Crustless Pumpkin Pie

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I love a dessert that feels classic, cozy, and almost effortless, and this Crustless Pumpkin Pie checks every box for me. It has that silky pumpkin filling, warm fall spices, and lightly golden top that makes every slice feel like Thanksgiving without the extra step of rolling out dough.

What makes this version especially good is how simple it is to pull together. I can whisk everything in one bowl, pour it into the pan, and let the oven do the rest. The result is smooth, lightly dense, beautifully spiced, and perfect with a cloud of whipped cream on top.

Why Make Crustless Pumpkin Pie Instead of Traditional Pumpkin Pie?

I make crustless pumpkin pie when I want all the flavor of traditional pumpkin pie with less fuss and a slightly lighter finish. Skipping the crust lets the pumpkin filling really shine, and it also makes this dessert a great option when I want something gluten-conscious or just easier for a busy baking day.

Another reason I keep coming back to it is the texture. Without a pastry shell, the pie bakes into something that sits between a classic pie and a tender custard bar. It slices neatly after chilling, tastes wonderful cold or at room temperature, and still gives me that nostalgic pumpkin pie flavor I crave every fall.

Ingredients for the Crustless Pumpkin Pie

Every ingredient in this pie has a job to do, and I like keeping the list simple so the pumpkin and spice stay front and center.

Pumpkin puree

Pumpkin puree is the heart of this dessert. It gives the pie its rich color, earthy sweetness, and signature fall flavor.

Eggs

Eggs help set the filling and create that smooth, sliceable texture that makes crustless pumpkin pie hold together beautifully.

Granulated sugar

Sugar sweetens the filling and balances the natural earthiness of the pumpkin.

Brown sugar

Brown sugar adds a deeper, warmer sweetness with a hint of molasses that works so well with pumpkin spice.

Evaporated milk

Evaporated milk makes the filling creamy without turning it too heavy. It also helps the pie bake up silky and smooth.

Vanilla extract

Vanilla rounds out the flavor and adds a soft bakery-style warmth to every bite.

Pumpkin pie spice

This is where the cozy flavor comes in. Pumpkin pie spice brings cinnamon, ginger, nutmeg, and cloves together in one easy ingredient.

Ground cinnamon

A little extra cinnamon boosts the overall spice profile and makes the aroma even better while the pie bakes.

Salt

Salt sharpens the sweetness and keeps the filling from tasting flat.

Butter or nonstick spray

You only need a little for the pan, but it matters. It keeps the pie from sticking and helps the edges release cleanly.

How To Make the Crustless Pumpkin Pie

I like to make this pie when I want a low-stress dessert that still feels homemade and special. The steps are simple, and once you make it the first time, it becomes the kind of recipe you can remember by heart.

Step 1: Prep the pan and oven

Preheat the oven to 350°F and lightly grease a pie dish or baking pan. This gives the filling the best chance to bake evenly and release neatly after cooling.

Step 2: Mix the filling

In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, evaporated milk, vanilla, pumpkin pie spice, cinnamon, and salt. I whisk until the mixture looks smooth and fully blended with no streaks left behind.

Step 3: Pour and level

Pour the filling into the prepared dish and gently tap it on the counter once or twice to release any trapped air bubbles. I like to smooth the top so it bakes into an even layer.

Step 4: Bake until just set

Bake for about 45 to 55 minutes, or until the center is mostly set with only a slight jiggle. The edges should look firm, and a knife inserted near the center should come out mostly clean.

Step 5: Cool completely

Let the pie cool at room temperature, then transfer it to the fridge for a few hours. This chilling time helps the texture finish setting and makes slicing much easier.

Step 6: Slice and serve

Dust with a little powdered sugar or add whipped cream before serving. I usually serve it chilled, and it tastes even better after the flavors have had time to settle.

The Best Ways to Serve and Store Crustless Pumpkin Pie

I love serving this pie cold with a generous spoonful of whipped cream, but it is also lovely with a light dusting of cinnamon or a drizzle of maple syrup. Because it is crustless, the texture stays tender and custardy, which makes it feel a little more elegant than a standard pie slice.

To store it, I cover the cooled pie tightly and keep it in the refrigerator for up to 4 days. For the cleanest slices, I let it chill fully before cutting. You can also make it a day ahead, which honestly makes it even more convenient for holiday meals or weekend baking.

What to Serve With Crustless Pumpkin Pie?

I like pairing this pie with simple additions that let the pumpkin flavor stay in the spotlight while adding a little contrast.

Fresh whipped cream

A soft dollop of whipped cream gives the pie an airy finish and makes each bite feel extra indulgent.

Vanilla ice cream

Cold vanilla ice cream against the lightly spiced pie is a beautiful contrast in both flavor and texture.

Hot coffee or chai

A warm mug of coffee or chai tea brings out the cinnamon and spice notes in the pie and turns dessert into a full cozy moment.

Candied pecans

A few candied pecans on the side add crunch and a buttery sweetness that pairs wonderfully with the creamy filling.

Want More Pumpkin Dessert Ideas?

If you love this Crustless Pumpkin Pie, I think you should keep the cozy baking going with a few more sweet favorites from my kitchen:

• Pumpkin Spice Latte Cupcakes for a fluffy pumpkin treat with coffeehouse flavor.
• Streusel Coffee Cake when you want something soft, buttery, and perfect with a warm drink.
• Cream Cheese Flan for another creamy dessert with a smooth, rich finish.
• Two-Ingredient Lemon Bars when you want an easy dessert with a bright citrus twist.

Save This Pin For Later

📌 Save this Crustless Pumpkin Pie to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you serve it extra cold, add more cinnamon, or top it with whipped cream and nuts?

I love hearing how others make these recipes their own. Questions are welcome too, and you can always find even more daily dessert inspiration on ChefAlchemy Pinterest.

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