Name: Crustless Pumpkin Pie Recipe: Creamy and Spiced
Prep time: 10 min
Cook time: 50 min
Total time: 300 min
Ingredients: 1 can of pumpkin puree; ¾ cup sugar; ½ cup cream; ½ cup milk; 3 eggs; 2 tsp pumpkin spice; 1 tsp vanilla; 2 tbsp cornstarch; Optional: Whipped cream; Suggested Pairings: Coffee (tea)

Introduction

Table of Contents

Crustless Pumpkin Pie is a creamy, spiced dessert, perfect for Thanksgiving, fall gatherings, or low-carb treats. This gluten-free version, featuring a silky pumpkin custard baked without a crust, delivers classic holiday flavor with a lighter texture. Presented in a white ceramic pie dish, optionally garnished with whipped cream and nutmeg, this Crustless Pumpkin Pie offers a warm, appetizing aesthetic that elevates any table. This recipe offers a simple oven method using pantry staples, adaptable to dietary preferences, and ideal for home cooks seeking a go-to dessert that brings traditional, crowd-pleasing charm to any occasion.

Ingredients

For the Crustless Pumpkin Pie:

1 (15 oz) can pumpkin puree (not pie filling)
¾ cup granulated sugar (or brown sugar)
½ cup heavy cream
½ cup whole milk
3 large eggs, room temperature
2 tsp pumpkin pie spice
½ tsp ground cinnamon
½ tsp kosher salt
1 tsp vanilla extract
2 tbsp cornstarch (or arrowroot for grain-free)

For Serving:

Optional: Whipped cream, ground nutmeg, cinnamon sticks
Suggested Accompaniments: Coffee, vanilla ice cream
Suggested Pairings: Spiced tea, milk
Suggested Aesthetic: Serve in a white ceramic pie dish
Suggested Equipment: 9-inch pie dish, whisk

Step-by-Step Process

Preheat Oven and Prep Dish: Preheat oven to 350°F (175°C). Grease a 9-inch pie dish with butter or spray. This prevents sticking and adds richness to the edges.
Whisk Wet Ingredients: In a large bowl, whisk pumpkin puree, sugar, heavy cream, milk, eggs, and vanilla until completely smooth—no streaks of egg white. The cream and milk create a custard-like texture.
Add Dry Ingredients: Sprinkle pumpkin pie spice, cinnamon, salt, and cornstarch over the wet mixture. Whisk vigorously until fully incorporated and no lumps remain. Cornstarch stabilizes the custard for clean slices.
Pour into Dish: Pour mixture into prepared pie dish. Tap gently on the counter to release air bubbles. The batter will be thin—this is correct for silky results.
Bake to Set: Bake 45–55 minutes. The center should jiggle slightly (like gelatin) while the edges are set. A knife inserted 1 inch from the edge comes out clean. Do not overbake—custard firms as it cools.
Cool completely: Remove from oven. Cool on the rack for 2 hours to room temperature—the pie sets fully during cooling. Cover loosely with foil if edges brown too quickly.
Chill for Best Texture: Refrigerate at least 4 hours or overnight. Cold pie slices cleanly and enhances flavor.
Serve: Run a knife around the edges. Slice into 8 wedges. Serve in the white ceramic pie dish or transfer to plates. Top with whipped cream and a dusting of nutmeg.

Tips for Better Crustless Pumpkin Pie

Whisk until smooth—no egg streaks
Bake until the center jiggles slightly—carryover heat sets it
Cool fully before chilling—prevents cracks
Use full-fat dairy—richer custard
Present in a white ceramic pie dish to showcase the smooth top
Make 1–2 days ahead—flavor deepens
Freeze slices up to 2 months
Enhance aesthetic: pipe whipped cream rosettes

Variations and Customization

Low-Carb: Use erythritol 1:1; replace cornstarch with xanthan gum.
Dairy-Free: Use coconut cream + almond milk.
Spiced Maple: Replace sugar with maple syrup.
Mini Pies: Bake in ramekins 25–30 min.
Crustless Pumpkin Bars: Bake in an 8×8 pan; cut into squares.
Bourbon Pumpkin: Add 1 tbsp bourbon to the batter.
Ginger Snap Crumble: Top with crushed cookies post-bake.
Vegan: Use flax eggs, plant milk, and coconut cream.

Storage and Serving Tips

Store covered in the fridge up to 5 days.
Freeze whole or slices up to 2 months; thaw overnight in fridge.
Serve chilled for firm slices; room temp for creamier texture.
Pair with coffee or spiced tea to complement the warmth.
Present in a white ceramic pie dish with garnishes for an elegant, festive charm.

Nutritional Information

Based on 8 servings:

Calories: 190 kcal
Total Fat: 9g
Saturated Fat: 5g
Trans Fat: 0g
Cholesterol: 95mg
Sodium: 200mg
Total Carbohydrates: 24g
Dietary Fiber: 1g
Sugars: 19g
Protein: 4g
Vitamin A: 120% Daily Value
Vitamin C: 4% Daily Value
Calcium: 8% Daily Value
Iron: 6% Daily Value

Note: Values without toppings (low-carb or mini versions adjust carbs). High in comfort.

Conclusion

This Crustless Pumpkin Pie recipe delivers creamy, spiced bliss with silky custard in every bite. It transforms pumpkin into a lighter holiday classic. Its whisk-and-bake method and warm presentation make it a go-to. The spiced filling and smooth texture delight every spoonful. It’s sure to be a cherished recipe, loved for its traditional, crowd-pleasing charm.