Make your Thanksgiving guests a delicious Gluten-Free Crustless Pumpkin Pie this year! This crustless pumpkin pie has a smooth, creamy filling full of great spiced pumpkin flavor without the pie crust. This is an easy-to-make holiday dessert made in one bowl for easy cleanup.
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It's almost Thanksgiving time, my favorite time of the year! I love cooking my favorite fall desserts and enjoying all that pumpkin goodness!
Pumpkin Pancakes or a Keto Pumpkin Pie Smoothie for breakfast, Iced Pumpin Spice Latte for coffee, and Pumpkin Cream Cheese Muffins or Pumpkin Cheesecake Bars for dessert!
If you love this recipe, try this Pumpkin Pie in a Cup or Gluten-Free Apple Pie next!
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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.
Why you'll love this recipe
Easy to make: This pumpkin pie recipe is easy and quick. No rolling out pie crusts, and it's a one-bowl recipe.
Traditional flavor: This creamy pumpkin pie has the same great flavor as the traditional pumpkin pie, complete with ginger, cinnamon, and nutmeg.
Make ahead: Make this pie ahead of time for Thanksgiving, freeing up your time to make other dishes.
Gluten-free: Naturally gluten-free as there is no crust!
Ingredients & substitutions
- Pumpkin puree. I used homemade fresh pumpkin puree for the freshest flavor. You can also use canned pumpkin puree. Do not use pumpkin pie filling; spices and sugar are already added.
- Brown sugar. You could use white sugar instead or a 50/50 mixture. You could also substitute some sugar with coconut sugar, maple syrup, or honey. To make this low-carb, use your favorite sweetener.
- Evaporated skim milk. I used canned evaporated milk. You could substitute 1-½ cups of half-and-half or cream for the evaporated milk.
- Spices. Instead of cinnamon, ginger, and nutmeg, you could use Homemade Pumpkin Pie Spice or store-bought.
See the printable recipe card below for the full list of ingredients and quantities.
How to make gluten-free crustless pumpkin pie
Quick Overview
- Prepare pumpkin pie filling.
- Pour into pie dish.
- Bake.
- Cool and serve.
Step-by-step instructions
Step 1: Preheat your oven to 425 degrees Fahrenheit. Grease a deep-dish 9-inch or 9.5-inch pie plate or an 8.5 x 11-inch baking dish with nonstick cooking spray, margarine, or coconut oil. In a large bowl, beat eggs lightly.
Step 2: Whisk in pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt. Stir until well combined.
Step 3: Whisk in evaporated milk until well combined.
Step 4: Pour pie filling into the prepared pie dish.
Step 5: Bake pie at 425 degrees F for 15 minutes. Reduce oven temperature to 350 degrees F and continue baking for 30 minutes, or until a knife inserted in the center of the pie comes out clean.
Step 6: Remove from the oven and cool completely at room temperature on a wire rack. Cover and place in the fridge for at least 2 before serving. Serve with whipped cream, Cool Whip, or vanilla ice cream.
Pro Tip: 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.
Serving suggestions
Serve with Ninja Creami Vanilla Ice Cream or fresh whipped cream made by beating 1 cup of heavy cream, 2 tablespoons maple syrup, and 1 teaspoon of vanilla extract with an electric mixer until stiff peaks form. You can also drizzle caramel sauce over top and sprinkle some crushed candied pecans.
This pumpkin pie is the perfect Thanksgiving dessert after a dinner of Pellet Grill Smoked Turkey, Whole30 Cranberry Sauce, Homemade Stuffing with Bacon and Cranberries, and Classic Campbell's Green Bean Casserole.
Expert tips
- Use canned pure pumpkin, not pumpkin pie filling.
- Do not overbake the pie filling. The middle will be glossy and jiggly, but that's okay. It will finish cooking after you remove it from the oven.
- Use a thermometer to see if the pie is cooked. According to the Food and Drug Administration (FDA), the pumpkin pie will be cooked when it reaches 180 degrees F.
- Serve pumpkin pie chilled to prevent ice cream or whipped topping from melting.
Make ahead instructions
Prepare the pie mixture up to a day ahead. Store the mixture in an airtight container in the refrigerator. You can also bake the pie 1-2 days before serving. Cool completely, cover, and refrigerate.
Storage tips
Refrigerator: Store the baked pie, covered, in the refrigerator for up to four days.
Freezer: Wrap the baked pie tightly in plastic wrap and aluminum foil and place in a Ziploc bag. Freeze for up to one month.
Thaw: Thaw the frozen crustless pumpkin pie in the refrigerator overnight.
Additions & Variations
- Use your favorite low-carb sweetener to make it low-carb.
- 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)
- Melt chocolate chips and make a chocolate-swirled pumpkin pie
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. Cool at room temperature for 2 hours, then cover the pumpkin pie and place it in the fridge for up to four days.
I prefer to serve pumpkin pie cold, 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
More pumpkin dessert recipes
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Printable Recipe
Gluten-Free Crustless Pumpkin Pie
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 pure pumpkin puree or canned pumpkin
- 4 large 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 F for 15 minutes. Reduce oven temperature to 350 degrees F 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 for at least 2 hours before serving.
- Slice and top with whipped cream.
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Notes
- Use canned pure pumpkin, not pumpkin pie filling.
- Do not overbake the pie filling. The middle will be glossy and jiggly, but that's okay. It will finish cooking after you remove it from the oven.
- Use a thermometer to see if the pie is cooked. The pumpkin pie will be cooked when it reaches 180 degrees F.
- Serve pumpkin pie chilled for the best flavor.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Addie says
Such a great recipe for gluten free! Yum!
Amy says
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 says
You can now eat pie without feeling guilty! 🙂
Megan Ellam says
So easy and delicious! Bookmarked for my family Christmas.
nancy says
this healthy pumpkin pie is amazing!! I love this GF and crustless pie!