Silky 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.