This is the best Crustless Pumpkin Pie! Every bite is rich and creamy, and it's impossible to make with just 4 ingredients and a bowl. It's like eating silky pumpkin custard. You won't even miss it pie crust!
I love making No Crust Pumpkin Pie as a stress-free dessert at Thanksgiving. For another easy pumpkin dessert, try mine Pumpkin mousse pie or this Pumpkin Mug Cake!
Why it's the best crustless pumpkin pie
This crustless pumpkin pie is so creamy, silky smooth and easy. It must be the fastest way to enjoy it Homemade Pumpkin Pie! This is one of the few instances where I don't even miss a buttery pie crust. Here's why:
- One bowl, 4 ingredients. Since this is a no crust pumpkin pie, the ingredient list is short and sweet. You fill the custard in a single container! Plus, skipping the crust cuts calories compared to traditional pies.
- foolproof This crustless pumpkin pie is rich, full of flavor, and turns out perfect every time. If you follow the recipe as written, it guarantees silky-smooth results (and no cracking or curdling).
- Thick and creamy. Sweetened condensed milk acts as a thickener in pumpkin pie and is the secret to a thick and creamy texture in this crustless pumpkin custard. Condensed milk keeps the pie filling firm, not runny, especially since there's no crust to hold it together.
- No-fuss. Don't get me wrong, pie crust is wonderful. I have recipes for classics apple pie And get rid of sin Made with my favorite Homemade Pie Crustwhich i love But when there's an opportunity to make a pumpkin pie that tastes like it without worrying about a crust, I'll take it! Especially on holidays like Thanksgiving.
What you will need
I make this pie with just 4 basic pantry ingredients. I've included some quick notes here, and You'll find a printable ingredient list with full recipe details on the recipe card after the post.
- Pumpkin puree – Make sure it's 100% canned pumpkin puree and not pumpkin pie filling, see below.
- Sweetened condensed milk – Buy sweetened milk and not evaporated, which is unsweetened.
- the egg – Whisked lightly.
- Pumpkin Pie Spice – You can find ready-made pumpkin pie spice in the spice aisle or you can make homemade pumpkin pie spice by mixing 1/2 teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg and ⅛ teaspoon cloves.
Pumpkin Puree vs. Pumpkin Pie Filling
Canned pumpkin puree contains only pumpkin, while pumpkin pie filling contains additional ingredients such as spices, sweeteners, and thickeners. They are often close to each other in grocery store aisles, so make sure you buy the right one! Pumpkin puree and pumpkin filling are not interchangeable in baking.
You can use fresh (homemade) pumpkin puree in this recipe, but remember that fresh pumpkin contains more water than canned puree. The flavor also varies depending on the type of squash you use. If using your hearts fresh, be sure to cook and reduce the puree so that most of the liquid evaporates.
How to Make Crustless Pumpkin Pie
It's amazing how fast pumpkin pie can be made when you're only baking the filling! This crustless pumpkin pie takes two steps, as you can see here. Scroll down to the recipe card for printable instructions.
- Make the filling. While the oven is preheating, whisk all the ingredients together in a bowl. Pour the filling into a greased 9-inch pie plate.
- Bake. Bake at 425ºF for the first 15 minutes and then reduce the oven temperature to 350ºF. Bake for another 30-35 minutes, until a knife inserted into the center of the pie comes out clean.
Recipe tips
- Bake on high, then low. After a few rounds of testing, I realized that the key to keeping the eggs from curdling in this crustless pumpkin pie is to start at a high temperature and then lower the temperature for the rest of the cooking time. This sets the outside of the pie while allowing the inside to cook more evenly.
- Do not over bake. Do your best to test the pie as early as possible in the recommended baking time and go from there. Pie is done when a knife or toothpick comes out clean. Overbaked pumpkin will create visible cracks in the pie filling.
- Thick cold pie filling. I tested this recipe to avoid this, but if for some reason your pumpkin pie filling looks a little runny, whip it up with a little cornstarch. This will help thicken it.
- Tap the pie to release any air bubbles. After pouring the custard into your pie plate, gently tap the plate against the countertop. This releases any pockets of air trapped inside the filling.
- Cool the pie completely. It is important to let the pie cool completely to room temperature after baking and before you store it. Leave it open so the water can evaporate (condensation can make the pumpkin pie weep). See the section below for detailed storage tips.
Serving advice
My favorite way to serve any pumpkin pie, with or without a crust, is with whipped cream and a dusting of cinnamon or nutmeg. Sometimes, I'll sprinkle on chopped pecans for extra crunch. You can enjoy this crustless pie with one scoop Homemade ice creamor drizzled with maple syrup, Fudge sauceor Caramel sauce (Try this Pumpkin Spice Caramel Sauce on holidays).
How to Store Pumpkin Pie
- Keep in fridge. Wait until the pumpkin pie is completely cool, and then cover with plastic wrap. This crustless pumpkin pie keeps in the fridge for up to 5 days.
- to freeze You can freeze crustless pumpkin pie for up to 2 months. To avoid freezer burn, wrap the pie twice in plastic wrap or foil and thaw the pie in the refrigerator before serving.
description
this Crustless Pumpkin Pie Recipe So incredibly rich and creamy! This is an easy Thanksgiving dessert that you can make with just 4 ingredients and a bowl.
- 1 (15-ounce) can of pumpkin puree
- 1 (14-ounce) condensed milk can be sweetened
- 2 Eggs, whisked
- 2 tsp Pumpkin Pie Spice *See note
- 1/2 tsp kosher salt
- Preheat your oven to 425°F. Coat a 9-inch pie plate with nonstick spray and set aside.
- In a large bowl, whisk together the pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, and salt. Pour the mixture into the prepared pie dish.
- Bake for 15 minutes.
- Reduce the oven temperature to 350 degrees F and bake for another 30-35 minutes or until a knife inserted in the center comes out clean.
- Serve completely chilled.
Note
- *If you don't have pumpkin pie spice, you can use 1 1/2 teaspoons cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, 1/8 teaspoon cloves.
- Store airtight in the refrigerator for up to 5 days.
- Freeze airtight for up to 2 months. Thaw in the fridge.
