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Crustless Pumpkin Pie Recipe

The Best Crustless Pumpkin Pie Recipe

A Crustless Pumpkin Pie Recipegives you the creamy center of a pumpkin pie without the crust. The fillinguses pumpkin puree, eggs, sugar, milk, warm spices, and vanilla. When baked, itforms a custard-like dessert that is smooth and rich. The Crustless Pumpkin Pie Recipekeeps all the classic fall flavors but cuts out extra steps, making it a fastand easy dessert.
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Prep Time 10 minutes
Cook Time 50 minutes
Servings: 8 People
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (15 oz) pumpkin puree
  • 3 large eggs
  • 1 cup whole milk (or evaporated milk)
  • ¾ cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp salt
  • 2 tbsp cornstarch (for firmness)

Equipment

  • Mixing bowls (medium and large)
  • Whisk or electric hand mixer
  • Rubber spatula
  • 9-inch pie dish (glass or ceramic works best)
  • Measuring Cups and Spoons
  • Cooling Rack
  • Oven
  • Nonstick spray or butter for greasing
  • Aluminum foil (optional for even baking)

Method
 

  1. Mix wet ingredients: In a large bowl, whisk the pumpkin, eggs, milk, and vanilla until smooth.
  2. Combine dry ingredients: In another bowl, mix sugar, cornstarch, salt, cinnamon, nutmeg, ginger, and cloves.
  3. Blend them: Add the dry mixture to the wet mixture and whisk until creamy and blended.
  4. Fill the pie dish: Pour the batter into your greased 9-inch pie dish.
  5. Bake: Bake at 350°F for 45–55 minutes. The center should look set but still slightly jiggly.
  6. Cool: Place the pie on a cooling rack for at least 2 hours before slicing. The cooling step helps it firm up and get the right texture.

Notes

Do not skip cooling time. A crustless pumpkin pie needs time to finish setting. If you cut it hot, it may fall apart. Let it cool fully, and you’ll get clean slices and creamy texture every time.