If you’re craving a warm, comforting dessert that celebrates the rich flavors of fall without the fuss of a crust, this Crustless Pumpkin Pie Recipe is absolutely your new best friend. Imagine silky, spiced pumpkin custard baked to perfection, bursting with all the cozy autumn spices and just the right touch of sweetness. This pie effortlessly brings that classic pumpkin flavor in a smoother, lighter form that’s perfect for those who love pie but want to skip the crust. It’s simple, elegant, and truly satisfying to serve at any gathering or casual night in.

Ingredients You’ll Need

This image shows various baking ingredients arranged on a white marbled surface. There are two brown eggs resting on a beige cloth on the left side. Next to them, a small white bowl holds a white powder, likely baking soda or baking powder. Above it, a small white bowl with a light brown mix of various spices, separated in small groups of different colors including dark brown, beige, and black specks. Above that, a bowl of light brown sugar has a crumbly texture. To the right, a white bowl holds bright orange mashed sweet potato with a smooth, slightly chunky texture. At the top left, a small white jug filled with milk has a smooth creamy surface. In the bottom center, a small white bowl contains a thick amber syrup. On the right edge, a white mixing bowl is partially visible. The colors of the ingredients contrast softly with the light background. Photo taken with an iphone --ar 4:5 --v 7

This pie may be crustless, but it is not short on essential, straightforward ingredients that work together to create the luscious texture and warm flavor everyone will adore. From creamy pumpkin puree to fragrant spices, each element plays a key role in achieving the perfect balance of taste and consistency.

Pumpkin puree (1 can, 15 ounces): The star of the show, offering natural sweetness and that classic pumpkin flavor.
Large eggs (2 whole + 1 yolk): They add structure and richness to the custard base.
Half and half (1 cup): Provides creaminess without overpowering the delicate spices.
Coconut palm sugar or brown sugar (½ cup): A natural sweetener that deepens the caramelized notes in the pie.
Maple syrup (3 tbsp): Adds a subtle, complex sweetness that complements the pumpkin perfectly.
Arrowroot powder or cornstarch (2 tbsp): Helps thicken the custard and keeps it silky smooth.
Ground cinnamon (1½ tsp): Brings warmth and a signature autumnal spice.
Ground ginger (½ tsp): Adds a gentle, zesty punch.
Ground nutmeg (¼ tsp): Offers a sweet, nutty aroma that’s a classic in pumpkin pies.
Ground clove (¼ tsp): Intensifies the spice profile with a hint of earthiness.
Ground black pepper (⅛ tsp): Enhances the flavors with a surprising but delightful kick.
Sea salt (½ tsp): Balances sweetness and heightens flavor depth.
Butter or coconut oil: For greasing the pie plate to ensure easy removal.

How to Make Crustless Pumpkin Pie Recipe

Step 1: Prep Your Oven and Ingredients

Start by preheating your oven to 300°F. This lower temperature sets the stage for gently baking the custard to perfection without curdling. While that heats up, gather all your ingredients and get ready to whisk up something truly special.

Step 2: Whisk Together the Eggs and Sugar

In a medium bowl, combine the 2 whole eggs and 1 egg yolk with the coconut palm sugar. Whisk them briskly until the mixture is well combined and slightly foamy — this little step ensures a light and airy texture in the finished pie, so don’t rush it!

Step 3: Add the Pumpkin and Cream

Next, stir in the pumpkin puree, half and half, and maple syrup. These ingredients bring the creamy, sweet pumpkin flavor front and center. Make sure everything is blended smoothly for that perfect consistency.

Step 4: Spice It Up and Thicken

Sprinkle in your ground cinnamon, ginger, nutmeg, clove, black pepper, salt, and arrowroot powder. Whisk again until no lumps remain — the arrowroot helps your pumpkin filling set beautifully without the need for a crust.

Step 5: Prepare Pie Plate and Transfer Mixture

Grease your 9-inch pie plate generously with butter or coconut oil. Pour the custard mixture into the plate and give it a gentle tap on the counter to level out the filling. This helps create an even bake and that gorgeous smooth top.

Step 6: Bake to Custard Perfection

Bake the pie for 60-70 minutes until an instant-read thermometer reads 170°F at the center. This ensures the custard is perfectly set with a slight wobble—just enough to keep it delightfully creamy without being runny.

Step 7: Cool Completely and Chill Overnight

Remove the pie from the oven and allow it to cool on the counter uncovered. Once cooled, pop it into the refrigerator overnight. This rest time allows the pie to firm up, concentrating those luscious flavors and making it easier to slice.

How to Serve Crustless Pumpkin Pie Recipe

The image shows a square slice of brown pumpkin pie with a smooth texture and slightly shiny top, sitting on a white plate with a few light brown spice sprinkles around it. On top of the pie slice, there are three sugared cranberries, two darker purple and one bright red, covered with a sparkling sugar coating. In the foreground, a silver fork holds a bite of the pumpkin pie topped with a dollop of white whipped cream, with the pie and cream contrasting against the clean white plate and soft white marbled surface background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A dollop of homemade whipped cream instantly elevates this pie, adding a cool, fluffy contrast to the warm spices. For a festive touch, sprinkle on sugared cranberries that add a pop of color and a tart bite. You can even infuse your whipped cream with cinnamon or maple syrup for an extra flavor boost.

Side Dishes

This pie pairs beautifully with a hot cup of spiced chai tea or rich coffee. If you’re serving it after a hearty meal, consider a simple side salad with citrus vinaigrette to balance the richness. For a holiday feast, roasted nuts or candied pecans add a crunchy texture contrast that guests will love.

Creative Ways to Present

Try serving the pie in individual ramekins for a charming, personalized touch. Or go rustic by layering slices on a wooden board with seasonal fruits like figs or apples on the side. For the ultimate indulgence, drizzle warm caramel sauce over each slice just before serving.

Make Ahead and Storage

Storing Leftovers

The best part about this crustless pumpkin pie is how easily it keeps. Just cover it tightly with plastic wrap or foil and store in the refrigerator for up to four days. Each day, the flavors deepen and the texture stays silky smooth, making every slice just as delightful as the first.

Freezing

You can freeze this pie if you want to get a head start on holiday desserts. Wrap it securely in plastic wrap and then in foil, or use an airtight container to prevent freezer burn. It will keep well for up to two months. When you’re ready, thaw overnight in the fridge before serving.

Reheating

If you prefer your crustless pumpkin pie warm, gently reheat slices in a low oven at 300°F for about 10-15 minutes. Avoid microwaving, which can make the custard rubbery and lose its luscious texture.

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely! You’ll want to roast and puree your fresh pumpkin first, ensuring it’s smooth and about one can’s worth (15 ounces). This adds a fresher flavor but keep in mind the texture might vary slightly compared to canned pumpkin.

What’s the purpose of the arrowroot powder in this pie?

Arrowroot powder acts as a thickening agent that helps the custard set just right without any crust needed. It keeps the filling smooth and silky, giving you that classic pie texture without the heaviness of a crust.

Can I substitute the half and half with something dairy-free?

Yes! You can use full-fat coconut milk or another creamy non-dairy milk, but be aware that it might slightly change the flavor and texture. Coconut milk will add a subtle coconut note that pairs nicely with pumpkin and spices.

Why bake at a low temperature for so long?

Baking slowly at 300°F ensures gentle cooking of the custard, preventing cracks or overcooked spots. This low and slow method produces that melt-in-your-mouth texture we all love in a pumpkin pie.

How can I avoid the crustless pie from cracking?

Make sure to bake at the recommended low temperature and don’t overbake. Also, letting the pie cool fully at room temperature before refrigerating helps reduce cracking as it sets properly and cools evenly.

Final Thoughts

You really can’t go wrong with this Crustless Pumpkin Pie Recipe when you want all the comforting flavors of pumpkin pie with less fuss and more creamy, custardy goodness. Whether it’s a holiday centerpiece or a simple weeknight treat, I promise this recipe will soon become a staple to your fall baking repertoire. So go ahead, try it out, and prepare to fall in love with pumpkin all over again!