Is pumpkin pie really a must-have at Thanksgiving? What about those with gluten intolerance or sensitivity who just can’t enjoy the crust? That’s where this crustless pumpkin pie recipe comes in – it’s a game-changer for anyone looking to make the classic dessert more accessible. The best part? It’s ridiculously easy to make. Simply combine cooked, mashed pumpkin with sweetened condensed milk, eggs, spices, and a pinch of salt. Pour the mixture into a pre-baked pie crust or a 9×13 inch baking dish, and bake until set. That’s it!

This crustless pumpkin pie is remarkably creamy, boasting a silky-smooth texture that’s simply divine, all while being impressively effortless to prepare. Savor the simplicity of a deliciously easy homemade pumpkin pie? In this rare instance, I’m perfectly happy to skip the flaky pastry. Here’s why:

• As this is a no-crust pumpkin pie, the ingredient list is concise and straightforward. Whisking the custard filling to a silky smooth consistency in a single, conveniently situated bowl. Without the crust, you can significantly reduce calories and indulge in a guilt-free pie experience.
• This crustless pumpkin pie consistently yields a rich, intensely flavored dessert that’s sure to please every palate. When precisely adhering to the recipe, you can confidently anticipate a velvety texture and eliminate the risk of cracking or curdling.
• Sweetened condensed milk serves as a masterful thickener, yielding a luxuriantly creamy texture in both pumpkin pie and this crustless pumpkin custard, where its unique properties truly shine. The condensed milk helps maintain the pie’s filling in a stable state, preventing it from becoming too runny and ensuring that its texture remains consistent, even without the structural support of a traditional crust.
• While pie crust has its merits, I’m fond of many other baked goods too. Here are recipes for two of America’s most beloved pies: classic apple and pecan, both crafted with my signature homemade pie crust that never fails to impress. When the opportunity arises to create a pumpkin pie that rivals the real deal in terms of flavor profile, but sans the crust-related stress, count me in! Especially during holidays like Thanksgiving.

With only four simple ingredients from my pantry, I whip up this delightful pie. I’ve prepared a summary below for your reference.

• Ensure that you use 100% canned pumpkin puree and avoid pumpkin pie filling at all costs, as specified below.
• Make sure to purchase the sweetened variety of milk, as evaporated milk lacks added sweetness.
• – Lightly whisked.
• Find a blend of pre-mixed pumpkin pie spice in the store’s spice section or craft your own by mixing 1 1/2 teaspoons of ground cinnamon, a quarter-teaspoon of ground ginger, a quarter-teaspoon of ground nutmeg, and an eighth-teaspoon of ground cloves.

Pumpkin Puree vs. Pumpkin Pie Filling

While canned pumpkin puree is simply pureed pumpkin, pumpkin pie filling typically comprises a blend of pumpkin, along with added seasonings, sweeteners, and thickening agents. When shopping for various canned goods, ensure you’re purchasing the correct type by keeping an eye out for their proximity on the store shelves. While pumpkin puree and pumpkin filling may seem like identical twins in the world of baked goods, they’re actually distinct entities with different textures and uses.

While you can certainly use fresh pumpkin puree in this recipe, keep in mind that its higher water content may affect the final texture and consistency of your dish. The flavor profile can differ significantly based on the specific type of squash employed. To achieve a rich, concentrated flavour, ensure you thoroughly cook and reduce the puree until most of its liquid content has evaporated.

With its lightning-fast preparation time, making pumpkin pie just got a whole lot easier – and all it takes is a simple swap: skip the crust and bake the filling! This no-bake crustless pumpkin pie is surprisingly easy to make, and I’ll walk you through just two simple steps below.

• Here’s how to prevent curdling when making a crustless pumpkin pie: begin by baking at a high heat, only to gradually decrease the temperature throughout the remaining cooking time. By rotating the pie, this technique allows the exterior crust to set while enabling the internal filling to cook uniformly.
• . Check the pie crust for doneness as early as the recommended baking time permits, then proceed accordingly. The pie is considered cooked when a knife or toothpick inserted into its center emerges clean and free of crumbs. Overbaking pumpkin pie causes visible cracking in the filling, a telltale sign of a ruined dessert.
• If you find your pumpkin pie filling appears slightly watery, whisk in a small amount of cornstarch to achieve the desired consistency. It’ll help thicken it up.
• Following the process of pouring custard into a prepared pie plate, give the plate a gentle tap against the countertop. By releasing any remaining pockets of air trapped within the filling,
• Before storing, it’s crucial that the pie cools down to room temperature following baking. Allowing the surface to remain exposed enables the natural evaporation process, thereby preventing condensation from forming and causing the pie to appear soggy. Detailed storage tips are provided in the following section. 

Here’s my favorite way to enjoy any pumpkin pie: I savor each bite with a generous dollop of freshly whipped cream and a sprinkle of warm cinnamon or nutmeg, the perfect harmony of flavors and textures that elevates this classic dessert to new heights. Occasionally, I’ll add a generous sprinkle of chopped pecans to introduce a satisfying crunch. Savor this crustless pie with a creamy scoop of homemade ice cream, or elevate it further by drizzling slices with rich maple syrup, decadent fudge sauce, or smooth caramel sauce – and don’t miss our special seasonal recommendation: try pairing with a pumpkin spice-infused caramel for an unforgettable holiday treat. 

• Once the pumpkin pie has reached a complete state of coolness, carefully seal it with plastic wrap to preserve its freshness? This crustless pumpkin pie will keep fresh in the refrigerator for a maximum of five days.
• Frozen crustless pumpkin pie can be safely stored for up to two months. Wrap the pie twice, once with plastic wrap and then again with foil, to prevent freezer burn; upon serving, thaw the pie gently in the refrigerator.