Crustless Pumpkin Pie

This easy Crustless Pumpkin Pie has all the creamy, warmly spiced flavor of traditional pumpkin pie without the pastry crust. Made with pure pumpkin puree, eggs, evaporated milk, sugar, and classic fall spices, it's naturally gluten-free, simple to prepare, and perfect for Thanksgiving and holiday gatherings.

Print Recipe

Prep Time 10

Cook Time 55

Total Time 2 5

Course Dessert

Cuisine American

Servings 8 slices

Equipment

9-inch pie dish
Large mixing bowl
* Whisk
Measuring cups
* Measuring spoons
Wire cooling rack
Nonstick cooking spray or butter
Optional blender
Optional large baking pan for water bath

Ingredients

1 can 15 oz pure pumpkin puree
3 large eggs
¾ cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 can 12 oz evaporated milk or heavy cream for a richer, lower-carb version

Instructions

Preheat the oven to 350°F (175°C).
Grease a 9-inch pie dish with butter or nonstick spray.
Whisk the eggs in a large bowl until smooth.
Add the pumpkin puree, sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Mix until combined.
Pour in the evaporated milk and whisk until smooth.
Pour the filling into the prepared pie dish.
Bake for 45–55 minutes, until the edges are set and the center has a slight jiggle.
Remove from the oven and cool on a wire rack for at least 1 hour.
Refrigerate before slicing and serving.
Top with whipped cream, maple syrup, toasted pecans, cinnamon, or caramel sauce if desired.

Notes

Use pure pumpkin puree, not pumpkin pie filling.
Don't overbake. The center should still jiggle slightly when the pie comes out.
Let the pie cool completely before slicing.
A water bath is optional but can help prevent cracks.
For a smoother filling, blend the ingredients before baking.
Store covered in the refrigerator for up to 4 days.
Freeze for up to 1 month.