Do you believe that the absolute best part of a classic pumpkin pie is the creamy, warmly spiced, and custardy filling? Do you wish you could skip the time and fuss of making a crust and get right to the good stuff? This incredible, easy, and completely delicious Crustless Pumpkin Pie is the Thanksgiving dessert you have been waiting for.
This isn’t just a recipe; it’s a brilliant, “one-bowl wonder” that delivers all the nostalgic, comforting flavor of a traditional pumpkin pie in its purest form. This is your ultimate guide to creating a silky-smooth, perfectly set, and naturally gluten-free baked pumpkin custard that will be the easiest, most crowd-pleasing dessert on your holiday table. Get ready to fall in love with this simple, elegant, and stress-free new tradition.
Table of Contents
Table of Contents
Recipe Overview: All the Flavor, None of the Fuss
What makes this Crustless Pumpkin Pie so fantastic is its incredible simplicity and its wonderfully rich and creamy texture. With no crust to make, this recipe comes together in about five minutes of active prep time in a single mixing bowl. It’s essentially a perfect, baked pumpkin custard. The low-and-slow baking method ensures a silky-smooth texture that is never rubbery, and a beautiful, crack-free top. It’s the ultimate make-ahead, naturally gluten-free dessert for a busy holiday like Thanksgiving.
| Metric | Time / Level |
| Total Time | 2 hours 45 minutes (includes cooling) |
| Active Prep Time | 10 minutes |
| Difficulty Level | Easy |
| Servings | 8 slices |
The Essential Ingredients for This Easy Dessert
This recipe uses a handful of simple pantry staples to create a spectacular, from-scratch result.
- The Pumpkin Custard Base: This is the smooth, rich, pie-like heart of the dish.
- Pure Pumpkin Purée: It is absolutely essential to use 100% pure pumpkin purée, not pumpkin pie filling (which is pre-sweetened and spiced). This provides the authentic pumpkin flavor and beautiful orange color.
- Half-and-Half & Eggs: This classic duo is the key to a rich, smooth, and perfectly set custard. The half-and-half provides a wonderful creaminess without being as heavy as all heavy cream, and the eggs are what cause the custard to set beautifully as it bakes.
- The Sugars: A combination of packed light brown sugar (for its deep, caramel-like, molasses flavor) and granulated sugar (for clean sweetness) creates a perfectly balanced and complex flavor profile.
- Pumpkin Pie Spice: A classic blend of warm spices like cinnamon, nutmeg, ginger, and cloves that instantly gives the custard that signature, irresistible “fall” flavor.
- The Toppings: Because there is no crust, the toppings are essential for adding texture and a beautiful presentation!
- Lightly Sweetened Whipped Cream: A generous dollop of cool, fresh whipped cream is the perfect, classic counterpoint to the warm spices of the pumpkin.
- Candied Pecans: These provide a wonderful, sweet, nutty, and much-needed crunch. You can buy them pre-made or easily make them yourself!
Bonus: Easy 5-Minute Candied Pecans
To make a quick candied pecan topping, simply melt 2 tablespoons of butter in a small skillet over medium heat. Add 1/2 cup of pecan halves and 2 tablespoons of brown sugar or maple syrup. Cook, stirring constantly, for 3-5 minutes, until the pecans are toasted and coated in a bubbly glaze. Pour them onto a piece of parchment paper to cool completely.
Step-by-Step to the Easiest Pumpkin Pie Ever
This recipe is wonderfully simple. It comes together in just one bowl!
Step 1: Whisk Together the Custard Filling
First, preheat your oven to 325°F (165°C). Generously spray a 9-inch ceramic or glass pie dish with nonstick cooking spray.
In a single large mixing bowl, add the 15-ounce can of pure pumpkin purée, the 1/2 cup of packed light brown sugar, the 1/2 cup of granulated sugar, the 1 teaspoon of pumpkin pie spice, the 1 teaspoon of pure vanilla extract, the 1/2 teaspoon of kosher salt, and the 3 large eggs.
Whisk everything together until the mixture is completely smooth and well combined.
Add the 1 cup of half-and-half and continue to whisk until it is thoroughly incorporated into the pumpkin base.
Pro Tip: Be careful not to over-whisk the custard filling. You want to mix only until the ingredients are smooth and just combined. Over-whisking incorporates too much air, which can cause a custard to crack as it bakes and cools.
Step 2: Bake to Silky, Set Perfection
Pour the finished pumpkin mixture into your prepared pie dish. Place the pie dish on a larger, rimmed baking sheet. This makes it easier to transfer in and out of the oven and will catch any potential drips.
Bake the pie on the baking sheet for 1 hour and 10 minutes to 1 hour and 20 minutes.
Pro Tip (How to Tell When It’s Done): A custard pie is perfectly baked when the outer edges are set, but the very center still has a slight jiggle or wobble to it when you gently nudge the pan. It will continue to set up from the residual heat as it cools. Over-baking is the number one cause of a cracked or rubbery pumpkin pie.
Step 3: Cool, Chill, and Serve
Transfer the pie to a wire rack and let it cool completely to room temperature.
If you are not serving it right away, you can lightly cover the cooled pie with plastic wrap and place it in the refrigerator to chill for up to 2 days.
Serve the pie either at room temperature or chilled, topped with a generous dollop of fresh whipped cream and a sprinkle of the crunchy candied pecans.
The Best Easy & Creamy Crustless Pumpkin Pie
A simple, gluten-free alternative to the classic Thanksgiving dessert, this Crustless Pumpkin Pie is essentially a baked pumpkin custard. The recipe features a smooth and creamy filling made by whisking together pure pumpkin puree, brown and granulated sugars, eggs, half-and-half, and traditional pumpkin pie spices. The mixture is poured into a greased pie dish and baked until the center is just barely set. It’s served chilled or at room temperature, topped with whipped cream and candied pecans.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 4 hours 25 minutes (includes cooling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- Nonstick cooking spray, for the pie dish
- One 15-ounce can pure pumpkin puree
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 3 large eggs
- 1 cup half-and-half
- Lightly sweetened whipped cream, for serving
- Chopped candied pecans, for serving
Instructions
- Preheat the oven to 325°F. Spray a 9-inch ceramic or glass pie dish with cooking spray.
- In a large bowl, add the pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice, vanilla, salt, and eggs. Whisk to combine.
- Add the half-and-half and whisk until the mixture is thoroughly incorporated and smooth.
- Pour the pumpkin mixture into the prepared pie dish.
- Set the pie dish on a rimmed baking sheet to catch any potential drips.
- Bake until the center is just barely set and has a slight jiggle, about 1 hour and 10 minutes to 1 hour and 20 minutes.
- Transfer the pie to a wire rack and let it cool completely.
- Serve topped with whipped cream and a sprinkle of candied pecans.
- If not serving right away, lightly cover the cooled pie with plastic wrap and refrigerate for up to 2 days.
Notes
- This pie is naturally gluten-free as it has no crust.
- Baking the pie on a rimmed baking sheet is a helpful tip to make it easier to transfer in and out of the oven.
- It is important to cool the pie completely to allow the custard to fully set before serving.
- This is an excellent make-ahead dessert, as it can be refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 220-280
- Sugar: 25-32 g
- Sodium: 250-350 mg
- Fat: 9-13 g
- Saturated Fat: 5-8 g
- Trans Fat: 0 g
- Carbohydrates: 30-38 g
- Fiber: 2-4 g
- Protein: 5-7 g
- Cholesterol: 100-130 mg
Storage and Make-Ahead Tips
This Crustless Pumpkin Pie is the absolute perfect make-ahead dessert for a stress-free holiday.
- Make-Ahead: This pie is actually better when made a day in advance! You can bake the entire pie completely up to 2 days ahead of time. Let it cool completely, then cover it and store it in the refrigerator. The flavors will meld and the custard will set up perfectly. Just wait to add the fresh whipped cream topping until right before serving.
- Storage: Store any leftover pie, covered, in the refrigerator for up to 5 days.
- Freezing: You can freeze the baked and cooled pie. Wrap it very well in a double layer of plastic wrap and then a layer of aluminum foil. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator.
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Creative Recipe Variations
This simple and delicious custard is a wonderful base for your own creative and festive twists.
- Add a Boozy Kick: For a delicious, sophisticated, grown-up flavor, you can whisk 1 to 2 tablespoons of your favorite bourbon or a dark rum into the custard filling along with the vanilla extract.
- Make it a “Sweet Potato” Custard: For a classic Southern twist on this recipe, you can substitute the 15-ounce can of pumpkin purée with an equal amount of cooked and mashed sweet potato purée (about 1 3/4 cups).
- Bake it in Individual Ramekins: For an elegant, individual-sized dessert, you can divide the custard mixture evenly among six to eight 6-ounce ramekins. Place the ramekins in a larger baking dish and create a simple water bath by pouring hot water into the dish until it comes halfway up the sides of the ramekins. Bake for about 35-45 minutes, until the centers are just barely set.
Enjoy The Ultimate Easy Fall Dessert!
You’ve just discovered a truly magical recipe that delivers all the comforting, delicious flavor of a classic pumpkin pie with almost none of the work. This Crustless Pumpkin Pie is a perfect harmony of a creamy, custardy filling and warm spices. It’s a rewarding and deeply satisfying dessert that is guaranteed to become a new, much-requested fall tradition.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy, gluten-free dessert!
Frequently Asked Questions (FAQs)
Q1: What is the texture of a crustless pumpkin pie like?
The texture is absolutely divine! It is essentially a perfectly smooth, firm, and silky baked pumpkin custard. Because there is no crust, the pure, creamy texture of the pumpkin filling is the absolute star of the show. It is lighter and more delicate than a dense cheesecake, but richer than a simple pudding.
Q2: How do I keep my crustless pumpkin pie from cracking?
There are two main secrets to a beautiful, crack-free custard. First, be very careful not to over-mix your filling. Over-whisking whips too much air into the custard, which causes it to puff up in the oven and then collapse and crack as it cools. Second, do not over-bake your pie. Pull it from the oven when the center still has a slight jiggle. A long, slow bake at a low temperature, as this recipe directs, is also a key factor in preventing cracks.
Q3: Can I make this in individual ramekins for a party?
Yes, absolutely! This is a fantastic and elegant way to serve this dessert. Simply divide the prepared custard mixture evenly among six to eight 6-ounce ramekins. For the best, most even texture, it is a great idea to bake the ramekins in a water bath. Place them in a larger baking dish and pour hot water into the dish until it comes halfway up the sides of the ramekins. You will need to reduce the baking time to about 35-45 minutes.
Q4: Can I make this pie a day or two before my holiday meal?
Yes, this is an absolutely perfect make-ahead dessert! The flavor and the texture are actually even better on the second day. You can bake the entire pie completely, let it cool, cover it, and keep it in the refrigerator for up to 2 days before you plan to serve it.
Q5: Can I make this recipe dairy-free?
Yes, you can. For a delicious dairy-free version, simply substitute the 1 cup of half-and-half with an equal amount of a high-quality, full-fat, canned coconut milk. It will add a lovely, subtle coconut flavor that is wonderful with the pumpkin and spices. Be sure to serve it with a dairy-free whipped topping.