Growing up, I didn’t know that pumpkin pie usually came with a crust. My mom always made crustless pumpkin pie because it’s a lot less work. It’s naturally gluten-free, making it perfect for a low-fuss holiday dessert.
While you could certainly bake your favorite pie filling without a crust, this recipe adds an extra ingredient to make it easier to slice and remove from the pie pan. You can stir it together in one bowl in 10 minutes or less!
⭐⭐⭐⭐⭐ Featured Review “This is delicious! And so easy to make. I will be using this recipe from now on. 😋” – Barbara
Crustless Pumpkin Pie Ingredients
- Pumpkin Puree. This recipe calls for canned pumpkin to make your life as easy as possible, but you can also use homemade pumpkin puree if you prefer.
- Maple Syrup. This natural sweetener adds a rich flavor and moisture to the pie, so you won’t need as much milk.
- Coconut Milk. I use canned coconut milk to keep this recipe dairy-free, but heavy whipping cream would be a similar substitute.
- Eggs. These are responsible for holding the pie together. If you need an egg-free recipe, check out my vegan pumpkin pie instead.
- Cornstarch. Adding starch to this recipe helps make the filling easier to slice. Arrowroot or tapioca starch would work similarly.
- Pumpkin Pie Spice. This spice blend is made with cinnamon, ginger, cloves, and nutmeg. You can make your own spice blend using the tips below, if needed.
How to Make Crustless Pumpkin Pie
Step 1:
Preheat the oven to 350ºF and grease a 9-inch pie dish with nonstick cooking spray.
In a blender or large mixing bowl, combine the pumpkin puree, coconut milk, maple syrup, pumpkin pie spice, eggs, cornstarch, and salt. Whisk well to combine until the mixture looks smooth, or secure the lid on the blender and blend until smooth.
Step 2:
Pour the pumpkin pie filling into the greased pie pan and smooth the top with a spatula. Bake at 350ºF for 1 hour, or until the center doesn’t jiggle when removed from the oven.
Let the pie cool on a wire rack on the counter for 1 hour, then transfer to the fridge to chill for at least 4 hours. You can keep it tightly wrapped for up to 3 days in the fridge if you’d like to make this ahead of time.
Serving and Storage Tips
Slice and serve this crustless pumpkin pie with whipped cream on top, if you like. Store leftovers in the fridge for up to 3 days, or in the freezer for up to 3 months.
If you freeze the pie, make sure to let it thaw for at least 24 hours in the fridge before serving it again. (And tightly cover with plastic wrap on top of the pie’s surface to protect the flavor.)
IngredientsUS CustomaryMetric1x2x3x
- 15 ounces pumpkin puree
- ¾ cup maple syrup
- 3 large eggs
- ½ cup full-fat coconut milk
- 2 teaspoons pumpkin pie spice
- 3 tablespoons cornstarch (or tapioca/arrowroot starch)
- ¼ teaspoon fine sea salt
Instructions
- Preheat the oven to 350ºF and grease a 9-inch pie plate with cooking spray. In a blender or large bowl, combine the pumpkin puree, maple syrup, eggs, pumpkin pie spice, cornstarch, and salt. Whisk well to combine, or secure the lid on your blender and blend until smooth. (Either mixing method works, as long as you end up with a non-lumpy batter.)
- Pour the pie mixture into the greased pie pan and smooth the top with a spatula. Bake at 350ºF for 1 hour, or until the center doesn’t jiggle.
- Let the pie cool at room temperature for 1 hour, then transfer it to the fridge to chill. It will need to chill for at least 4 hours before you slice and serve. When you slice this pie, it should be easy to remove from the pan (despite not having a crust!) but it may leave a thin layer of residue in the pan. This is easy to clean later and shouldn’t affect serving the pie.
- Leftovers can be stored in an airtight container in the fridge for up to 5 days. Keep it tightly covered for the best flavor.
Notes
Nutrition
More Recipes to Try
- Vegan Chocolate Pie
- Sweet Potato Pie
- Chocolate Pecan Pie
- Chocolate Peanut Butter Pie
Crustless Pumpkin Pie (Gluten-Free!)
Ingredients
- 15 ounces pumpkin puree
- ¾ cup maple syrup
- 3 large eggs
- ½ cup full-fat coconut milk
- 2 teaspoons pumpkin pie spice
- 3 tablespoons cornstarch (or tapioca/arrowroot starch)
- ¼ teaspoon fine sea salt
Instructions
- Preheat the oven to 350ºF and grease a 9-inch pie plate with cooking spray. In a blender or large bowl, combine the pumpkin puree, maple syrup, eggs, pumpkin pie spice, cornstarch, and salt. Whisk well to combine, or secure the lid on your blender and blend until smooth. (Either mixing method works, as long as you end up with a non-lumpy batter.)
- Pour the pie mixture into the greased pie pan and smooth the top with a spatula. Bake at 350ºF for 1 hour, or until the center doesn’t jiggle.
- Let the pie cool at room temperature for 1 hour, then transfer it to the fridge to chill. It will need to chill for at least 4 hours before you slice and serve. When you slice this pie, it should be easy to remove from the pan (despite not having a crust!) but it may leave a thin layer of residue in the pan. This is easy to clean later and shouldn’t affect serving the pie.
- Leftovers can be stored in an airtight container in the fridge for up to 5 days. Keep it tightly covered for the best flavor.
