Crustless Pumpkin Pie

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Delicious and creamy crustless pumpkin pie, a mouthwatering twist on the classic Fall dessert. Made without the crust, it’s light, smooth, and perfectly spiced, offering a delightful blend of flavors. This delicious pumpkin pie recipe is a yummy low carb option and super easy to make!

A slice of Crustless Pumpkin Pie topped with whipped cream on a plate, next to the rest of the pie on a wooden table.

Crustless Pumpkin Pie

This fall, treat yourself and your loved ones to an incredible dessert by making crustless pumpkin pie. Whether you’re hosting a cozy gathering or celebrating Thanksgiving, this delightful dessert will steal the spotlight. With its velvety texture and rich pumpkin flavor, it’s a perfect way to savor the essence of autumn. Plus, skipping the crust, not only makes it healthier and gluten-free, it simplifies the preparation, making it a hassle-free yet scrumptious addition to your seasonal menu. Don’t miss out on this delectable twist on a classic favorite!

What You’ll Need

  • Sugar: I like to use granulated sugar for this recipe to add sweetness.
  • Flour: I like to use all-purpose flour to thicken the batter.
  • Evaporated Milk: This will add moisture to the recipe.
  • Pumpkin Puree: This will add all the pumpkin flavor along with vanilla and cinnamon for additional flavor. Pumpkin pie spice can also be used.

How To Make Crustless Pumpkin Pie Recipe

  • Prepare the batter. Add the sugar and flour into a mixing bowl. Put in the eggs and combine.
  • Put in the wet ingredients. Pour the pumpkin, milk, vanilla, and cinnamon into the bowl and combine until fully incorporated.
  • Bake the pie. Pour into a 9-inch pie dish greased with baking spray. Put on a 15-in. x 10-in. x 1-in pan with 1/2-inches of hot water. Put in the oven for 50-55 minutes at 350 degrees or until a knife comes out clean of batter.
A glass pie plate filled with Crustless Pumpkin Pie batter.
A slice of Crustless Pumpkin Pie topped with whipped cream on a plate, next to the rest of the pie on a wooden table.

Using A “Water Bath”

You’ll notice the recipe has you place your pie pan in a larger baking pan holding hot water. This is usually called a “water bath” and it’s used for a couple of reasons.

Most commonly, the water bath is used to keep the dessert moist. This helps to keep it from cracking and getting a rubbery texture. It also helps cook the dessert more evenly.

If you have ever baked a cheesecake or custard and found either of those problems, a water bath is the key to fixing it.


There are several variations you can explore when making crustless pumpkin pie to add some exciting twists to the classic recipe:

  • Spiced Maple Crustless Pumpkin Pie: Enhance the flavor by adding a drizzle of maple syrup and a sprinkle of warm spices like cinnamon, nutmeg, and cloves to the pumpkin mixture. It brings a delightful sweetness and a hint of autumnal warmth.
  • Chocolate Swirl Crustless Pumpkin Pie: Create a marbled effect by swirling in a layer of melted chocolate into the pumpkin filling before baking. The combination of chocolate and pumpkin is a decadent treat for chocolate lovers.
  • Pecan Streusel Topping: Add a crunchy and nutty element to your crustless pumpkin pie by sprinkling a generous pecan streusel on top before baking. It provides a delightful contrast in texture to the smooth pumpkin filling.
  • Caramel Drizzle: After baking, drizzle some caramel sauce on top of the cooled crustless pumpkin pie for an extra layer of sweetness and indulgence.
A slice of Crustless Pumpkin Pie topped with whipped cream on a plate, next to the rest of the pie on a wooden table.

Want to make low carb pumpkin pies? You can use sugar substitutes in this crustless pumpkin pie. To keep the carb count low, use unsweetened almond milk instead of evaporated milk.

More Pie Recipes

Close up view of a slice of Crustless Pumpkin Pie topped with whipped cream on a plate.
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Crustless Pumpkin Pie

This creamy Crustless Pumpkin Pie is a quick and easy Thanksgiving dessert recipe with fewer carbs and calories. It has all the richness and flavor of classic pumpkin pie, made without the crust and only seven ingredients!
Servings: 8 slices
Prep: 5 minutes
Cook: 55 minutes
Total: 1 hour



  • In a mixing bowl, combine the sugar and flour.
  • Add eggs; mix well.
  • Stir in the pumpkin, milk, vanilla and cinnamon if desired; mix until well blended.
  • Pour into a greased 9-inch pie plate.
  • Place pie plate in a 15-in. x 10-in. x 1-in. baking pan; add 1/2 inches of hot water to pan.
  • Bake at 350 degrees for 50-55 minutes or until a knife inserted near the center comes out clean.

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Serving: 8g | Calories: 210kcal | Carbohydrates: 41g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 68mg | Sodium: 52mg | Potassium: 222mg | Fiber: 2g | Sugar: 36g | Vitamin A: 9679IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 1mg


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