If you've ever struggled with a gluten-free pie crust that's either too hard or turns into a soggy mess, this crustless pumpkin pie is your solution. It has the exact same custardy texture and spiced flavor of a traditional pumpkin pie, and you won't even miss the pie crust.
This one-bowl recipe takes just 5 minutes to prep. Whether you are following a gluten-free diet or just want a lighter dessert, this is the version I make every Thanksgiving (my older guests love it).
My Best Tip
Because this pie doesn't have a crust, bake it in a deep-dish ceramic pie plate rather than a thin metal one. Ceramic holds heat more evenly, which is the secret to a perfect, crack-free set.
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Looking for more easy pumpkin recipes? Check out my Pumpkin Pancakes, Keto Pumpkin Pie Smoothie, Iced Pumpin Spice Latte, Pumpkin Cream Cheese Muffins, and Pumpkin Cheesecake Bars next!
Key Takeaways
- This crustless pumpkin pie is creamy, beginner-friendly, and a lifesaver for busy holiday meal planning.
- It features a smooth, spiced custard texture and can be made in one bowl for easy cleanup.
- The recipe includes specific baking times for standard pie plates, ramekins, and mini pie tins.
- For the best results, make this pie a day in advance to let the flavor deepen and the custard fully set.
- This pumpkin base is naturally gluten-free and can easily be made with your favorite low-carb sweetener.
If you love this recipe, try Pumpkin Pie in a Cup, Gluten-Free Apple Pie, or Banana Mochi Bread next!
Jump to:
- My Best Tip
- Key Takeaways
- Ingredients You'll Need
- How To Make Gluten-Free Crustless Pumpkin Pie
- Serving and Menu Suggestions
- Jeri's Troubleshooting Tips
- Storage and Freezing
- Variations
- What holds it together?
- Is it just pumpkin pudding?
- Can I use fresh pumpkin?
- More Pumpkin Dessert Recipes
- Printable Recipe
- Comments
Ingredients You'll Need
- Pumpkin puree. Use 100% pure pumpkin, not pumpkin pie filling. I prefer my homemade puree for the best flavor, but canned pumpkin puree works just as well.
- Eggs: These are your structure. Using large, room-temperature eggs helps the custard mix smoothly.
- Brown sugar: I use packed brown sugar for its deep, molasses-like sweetness. You could use white sugar or a 50/50 mixture instead. You could also substitute some sugar with coconut sugar, maple syrup, or honey.
- Evaporated skim milk. I used canned evaporated milk. You could substitute 1-½ cups of half-and-half, cream, or full-fat coconut milk if you like.
- Spices. Instead of ground cinnamon, ground ginger, and ground nutmeg, you could use Homemade Pumpkin Pie Spice or store-bought pumpkin pie spice.
Full ingredient list and measurements included in the printable recipe card below.
How To Make Gluten-Free Crustless Pumpkin Pie
Step-by-Step Instructions
Step 1: Preheat and Prep. Heat your oven to 425°F. 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, softened butter, or coconut oil. In a large bowl, beat eggs lightly.
Step 2: The Mix. Whisk in pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt. Whisk until smooth.
Step 3: The Milk. Slowly whisk in the evaporated milk. The batter will be very thin. Don't panic, that's normal!
Step 4: Fill Dish. Pour the pie filling into the prepared pie dish.
Step 5: Bake. Bake the pie at 425°F for 15 minutes. This initial blast of heat helps set the edges. Reduce the oven temperature to 350°F and continue baking for 30-35 minutes, or until a knife inserted in the center of the pie comes out clean and the internal temperature reaches 180°F. The center will still look a bit jiggly, but it will firm up as it cools.
Step 6: Cool and Serve. Remove from the oven and cool in a wire rack at room temperature for 2 hours. Cover and place in the fridge for at least 4 hours (or overnight) before serving. Serve with whipped cream, Cool Whip, or vanilla ice cream. Enjoy!
Serving and Menu Suggestions
Toppings: I love serving this chilled with a scoop of Ninja Creami Vanilla Ice Cream or a dollop of fresh whipped cream made with 1 cup of heavy cream, 2 tablespoons maple syrup, and 1 teaspoon of vanilla extract. If you make your own, use maple syrup as the sweetener - it pairs perfectly with the pumpkin spices. You can also add crushed candied pecans and a drizzle of caramel sauce just before serving.
The Thanksgiving Menu: This pie is a lighter alternative to traditional heavy desserts, making it the perfect finish for a big holiday meal. It pairs beautifully with a smoky Pellet Grill Smoked Turkey and savory sides like Bacon Cranberry Stuffing and Convection Oven Roasted Potatoes.
Make-Ahead Strategy: Because this pie needs time to set in the fridge, I always bake it the day before. This frees up oven space on Thanksgiving morning for your Classic Campbell's Green Bean Casserole and other hot sides.
Jeri's Troubleshooting Tips
The "Watery" Problem: If you see liquid on top of your pie after it cools, it usually means it was overbaked. The eggs tightened too much, squeezing out the liquid. It's still safe to eat! Just blot it with a paper towel and cover it with whipped cream!
Easy Slicing: To get those perfect, clean wedges, wipe your knife with a warm, damp cloth between every single cut.
Serving: Serve chilled with a heavy dollop of whipped cream or vanilla ice cream.
Storage and Freezing
In the Refrigerator: This pie actually improves after a day in the fridge as the spices have more time to meld. Keep it covered with plastic wrap or stored in an airtight container for up to four days.
Freezing for Later: While custard-based pies are best fresh, you can freeze this for up to a month. Wrap the cooled pie tightly in a double layer of plastic wrap followed by aluminum foil to prevent freezer burn.
Thawing Properly: To avoid a watery texture, never thaw this on the counter. Transfer the frozen pie to the refrigerator 24 hours before you plan to serve it so it thaws slowly and maintains its creamy consistency.
Variations
- Low-Carb: You can easily turn this into a Keto crustless pumpkin pie by swapping the brown sugar for your favorite low-carb sweetener. I recommend a brown sugar monk fruit blend to keep that deep, caramelized flavor.
- Individual Ramekins: For a dinner party, I often portion the filling into 9 ramekins instead of a large pie plate. They make for a beautiful presentation and only require about 20 minutes in the oven.
- Mini Pie Tins: If you prefer a smaller style, this recipe fills 5 mini pie plates perfectly. Keep an eye on the timer, as these usually reach that perfect "jiggle" point at the 30-minute mark.
- Chocolate Swirl: Melt a handful of chocolate chips and swirl them into the pumpkin base before baking to create a marbled effect that's great for kids.
What holds it together?
The eggs. Since there's no flour or crust, the eggs act as the "binder" to keep the pie firm enough to slice.
Is it just pumpkin pudding?
No. Because we bake it at two different temperatures, the edges get slightly caramelized while the middle stays creamy.
Can I use fresh pumpkin?
Yes, but make sure it is strained well. If your puree is too watery, your pie won't set.
If you tried this Gluten-Free Crustless Pumpkin Pie Recipe or any other recipe on my website, please leave a star rating 🌟🌟🌟🌟🌟 and let me know how it went in the 📝 comments below. Thank you! 🙂
Printable Recipe
Gluten-Free Crustless Pumpkin Pie
Equipment
- 9 or 9.5-inch deep dish pie plate (ceramic is best) ( or 8.5 x 11-inch baking pan; 5 mini pie dishes; or 9 ramekins)
- Large mixing bowl and whisk
Ingredients
- 4 large eggs, lightly beaten (room temperature)
- 3 cups pumpkin puree, 100% pure pumpkin (not pie filling)
- 2 cups brown sugar, packed (gives a deep, molasses flavor)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1½ cups evaporated milk
Instructions
- Preheat and Prep: Preheat your oven to 425°F. Lightly grease your pie plate or baking dish with softened butter or coconut oil.
- The Mix: In a large bowl, whisk 4 large eggs. Add 3 cups of pumpkin puree, 2 cups of brown sugar, 2 teaspoons of cinnamon, 1 teaspoon of nutmeg, ½ teaspoon of ground ginger, and ½ teaspoon of salt. Whisk until the mixture is smooth and the sugar is fully incorporated.
- Add Milk: Slowly whisk in the evaporated milk. The batter will be thin - this is normal and ensures a silky custard.
- The High-Heat Start: Pour the filling into your prepared dish. Bake at 425°F for 15 minutes. This initial blast of heat helps set the edges of the crustless pie.
- The Low-Heat Finish: Reduce the oven temperature to 350°F. Continue baking for 30-35 minutes. The pie is done when a knife inserted near the center comes out clean and the internal temperature reaches 180°F. Note: The center should still have a slight "jiggle" like Jell-O; it will firm up completely as it chills.
- Cool and Set: Remove from the oven and cool on a wire rack at room temperature for 2 hours. Cover and refrigerate for at least 4 hours (or overnight) to let the custard set properly for clean slicing.
- Serve: Slice with a knife wiped clean between cuts. Top with fresh whipped cream or vanilla ice cream and enjoy!
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Notes
- The Ceramic Secret: Baking in a ceramic dish rather than a thin metal one helps the heat distribute more evenly, preventing the edges from becoming rubbery before the middle sets.
- Make-Ahead: This pie actually tastes better on Day 2, when the spices have melded.
- Storage: Store leftovers in the fridge, covered, for up to 4 days.
- Individual Servings: If using ramekins, bake at 425°F for 10 mins, then 350°F for about 10-12 more minutes.
- Low Carb: Use your favorite low-carb sweetener instead of brown sugar.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Jen Vinuya says
This is really an amazing pumpkin pie recipe! Everyone at my house loved it.
Jeri says
Thank you, Jen! We love it too! 🙂
Amy Liu Dong says
This is so easy and delicious. I love pumpkin pie, and I will be making this at home.
Jeri says
That's fantastic, Amy! Enjoy!
Natalie says
Oh wow, this is surprisingly easy to make. And looks delicious! Can I use coconut milk instead of evaporated milk?
Genevieve says
I love this idea for an easy, crustless, pumpkin pie! Just in time for Turkey day here in the states! Yummy!
Jeri says
Thanks, Genevieve! Enjoy!
Agnieszka says
Exactly the recipe I was looking for! Definitely making it for Thanksgiving this year!
Jeri says
That's great, Agnieszka! Enjoy!
Kayla DiMaggio says
Loving this crustless pumpkin pie! Love that it is healthy and low carb!
Jeri says
Thanks, Kayla! I'm thrilled you like it!
Oscar says
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 says
Thanks, Oscar! It is so smooth and creamy!
Alexandra says
Simple to prepare and so delicious - love the delicate spice flavour too. I love the crustless version of my favourite pie!
Jeri says
Thanks, Alexandra! We don't even miss the crust!
Lucy says
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 says
No need to feel guilty with this pie! Enjoy!
Sara says
Pumpkin pie is a must at the holidays. Making it crust less just makes it even easier to make and enjoy!
Jeri says
It is so easy to make, and just as tasty!