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You may not fully appreciate the merits of this crustless pumpkin pie recipe just yet, but I hope to change that in short order. But whatever your reasons for making it, this pumpkin pie without crust is an easy and delicious dessert option.
Jillee’s Take:
Table Of Contents
Why Make Pumpkin Pie Without Crust?
There are plenty of advantages to making no-crust pumpkin pie, starting with the reason I sought out this recipe in the first place: it’s gluten-free. Given how tricky gluten-free baking can be, eliminating the problematic aspect of a recipe is a simple way to save time and energy.
Another similar reason to make a crustless pumpkin pie is if you’re eating a low-carb diet (or are trying to cut carbs). It’s often easier to leave out the carb-heavy part of a meal than to come up with a suitable low-carb alternative, and it’s no different with pumpkin pie.
The final advantage of this crustless pumpkin pie is that it’s a quick and easy way to satisfy a pumpkin pie craving. No need to dig out your pastry cutter or rolling pin — just whisk, bake, and eat!
How To Make Crustless Pumpkin Pie
Adapted from Living With Beth
Ingredients:
- 15 oz canned pumpkin puree
- 1/2 cup milk or evaporated milk
- 4 large eggs
- 2 tsp vanilla
- 1 Tbsp stevia
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- Whipped cream (optional)
Directions:
Grease an 8-inch square baking pan (or a 9-inch pie pan).
Add the eggs, pumpkin, milk, vanilla, stevia, salt, and pumpkin pie spice to a mixing bowl and whisk thoroughly.
Pour the filling into the greased pan.
Bake for 40 minutes at 350 degrees F (or 375 degrees F, if using a dark pan), or until a knife or toothpick inserted into the middle comes out clean.
Let the pie cool completely before slicing, then top with homemade whipped cream (or a dollop of low-carb Cool Whip) and enjoy.
How to Enjoy Leftovers
To store leftover crustless pumpkin pie, wrap it tightly or seal in an airtight container and refrigerate for 3-4 days, or freeze for up to 1 month.
Allow frozen pie to thaw in the fridge before consuming. (Freezing the leftovers in individual portions will make this easier!)
More Ideas You'll Love
Variations And Substitutions For Crustless Pumpkin Pie
- Make it dairy-free by using full-fat coconut cream instead of milk.
- No pumpkin pie spice? Replace it with 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground allspice, and 1/4 teaspoon of ground cloves.
- Only have cinnamon on hand? No problem — use 2 teaspoons of cinnamon instead of pumpkin pie spice.
Serving Suggestions
- Turn crustless pumpkin pie into a decadent dessert by topping it with a dollop of sweetened cream cheese, a sprinkle of cinnamon sugar, and a drizzle of caramel sauce. Yum!
- Layer pieces of crustless pumpkin pie with whipped cream in parfait glasses.
- Top the whole crustless pie with whipped cream and mini chocolate chips.
Conclusion
This no-crust pie is one of my favorite canned pumpkin recipes for a reason! It’s quick and easy to make and can be enjoyed as a snack, dessert, or even breakfast! (I can’t be the only fan of breakfast pie, right??) Any way you slice it, this is one delicious pumpkin dessert.
Have you ever made a crustless pie?
Crustless Pumpkin Pie Recipe
Equipment
- 1 8-inch baking pan or 9-inch pie pan
Ingredients
- 15 oz canned pumpkin
- 1/2 cup milk or evaporated milk
- 4 large eggs
- 2 tsp vanilla
- 1 Tbsp stevia
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- whipped cream for topping
Instructions
- Grease the baking pan or pie pan with cooking spray, butter, or oil.
- Add the eggs, pumpkin, milk, vanilla, stevia, salt, and pumpkin pie spice to a mixing bowl and whisk thoroughly.
- Pour the prepared filling into the baking dish.
- Bake for 40 minutes at 350 degrees F (or 375 degrees F, if using a dark pan), or until a knife or toothpick comes out clean.
- Let the pie cool completely before slicing and serving (with whipped cream, if desired).
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