This Crustless Pumpkin Pie has all the classic, cozy flavors of traditional pumpkin pie, warm spices, creamy filling, and a smooth, custardy texture, without the extra steps of making a crust.
A Quick Look at the Recipe
✅ Recipe Name: Crustless Pumpkin Pie
🕒 Ready In: ~1 hour
👪 Serves: 8
🍽 Calories: ~160 calories per serving (estimated)
🥣 Main Ingredients: Pumpkin purée, eggs, milk, maple syrup, spices
📖 Dietary Info: Gluten-free, naturally sweetened, made with wholesome real ingredients
👌 Difficulty: Very easy - mix everything in one bowl and bake
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Everything mixes together in one bowl and bakes into a naturally gluten-free dessert that slices cleanly and tastes like the best part of the pie. It's simple, dependable, and perfect for anyone who wants an easier holiday dessert that still feels completely homemade.
For a full Thanksgiving spread, pair it with other seasonal favorites like Homemade Cranberry Sauce, Sweet Potato Casserole, or warm Einkorn Biscuits. They all use real, accessible ingredients and create a cozy, from-scratch meal that doesn't require any complicated prep.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Crustless Pumpkin Pie:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Crustless Pumpkin Pie:
- Recipe Notes & Tips:
- How to Store:
- Crustless Pumpkin Pie FAQs:
- More Pumpkin Recipes You'll Love
- Get a FREE Healthy Meal Planning Ebook
- Crustless Pumpkin Pie
Why You'll Love this Crustless Pumpkin Pie:
Rich and creamy: The filling is silky smooth with classic pumpkin pie flavor, no crust needed.
Naturally gluten-free: Skipping the crust makes this pie perfect for anyone avoiding gluten.
Easy to make: One bowl, simple ingredients, and no rolling dough required.
Perfectly spiced: A cozy blend of cinnamon, ginger, nutmeg, and clove creates that warm holiday aroma.
Lower in carbs: With no crust and natural maple syrup as the sweetener, it's a lighter take on a traditional favorite.
Key Ingredients:
- pumpkin puree. Use pure canned pumpkin, not pumpkin pie filling. Homemade puree also works if it's well-drained.
- eggs. Provide structure and richness, helping the pie set without a crust.
- maple syrup. Naturally sweetens the filling and adds a subtle caramel flavor, use pure maple syrup for the best taste.
- heavy cream. Makes the pie rich and velvety. You can substitute half-and-half or full-fat coconut milk for a lighter or dairy-free version.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Swap the sweetener: Use maple syrup for a deeper, cozier flavor or brown sugar for a more classic pumpkin pie sweetness. Coconut sugar also works and keeps the filling slightly less sweet.
- Use any milk you have: Whole milk gives the creamiest texture, but 2% or even a dairy-free milk like almond or oat milk will still set well. Thinner milks may produce a slightly softer custard.
- Pumpkin spice shortcut: Instead of using individual spices, replace them with 1-1½ teaspoons of pumpkin pie spice for a quick, balanced flavor.
- Add a cream cheese swirl: Spoon small dollops of softened cream cheese into the batter and swirl before baking for a cheesecake-like variation that stays naturally gluten-free.
How to Make Crustless Pumpkin Pie:
- Step 1: Preheat oven to 350°F and lightly grease a 9-inch pie dish. In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, heavy cream, and vanilla extract until smooth.
- Step 2: Add the cornstarch, cinnamon, ginger, nutmeg, and clove. Whisk until fully combined and the mixture is thick and creamy.
- Step 3: Pour the filling into the prepared pie dish and smooth the top with a spatula. Bake for 45-50 minutes, or until the center is set and a knife inserted near the middle comes out mostly clean.
- Step 4: Let cool completely at room temperature, then refrigerate for at least 2 hours before serving to allow the pie to set fully. Serve chilled or at room temperature with whipped cream, if desired.
Recipe Notes & Tips:
- Mix gently: Whisk just until smooth, over mixing can incorporate too much air and cause the pie to crack while baking.
- Check doneness early: The pie is ready when the center is just set and still slightly jiggly. It will firm up as it cools.
- Cool completely: Allow the pie to cool fully at room temperature before refrigerating to prevent condensation from forming on top.
- Use room temperature ingredients: This helps everything blend smoothly and evenly.
- Spice variation: For a shortcut, replace the individual spices with 2 teaspoons of pumpkin pie spice.
- Make it dairy-free: Substitute the heavy cream with full-fat coconut milk for a rich, naturally dairy-free version.
- For cleaner slices: Chill for at least 2 hours (or overnight) before cutting, the texture improves as it sets.
- Serving tip: Top with whipped cream or a sprinkle of cinnamon for a festive finish.
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How to Store:
Refrigerator: Store the cooled pie covered tightly with plastic wrap or in an airtight container for up to 4 days. Serve chilled or bring to room temperature before serving.
Freezer: Wrap the fully cooled pie tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Make ahead: This pie tastes even better the next day! Bake, cool, and refrigerate overnight for the best texture and flavor.
Crustless Pumpkin Pie FAQs:
Yes, use about A crustless pumpkin pie can turn out runny if it hasn't baked long enough or cooled completely. The custard continues to set as it cools, so give it at least 2 hours in the refrigerator before slicing. If it's still soft, bake it a little longer until the center is mostly set and only slightly jiggly.
Cracking happens when the pie bakes at too high a temperature or is overbaked. Remove it from the oven as soon as the center is just set, and cool it gradually. Even if it cracks, the flavor and texture will still be great.
Absolutely. Crustless pumpkin pie is an ideal make-ahead dessert because the flavor improves as it chills. Bake it up to 2 days in advance, cover tightly, and refrigerate until ready to serve.
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Crustless Pumpkin Pie
Ingredients
- 1 can pumpkin puree
- 3 eggs
- ½ cup maple syrup
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1 ½ teaspoons cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon ground clove
Instructions
- Preheat oven to 350°F and lightly grease a 9-inch pie dish with butter or nonstick spray.
- In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, heavy cream, and vanilla extract until smooth.
- Add the cornstarch, cinnamon, ginger, nutmeg, and clove. Whisk until fully combined and the mixture is thick and creamy.
- Pour the filling into the prepared pie dish and smooth the top with a spatula.
- Bake for 45-50 minutes, or until the center is set and a knife inserted near the middle comes out mostly clean.
- Let cool completely at room temperature, then refrigerate for at least 2 hours before serving to allow the pie to set fully.
- Serve chilled or at room temperature with whipped cream, if desired.
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Nutrition
Notes
- Mix gently: Whisk just until smooth, over mixing can incorporate too much air and cause the pie to crack while baking.
- Check doneness early: The pie is ready when the center is just set and still slightly jiggly. It will firm up as it cools.
- Cool completely: Allow the pie to cool fully at room temperature before refrigerating to prevent condensation from forming on top.
- Use room temperature ingredients: This helps everything blend smoothly and evenly.
- Spice variation: For a shortcut, replace the individual spices with 2 teaspoons of pumpkin pie spice.
- Make it dairy-free: Substitute the heavy cream with full-fat coconut milk for a rich, naturally dairy-free version.
- For cleaner slices: Chill for at least 2 hours (or overnight) before cutting, the texture improves as it sets.
- Serving tip: Top with whipped cream or a sprinkle of cinnamon for a festive finish.
Kae says
My favorite thanksgiving dessert!
Leah says
This pie is so warm and full of spices, it tastes exactly like the traditional version and even better with the swap of maple syrup for sugar. I didnt miss the crust at all and felt great having it with the natural ingredients