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Crustless Pumpkin Pie — The EASIEST pumpkin pie you’ll ever make because there’s no crust!! One bowl, no mixer, and the pie is PERFECTLY flavored with plenty of pumpkin spice and everything nice! Put this pie on your holiday menu!!
Easiest Pumpkin Pie … Without Crust!
I’ve made quite a few crustless pies over the years, including Cranberry, Blueberry, and Strawberry. All of them have been huge reader favorites and big hits. Maybe that’s because you all don’t like making pie crust either! It’s never been one of my favorite things to make.
With this ridiculously easy no crust pumpkin pie, there’s no crust to make, the pie is made in one bowl, and no need to drag out a mixer. You add all the ingredients to one bowl at the same time and the batter takes less than 5 minutes to whisk together. I could not think of an easier pie to make.
If you’re in charge of making the pumpkin pie for Thanksgiving, Christmas, or other holiday celebrations, and you want something fast, easy, and goof proof, this is the pie to make.
I loved this pie and the fact that the photo below looks like Pac-Man is pretty rad. The pie’s texture was the perfect balance of tender yet firm enough and without a crust, the pumpkin flavor and assorted spices really came through so well.
With a dollop of whipped topping, this pie was perfect.
Crustless Pumpkin Pie Ingredients
Believe it or not, I made this recipe for crustless pumpkin pie with Bisquick! Without the firm crust holding the filling together, you need something to help bind the filling into a proper “pie.”
This is such a basic ingredients list that you may have everything on hand to make the pumpkin crustless pie right now:
How to Make Crustless Pumpkin Pie
Making pumpkin pie without crust is SO much easier than making a traditional pumpkin pie. Win!
Here’s an overview of how the no-crust pumpkin pie is made:
- Whisk together all the ingredients, turn into a 9-inch pie plate, and bake!
- Allow the no crust pumpkin pie to cool at room temp for about 30 minutes, then cover and allow pie to chill in the fridge for about 3 to 4 hours.
- Dollop with whipped cream and dig in!
How to Tell When the No-Crust Pie Is Done
You’ll know the pie is done when it’s set in the center, not jiggly, and a toothpick inserted in the center comes out clean.
Can I Use Canned Pumpkin Pie Filling?
No, you need to use pure pumpkin puree for this recipe. Canned pumpkin pie filling already has spices and sweeteners added to it, and every brand flavors it differently.
I prefer using pure pumpkin puree so I can flavor my no crust pumpkin pie exactly as I like it.
Tip: Don’t confuse pumpkin pie filing and pumpkin puree.
Can the Evaporated Milk Be Substituted?
No, you must make the no-crust pumpkin pie with evaporated milk. Do NOT sub sweetened condensed milk as it’s a different product entirely.
Can I Use Another Type of Pancake Mix?
Yes, any pancake mix that’s similar to Bisquick will work. You can even use a gluten-free variety if needed.
Just don’t omit the Bisquick entirely as it helps the pie set up, and it also makes it sort of a self-crusting pumpkin pie.
Can This Pie Be Made Ahead of Time?
This is a great pie to make a day ahead of time since it has to chill for at least 4 hours anyways before being sliced.
Perfect for prepping before Thanksgiving, Christmas, or another holiday!
How to Store No-Crust Pumpkin Pie
This crustless pumpkin pie should be covered and stored airtight in the fridge. It’ll last up to 5 days.
I’ve never frozen it so can’t say how it will survive the freezing and thawing process.
Tips for Making Pumpkin Pie Without a Crust
If you’ve read my blog for awhile, you know that I do not like bland food or desserts and this pie is no exception. It’s well spiced with pumpkin pie spice, cinnamon, ginger, and cloves.
Cinnamon, ginger, and cloves are already in pumpkin pie spice (as well as nutmeg, cardamom, and other spices), but I added extra cinnamon, ginger, and cloves to give this pie the extra oomph and bold spiced flavoring that I love.
It’s not overdone in my opinion, but if you like more muted flavors, dial back the spice quantities I used to suit your own tastes.
Serving this pumpkin pie with whipped topping, real whipped cream, or ice cream make it extra delish.
Instructions
- Preheat oven to 350F and spray a 9-inch glass pie plate with cooking spray; set aside.
- To a large bowl, add all the ingredients (except the whipped topping) and whisk well to combine. Pour into prepared pie plate.
- Bake for about 35 to 40 minutes, or until pie is set in the center, not jiggly, and a toothpick inserted in the center comes out clean.
- Allow pie to cool at room temp for about 30 minutes.
- Cover and allow pie to chill in the fridge for about 3 to 4 hours, or sufficiently chilled.
- Serve with whipped topping or whipped cream.
Notes
Note: I like pumpkin desserts to have plenty of pumpkin spice and oomph so they don’t taste bland. If you prefer more muted flavors, reduce the amount of spices and/or omit adding the additional cinnamon, ginger, and cloves.
Storage: Pie will keep airtight in the fridge for up to 5 days.
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 209Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 60mgSodium: 221mgCarbohydrates: 32gFiber: 2gSugar: 22gProtein: 5g
More Easy Pie Recipes:
Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and was released October, 2014.. There’s over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon.
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Copycat Toll House Pie (aka Chocolate Chip Pie) — The filling tastes like the center of an underbaked chocolate chip COOKIE!! Gooey perfection! Easy, rich, decadent, extremely CHOCOLATY and you can use a frozen pie crust!!
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Originally posted November 11, 2019 and republished October 31, 2022 with updated text.
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