Crustless Pumpkin Pie

by Sabrina Snyder

Last Update:

2 Comments

5 from 1 vote
8 Servings
Prep Time 10 minutes
Cook Time 1 hour
Cool 30 minutes
Total Time 1 hour 40 minutes
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Crustless Pumpkin Pie makes an incredible holiday dessert with a rich, creamy pumpkin filling flavored with autumn spices.

This no-crust pie makes a delicious alternative to Traditional Pumpkin Pie. Try this dessert recipe for a Thanksgiving treat that won’t disappoint.

Crustless Pumpkin Pie

The holidays wouldn’t be the same without pumpkin pie. This recipe mixes it up a bit, while still keeping with holiday tradition. No-crust pumpkin pie is creamy, flavorful, and delicious, making it stand out from a typical pumpkin pie, and still keeping the best parts of the dessert. 

Dinner, then Dessert

Crustless Pumpkin Pie Recipe

Crustless Pumpkin Pie makes an incredible holiday dessert with a rich, creamy pumpkin filling flavored with autumn spices.
Yield 8 Servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Slice of crustless pie on plate.
PrintRate

Ingredients
 

  • 3/4 cup sugar
  • 2 large eggs
  • 1 tablespoon flour , optional
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 15 ounces canned pumpkin pureé
  • 12 ounces evaporated milk

Instructions

  • Preheat oven to 325 degrees and spray a 9″ glass pie plate with baking spray.
  • In a large bowl whisk together sugar, eggs and flour.
  • Add in the cinnamon, ginger, cloves, nutmeg and salt and whisk until well combined.
  • Add in pumpkin puree and evaporated milk and whisk until well combined.
  • Pour into pie plate and bake for 55-60 minutes.
  • If using ceramic or metal, add more time, cook until only the very middle is jiggly.
  • Cool 30 minutes before serving.

Nutrition

Serving: 1 Slice | Calories: 171kcal | Carbohydrates: 29g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 139mg | Potassium: 263mg | Fiber: 2g | Sugar: 25g | Vitamin A: 8443IU | Vitamin C: 3mg | Calcium: 137mg | Iron: 1mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I made this for dessert last night and it turned out beautifully. The pumpkin filling was rich and creamy and I loved not having to fuss with a crust — so much less work, still full of flavor. A great autumn dessert that felt both indulgent and manageable.

    Reply