If you’ve never tried a crustless pumpkin pie recipe before, it’s essentially just pumpkin pie filling baked in a pie dish. It’s perfect for those who need a low-effort and gluten-free dessert for Thanksgiving. While you could certainly try to bake your favorite pie filling without a crust, this recipe has an added ingredient to make it easier to slice and remove from the pie pan.
Ingredients You’ll Need
Just like traditional pumpkin pie, this recipe calls for canned pumpkin puree, eggs, and milk. Sweetened with maple syrup, it has a rich flavor you’ll love! This recipe uses coconut milk to keep it dairy-free, but heavy cream will also work if you prefer. (Unsweetened almond milk won’t thicken in the fridge, so it’s not as great of a choice, FYI.) Adding cornstarch to this recipe gives it an easy-to-slice structure you’ll need to remove the crustless pie from the pie pan. You can use arrowroot or tapioca starch as a swap with similar results. Prefer a pumpkin pie that is heavier on the spices? You can add an extra teaspoon of pumpkin pie spice if you like, and a splash of vanilla extract for even more flavor. Feel free to experiment with it!
How to Make Crustless Pumpkin Pie
Preheat the oven to 350ºF and grease a 9-inch pie dish with nonstick cooking spray. In a blender or large mixing bowl, combine the pumpkin puree, coconut milk, maple syrup, pumpkin pie spice, eggs, cornstarch, and salt. Whisk well to combine until the mixture looks smooth, or secure the lid on the blender and blend until smooth. Pour the pumpkin pie filling into the greased pie pan and smooth the top with a spatula. Bake at 350ºF for 1 hour, or until the center doesn’t jiggle when removed from the oven. Let the pie cool on a wire rack on the counter for 1 hour, then transfer to the fridge to chill for at least 4 hours. You can keep it tightly wrapped for up to 3 days in the fridge if you’d like to make this ahead of time. Slice and serve this crustless pumpkin pie with whipped cream on top, if you like. Store leftovers in the fridge for up to 3 days, or in the freezer for up to 3 months. If you go with freezing the pie, make sure to let it thaw for at least 24 hours in the fridge before you plan on serving it again. (And tightly cover with plastic wrap on top of the pie’s surface to protect the flavor.) Looking for more holiday pie recipes? Try Sweet Potato Pie, Chocolate Pecan Pie, and Chocolate Peanut Butter Pie for more ideas. If you try this Crustless Pumpkin Pie recipe, please leave a comment and star rating below letting me know how you like it!
