Give your Thanksgiving guests a delicious, crustless pumpkin pie this year! This crustless pumpkin pie has a smooth creamy filling full of great spiced pumpkin flavor without the unhealthy crust. This recipe is perfect for those following a gluten-free diet, or those looking to enjoy their pumpkin pie guilt-free. This is an easy-to-make holiday dessert that is made in one bowl for easy cleanup. Give it a try; you will love it!
To see the step-by-step process for how to make an easy crustless pumpkin pie, check out my web story.
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I have perfected my pumpkin pie recipe over the years, and it is so good! But with our parents getting older, I wanted to give them a healthier dessert.
So I decided to make a healthier holiday pie just by eliminating the crust. Crustless pumpkin pies are a great alternative for those who want to eat healthier and they taste amazing!
This pumpkin pie is the perfect dessert after a meal of Buttercup Squash Soup, Roast turkey or Smoked Turkey, Air Fryer Carrots, Carrot Salad, Air Buns, and healthy Whole30 Cranberry Sauce.
Jump to:
- What is a crustless pumpkin pie?
- Why you will love no crust pumpkin pie
- Ingredient notes and substitutions
- How to make a gluten-free crustless pumpkin pie
- Variations for making crustless pumpkin pie
- How to serve crustless low carb pumpkin pie
- Equipment
- Storage
- Top tips
- FAQs
- More pumpkin recipes
- 📋 Recipe
- Top tips
- Food safety
- 💬 Comments
What is a crustless pumpkin pie?
A crustless pumpkin pie is a pie without a crust, which means it’s all of the pumpkin pie flavors with fewer calories.
This crustless pie is lower in calories because there's no crust, which means you can enjoy more of this healthy treat without any guilt.
Why you will love no crust pumpkin pie
EASY TO MAKE: The biggest benefit of crustless pumpkin pies is that they are an easy recipe. This is perfect for those who don't have a lot of time to spend in the kitchen. They also eliminate the need to roll out messy pie crusts and can be made in just one bowl!
HEALTHIER THAN TRADITIONAL PUMPKIN PIE: The crust is usually higher in carbs and fat than the pumpkin pie filling in a traditional pumpkin pie. Crustless pumpkin pies are a great alternative for those who want to eat healthier, plus it tastes amazing! You won't even miss the crust!
SAME GREAT FLAVOR AS TRADITIONAL PIE: This crustless pie is full of the same great flavor as the traditional pumpkin pie, complete with ginger, cinnamon, and nutmeg.
EASY CLEANUP: Made in just one bowl, this makes it easy to clean up!
QUICK TO MAKE: No crust pumpkin pies are less difficult to make than other pumpkin pies because there is less prep work involved. They only require the filling and the topping, which only take a few minutes to prepare. This recipe also cuts down on cooking time by about 20 minutes or more!
EASY TO DIGEST: This crustless pumpkin pie recipe is great for some people because it has no crust, which is hard to digest, especially if they have health conditions such as GERD.
MAKE AHEAD: This pumpkin pie can be made ahead of time and stored in the fridge for later use. Perfect when you have other dishes to prepare!
GLUTEN-FREE: This pie is naturally gluten-free as there is no crust!
Ingredient notes and substitutions
- Pumpkin puree. I used my homemade pumpkin puree for the freshest flavor. You can also use canned pumpkin. Do not use pumpkin pie filling; it already has spices and sugar added.
- Brown sugar. I used brown sugar as it has more flavor from the molasses and it complements the pumpkin and spices. You could use white sugar instead, or a 50/50 mixture. You could also substitute some of the sugar with maple syrup or honey. To make this low carb, use your favorite sweetener instead of the sugar.
- Evaporated skim milk. I used canned evaporated milk. You could substitute 1-½ cups of half-and-half or cream for the evaporated milk.
- Eggs. I used organic eggs. I'm not sure if an egg replacer would work in this recipe.
- Cinnamon, ground. This is a staple in any pumpkin dessert.
- Ginger, ground. Ginger adds a depth of flavor to pumpkin desserts.
- Nutmeg, ground. A flavorful autumn spice, adds more flavor.
- Salt. Enhances the flavor of the other ingredients.
See the recipe card for quantities.
How to make a gluten-free crustless pumpkin pie
This recipe for crustless pumpkin pie is both delicious and easy to make. Let's get started!
Preheat your oven to 425 degrees Fahrenheit. Grease a deep-dish 9.5-inch pie plate or 8.5 x 11-inch baking dish.
In a large bowl, beat eggs lightly. Whisk in pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt. Stir until well combined. Whisk in evaporated milk until well combined.
Pour pie filling into the baking dish.
Bake at 425 degrees for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 30 minutes, or until a knife inserted in the center of the pie comes out clean. Don't worry if the center is glossy in appearance and jiggles a bit. The filling will finish cooking outside the oven and firm up when it cools.
Remove from the oven and cool completely on a wire rack. Cover and place in the fridge 2 to 24 hours before serving. For best results, serve chilled.
Slice and top with whipped cream.
Enjoy!
Variations for making crustless pumpkin pie
You can make some changes to this crustless pumpkin pie.
- To make this low carb, use your favorite sweetener instead of the brown sugar.
- Pour filling into 9 ramekins instead of a pie plate or baking dish for individual crustless pumpkin pies (bake for about 20 minutes).
- Pour filling into 5 mini pie plates (bake for about 30 minutes)
- Adjust spices to your liking
- Add chocolate chips to make a chocolate pumpkin pie
- Melt chocolate chips and made a chocolate-swirled pumpkin pie
How to serve crustless low carb pumpkin pie
Here are some suggestions on how to serve pumpkin pie without a crust:
- Top with whipped cream (I love maple syrup sweetened whip cream)
- Use vanilla ice cream instead of whipped cream for the topping
- Crush graham crackers and sprinkle them over the top of the pumpkin pie.
- Top with crushed candied pecans
- Top with coconut cream
- Drizzle caramel sauce over top.
- Add a thin layer of sugar to the top of your pumpkin pie to create a crunchy crust on top.
Equipment
To make this no crust pumpkin pie, I used a 9.5-inch deep-dish pie shell. You could also use an 8.5 x 11 baking dish or two 8-inch pie shells.
Other than that, you need a large mixing bowl, a whisk, and an oven. 🙂
Storage
FRIDGE: You can refrigerate the pie, covered, for up to three days.
FREEZER: You can freeze the pie in an airtight container or Ziploc bag for up to two months.
Top tips
Here are some of my best tips for making the best crustless pumpkin pie:
- Use homemade pumpkin puree for best flavor. If you don't have fresh, use canned pure pumpkin, NOT pumpkin pie filling.
- Use brown sugar if you want a more traditional taste. If not, cane sugar or any granulated sugar will do the trick.
- For low carb, use your favorite sweetener instead of sugar.
- Don't use ready-made pumpkin spice. The flavor is not as good as using the individually measured spices.
- Use evaporated milk or full-fat cream for a creamy custard filling.
- Mix the filling a day ahead and place in the fridge. This will give you an even more flavorful pumpkin pie as the flavors have time to meld together.
- Grease the pie plate with butter or cooking spray before adding the crust, so it doesn’t stick to the plate.
- Do not overbake the pie filling. The middle will be a little glossy and jiggly, that's okay. The custard will finish cooking after you remove it from the oven. If you overcook the pie, the custard will curdle and break, causing a crack in the centre.
- Use a thermometer to see if the pie is cooked. The pumpkin pie will be cooked when it reaches 165 degrees F to 170 degrees F. Anything higher than 170 degrees F will be overcooked.
- Serve pumpkin pie chilled for best flavor. I prefer to make it a day ahead so it has time to chill in the fridge and my oven is free for other things.
FAQs
If your pumpkin pie is watery, it was overcooked. When pumpkin pie is cooked too long, the eggs curdle, causing the pie to crack in the center, resulting in a watery pie.
To tell if a pumpkin pie is done, do the knife test. Insert a knife in the center of the pie. If the knife comes out clean, your pie is done.
No. According to the USFDA, homemade pumpkin pie can cool at room temperature for 2 hours, after which there is a chance bacteria could start growing. So after 2 hours at room temperature, cover the pumpkin pie and place it in the fridge, where it will keep for 2-3 days.
To wrap a cooked and cooled pumpkin pie, wrap it in plastic wrap, placing the wrap directly onto the surface of the pie, then wrap plastic wrap around the rest of the pan.
I prefer to serve pumpkin pie chilled, so the toppings don't melt and drip off. However, a warm pumpkin pie is just as delicious, but be aware that whipped topping or ice cream will melt.
More pumpkin recipes
This is a great recipe for pumpkin pie lovers who want a delicious, easy-to-make dessert for Thanksgiving or any other holiday that is lower in calories yet still silky smooth and delicious.
If you've tried this recipe for Crustless Pumpkin Pie, please take a moment to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you!
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📋 Recipe
Crustless Pumpkin Pies
Equipment
- 9.5-inch deep dish pie plate or 8.5 x 11-inch baking pan or 5 mini pie dishes, or 9 ramekins
Ingredients
- 3 cups pumpkin puree or canned pumpkin
- 4 eggs
- 2 cups brown sugar
- 1½ cups evaporated milk
- 2 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
Instructions
- Preheat your oven to 425 degrees Fahrenheit
- Grease a 9.5-inch deep-dish pie plate or 8.5 x 11-inch baking dish.
- In a large bowl, beat eggs lightly. Whisk in pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt. Stir until well combined. Whisk in evaporated milk until well combined. Pour filling into the baking dish.
- Bake at 425 degrees for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 30 minutes, or until a knife inserted in the center of the pie comes out clean.
- Remove from the oven and cool completely on a wired rack. Cover and place in the fridge 2 to 24 hours before serving. Serve chilled.
- Slice and top with whipped cream.
- Enjoy!
Notes
Top tips
Here are some of my best tips for making the best crustless pumpkin pie:- Use homemade pumpkin puree for the best flavor. If you don't have fresh, use canned pure pumpkin, NOT pumpkin pie filling.
- Use brown or cane sugar if you want a more traditional taste. If not, any granulated sugar will do the trick.
- Don't use ready-made pumpkin spice. The flavor is not as good as using the individually measured spices.
- Use evaporated milk or full-fat cream for a creamy custard filling.
- Mix the filling a day ahead and place it in the fridge. This will give you an even more flavorful pumpkin pie as the flavors have time to meld together.
- Grease the pie plate with butter or cooking spray before adding the crust, so it doesn’t stick to the plate.
- Do not overbake the pie filling. The middle will be a little glossy and jiggly, that's okay. The custard will finish cooking after you remove it from the oven. If you overcook the pie, the custard will curdle and break, causing a crack in the center.
- Use a thermometer to see if the pie is cooked. The pumpkin pie will be cooked when it reaches 165 degrees F to 170 degrees F. Anything higher than 170 will be overcooked.
- Serve pumpkin pie chilled for the best flavor. I prefer to make it a day ahead so it has time to chill in the fridge and my oven is free for other things.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Sara
Pumpkin pie is a must at the holidays. Making it crust less just makes it even easier to make and enjoy!
Jeri
It is so easy to make, and just as tasty!
Lucy
I've been looking for a healthy version of pumpkin pie so your recipe is perfect. Such a delicious guilt free treat for Thanksgiving and the holidays.
Jeri
No need to feel guilty with this pie! Enjoy!
Alexandra
Simple to prepare and so delicious - love the delicate spice flavour too. I love the crustless version of my favourite pie!
Jeri
Thanks, Alexandra! We don't even miss the crust!
Oscar
Wow, this was such a good pumpkin pie and I love how creamy and smooth it was. Plus it's low carb so it's totally up my alley. Great recipe.
Jeri
Thanks, Oscar! It is so smooth and creamy!
Kayla DiMaggio
Loving this crustless pumpkin pie! Love that it is healthy and low carb!
Jeri
Thanks, Kayla! I'm thrilled you like it!
Agnieszka
Exactly the recipe I was looking for! Definitely making it for Thanksgiving this year!
Jeri
That's great, Agnieszka! Enjoy!
Genevieve
I love this idea for an easy, crustless, pumpkin pie! Just in time for Turkey day here in the states! Yummy!
Jeri
Thanks, Genevieve! Enjoy!
Natalie
Oh wow, this is surprisingly easy to make. And looks delicious! Can I use coconut milk instead of evaporated milk?
Amy Liu Dong
This is so easy and delicious. I love pumpkin pie, and I will be making this at home.
Jeri
That's fantastic, Amy! Enjoy!
Jen Vinuya
This is really an amazing pumpkin pie recipe! Everyone at my house loved it.
Jeri
Thank you, Jen! We love it too! 🙂
nancy
this healthy pumpkin pie is amazing!! I love this GF and crustless pie!
Megan Ellam
So easy and delicious! Bookmarked for my family Christmas.
Amy
I tend to over eat during the holidays but at the same time don't want to miss out! This crustless pie is such a great option to help with the calorie intake!
Jeri
You can now eat pie without feeling guilty! 🙂
Addie
Such a great recipe for gluten free! Yum!