Crustless Pumpkin Pie Recipe – Easy, Gluten-Free, Delicious

Looking for a healthier twist on a traditional holiday dessert? This crustless pumpkin pie delivers all the creamy, spiced goodness of classic pumpkin pie—without the extra calories or gluten from the crust. Whether you're catering to dietary restrictions or just looking for a simpler recipe, this crustless variation is everything you didn’t know you needed for your holiday table.

No crust, no fuss—just smooth, velvety pumpkin pie perfection in every bite. Keep reading to learn how to make this easy dessert, along with tips to ensure a flawless bake and personalized variations to suit your taste!

Why You’ll Love Crustless Pumpkin Pie

Crustless pumpkin pie has earned its place at the dessert table for a reason:

• Gluten-Free Friendly: Without the crust, there’s no need to worry about flour or gluten substitutions. Perfect for accommodating dietary restrictions.
• Lower Calorie Dessert: By skipping the crust, you’re automatically cutting down on calories while retaining all the flavor.
• Simple and Fuss-Free: No rolling dough or pre-baking is required. Just mix, bake, and enjoy!
• Perfect for Any Occasion: Whether it’s Thanksgiving dinner, a casual weekday dessert, or a treat for your health-conscious friends, this pie fits every moment.

What Makes It Different From Regular Pumpkin Pie?

The secret in crustless pumpkin pies lies in their texture—a silky, custard-like filling that melts in your mouth. Its simplicity shifts the focus entirely to the pumpkin and spices, creating an experience where every bite bursts with flavor.

Ingredients for Crustless Pumpkin Pie

To whip up the perfect crustless pumpkin pie, you’ll need just a handful of staple baking ingredients. Chances are, you already have most of them in your pantry!

• 1 can (15 oz) of pumpkin puree (not pumpkin pie mix)
• 3 large eggs
• 3/4 cup granulated sugar (or swap with coconut sugar for a refined sugar-free option)
• 1/2 cup milk of your choice (dairy or dairy-free)
• 1/2 cup heavy cream (or coconut cream for a dairy-free version)
• 1 tsp pure vanilla extract
• 2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp ginger)
• 1/4 tsp salt
• Optional whipped cream or a dusting of cinnamon for garnish

Pro Tip:

To take your pie to the next level, consider adding a splash of maple syrup or a sprinkle of pecans for flavor and crunch!

How to Make a Crustless Pumpkin Pie in 5 Simple Steps

No need to spend hours in the kitchen—this recipe is quick and easy to follow.

1. Preheat Your Oven

Set your oven to 350°F (175°C) and grease a 9-inch pie dish lightly with butter or non-stick cooking spray. This ensures smooth serving and no sticking.

2. Combine Your Wet Ingredients

• Whisk together the pumpkin puree, eggs, sugar, and vanilla in a large mixing bowl.
• Add your milk and cream. If you're using dairy-free options, ensure they’re unsweetened to avoid overpowering the spices.

3. Add the Flavor!

• Sprinkle in the pumpkin pie spice (or your custom mix of cinnamon, nutmeg, and ginger) and the salt. Stir until the mixture is smooth and free of lumps.

4. Pour and Bake

Transfer your mixture to your prepared pie dish. Smooth the top, ensuring an even bake. Bake for 50–60 minutes, or until the center is only slightly jiggly when gently shaken.

Tip: Insert a toothpick—it should come out clean when the pie is done baking.

5. Cool and Serve

Allow the pie to cool completely before slicing to ensure it sets properly. Garnish with whipped cream, a drizzle of caramel, or a sprinkle of cinnamon for an extra festive touch!

Tips for Success

• Avoid Overmixing: Mix ingredients just until combined to maintain a creamy texture.
• Cool Completely: Allow your pie to cool for at least 2 hours to help the custard set.
• Use Quality Spices: Fresh spices can make a huge difference in flavor—don’t skimp on quality!

How to Store Crustless Pumpkin Pie

If you have leftovers (unlikely, we know!), store your pie in the refrigerator. Cover it tightly with plastic wrap or foil for up to 3 days. Alternatively, you can freeze it by wrapping individual slices and storing them in an airtight container for up to 2 months.

To serve frozen pie, thaw it in the fridge overnight before reheating.

Variations to Make It Your Own

• Low-Carb Version: Replace sugar with a keto-friendly sweetener like erythritol or stevia.
• Spiced Chocolate: Add a tablespoon of cocoa powder for a chocolatey spin on traditional pumpkin pie.
• Savory Twist: Swap the sugar with a pinch of cayenne and roasted garlic for a unique savory dessert!

Try This Glorious Crustless Pumpkin Pie Today!

There you have it—a show-stopping dessert that’s as simple to make as it is delicious. Health-conscious, gluten-free, and bursting with spiced pumpkin flavor, this recipe is perfect for your holiday table or year-round indulgence.

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