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Crustless Pumpkin Pie lets you enjoy the best part of this classic dessert without the fuss. Sweet and creamy with just the right amount of warm spices, this easy recipe only has seven ingredients. Perfect to enjoy as a gluten free dessert or for those who struggle with making homemade pie crust from scratch. And with no crust, there are less than 200 calories per slice!
For years I have been encouraging all of my gluten free readers to buy ramekins. Why? So you can mix up my delicious pumpkin pie filling mixture and make mini pies. Now you don’t have to keep all six or eight for yourself. You can let others enjoy them too. But while they are all digging into their “regular” desserts, you can make sure you have your own delicious, safe, gluten free pumpkin pie all to yourself.
But maybe, just maybe you want to share your pie. Usually, the reason for making pie is because you are going to serve it at a family meal. So make a pie for the family. It can still be a crustless pie, but then at least it’s an actual pie as opposed to little pumpkin custards.
Because sometimes you just want a slice, even if it has no crust. And guess what – my favorite pumpkin pie recipe sets up perfectly when you bake it in a pie plate so that you can cut gorgeous slices and top them with a dollop (or squirt, as the case may be) or whipped cream.
What is a pie without crust called?
Crustless pie? No-crust pie? Or is it really just a baked custard?
Technically, yes, pumpkin pie without a crust is actually a pumpkin custard. But I think anything you bake in a pie plate and cut into slices qualifies as pie, don’t you?
Is pumpkin puree and pumpkin pie filling the same thing?
No, pumpkin puree contains only pumpkin. You can make your own by roasting pumpkins, or, as I do, simply buy canned pumpkin puree. That is what you will use to make this recipe.
Canned pumpkin pie filling already has the thickeners, sweeteners, and spices added. Starting with pure pumpkin puree gives you full control over the flavor and sweetness of your pie.
And this is the recipe that I think provides that perfect balance of sweet and spice.
Crustless Pumpkin Pie Recipe
This no crust pumpkin pie has the creamy custard you love with the perfect balance of sweetness and pumpkin pie spice. But there is no crust to get in the way of all that pumpkinny flavor. That makes this the easiest way to make a gluten free pumpkin pie, and it is so simple for those that don’t want to fuss with a crust or just don’t like it. And if you are short on time, you only have to stir together seven ingredients and pop it in the oven.
Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details.
But don’t skip my PRO TIPS below!
What is in pumpkin pie filling?
There are only seven ingredients in this recipe:
- One can of pumpkin puree – as mentioned, use just pumpkin puree, not pie filling
- Light brown sugar – I do not recommend dark brown sugar. Light brown sugar gives a nice molasses flavor that really makes this the best pumpkin pie filling ever. But dark brown sugar will make the pie a little too dark and almost give it a burnt sugar flavor.
- Cornstarch – this is how your thicken and set the custard without needing flour to keep it gluten free.
- Pumpkin pie spice – buy it or make your own blend.
- Evaporated milk – despite what the can says, you don’t need to shake your evaporated milk since you are using the entire can. Swirl it around a bit, so that anything that is settled doesn’t stay stuck in the bottom of the can. But if you shake too vigorously, you can end up with tiny bubbles that float on the top of your pumpkin mixture and then end up on top of your baked pie.
I use a standard 9-inch pie plate. While I do place it on a baking sheet just in case, when you don’t have a crust, you don’t really run into problems with it overflowing. Though if you only have a deep dish pie pan, it will bake in there just fine too.
How do you make crustless pumpkin pie?
- Combine pumpkin puree, brown sugar, cornstarch, salt, pumpkin pie spice, and eggs in a bowl.
- Whisk until smooth and thoroughly combined.
- Using a spoon or a spatula, gently fold in the evaporated milk.
- Pour it into a 9-inch pie plate and bake it at 350°F for 45 to 55 minutes.
- Let it cool and you have the easiest gluten free pumpkin pie ever.
Brianne’s Pro Tips:
- While I like to whisk the first six ingredients vigorously to make it smooth, I gently stir or fold in the evaporated milk, again to avoid those bubbles.
- Have leftovers? It’s time to have pumpkin pie for breakfast with these Pumpkin Pie Yogurt Parfaits.
- Check out all of my tips and recommendations in my Facebook Live video.
Can you overcook a pumpkin pie?
Yes, pumpkin pie can be overcooked. Typically it won’t affect the flavor, though the texture might not be as smooth and creamy. However, overbaking a pumpkin pie can cause it to weep liquid or crack in the middle.
Again, unless you really leave it in way too long, it will still taste delicious, and cracks are nothing that a little whipped cream or no-churn vanilla cheesecake ice cream can’t fix.
To avoid overcooking it, make sure your oven temperature is accurate (an inexpensive oven thermometer helps with this) and check the pie at 45 minutes. It should still be a little jiggly in the middle and will not look quite set all the way to the center. You don’t want it liquidy, but it should not be completely firm.
It will continue to cook a bit as it cools and then will firm up in the refrigerator.
Can you bake this pumpkin pie filling in a crust?
Yes! If you don’t have any gluten issues, you can use your favorite homemade pie crust or, what I always used to do, just pick up a package of pie dough from the refrigerated section of the grocery store.
While a standard pie plate is fine if you are making a pumpkin pie without crust, once you add a crust I do recommend using a deep dish pie plate to avoid it spilling over while you bake it. And place the pie plate on a baking sheet so that if it does spill over, you don’t have to clean a burned-on mess in your oven.
Baking temperature is exactly the same as the crustless pumpkin pie, though it might need a couple of minutes longer in the oven. Check the pie after about 40 minutes and if the crust is getting too brown, cover the edges with aluminum foil or a pie shield.
If you found this recipe while looking for gluten free pumpkin pie, but prefer a crust, you can use a gluten free pie crust recipe or mix. I’m no a crust fan, which is why I am happy to skip it altogether.
Make it a Meal
Since pumpkin pie is the quintessential Thanksgiving dessert, complete your holiday feast with…
- Gluten Free Corn Pudding has been a family favorite for nearly three decades.
- Cheesy Mashed Potatoes takes the classic side and makes it even better.
- Cinnamon Orange Cranberry Sauce adds a little zing to perfectly sweet and tart cranberry sauce.
- Cheddar Bacon Gluten Free Stuffing is not your mama’s stuffing, but it’s so much better.
- Gluten Free Cornbread with Apple Butter is so easy to mix together in just one bowl.
- Cranberry Orange Glazed Green Beans are a fresh and flavorful alternative to green bean casserole.
Try these gluten free pie recipes
Crustless Pumpkin Pie
- 9-inch glass pie plate
- Preheat oven to 350°F. Place 9-inch glass pie plate on a baking sheet.
- In a large bowl, combine pumpkin, brown sugar, cornstarch, salt, pumpkin pie spice, and eggs and whisk until combined and smooth.
- Add evaporated milk, and stir gently just until combined.
- Pour the pumpkin pie filling into the pie plate.
- Bake for 45-55 minutes, or until it is still slightly jiggly in the middle.
- Remove from the oven, and let cool to room temperature.
- Chill for at least two hours in the refrigerator, or until ready to serve.