Crustless Pumpkin Pie: Easy No-Crust Dessert
Choose canned pumpkin puree for a consistent smooth texture in your crustless pumpkin pie. Fresh pumpkin requires pre-cooking or roasting before it can be used in the batter. Use a 23 cm (9-inch) round cake pan to ensure the custard bakes evenly at 175°C (350°F). Greasing the pan with 16 g unsalted butter and adding parchment paper prevents the pie from sticking to the base.
This dessert is a dense, spiced custard that relies on cornstarch and eggs for its structure. You whisk the eggs and brown sugar until pale to incorporate air, which lightens the final crumb. After baking for 45 minutes, you must refrigerate the pie for at least 4 hours. This chilling period allows the proteins to set completely, resulting in a clean slice and a silky mouthfeel.
Crustless Pumpkin Pie: Easy No-Crust Dessert
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the pan
Preheat your oven to 175°C (350°F). Grease a 23 cm (9-inch) round cake pan with the butter and line the bottom with parchment paper. This ensures the crustless pie releases easily from the sides.
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Whisk the eggs
Whisk the eggs, brown sugar, and vanilla extract in a large bowl. Continue until the mixture is pale and slightly thick. Beating the eggs well incorporates air for a lighter texture.
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Add pumpkin spices
Fold in the pumpkin puree and pumpkin-pie spice. Stir until the mixture is well blended and the colour is uniform. Ensure no pockets of puree remain.
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Stir in liquids
Dissolve the cornstarch in 50 ml of cold water to create a slurry. Stir this slurry and the evaporated milk into the pumpkin mixture. Whisk until the custard is completely smooth to avoid lumps.
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Fill and bake
Pour the custard into your prepared pan. Tap the pan gently on the counter to release large air bubbles. Bake for 45 minutes until a toothpick inserted 2 cm from the centre comes out with a few moist crumbs.
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Set and chill
Remove the pie from the oven and let it rest at room temperature for 20 minutes. Transfer the pie to a wire rack and refrigerate for at least 4 hours. Chilling is essential to firm the structure for clean slicing.
Watch for cracks appearing on the surface during baking. This indicates the edges are cooking too quickly. Loosely cover the edge of the pan with foil to prevent over-browning and keep the top smooth.
What to serve with it
Add a dollop of plain Greek yogurt or coconut-whipped cream for creaminess. To add a crunch, sprinkle toasted pepitas or chopped pecans over the top. You may also finish the dish with a light drizzle of maple syrup or caramel sauce for a sweet finish.
Storing and reheating
Keep the pie in the fridge for 2 to 4 days. Do not leave it at room temperature for more than 2 hours. You can freeze it in an airtight container for up to 2 weeks. Thaw the pie in the fridge before you serve it.
Nutrition per serving
- Calories
- 165
- Protein
- 6.2 g
- Carbs
- 18.4 g
- Fat
- 7.1 g
- Fiber
- 1.8 g
- Sugar
- 12.1 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Can pumpkin pie be baked without a crust?
Yes. You can bake the filling alone in a greased pan. This results in a lighter dessert that focuses on the spiced pumpkin custard without the added carbohydrates of a pastry base.
What to use instead of pie crust for pumpkin pie?
Use a round cake pan lined with parchment paper. This provides the necessary structure for the custard to set while making it easy to remove the slice without a traditional crust.
What is a pie without crust called?
These are often called crustless pies or custards. In this case, it is a crustless pumpkin pie, which functions as a baked pumpkin custard.
Can I make Libby's pumpkin pie without crust?
Yes. You can use canned pumpkin puree to create a smooth filling. Ensure you use a greased pan and follow the baking times to ensure the centre sets properly.
