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
- 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.
Find it online: https://www.eatswithsoul.com/crustless-pumpkin-pie/