I used to think making pumpkin pie was this huge production that took half the day. You know—rolling out the crust, blind baking it, praying it doesn’t shrink or crack. My mom made it look easy, but every time I tried, something went wrong.
That’s because I was overcomplicating things. Turns out you can skip the crust entirely and still get that creamy, spiced pumpkin flavor everyone loves. Crustless pumpkin pie takes about ten minutes to mix up, and there’s no rolling pin in sight. For those of us who want homemade pie without the fuss, it’s a game changer.
Why You’ll Love This Crustless Pumpkin Pie
- No crust required – Skip the fussy pastry-making and still get all the creamy, spiced pumpkin goodness you crave. It’s like having the best part of pumpkin pie without any of the extra work.
- Flexible ingredients – You can use whatever flour and milk you have on hand, making it easy to adapt to your dietary needs or what’s already in your pantry.
- Healthier dessert option – With less sugar and no heavy cream or butter-laden crust, you can enjoy this guilt-free treat that still tastes like fall in every bite.
- Simple mixing method – Just blend everything together and bake – no rolling dough, no blind baking, and no worrying about soggy bottoms or cracked crusts.
What Kind of Pumpkin Puree Should I Use?
For this crustless pumpkin pie, you’ll want to grab a can of pure pumpkin puree from the baking aisle – just make sure it’s not pumpkin pie filling, which already has spices and sugar added. Libby’s is a popular brand that works great, but any 15-ounce can of 100% pumpkin will do the trick. If you’re feeling ambitious, you can absolutely make your own pumpkin puree by roasting a sugar pumpkin and blending the flesh, though the canned version is much more convenient and gives consistent results. Just give the can a good stir before measuring since the puree can sometimes separate a bit.
Options for Substitutions
This crustless pumpkin pie is super forgiving when it comes to swaps – here’s what you can change up:
- Pumpkin puree: If you’re out of canned pumpkin, you can use sweet potato puree, butternut squash puree, or even make your own by roasting and pureeing fresh pumpkin. The texture will be nearly identical.
- Milk: Any milk works here – dairy, almond, oat, coconut, or soy. Keep in mind that coconut milk will add a subtle coconut flavor and make the pie richer.
- Flour: The recipe already mentions several flour options, but you can also use all-purpose flour or even a gluten-free flour blend. Start with the same amount and add more if the batter seems too thin.
- Sugar: Maple syrup, honey, or coconut sugar all work well. If using liquid sweeteners like maple syrup, reduce the milk by 2-3 tablespoons to keep the right consistency.
- Pumpkin pie spice: Don’t have pumpkin pie spice? Mix together 1/2 teaspoon each of nutmeg and ginger, plus a pinch of cloves and allspice.
- Flaxmeal: You can skip this entirely if serving in bowls, or substitute with chia seeds ground up, or just use the cornstarch option mentioned.
Watch Out for These Mistakes While Baking
The biggest mistake with crustless pumpkin pie is overmixing the batter, which can create a dense, heavy texture instead of the light, custard-like consistency you want – just whisk until the ingredients are combined and no flour streaks remain.
Another common error is skipping the resting period after baking, as this pie needs at least 2-3 hours to cool and set properly before slicing, or it will be too soft and fall apart when served.
To avoid a watery pie, make sure you’re using pumpkin puree (not pumpkin pie filling) and don’t open the oven door during the first 45 minutes of baking, as temperature fluctuations can cause the pie to crack or sink in the center.
For best results, test doneness by inserting a knife near the center – it should come out mostly clean with just a few moist crumbs, and remember that the pie will continue to firm up as it cools.
What to Serve With Crustless Pumpkin Pie?
This crustless pumpkin pie is perfect on its own, but a dollop of whipped cream or a scoop of vanilla ice cream makes it even better. I love serving it with a drizzle of caramel sauce or a sprinkle of chopped pecans for some extra crunch and sweetness. Since it’s already packed with warm spices like cinnamon and pumpkin pie spice, it pairs beautifully with a hot cup of coffee or spiced chai tea. For holidays or special occasions, try adding a light dusting of cinnamon on top or serve it alongside some fresh berries for a nice contrast to all those cozy fall flavors.
Storage Instructions
Keep Fresh: Your crustless pumpkin pie will stay delicious in the fridge for up to 5 days when covered with plastic wrap or stored in an airtight container. I actually think it tastes even better the next day once all the flavors have had time to meld together!
Freeze: This pie freezes really well for up to 3 months. Just wrap it tightly in plastic wrap and then aluminum foil, or slice it into individual portions and store in freezer-safe containers. It’s so convenient to have a homemade dessert ready to go whenever you need it.
Serve: When you’re ready to enjoy frozen pie, just move it to the fridge overnight to thaw slowly. You can serve it cold straight from the fridge, or let it sit at room temperature for about 30 minutes if you prefer it less chilled. Either way, it’s perfect with a dollop of whipped cream!
| Preparation Time | 10-15 minutes |
| Cooking Time | 35 minutes |
| Total Time | 395-400 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 370-420
- Protein: 8-10 g
- Fat: 3-5 g
- Carbohydrates: 80-90 g
Ingredients
- 1 can (15 oz) pure pumpkin
- 1 cup milk (any variety)
- 2 1/2 tsp vanilla extract
- 2 tsp ground cinnamon
- 2 tsp baking powder
- 1 tsp pumpkin pie spice blend
- 1/2 tsp salt
- 1/3 cup flour (spelt, oat, all-purpose, sorghum, or almond)
- 1/2 cup sweetener (granulated sugar, unrefined, or erythritol)
- 1 tbsp ground flaxseed (or 2 tsp cornstarch; optional if serving as a pudding)
- Optional: 2 tbsp oil or almond butter for added richness
Step 1: Prepare the Baking Pan and Oven
Preheat your oven to 400°F (200°C).
While the oven heats, grease a 10-inch or 9-inch round baking pan to prevent the pie from sticking.
Set the prepared pan aside.
Step 2: Mix the Pumpkin Pie Batter
- 1 can (15 oz) pure pumpkin
- 1 cup milk (any variety)
- 2 1/2 tsp vanilla extract
- 2 tsp ground cinnamon
- 2 tsp baking powder
- 1 tsp pumpkin pie spice blend
- 1/2 tsp salt
- 1/3 cup flour (spelt, oat, all-purpose, sorghum, or almond)
- 1/2 cup sweetener (granulated sugar, unrefined, or erythritol)
- 1 tbsp ground flaxseed (or 2 tsp cornstarch; optional if serving as a pudding)
- optional: 2 tbsp oil or almond butter for added richness
In a large mixing bowl, whisk together the pure pumpkin, milk, vanilla extract, ground cinnamon, baking powder, pumpkin pie spice blend, salt, flour, sweetener, ground flaxseed (or cornstarch, if using), and, if desired, the oil or almond butter for added richness.
Make sure all ingredients are thoroughly combined and the batter is smooth.
I like to taste the batter at this stage (before baking!) to ensure the spices are just right—feel free to adjust to your preference.
Step 3: Bake the Pumpkin Pie
- pumpkin pie batter from Step 2
Pour the smoothly mixed batter from Step 2 into the prepared pan, spreading it evenly.
Place the pan in the preheated oven and bake for 35 minutes.
The pie will still be gooey when you remove it from the oven—this is normal, as it will continue to set as it cools.
Step 4: Cool and Set the Pie
Allow the pumpkin pie to cool completely at room temperature in the pan.
Once cooled, transfer it, uncovered, to the fridge and let it set for at least 6 hours—overnight is ideal.
This patience will reward you with a firm, sliceable crustless pie.
I always find the flavor deepens after chilling, so don’t skip this step!
Baked Crustless Pumpkin Pie
Ingredients
Method
- Preheat your oven to 400°F (200°C). While the oven heats, grease a 10-inch or 9-inch round baking pan to prevent the pie from sticking. Set the prepared pan aside.
- In a large mixing bowl, whisk together the pure pumpkin, milk, vanilla extract, ground cinnamon, baking powder, pumpkin pie spice blend, salt, flour, sweetener, ground flaxseed (or cornstarch, if using), and, if desired, the oil or almond butter for added richness. Make sure all ingredients are thoroughly combined and the batter is smooth. I like to taste the batter at this stage (before baking!) to ensure the spices are just right—feel free to adjust to your preference.
- Pour the smoothly mixed batter from Step 2 into the prepared pan, spreading it evenly. Place the pan in the preheated oven and bake for 35 minutes. The pie will still be gooey when you remove it from the oven—this is normal, as it will continue to set as it cools.
- Allow the pumpkin pie to cool completely at room temperature in the pan. Once cooled, transfer it, uncovered, to the fridge and let it set for at least 6 hours—overnight is ideal. This patience will reward you with a firm, sliceable crustless pie. I always find the flavor deepens after chilling, so don't skip this step!