Crustless Pumpkin Pie | The Recipe Critic

Crustless pumpkin pie has rich spices, creamy pumpkin, and a perfectly smooth texture. The custard holds its shape beautifully. Whether you’re keeping things simple or exploring a gluten-free option, this pie gives all the nostalgic vibes of the classic.

Ingredients in Crustless Pumpkin Pie

Skip the time consuming crust and go straight to the good stuff. This crustless pumpkin pie recipe is fabulous when you need a fuss free dessert that tastes great. For exact measurements, scroll to the bottom of the post!

• Granulated Sugar: Makes the pie perfectly sweet!
• Cornstarch: This key ingredient makes sure each slice stays intact without becoming gummy or jelly like.
• Ground Cinnamon: Enhances the pumpkin flavor and adds a layer of warmth.
• Salt: Adds depth and complexity to the taste.
• Ground Ginger: For a hint of spicy warmth.
• Ground Cloves: Cloves have a distinct, slightly sweet, peppery flavor that brings rich depth to the pie.
• Large Eggs: Two large eggs are essential for the right texture and structure.
• Canned Pumpkin Puree: The star ingredient, bringing that rich, earthy flavor and smooth texture that makes it a fall favorite.
• Evaporated Milk: Adds richness without making the pie taste too heavy.

Easy Crustless Pumpkin Pie Recipe

This crustless pumpkin pie recipe only takes 5 minutes to prep. It’s as simple as mix, bake, and enjoy! It’s an easy dessert that brings all the cozy, comfortable flavors of traditional pumpkin pie minus the extra effort.

1. Prep: Preheat the oven to 325 degrees Fahrenheit. Spray a 9-inch pie pan with pan spray; I use a flour based baking spray to help prevent sticking. Add the sugar, cornstarch, cinnamon, salt, ginger, and cloves to a large bowl and whisk until combined.
2. Whisk: Add the eggs, pumpkin, and evaporated milk to the sugar mixture and whisk until smooth and evenly combined. Alternatively, add all the ingredients to a large blender and blend on high for about 20 seconds until fully combined.
3. Bake and Chill: Add the pumpkin pie mixture to the prepared pie dish. Bake for 50-60 minutes, or until the very center has a slight wobble and the edges are fully set when slightly jiggled. Let the pie cool for at least an hour before chilling in the fridge for at least 4 hours before serving. Top with whipped cream, if desired.

More Thanksgiving Pie Recipes

Thanksgiving dinner wouldn’t be complete without pie! We bring back the classics every year, but I always like trying something new. Here are some of my family’s favorites to add to your traditional pies.