Crustless Pumpkin Pie

You know those desserts that don’t look flashy, don’t try too hard—but the moment you take a bite, they shut down every other thought in your head? This is one of them.

It’s simple in looks, but rich and smooth and packed with that deep pumpkin flavor that feels like it’s been simmering in your memory for years.

No crust, no distractions—just pure, spiced pumpkin filling that sets up like a dream and slices like a pro.

I made this pie on a quiet afternoon, without music, without rushing—just me, a whisk, and a can of pumpkin. And I swear the silence made it taste even better.

The spices are warm without being overwhelming, the texture is almost custard-like, and once it’s cooled and topped with a cloud of whipped cream, you’d never miss the crust.

In fact, you’ll wonder why it was ever there to begin with. This is the kind of dessert you don’t have to dress up. It doesn’t need a fancy plate or a candlelit setting.

It just needs a fork and someone who’s ready to sit down, slow down, and taste something that’s been made with real care.

Table of Contents

Crustless Pumpkin Pie Recipe

Yields: 8 slices

Ingredients

1 can (15 oz / 425g) pure pumpkin puree
3 large eggs, room temperature
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 cup full-fat evaporated milk
2 tablespoons cornstarch (for stability and silkiness)
1 teaspoon pure vanilla extract
1 3/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
Optional for serving: whipped cream + a pinch of cinnamon

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie dish (ceramic or glass preferred) with butter or neutral oil spray. Do not use a springform pan or metal tin — it affects the texture.
In a large mixing bowl, whisk together the pumpkin puree and both sugars until smooth and slightly glossy.
Add eggs one at a time, whisking after each addition until fully incorporated. The mixture should thicken slightly and look uniform.
Stir in the evaporated milk and vanilla extract. Whisk until smooth and fully combined.
In a separate small bowl, sift together cornstarch, cinnamon, ginger, nutmeg, cloves, and salt. This prevents clumps and ensures even distribution of spices.
Gradually whisk the dry mixture into the wet ingredients. Whisk slowly but thoroughly until everything is silky and lump-free.
Pour the batter into your prepared pie dish. Gently tap the dish on the counter to release any air bubbles.
Bake on the center rack (middle of the oven) for 50 to 55 minutes. The edges should look set and slightly puffed, while the center may still wobble slightly — that’s perfect.
Turn off the oven and crack the door open slightly. Let the pie sit in the oven for 10 minutes (this helps prevent cracking).
Transfer the pie to a cooling rack and let cool at room temperature for at least 2 hours before slicing. For best results, refrigerate for another 1–2 hours after cooling.
Slice with a thin, sharp knife and serve chilled or at room temperature. Add whipped cream and a light dusting of cinnamon just before serving.

Pro Tips For Perfect Crustless Pumpkin Pie

If you want your crustless pumpkin pie to come out just right, follow these tips for success:

Use room temperature ingredients: Eggs and milk should be at room temperature to create a smooth, even texture in your pie filling.
Don’t skip the cornstarch: It helps thicken the pie and gives it that silky, custard-like texture. Make sure to sift it with the spices to avoid any clumps.
Whisk carefully: Gradually add the dry ingredients to the wet ingredients to avoid overmixing. The goal is a smooth, lump-free filling.
Don’t overbake: The pie should still have a slight wobble in the center when you take it out of the oven. This means it’s perfectly set without being overcooked.
Cool slowly: After baking, leave the pie in the oven for 10 minutes with the door slightly cracked. This prevents sudden temperature changes that can cause cracking.

What To Serve With Crustless Pumpkin Pie?

While this pie is delicious on its own, here are a few ideas to make it even better:

Whipped cream: A simple dollop on top adds a light, creamy contrast to the rich pie.
Cinnamon sugar: A sprinkle of cinnamon sugar can bring out the warm spices and make each bite feel like a cozy treat.
Candied pecans or walnuts: For a bit of crunch, add some candied nuts on top of the pie or alongside it.
Vanilla ice cream: A scoop of vanilla ice cream adds a cool, creamy element that pairs wonderfully with the warm, spiced filling.
Caramel sauce: Drizzling some caramel over the pie enhances its sweetness and complements the pumpkin flavor perfectly.

How To Store Crustless Pumpkin Pie?

Storing your pie properly will help maintain its flavor and texture:

In the fridge: Keep your pie covered in plastic wrap or aluminum foil in the fridge for up to 4 days.
Room temperature: If you plan to eat it within the day, you can store it at room temperature for up to 2 hours, but refrigerate any leftovers.
Use an airtight container: If you have a leftover pie, an airtight container will keep it fresh for longer and help avoid drying out.

Can Crustless Pumpkin Pie Be Frozen?

Yes, crustless pumpkin pie can be frozen, and it freezes really well!

Wrap it tightly: Before freezing, wrap the pie tightly in plastic wrap and then foil to prevent freezer burn.
Freeze before slicing: For best results, freeze the pie whole and slice it once it’s thawed to preserve the texture.
Thaw properly: To thaw, place the pie in the fridge overnight or at room temperature for a few hours before serving.

Variations For Crustless Pumpkin Pie

Craving something a little different? Try these variations on the classic:

Spicy chai pumpkin pie: Add a touch of ground cardamom and black pepper to the spice mix for a unique, chai-inspired flavor.
Chocolate swirl pumpkin pie: Swirl in some melted chocolate or cocoa powder for a richer, chocolaty twist.
Maple pumpkin pie: Replace some of the sugar with pure maple syrup to give the pie a deeper, more complex sweetness.
Pumpkin pie with a nutty topping: Instead of whipped cream, top your pie with a crumbly, nutty topping made from pecans, oats, and brown sugar.

Fresh Vs. Canned Pumpkin Puree: Which Should You Use?

Both fresh and canned pumpkin puree can work well in this recipe, but here’s what you need to know:

Canned pumpkin: It’s convenient and consistent. Canned pumpkin is typically more concentrated and smooth, making it a good option for baking.
Fresh pumpkin: If you prefer using fresh pumpkin, it will require more preparation. After roasting or steaming, puree it and strain it to remove excess moisture, as fresh pumpkin can be more watery.
Which is better?: Canned pumpkin is a no-fail option for ease and consistency, but fresh pumpkin can provide a more homemade, slightly different flavor.

Why Did My Pumpkin Pie Turn Out Runny?

If your crustless pumpkin pie didn’t set properly and is too runny, here are a few reasons why:

Underbaking: The pie may not have cooked long enough. The center should wobble slightly but not be liquid.
Too much liquid: Adding too much evaporated milk or using overly watery pumpkin puree can result in a runny pie. Make sure to measure ingredients carefully.
Not enough cornstarch: The cornstarch helps the pie set. If you didn’t use enough, the filling may be too soft.
Overmixing the batter: Be sure to mix gently and avoid overmixing the filling, as this can affect the pie’s texture.