Gluten-Free Crustless Pumpkin Pie

A slice of crustless pumpkin pie on a plate, topped with whipped cream, with the pie in the background on a cooling rack.

5 from 49 votes

Gluten-Free Crustless Pumpkin Pie

This crustless pumpkin pie features a silky, spiced custard filling without the hassle of a traditional crust. It's a one-bowl holiday favorite that's naturally gluten-free and perfect for making a day in advance.

Prep Time10

Cook Time45

Chill Time4

Total Time4 55

Course: Dessert

Cuisine: American

Servings: people

Calories: 307kcal

Author: Jeri Walker

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!

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