This Crustless Pumpkin Pie delivers all the flavor and velvety texture of a traditional pumpkin pie—without the crust! It’s silky, spiced to perfection, and naturally gluten-free, making it a lighter and easier alternative for your fall dessert table. The first time I made this, I was amazed at how beautifully it held together and how rich it tasted, even without the crust. Serve it with a dollop of whipped cream or a sprinkle of cinnamon, and you’ll have a dessert that feels indulgent yet wholesome.
Why You’ll Love This Recipe
This crustless pumpkin pie is perfect for pumpkin lovers who want a simpler, lighter dessert. You’ll love its creamy texture, warm spices, and how easy it is to make—just mix, pour, and bake! It’s ideal for those who are gluten-free or watching their carbs, yet it tastes every bit as luxurious as a classic pumpkin pie. Best of all, it’s fuss-free—no dough to roll, no blind baking, just pure pumpkin perfection in every bite.
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Crustless Pumpkin Pie – Smooth, Creamy, and Effortlessly Delicious
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
Crustless Pumpkin Pie is a smooth, creamy, and perfectly spiced dessert that delivers all the rich flavor of traditional pumpkin pie without the crust. Naturally gluten-free and lighter than classic versions, it’s an easy and delicious way to enjoy fall’s favorite treat.
Ingredients
- 1 can (15 oz) pumpkin purée
- 3/4 cup brown sugar (or coconut sugar)
- 2 large eggs
- 1 cup evaporated milk (or half-and-half)
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp salt
- Butter or nonstick spray (for greasing the dish)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie dish or glass baking dish.
- In a large mixing bowl, whisk together pumpkin purée, brown sugar, eggs, evaporated milk, vanilla extract, and all spices until smooth and well combined.
- Pour the mixture into the prepared pie dish and smooth the top with a spatula.
- Bake for 40–50 minutes, or until the center is set but still slightly jiggly when gently shaken.
- Allow the pie to cool at room temperature for 1 hour, then refrigerate for at least 3 hours before serving to set completely.
- Serve chilled or at room temperature with whipped cream or Greek yogurt on top.
Notes
- This recipe is naturally gluten-free and lower in calories than traditional pumpkin pie.
- To make it dairy-free, use full-fat coconut milk instead of evaporated milk.
- For added texture, sprinkle crushed pecans or a dusting of cinnamon sugar on top before baking.
- Store leftovers in the refrigerator for up to 4 days or freeze individual slices for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pumpkin Puree: The star of the pie—smooth, earthy, and rich in natural sweetness.
Eggs: Help bind the filling and create a creamy custard-like texture.
Brown Sugar: Adds sweetness and a hint of molasses flavor.
Evaporated Milk (or Heavy Cream): Creates that silky, luscious texture classic to pumpkin pie.
Vanilla Extract: Enhances the flavor and adds warmth.
Cinnamon: The heart of pumpkin spice—warm and fragrant.
Nutmeg, Ginger, and Cloves: Add depth and the signature fall flavor blend.
Salt: Balances the sweetness and brings out the spice notes.
Cornstarch or Flour (optional): Helps the pie set firmly while staying creamy.
Butter (optional): Adds richness and enhances the overall flavor.
Directions
Step 1: Prepare the Mixture
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish with butter or nonstick spray.
In a large mixing bowl, whisk together the pumpkin puree, eggs, and brown sugar until smooth. Add the evaporated milk (or cream), vanilla extract, spices, and salt. Whisk until everything is well combined and creamy. If you’d like a firmer texture, whisk in a tablespoon of cornstarch or flour.
Step 2: Bake the Pie
Pour the mixture into the prepared pie dish. Tap gently to release any air bubbles. Bake for 45–55 minutes, or until the center is just set but still slightly jiggly—it will firm up as it cools.
Step 3: Cool and Serve
Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before serving. Slice and serve chilled or at room temperature with whipped cream and a sprinkle of cinnamon.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 8 people. Preparation time: 10 minutes. Baking time: 50 minutes. Cooling time: 2 hours. Total time: approximately 3 hours.
Storage/reheating
Store covered in the refrigerator for up to 4 days. Serve cold or gently warm slices in the microwave for 15 seconds. This pie also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Variations and Customizations
Sugar-Free Version: Use a sugar substitute like monk fruit or stevia for a low-carb dessert.
Dairy-Free Option: Substitute coconut milk or almond milk for evaporated milk.
Keto Pumpkin Pie: Use heavy cream and a low-carb sweetener like erythritol.
Protein Pumpkin Pie: Add a scoop of vanilla protein powder for a nutritious twist.
Mini Crustless Pumpkin Pies: Bake in ramekins or a muffin tin for individual servings.
Maple Pumpkin Pie: Swap some of the sugar for pure maple syrup for a warm, rich flavor.
Spiced-Up Version: Add a touch of allspice or cardamom for extra depth.
Coconut Pumpkin Pie: Replace milk with coconut milk and top with toasted coconut flakes.
Pumpkin Cheesecake Pie: Add a few tablespoons of cream cheese for a denser, tangier texture.
Pecan Topping: Sprinkle chopped pecans or walnuts on top before baking for crunch.
FAQs
Does it taste like traditional pumpkin pie?
Yes—just without the crust! It has the same creamy, spiced flavor and texture.
Can I use fresh pumpkin?
Yes, just roast and puree it until smooth before using.
Why does my pie crack?
It may have been overbaked—take it out when the center still jiggles slightly.
Can I use pumpkin pie filling instead of puree?
No, pumpkin pie filling already contains sugar and spices, so it would be too sweet.
Can I make it ahead of time?
Yes, it’s perfect for making the day before and chilling overnight.
Can I make it vegan?
Yes, use flax eggs and coconut milk for a delicious vegan version.
How do I get a smooth texture?
Blend the batter before baking or whisk thoroughly to remove lumps.
Can I use regular milk?
Yes, but the pie will be slightly lighter in texture—whole milk works best.
How do I know when it’s done?
The edges should be firm, and the center should have a gentle wobble when you shake it.
What should I serve with it?
Whipped cream, vanilla ice cream, or caramel sauce pair beautifully with this pie.
Conclusion
This Crustless Pumpkin Pie is a simple, elegant twist on the classic holiday dessert—rich, creamy, and full of warm autumn spices. With no crust to fuss over, it’s easier to make, lighter to enjoy, and just as delicious. Whether you’re gluten-free, cutting carbs, or just craving something cozy and comforting, this pie delivers all the flavor of fall in a perfectly smooth, custardy bite.
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