All the cozy, custardy goodness of classic pumpkin pie—without the crust. This Easy Crustless Pumpkin Pie bakes into a silky, sliceable custard that’s warmly spiced, gently sweet, and downright effortless. It’s perfect when you want the flavor of pumpkin pie with less work (and fewer dishes), or if you’re baking for guests who prefer a gluten-free dessert. Serve it chilled with a cloud of whipped cream and a sprinkle of cinnamon, and no one will miss the crust.
Because there’s no pastry barrier, the pumpkin filling takes center stage: velvety from evaporated milk (or half-and-half), deeply aromatic with cinnamon and pumpkin pie spice, and just firm enough to cut cleanly after a short chill. A smidge of cornstarch helps it set without cracking, while brown sugar adds caramel warmth. It’s holiday-worthy yet weeknight-easy—stir, pour, bake, and cool.
Bonus: it keeps beautifully, so you can bake it a day ahead and free up oven space for the big feast.
Key Ingredients & Substitutions
A handful of pantry staples make a custard that’s smooth, sliceable, and nicely balanced.
Pumpkin purée: Use 100% pure pumpkin (not pumpkin pie filling). If very watery, blot lightly with paper towels to ensure a clean set.
Evaporated milk: Adds body without heaviness. Substitute half-and-half, or use whole milk plus 2 tablespoons melted butter for richness. Dairy-free: full-fat coconut milk works well (see FAQs).
Eggs: Provide structure and that silky custard texture. Large eggs are standard; avoid substituting whites-only—they’ll make it rubbery.
Brown sugar + granulated sugar: Brown sugar gives gentle molasses notes; a little white sugar keeps flavors bright. Maple syrup works in part—reduce milk slightly to compensate.
Pumpkin pie spice + cinnamon: Cozy warmth. DIY: 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, pinch clove/allspice.
Cornstarch: Ensures a clean slice and helps resist cracks; all-purpose flour works if needed (use 3 tablespoons).
Vanilla & salt: Round the sweetness and make the spices pop.
Equipment You’ll Need
- 9-inch pie dish (glass or ceramic preferred)
- Large mixing bowl and whisk
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Flavor Variations & Add-Ins
- Maple pecan: Replace 1/4 cup sugar with pure maple syrup; scatter 1/2 cup chopped toasted pecans on top halfway through baking.
- Ginger snap: Stir in 2 tablespoons very finely crushed gingersnaps for a hint of cookie flavor.
- Brown butter: Whisk in 2 tablespoons cooled brown butter with the pumpkin for toffee depth.
- Chai-spiced: Swap pumpkin spice for 2 teaspoons chai spice; finish with cardamom whipped cream.
- Coconut: Use coconut milk and add 1/2 teaspoon coconut extract; top with toasted coconut flakes.
How to Make Easy Crustless Pumpkin Pie
Ingredients You’ll Need:
- 1 (15 oz) can 100% pure pumpkin purée
- 3 large eggs, room temperature
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon fine sea salt
- 2 teaspoons vanilla extract
- 1 1/2 cups evaporated milk or half-and-half
- 2 tablespoons cornstarch (or 3 tablespoons all-purpose flour)
- To serve: Lightly sweetened whipped cream; extra cinnamon or nutmeg for dusting
How Much Time Will You Need?
About 10 minutes to mix, 45–55 minutes to bake, and at least 2 hours to cool and chill for clean slices. Total: plan on 3 hours (mostly hands-off).
Step-by-Step Instructions:
1. Prep the pan & oven
Heat oven to 350°F (175°C). Lightly grease a 9-inch pie dish with butter or nonstick spray. Place the dish on a rimmed baking sheet for easy transfer.
2. Make the custard
In a large bowl, whisk pumpkin, eggs, brown sugar, granulated sugar, cinnamon, pumpkin pie spice, salt, and vanilla until smooth. Whisk cornstarch with the evaporated milk until lump-free, then whisk into the pumpkin mixture until fully combined.
3. Fill & bake
Pour into the prepared pie dish. Bake 45–55 minutes until the edges are set and the center wobbles slightly like gelatin when gently jiggled. An instant-read thermometer toward the center should read 175–180°F for a perfect set.
4. Cool gradually
Cool on a rack until barely warm, about 1 hour, then refrigerate uncovered until completely chilled and set, at least 1–2 hours (4 hours or overnight for the cleanest slices). Cover after fully chilled.
5. Serve
Slice with a warm, thin knife (wipe between cuts). Top with whipped cream and a dusting of cinnamon or nutmeg.
Pro Tips for Best Texture & Taste
Small moves make a big difference with custard-based pies.
- Don’t overbake: Pull when the center still has a gentle wobble; it finishes setting as it cools.
- Temperature check: 175–180°F internal temp yields a silky set without curdling.
- Cornstarch insurance: Helps prevent cracks and watery seepage, especially if your pumpkin is moist.
- Chill completely: Cooling firms the custard for clean slicing and better flavor.
- Flavor blooms: Spices deepen overnight—this dessert is fantastic make-ahead.
Frequently Asked Questions
Is this gluten-free?
Yes—if you use cornstarch (not flour) and confirm your spices are gluten-free. Serve with GF toppings and you’re set.
Can I use fresh pumpkin?
Absolutely. Roast, purée, and drain well to a thick consistency (like canned). Use 1 3/4 cups. If it seems loose, add an extra 1/2 tablespoon cornstarch.
Can I make it dairy-free?
Use full-fat coconut milk in place of evaporated milk and dairy-free whipped topping for serving. Expect a faint coconut note that pairs nicely with pumpkin.
How do I prevent cracks?
Don’t overbake, use cornstarch, and cool gradually. If your oven runs hot, reduce to 325°F for the final 10–15 minutes. A shallow water bath (placing the pie dish on a sheet with 1/2 inch hot water) also promotes gentle, even baking.
How long does it keep?
Refrigerate covered for up to 4 days. For best texture, serve chilled or let sit at room temperature 15–20 minutes before slicing. Freezing is possible but may slightly weep on thaw; freeze well-wrapped up to 1 month and thaw overnight in the fridge.