Crustless Pumpkin Pie Recipe

This easy Crustless Pumpkin Pie is made with pure pumpkin puree, brown sugar, creamy half-and-half, warm pumpkin pie spice, and a hint of rich vanilla. The result is a creamy, velvety, and perfectly spiced baked custard that delivers all the classic flavor you love. This recipe is perfect for a quick Thanksgiving dessert or a simple autumn treat and serves 8 people.

Crustless Pumpkin Pie Ingredients

• Nonstick cooking spray
• One 15-ounce can pure pumpkin puree
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon kosher salt
• 3 large eggs
• 1 cup half-and-half
• Lightly sweetened whipped cream, for serving
• Chopped candied pecans, for serving

How To Make Crustless Pumpkin Pie

1. Prepare your oven and dish: Preheat the oven to 325°F (165°C). Thoroughly spray a 9-inch ceramic or glass pie dish with nonstick cooking spray.
2. Mix the base ingredients: In a large bowl, add the pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, salt, and eggs. Whisk everything together until it is smooth and well combined.
3. Add the half-and-half: Pour the half-and-half into the pumpkin mixture. Continue to whisk until the liquid is fully incorporated and the batter is smooth.
4. Bake the pie: Pour the mixture into your prepared pie dish. Place the dish on a rimmed baking sheet to make it easier to transfer in and out of the oven. Bake for 1 hour and 10 minutes to 1 hour and 20 minutes. The pie is done when the center is just barely set and has a slight jiggle.
5. Cool and serve: Transfer the pie to a wire rack to cool completely. Once cooled, serve slices topped with a dollop of whipped cream and a sprinkle of candied pecans. If you’re not serving it right away, cover the cooled pie with plastic wrap and store it in the refrigerator.

Recipe Tips

• Grease the Dish Well: Since there’s no crust, it’s very important to grease your pie dish thoroughly. This prevents the custard from sticking and ensures you can serve clean, beautiful slices.
• Use a Baking Sheet: A pie dish filled with liquid batter can be difficult to handle. Placing it on a rimmed baking sheet provides stability and makes it much safer to move into and out of the hot oven.
• Don’t Overbake: The key to a creamy custard is to avoid overbaking. Pull the pie from the oven when the center still has a slight wobble. It will continue to set as it cools. Overbaking can lead to a rubbery texture or cracks.
• Cool Completely Before Serving: You must let the pie cool completely. This step is crucial for the custard to firm up properly. If you try to slice it while it’s still warm, it will be too soft to hold its shape.

What To Serve Crustless Pumpkin Pie

This simple pumpkin pie is delicious served with its recommended toppings of whipped cream and candied pecans. For a tangier alternative, try a dollop of vanilla-flavored Greek yogurt. You can also elevate the dessert with a drizzle of warm caramel sauce or maple syrup. It pairs perfectly with a hot cup of black coffee or spiced tea after dinner.

How To Store Crustless Pumpkin Pie Leftovers

• Refrigerate: Cover the cooled pie with plastic wrap or transfer leftovers to an airtight container. It will keep well in the refrigerator for up to 3 days.
• Freeze: While the texture may change slightly upon thawing, you can freeze this pie. Let it cool completely, then wrap it tightly in plastic wrap and a layer of aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

Crustless Pumpkin Pie Nutrition Facts

• Calories: 195 kcal
• Total Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 90mg
• Sodium: 180mg
• Total Carbohydrate: 29g
• Sugars: 26g
• Protein: 5g

Frequently Asked Questions

• Can I use a different type of dairy? Yes. If you don’t have half-and-half, you can use 1 cup of whole milk for a lighter custard or 1 cup of heavy cream for a richer, more decadent one.
• Why did my crustless pie crack on top? Cracks are usually a sign of overbaking or the oven temperature being too high. A low and slow bake is best for custards. Don’t worry if it cracks—it will still taste delicious, and you can easily cover it with whipped cream!
• Can I bake this in individual ramekins? Absolutely! This recipe is perfect for making individual custards. Divide the mixture among 6 to 8 greased ramekins. You will need to reduce the baking time significantly—start checking them after 25 to 30 minutes.
• What’s the difference between pumpkin puree and pumpkin pie filling? This recipe calls for pure pumpkin puree, which is just cooked and mashed pumpkin. Pumpkin pie filling, on the other hand, comes pre-mixed with sugar and spices. Using it would make this dessert far too sweet, so be sure to check the can!

Try More Recipes:

• Pumpkin Pie with Whipped Cream and Cinnamon Recipe
• Pumpkin-Maple Bread Pudding Recipe
• Pumpkin Bourbon Cheesecake Recipe