Crustless Pumpkin Pie – Creamy, Light & Naturally Gluten-Free

All the cozy fall flavor, none of the fuss! This Crustless Pumpkin Pie is the ultimate shortcut to creamy, spiced perfection.

It has the same luscious filling you love from classic pumpkin pie — velvety, custard-like, and warmly spiced — but skips the crust for a lighter, naturally gluten-free twist. Whether you’re baking for Thanksgiving, a holiday potluck, or just a sweet fall craving, this recipe delivers comfort in every spoonful.

At inasrecipes.com, we love easy desserts that taste homemade and look festive. This one fits perfectly: simple, wholesome, and absolutely delicious.

Why You’ll Love This Crustless Pumpkin Pie

• No crust, no stress: Easier than traditional pie, no rolling required.
• Gluten-free goodness: Naturally flourless and great for guests with dietary needs.
• Perfectly spiced: Balanced flavors of cinnamon, ginger, nutmeg, and cloves.
• Make-ahead friendly: Bakes beautifully a day or two in advance.
• Light yet creamy: All the flavor, less heaviness.

🔗 Pair this pie with our Pumpkin Pecan Cobbler for a double dose of fall flavor!

What Is Crustless Pumpkin Pie?

A crustless pumpkin pie is essentially a smooth, custardy pumpkin filling baked directly in a greased dish — no crust needed.
As it bakes, the edges set and firm slightly, forming a delicate “self-crust” that keeps every slice intact.

The result?
A pie that’s silky, rich, and melts in your mouth — perfect for pumpkin lovers who prefer fewer carbs or less work in the kitchen.

Ingredients You’ll Need

For the Pie Filling

• 1 (15 oz) can pumpkin puree (not pumpkin pie mix)
• ¾ cup brown sugar
• 3 large eggs
• 1 cup evaporated milk (or half-and-half)
• 1 tsp vanilla extract
• 1 ½ tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• ¼ tsp ground cloves
• ¼ tsp salt

Optional Toppings

• Fresh whipped cream or coconut cream
• Ground cinnamon or pumpkin spice
• Chopped pecans or caramel drizzle

💡 Pro Tip: Use pure pumpkin puree for the best flavor — canned or homemade both work!

Step-by-Step Instructions

1 – Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish with butter or nonstick spray.

2 – Mix the Pumpkin Base

In a large bowl, whisk together pumpkin puree, brown sugar, and eggs until smooth and fluffy.

3 – Add Spices & Milk

Add evaporated milk, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until completely blended.

4 – Pour and Bake

Pour the mixture into your greased pie dish. Bake for 45–50 minutes, or until the center is just set and a knife comes out clean.

5 – Cool Completely

Let the pie cool at room temperature for 1 hour, then refrigerate for at least 2 hours before serving. This helps it firm up into that dreamy, creamy texture.

🔗 Want something similar but with a twist? Try our Florida Orange Rolls — a citrusy brunch favorite!

Baking Tips for the Perfect Crustless Pumpkin Pie

• Don’t overbake — remove when the center still jiggles slightly.
• Use evaporated milk for richer flavor and creamier texture.
• For extra spice, add a pinch of cardamom or allspice.
• Want dairy-free? Substitute coconut milk for evaporated milk.

How Long Can Pumpkin Pie Sit Out?

According to USDA food safety guidelines:

• Homemade pumpkin pie (with eggs and milk) can sit out at room temperature for no more than 2 hours.
• After that, refrigerate it to keep the custard fresh and safe.

💡 Pro Tip: Always cool your pie before refrigerating to avoid condensation on top.

Common Pumpkin Pie Mistakes (and How to Fix Them)

1️⃣ Overbaking → Causes cracks on top. Remove when slightly jiggly.
2️⃣ Using too much spice → Overpowers the pumpkin flavor. Measure carefully.
3️⃣ Skipping the cooling step → Results in a watery pie. Chill before slicing.
4️⃣ Using pumpkin pie filling instead of puree → Adds too much sugar. Always use pure pumpkin.

🔗 Learn to avoid baking mishaps in our Basque Cheesecake Recipe guide.

What Pies Do Not Need to Be Refrigerated?

• Fruit pies like apple, cherry, or blueberry can be stored at room temperature for 1–2 days.
• Custard or cream-based pies, including pumpkin pie, should always be refrigerated due to the dairy and eggs.

So while your Crustless Pumpkin Pie looks simple, it’s still technically a custard pie — and needs chilling.

Can You Freeze Crustless Pumpkin Pie?

Yes! This pie freezes beautifully.

To Freeze:

1. Let it cool completely.
2. Wrap tightly in plastic wrap and foil.
3. Freeze for up to 2 months.

To Serve:

Thaw overnight in the fridge and enjoy chilled or warmed slightly in the oven.

🔗 Pair it with our Spiked Apple Cider Recipe for the perfect fall dessert combo.

Serving Ideas

• Top with whipped cream and cinnamon for a classic touch.
• Serve warm with a scoop of vanilla ice cream.
• Add a drizzle of maple syrup or salted caramel sauce.
• Sprinkle crushed graham crackers or pecans for texture.

Storage Tips

• Fridge: Store covered for up to 4 days.
• Freezer: Up to 2 months (thaw before serving).
• Best Served: Chilled, with whipped cream or spiced topping.

Frequently Asked Questions

How long can pumpkin pie sit out?

No more than 2 hours. After that, refrigerate for freshness and safety.

What are some common pumpkin pie mistakes?

Overbaking, using pie filling instead of puree, and skipping cooling.

What pies do not need to be refrigerated?

Fruit pies like apple or cherry; custard-based pies (like pumpkin) must be chilled.

Can you freeze crustless pumpkin pie?

Yes — wrap tightly and freeze up to 2 months. Thaw overnight before serving.

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