Crustless Pumpkin Pie

Name: Crustless Pumpkin Pie
Prep time: 10 min
Cook time: 35 min
Total time: 6 h 15 min
Cuisine: American
Ingredients: 1 can (15 oz) pure pumpkin; 1 cup milk (any variety); 2 1/2 tsp vanilla extract; 2 tsp ground cinnamon; 2 tsp baking powder; 1 tsp pumpkin pie spice blend; 1/2 tsp salt; 1/3 cup flour (spelt, oat, all-purpose, sorghum, or almond); 1/2 cup sweetener (granulated sugar, unrefined, or erythritol); 1 tbsp ground flaxseed (or 2 tsp cornstarch; optional if serving as a pudding); optional: 2 tbsp oil or almond butter for added richness

By Sophie

Published on July 22, 2026

Jump to Recipe

There’s just something about autumn that calls for pumpkin, isn’t there? For me, it’s not truly fall until my kitchen fills with the warm, spicy aroma of pumpkin baking. I’ve always adored pumpkin pie, but sometimes, I crave that creamy, spiced filling without the fuss of a crust. That’s where this Crustless Pumpkin Pie comes in – it’s my go-to for a simple, satisfying slice of autumn bliss, perfect for a cozy evening or a holiday gathering.

Why You’ll Love This Crustless Pumpkin Pie

So easy to make: Seriously, just whisk and bake! No pie dough to roll out.
Creamy & delicious: All the classic pumpkin pie flavor you love, with a wonderfully smooth texture.
Perfect for any occasion: Great for holidays, potlucks, or a simple weeknight dessert.
Naturally gluten-free friendly: Easily adapted for various dietary needs with simple flour substitutions.

Ingredients You’ll Need

Pure Pumpkin: Make sure it’s 100% pure pumpkin puree, not pumpkin pie filling, which has added spices and sugar.
Milk: Any type of milk works here, so use your favorite! Dairy or non-dairy, whatever you have on hand.
Flour: This is what helps bind everything together. I love using spelt or oat flour, but all-purpose, sorghum, or almond flour are great too. Choose what works for your dietary needs.
Sweetener: Granulated sugar is classic, but unrefined sweeteners or erythritol are perfect if you’re watching your sugar intake.
Ground Flaxseed (or Cornstarch): This is optional but helps with setting, especially if you want a firmer pie. If you’re okay with a slightly softer, pudding-like consistency, you can skip it!
Oil or Almond Butter: Just a little bit if you want an extra rich texture. It adds a lovely depth to the pie.

How to Make Crustless Pumpkin Pie Step by Step

First things first, let’s get that oven ready! Preheat it to 400°F (200°C). While it’s heating up, grab your 10-inch or 9-inch round baking pan and give it a good grease. This is super important to make sure your beautiful pie doesn’t stick later. Set that aside for a moment.

Now for the fun part: mixing! In a big bowl, just throw in all your ingredients – the pure pumpkin, milk, vanilla, cinnamon, baking powder, pumpkin pie spice, salt, flour, sweetener, and if you’re using it, the flaxseed or cornstarch, and the oil or almond butter. Whisk it all together until it’s super smooth. This is where the magic happens and all those lovely flavors combine! I always sneak a little taste at this stage to make sure the spices are just right. Don’t worry, it’s safe to taste before baking!

Once your batter is perfectly smooth, pour it into your prepared pan and spread it out evenly. Pop it into your preheated oven and bake for 35 minutes. Don’t be alarmed if it still looks a bit gooey when you pull it out – that’s completely normal! It will firm up beautifully as it cools. Patience is key here!

My Top Tips for Success

Don’t skip the greasing: Trust me, a well-greased pan is your best friend for easy removal.
Whisk thoroughly: Make sure there are no lumps of flour or spices for the smoothest pie.
Taste test the batter: I always do this! It’s your chance to adjust spices or sweetness before baking.
Chill, chill, chill: This is the most important step for a perfectly set, sliceable pie. Overnight is truly ideal.
Use pure pumpkin: Double-check your can to ensure it’s pure pumpkin, not pie filling.

Common Mistakes to Avoid

Not greasing the pan enough: This can lead to a pie that sticks and breaks when you try to remove it. Always grease thoroughly!
Using pumpkin pie filling instead of pure pumpkin: These are very different! Pie filling already has sugar and spices, which will throw off the flavor balance of this recipe.
Not chilling long enough: If you cut into the pie too soon, it will be too soft and won’t hold its shape. Give it at least 6 hours, but overnight is best.
Over-baking: Baking for too long can make the pie dry. It should still be a little jiggly in the center when you pull it out of the oven.

How to Store Crustless Pumpkin Pie

Countertop: Not recommended.
Refrigerator: Up to 5 days, covered loosely once completely cooled.
Freezer: Up to 2 months, wrapped tightly in plastic wrap and then foil. Thaw in the refrigerator overnight.

Frequently Asked Questions

What kind of milk can I use?

You can use any milk you prefer! Dairy milk like whole or 2%, or non-dairy options such as almond, soy, or oat milk, will all work well in this recipe.

Can I make this ahead of time?

Absolutely! In fact, it’s recommended. The pie needs at least 6 hours to chill and set, and the flavors deepen overnight, so it’s perfect for making the day before.

Why is my pie still soft after baking?

It’s normal for this pie to be a bit soft or jiggly when it comes out of the oven. It will firm up considerably as it cools and chills in the refrigerator.

Can I add a different spice blend?

Yes, feel free to adjust the spices to your liking! If you don’t have pumpkin pie spice, you can use a mix of cinnamon, nutmeg, ginger, and cloves.

I genuinely hope this Crustless Pumpkin Pie brings a little bit of warm, autumn comfort to your kitchen. It’s such a simple joy, and I love how easily it comes together. Give it a try, and let me know how your delicious, perfectly spiced Crustless Pumpkin Pie turns out!