If you love the warm, spicy aromas of fall and crave a dessert that’s both comforting and delightfully simple, this Crustless Pumpkin Pie Recipe is going to be your new best friend. It’s a luscious take on the classic pumpkin pie that skips the crust without sacrificing any of the creamy, warmly spiced goodness you expect from this seasonal staple. Perfect for those who want all the flavor and none of the fuss, this recipe comes together quickly and bakes into a silky, rich pie that’s perfect to impress or simply indulge in a cozy moment.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each playing a unique role to build the pie’s texture, flavor, and inviting appearance. From the pumpkin puree giving the wholesome base, to the warming spices that bring that signature fall flair, every addition counts.
- 1 can pumpkin puree (15 oz): The heart of the pie, providing that creamy, naturally sweet pumpkin flavor and gorgeous orange hue.
- 1 cup milk (of choice): Adds moisture and creaminess; dairy or plant-based milk works beautifully here.
- 2 1/2 tsp pure vanilla extract: Enhances the sweetness and deepens the flavor profile with subtle warmth.
- 2 tsp cinnamon: A must for that classic pumpkin spice character that’s cozy and fragrant.
- 2 tsp baking powder: Helps the pie firm up nicely while keeping a tender texture.
- 1 tsp pumpkin pie spice: A blend of nutmeg, cloves, and ginger that lifts the spice complexity to the next level.
- 1/2 tsp salt: Balances sweetness and brightens the overall flavors.
- 1/3 cup flour (such as spelt, oat, white, sorghum, or almond): Provides structure; feel free to choose a flour that suits your taste or dietary needs.
- 1/2 cup sugar (or unrefined sugar or granulated erythritol): Sweetens the filling just right, allowing the spices and pumpkin to shine through.
- 1 tbsp flaxmeal (or 2 tsp cornstarch, optional): Acts as a binder and thickener; can be omitted if serving more like a pudding in a bowl.
- Optional 2 tbsp oil or almond butter: For extra richness and silky mouthfeel, though the pie is wonderful without it.
How to Make Crustless Pumpkin Pie Recipe
Step 1: Prepare Your Oven and Pan
Start by setting your oven to 400 degrees Fahrenheit and greasing a 9- or 10-inch round pan. This initial step ensures your pie won’t stick and will come out with a clean, beautiful slice—those details matter when you’re sharing with friends or family.
Step 2: Mix the Ingredients Together
In a large mixing bowl, whisk together every ingredient until smooth and well combined. Taking a moment here to fully incorporate the spices and baking powder will ensure your crustless pumpkin pie recipe bakes evenly and develops that signature tender texture.
Step 3: Pour and Bake
Pour the luscious mixture into your prepared pan and pop it into the hot oven. Bake for 35 minutes. Keep in mind that it will still seem a bit gooey right out of the oven—that’s perfect! This gentle wobble means you’re on the right track for a creamy final result.
Step 4: Cooling and Setting
After baking, allow your pie to cool completely on the counter. Then, transfer it uncovered to the refrigerator and let it set for at least 6 hours. This chilling step is important because it helps the pie firm up beautifully, giving it a sliceable consistency that’s just right for serving.
How to Serve Crustless Pumpkin Pie Recipe
Garnishes
A scoop of freshly whipped cream, a sprinkle of toasted pecans, or a light dusting of cinnamon sugar can elevate your crustless pumpkin pie recipe to elegant heights. Garnishes don’t just add visual appeal; they also introduce complementary textures and flavors that make each bite a delight.
Side Dishes
Serve this pie alongside some spiced cider or a scoop of vanilla ice cream to balance the spices and add a creamy coolness. For a lighter approach, seasonal fresh fruit like sliced pears or cranberries works wonders against the rich, spiced pumpkin base.
Creative Ways to Present
Try serving your pie in individual ramekins to make it feel extra special or decorate the top with a stencil of pumpkin designs using powdered sugar. Crustless pumpkin pie recipe also shines when served with a drizzle of caramel or a touch of maple syrup for a little extra sweetness and flair.
Make Ahead and Storage
Storing Leftovers
Once cooled and refrigerated, your crustless pumpkin pie recipe can be stored in the fridge for up to 4 days. Cover it with plastic wrap or foil to keep it from absorbing other fridge odors. The flavors often deepen after sitting, so leftovers might even be better than fresh!
Freezing
If you want to make this pie ahead of a special occasion, it freezes wonderfully. Wrap it tightly in plastic wrap and then foil to protect from freezer burn. When stored properly, it should last up to 2 months in the freezer without losing texture or flavor.
Reheating
When you’re ready to enjoy again, thaw the pie overnight in the refrigerator. To warm it slightly, heat in a low oven (around 300 degrees Fahrenheit) for about 10 minutes. Avoid microwaving as it can change the texture and make it watery.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Just make sure to cook and puree your fresh pumpkin first until smooth and remove excess moisture by straining or baking it down. It will make a wonderfully fresh pie, though canned is more convenient and consistent.
Is it possible to make this pie vegan?
Yes! Use plant-based milk like almond or oat milk, replace the sugar with a vegan-friendly option, and if adding oil or almond butter, stick with plant-based versions. This will keep your crustless pumpkin pie recipe entirely vegan and delicious.
Why is there no crust in this pumpkin pie?
This recipe skips the crust to focus purely on the creamy, spiced filling. It’s ideal for those avoiding gluten, looking to reduce carbs, or simply wanting a quicker-to-make dessert without losing any pumpkin pie flavor.
Can I add nuts or seeds to the filling?
You can! Chopped pecans or walnuts folded gently into the filling add texture and a wonderful nutty flavor, making your crustless pumpkin pie recipe uniquely your own.
What can I do if the pie is too gooey after baking?
That’s actually normal right after baking. The pie firms up in the fridge as it cools. Make sure to chill it for at least 6 hours, or even overnight, for the perfect sliceable texture.
Final Thoughts
This Crustless Pumpkin Pie Recipe is truly a joy to make and eat, delivering all the cozy warmth of pumpkin pie without any fuss. It’s a welcoming dessert that invites everyone to indulge, whether you’re serving guests or enjoying a quiet night in. I can’t wait for you to discover how simple and satisfying this pie truly is—give it a try and watch it become a new favorite in your kitchen!
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Crustless Pumpkin Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 6 hours 45 minutes
- Yield: 1 (10-inch) pie, approximately 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Crustless Pumpkin Pie is a simple, creamy, and delicious fall dessert that requires no crust and minimal ingredients. Made with pumpkin puree, warm spices, and a touch of sweetness, it bakes to a soft, custard-like texture that firms up after chilling. Perfect for a lighter, gluten-free, or low-fat alternative to traditional pumpkin pie.
Ingredients
Pie Mixture
- 1 can pumpkin puree (15 oz)
- 1 cup milk (of choice)
- 2 1/2 tsp pure vanilla extract
- 2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/3 cup flour (such as spelt, oat, white, sorghum, or almond)
- 1/2 cup sugar (or unrefined sugar or granulated erythritol)
- 1 tbsp flaxmeal (or 2 tsp cornstarch, can be omitted if serving pie in a bowl)
- Optional: 2 tbsp oil or almond butter for richness
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (204°C). Grease a 9 or 10-inch round baking pan thoroughly to prevent sticking.
- Mix Ingredients: In a large mixing bowl, whisk together the pumpkin puree, milk, vanilla extract, cinnamon, baking powder, pumpkin pie spice, salt, flour, sugar, flaxmeal or cornstarch, and optional oil or almond butter until the batter is smooth and well combined.
- Bake the Pie: Pour the mixture evenly into the greased pan. Place it in the preheated oven and bake for 35 minutes. The pie will appear slightly gooey and soft when done.
- Cool and Set: Remove the pie from the oven and let it cool completely on a wire rack. Then, transfer it uncovered to the refrigerator and chill for at least 6 hours. This chilling step is essential for the pie to firm up enough for slicing.
- Serve: Once set, slice and serve chilled. Enjoy your crustless pumpkin pie as a light and flavorful fall dessert.
Notes
- The pie will be soft and custard-like; chilling is necessary for firm slices.
- Flaxmeal adds texture and binding, but cornstarch can be substituted or omitted if serving in a bowl.
- You can use any flour type listed based on dietary preferences or availability.
- Optional oil or almond butter enhances richness but can be left out for a lighter pie.
- This recipe works well as a gluten-free dessert if gluten-free flour is used.
