Table of Contents
This crustless pumpkin pie celebrates the best part of pumpkin pie—the velvety custard—by skipping the pastry and focusing on creamy texture and warm spice aroma that defines fall gatherings. The batter comes together in one bowl with canned pumpkin, sweetened condensed milk, eggs, and pumpkin pie spice, then bakes to a gentle jiggle before cooling to a clean slice.
Quick Facts / Recipe Snapshot
Total time is about an hour, including bake and cooling on the counter before chilling, yielding a 9‑inch pie that serves eight with a smooth, spoon‑tender crumb and gluten‑friendly appeal due to the no‑crust method. The cost stays modest thanks to pantry staples like pumpkin puree, condensed milk, and spices, making it an accessible holiday dessert for busy cooks.
What Is Crustless Pumpkin Pie?
Crustless pumpkin pie is a custard pie baked directly in a greased dish without a pastry shell, relying on egg structure and dairy to set into a sliceable, silky center. By removing the crust, the filling bakes evenly, cools faster, and highlights the pumpkin’s warmth and spice in each bite.
Origins & Inspiration
Pumpkin pie is a beloved American holiday dessert, and modern variations often simplify techniques to reduce time and emphasize texture, with condensed milk versions offering a creamy sweetness and consistent set. This streamlined crustless format reflects contemporary home baking priorities—fewer steps, reliable results, and a focus on custard precision.
Why You’ll Love This Recipe
The one‑bowl process minimizes cleanup while producing a rich, custard‑forward slice that satisfies pumpkin cravings with cinnamon and ginger notes. The no‑crust method suits gluten‑friendly needs and lets the condensed milk lend a satiny finish that slices neatly after a full chill.
Ingredients & Notes
- 1 (15‑oz) can pumpkin puree — use 100% pumpkin, not pie filling; puree consistency ensures a smooth custard.
- 1 (14‑oz) can sweetened condensed milk — provides sweetness and body for a velvety set.
- 3 large eggs — structure and custard stability, whisked well for even texture.
- 2 tsp pumpkin pie spice — a balanced blend of cinnamon, ginger, nutmeg, and cloves for classic flavor.
- 1/2 tsp kosher salt — enhances sweetness and spice clarity without oversalting.
- Optional: 1 tsp vanilla extract — adds roundness and aroma to the custard.
- For pan: nonstick spray or butter — ensures easy release from the pie plate.
Step-by-Step Instructions
- Preheat oven to 325–350°F and generously grease a 9‑inch glass or ceramic pie plate.
- In a large bowl, whisk eggs until blended, then add pumpkin puree, sweetened condensed milk, pumpkin pie spice, salt, and optional vanilla.
- Whisk until smooth with minimal bubbles; pour into the prepared pie plate and smooth the top.
- Bake until the center just jiggles and a knife near the edge comes out mostly clean, approximately 55–70 minutes depending on oven and dish.
- Cool on a rack until room temperature, then chill several hours or overnight for clean slices and a firm custard.
Tips for Perfect Crustless Pumpkin Pie Every Time
Grease thoroughly to avoid sticking since there’s no crust barrier, and avoid overbaking; a slight wobble in the center firms as it cools. For an ultra‑smooth finish, tap the filled dish on the counter to release air and chill fully before slicing.
Variations, Swaps & Add‑Ins
Swap evaporated milk for a less sweet profile or use heavy cream for a richer custard; adjust sweetness accordingly if replacing condensed milk. Add vanilla or a hint of maple for a layered aroma, or increase ginger slightly for a livelier spice profile.
Ingredient Spotlight
Pumpkin puree offers natural body and fiber, creating a custard that sets without starch, while sweetened condensed milk contributes a caramel‑like sweetness and glossy texture. Pumpkin pie spice delivers familiar holiday cues and balances pumpkin’s earthy notes with warm aromatics.
Serving Suggestions (Presentation & Plating)
Serve chilled slices with softly whipped cream and a light cinnamon dusting, keeping the surface glossy and unbroken for a clean look. Plate on white ceramics to emphasize color and add a thin maple drizzle for sheen without overwhelming the custard.
Best Sides to Serve With Crustless Pumpkin Pie
Pair with a simple apple salad or cheddar crackers for a savory counterpoint before dessert, then end with this custard for aromatic warmth. Coffee or spiced tea complements the pie’s sweetness and cleanses the palate between bites.
Flavor Pairing & Beverage Match
Pour medium‑roast coffee, chai, or lightly sweet cider to mirror spice and cut richness, or serve a tawny port for caramel notes. Unsweetened whipped cream on top softens the sweetness and adds an airy contrast to the silky custard.
Make‑Ahead & Storage Guide
Bake a day ahead and refrigerate covered; the texture improves overnight as the custard fully sets for neat wedges. Store slices airtight for up to four days and serve chilled; brief room‑temp rests keep edges clean for plating.
Budget & Pantry Strategy
Lean on shelf‑stable canned pumpkin and condensed milk for consistent results, buying store brands when quality is comparable. Use a standard spice blend to avoid purchasing multiple jars and stretch value across seasonal bakes.
Scaling for a Crowd
Double the recipe and bake in two 9‑inch pans for a uniform setting rather than one deep pan, which can underbake the center. Stagger oven rack placement and rotate bakes midway for even color and set.
Weeknight Workflow Planner
Whisk the custard in the morning and refrigerate the batter, then bake after dinner so chilling happens overnight. The next day, slice and plate directly from the fridge for stress‑free hosting.
Kids & Family Friendly Adaptations
Dial back clove intensity if sensitive palates prefer milder spice and add a vanilla boost to round edges. Serve with lightly sweet whipped cream for balance without increasing the custard’s sweetness.
Troubleshooting & Fixes
If the center collapses, it was overbaked or cooled too fast; next time, bake to a gentle jiggle and cool gradually. Wet edges indicate underbaking; extend bake in 5‑minute intervals until a thin ring registers set.
Cultural or Seasonal Context
A no‑crust pie fits modern holiday tables where dietary and time considerations meet tradition, focusing attention on filling craftsmanship. This approach aligns with contemporary dessert trends that elevate texture and simplify production.
FAQs
Q: Can evaporated milk replace condensed milk? A: Yes, but add sugar to taste since evaporated milk isn’t sweetened.
Q: How long to chill before slicing? A: Several hours or overnight for the cleanest cuts and a firm custard.
Q: Can this be dairy‑free? A: Full‑fat coconut milk is a common swap, with sweetness adjusted separately.
Q: How to avoid cracks? A: Don’t overbake; pull at a slight center wobble and cool gradually before chilling.
Texture Calibration
Achieving a custard that quivers without weeping depends on pulling the pie when the center still jiggles; residual heat carries it to the final set during cooling, then a long chill locks in smooth slices without a crust to stabilize edges. A glass pie dish makes doneness visible at the perimeter, preventing underbaked pockets.
Spice Profiling
Start with pumpkin pie spice, then refine with a pinch more ginger for brightness or extra cinnamon for warmth while keeping clove restrained to avoid a medicinal aftertaste. Balance is crucial because the condensed milk’s sweetness amplifies spice perception.
Sweetness Tuning
Condensed milk sets a baseline sweetness; a small pinch of salt heightens flavor while preventing a cloying finish, and unsweetened whipped cream adds lift without extra sugar. If substituting evaporated milk, add brown sugar incrementally to taste before baking.
Dairy Decisions
Condensed milk yields the glossiest custard, while evaporated milk reads lighter and less sweet, leaving more room for maple or vanilla. For dairy‑free experiments, full‑fat coconut milk creates body but needs separate sweetening and careful spice calibration.
Pan & Material Choice
A standard 9‑inch glass or ceramic plate promotes gentle, even baking; metal runs hotter and can overcook edges before the center sets. Thorough greasing is essential because there’s no crust buffer to shield the custard from the dish.
Cooling Protocol
Allow the pie to cool until just warm on a rack, then refrigerate uncovered to prevent condensation before covering after it’s cold, which protects the glossy surface and clean edges. Slicing with a warm, thin knife produces the sharpest cuts.
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PrintSilky Crustless Pumpkin Pie
A smooth, creamy pumpkin custard pie without the crust—easy, gluten-friendly, and full of warm fall spices.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 (9-inch) pie, 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
1 (15-oz) can pumpkin puree (100% pure pumpkin)
1 (14-oz) can sweetened condensed milk
3 large eggs
2 tsp pumpkin pie spice
1/2 tsp kosher salt
1 tsp vanilla extract (optional)
Nonstick spray or butter for greasing
Instructions
1. Preheat oven to 325–350°F. Grease a 9-inch pie plate.
2. Whisk eggs, then add pumpkin, condensed milk, spice, salt, and vanilla.
3. Mix until smooth and pour into prepared plate.
4. Bake 55–70 minutes until center slightly jiggles.
5. Cool, then chill several hours or overnight before slicing.
Notes
Avoid overbaking—center should wobble slightly.
Grease well since there’s no crust barrier.
Can substitute evaporated milk + sugar or coconut milk for dairy-free.
Serve with whipped cream and cinnamon dust.