puree: Avoid pumpkin pie filling, which is already sweetened and spiced. Stick to 100% pure pumpkin puree for the best flavor control.
Don’t Overbake: Overbaking can result in a dry, cracked pie. Bake until the center is just set but still has a slight jiggle. It will continue to firm up as it cools.
Refrigerate Thoroughly: Chilling the pie for at least 2 hours is crucial for allowing it to fully set and develop its flavors. Let the pie completely cool before putting it in the fridge, otherwise the condensation could make the pie watery.
Adjust Sweetness: If you prefer a less sweet pie, reduce the amount of sugar slightly. Taste the batter before baking and adjust accordingly.
Spice it Up: Experiment with different spices or add a pinch of ground ginger or nutmeg for an extra kick.
Blind Bake the crust If you’re using a graham cracker crust with the recipe, blind bake it by baking the pie crust before putting the filling into it.
Prevent Burning: If the crust begins to get too dark, create a foil ring (like a bracelet) or foil “pie shield” to cover the edges. This will allow the filling to cook without the crust scorching.

Health Benefits of Easy Crustless Pumpkin Pie:

While Easy Crustless Pumpkin Pie is a delicious treat, it also offers some potential health benefits. Pumpkin is packed with Vitamin A, which is great for eye health and immune function. It’s also a good source of fiber, promoting digestive health and keeping you feeling full. Pumpkin is also high in antioxidants, which help protect your cells from damage.

Storing and Reheating Tips:

To store leftover Easy Crustless Pumpkin Pie, cover it tightly with plastic wrap or transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days. The pie will maintain its flavor and texture best when properly stored.

Freezing the pie is also an option for longer storage. Wrap the entire pie tightly in plastic wrap, then place it in a freezer-safe bag or container. It can be stored in the freezer for up to 2-3 months. To thaw, transfer the pie to the refrigerator and allow it to thaw overnight.

Reheating the pie is generally not recommended, as it can alter the texture of the filling. It’s best enjoyed cold or at room temperature directly from the refrigerator.

Final Thoughts:

This Easy Crustless Pumpkin Pie recipe demonstrates that you don’t need a crust to enjoy the classic flavors of this beloved dessert. It’s a simple, satisfying treat that’s perfect for any occasion. Ditch the stress of crust making and enjoy the creamy, spiced goodness today!

Read also :

Easy Crustless Pumpkin Pie FAQs:

Can I use canned pumpkin pie filling instead of pumpkin puree? No, pumpkin pie filling is already sweetened and spiced. Using pumpkin puree will give you more control over the sweetness and flavor.
Can I use sugar substitutes? Yes, you can use sugar substitutes like stevia or erythritol, but the texture might slightly change.
Do I need to grease the pie dish? Yes, greasing the pie dish prevents the pie from sticking and makes it easier to remove a slice.
Why is my pie cracked? Cracking can occur if the pie is overbaked. Make sure to bake until the center is just set.
How do I know when the pie is done? The pie is done when the edges are set but the center still jiggles slightly. It will continue to set as it cools.
Can I add chocolate chips? Absolutely, stir in ½ cup of chocolate chips to the batter for a chocolate pumpkin pie delight.
My pie is too runny! What did I do wrong? This usually means the pie wasn’t baked long enough. Ensure you bake it until the edges are set and the center jiggles only slightly. If it’s still runny, bake it for another 10-15 minutes, checking frequently. Also, avoid overmixing the batter, as this can incorporate too much air, leading to a runny pie.
Can I use a different size pie dish? A 9-inch pie dish is ideal for this recipe, but you can use an 8-inch dish. Just note that the baking time might need to be slightly adjusted.
Can I make this in a muffin tin for individual servings? Yes! Reduce the baking time to approximately 25-30 minutes, or until set. Ensure you grease the muffin tin well.

Easy Crustless Pumpkin Pie – All Filling, No Fuss