Description
This crustless pumpkin pie is an insanely good, easy-to-make dessert that requires no crust, making it gluten-free and mess-free. It combines smooth pumpkin puree with warm spices and a creamy custard base, baked to silky perfection. Perfect for fall gatherings or any time you crave a comforting, classic pumpkin pie flavor without the fuss of a crust.
Ingredients
Scale
For the Pie Filling
- 1 can (15 oz / 425 g) pure pumpkin puree (not canned pumpkin pie filling)
- 3 large eggs (at room temperature)
- 1 cup evaporated milk or half-and-half
- 2 tablespoons unsalted butter (melted and slightly cooled, optional for extra silkiness)
- 2 teaspoons pure vanilla extract
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2½ teaspoons pumpkin pie spice or:
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Pinch of cloves or allspice
- ¼ teaspoon fine sea salt
For Preparation
- Gluten-free baking spray or a thin layer of butter for the pie dish
For Serving
- Lightly sweetened whipped cream
- Extra ground cinnamon or nutmeg for dusting
Instructions
- Prepare the pan and oven: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish with butter or spray it with gluten-free baking spray to ensure the custard releases cleanly when baked.
- Whisk the wet ingredients: In a large mixing bowl, combine the pumpkin puree, eggs, evaporated milk (or half-and-half), melted butter, and vanilla extract. Whisk thoroughly until the mixture is smooth and creamy, ensuring a silky base for your pie.
- Add sugars and spices: Gradually whisk in the light brown sugar, granulated sugar, pumpkin pie spice (or your homemade spice blend), and sea salt. Continue whisking until no streaks of sugar or spices remain, which guarantees even flavor throughout the pie.
- Fill the pie dish and bake: Pour the filling into the prepared pie dish. If bubbles appear on the surface, gently tap the dish on the counter to remove them. Place the pie in the center rack of the oven and bake for 45 to 55 minutes. The edges should be puffed and set, while the center should have a slight jiggle like soft custard. Test doneness by inserting a thin knife or toothpick about 2 inches from the edge; it should come out mostly clean with just a bit of moisture, not wet batter.
- Cool and chill before slicing: Transfer the pie to a cooling rack and allow it to cool to room temperature. Then refrigerate for at least 2 to 4 hours until fully set. This cooling step firms the custard for clean slicing and smooth texture.
- Serve: Slice the chilled crustless pumpkin pie and garnish with a swirl of lightly sweetened whipped cream and a dusting of extra ground cinnamon or nutmeg. Enjoy a rich, classic pumpkin pie flavor without any crust.
Notes
- Use pure pumpkin puree, not canned pumpkin pie filling, for the best texture and flavor.
- Evaporated milk creates a traditional custard texture, while half-and-half makes the pie richer.
- Optional melted butter adds extra silkiness to the filling.
- Using a gluten-free baking spray or butter helps prevent sticking and makes this recipe gluten-free.
- Allow the pie to chill thoroughly before slicing to ensure clean, neat pieces.
- This recipe serves 8 and is perfect for those avoiding gluten or looking for a lower-fat pumpkin pie alternative without crust.
- Adjust spices to taste, especially if using the individual spice blend.
