Crustless Pumpkin Pie

There’s something undeniably comforting about pumpkin pie—the creamy filling, the scent of warm spices, and the way each bite brings back memories of autumn dinners and cozy gatherings.

But for those who prefer a simpler approach or are just looking for a fuss-free dessert, this crustless pumpkin pie is a revelation.

It offers all the velvety texture and deep, spiced flavor you love, without the need for a traditional pastry shell. The result? A slice that’s smooth, rich, and elegant in its simplicity.

Baked to golden perfection and topped with a soft cloud of whipped cream, this pie holds its shape beautifully and slices like a dream.

It’s ideal for those who want to skip the crust—not the satisfaction. Whether served at a holiday table or enjoyed with a quiet cup of coffee, this pie proves that sometimes, less really is more.

Table of Contents

The Best Crustless Pumpkin Pie Recipe

Ingredients

1 can (15 oz) pumpkin purée (not pumpkin pie filling)
3 large eggs, room temperature
1 cup whole milk
½ cup heavy cream
¾ cup light brown sugar, packed
¼ cup white granulated sugar
¼ cup cornstarch
2 teaspoons vanilla extract
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
Whipped cream, for topping
Ground cinnamon or nutmeg, for garnish (optional)

Instructions

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round ceramic or glass pie dish with butter or a neutral oil. Set aside.
In a large mixing bowl, whisk together the pumpkin purée, eggs, milk, and heavy cream until smooth and well combined.
Add in the brown sugar, granulated sugar, and vanilla extract. Whisk until fully incorporated.
Sprinkle in the cornstarch, cinnamon, ginger, nutmeg, cloves, and salt. Whisk again until the mixture is smooth and lump-free. The batter will be pourable but thick.
Pour the mixture into the prepared pie dish. Smooth the top gently with a spatula if needed.
Bake uncovered for 50 to 60 minutes, or until the center is set and a toothpick inserted comes out clean or with moist crumbs (not wet batter). The pie may puff slightly while baking but will settle as it cools.
Remove from oven and let cool at room temperature for at least 1 hour. Then refrigerate for at least 4 hours (preferably overnight) to set fully.
Slice and serve chilled or at room temperature with a generous dollop of whipped cream. Lightly dust the top with cinnamon or nutmeg before serving for a beautiful finish.

Can I Make Crustless Pumpkin Pie Without Milk Or Cream?

Yes, you can still make a rich and creamy crustless pumpkin pie without regular milk or cream. Here’s how you can adjust the recipe:

Use plant-based milk: Almond milk, oat milk, soy milk, or coconut milk are all great options that blend smoothly with pumpkin purée.
Use coconut cream or dairy-free creamers: These give the pie that soft, creamy texture without using dairy.
Don’t skip the fat completely: Even in a dairy-free version, a little fat is needed to give the pie a silky feel. Coconut cream or a vegan butter alternative works well.

Swapping these ingredients won’t change the taste much, but it does make the pie suitable for more people, including those who are lactose intolerant or following a non-dairy diet.

Why Is My Crustless Pumpkin Pie Too Soft Or Runny?

A soft or runny texture usually means something wasn’t quite right with the baking or ingredient ratio. Common reasons and how to fix them:

Undercooked center: The pie needs to bake until the edges are firm and the center is only slightly jiggly. If it’s too jiggly, it needs more time.
Too much liquid: Using too much milk or cream, or not draining fresh pumpkin purée well enough, can make the filling too loose.
Not enough thickener: Cornstarch is key in this recipe—it helps the pie set. If it’s missing or not measured properly, the pie may not firm up.
Not cooled enough: Let the pie cool completely at room temperature, then refrigerate for at least 4 hours before slicing.

How Long Should I Let The Pie Cool Before Slicing?

Cooling is one of the most important parts of baking this pie, especially since there’s no crust to hold things together. Follow these cooling instructions:

Cool on the counter first: Let the pie sit at room temperature for about 2 hours after baking. This helps the center finish setting without collapsing.
Then refrigerate: Once it’s cooled, cover and chill it in the fridge for at least 4 hours. Overnight is even better.
Don’t rush slicing: If you cut the pie while it’s still warm, the slices won’t hold their shape well.

Is It Better To Use Canned Or Fresh Pumpkin?

Both canned and fresh pumpkin work, but there are a few things to know before choosing. Here’s a quick comparison:

Canned pumpkin: It’s smooth, consistent, and easy to use. It also gives reliable results every time.
Fresh pumpkin: You can use sugar pumpkins or pie pumpkins, which are naturally sweet and tender. But you’ll need to cook, purée, and strain the pumpkin to remove extra moisture.
Taste difference: Fresh pumpkin can taste a bit lighter and earthier, while canned has a deeper, stronger flavor due to its concentration.

If you’re looking for convenience and consistency, canned pumpkin is the better option. For a more homemade, farm-to-table feel, try fresh—but make sure it’s prepared properly.

Can I Bake This Pie In A Muffin Tin?

Yes, and it’s a fun and easy way to make individual portions! Follow these steps to do it right:

Grease the muffin tin: Use butter or non-stick spray to prevent sticking.
Fill evenly: Pour the batter into each cup, about three-quarters full.
Bake for less time: These mini pies will bake faster—check them at around 20–25 minutes.
Cool before removing: Let them cool completely in the tin before trying to remove them, or they might break.

Can I Make This Pie Sugar-Free?

Yes, you can make a sugar-free version and still keep the delicious taste. Sweetener swaps that work well are:

Stevia or monk fruit sweetener: These natural sweeteners work well in baked desserts. Make sure to use a blend meant for baking.
Erythritol or xylitol: These sugar alcohols give a similar texture and sweetness without the sugar spike.
Date or maple syrup: For a natural option, you can use a small amount of date paste or pure maple syrup, but adjust the liquid in the recipe slightly.

Keep in mind that sugar not only sweetens the pie but also helps it set and brown. If you’re swapping, test the sweetness and don’t overdo it.

What Can I Serve With Crustless Pumpkin Pie?

Even though this pie is beautiful on its own, a few simple toppings can make it extra special. Here are some great topping ideas:

Whipped cream: Light and creamy, it balances the pie’s richness.
Chopped nuts: Toasted pecans or walnuts add a crunchy texture.
Maple drizzle: Just a light swirl of maple syrup adds a lovely finish.
Cinnamon or nutmeg: A tiny sprinkle adds both color and flavor.

What If I Don’t Have Cornstarch?

If you’re out of cornstarch, don’t worry—there are several kitchen staples you can use instead. Here are the best substitutes for cornstarch:

Arrowroot powder: Works just like cornstarch and gives a clear, glossy finish.
All-purpose flour: A little less powerful, so you’ll need to use more to get the same thickness.
Tapioca starch: Offers a smooth, chewy texture that’s great for custard-style pies.
Instant pudding mix (vanilla): A creative backup that adds flavor and structure.

How Do I Reheat Leftover Pumpkin Pie?

Reheating leftovers keeps the pie tasting fresh without drying it out. Here are few a simple ways to reheat it:

Microwave: Warm individual slices for 20–30 seconds. Be careful not to overheat or it may turn soggy.
Oven: Cover the whole pie with foil and heat at 300°F (150°C) for about 10–15 minutes.
Serve cold: Some people actually prefer this pie straight from the fridge because the texture becomes firmer and the flavors deepen.