I recently whipped up a Crustless Pumpkin Pie that combines pumpkin puree, eggs, sweetened condensed milk, and a touch of heavy cream with spices like cinnamon and ginger. I was intrigued by how these simple ingredients meld into a rich filling that offers a fresh take on a timeless fall dessert.

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I discovered this Creamy Crustless Pumpkin Pie when I was looking for a new twist on traditional fall baking. I love trying easy Thanksgiving recipes that are both delicious and simple, so this one really caught my eye.

I start with a can of pumpkin puree, then mix in lightly beaten eggs, a can of sweetened condensed milk, and a splash of heavy cream. I add just the right amount of cinnamon, ginger, nutmeg and cloves along with a touch of vanilla extract and salt.

Every bite reminds me of that perfect balance between sweet and spice without the fuss of a crust. It’s a neat little take on a pumpkin pie recipe crust that fits right in with gluten free options and fresh, new pie recipes.

This recipe has become a favorite in my kitchen and I know you’ll enjoy it too.

Why I Like this Recipe

I like this recipe because it’s super easy to make even if my baking skills aren’t perfect. I love that it doesnt need a crust, so I dont have to deal with messy pastry stuff and can just enjoy the creamy pumpkin filling. The mix of spices like ginger, cinnamon and nutmeg really takes me to that cozy fall feeling when I eat a slice. Plus, the ingredients like sweetened condensed milk and heavy cream give it a rich, smooth texture that makes each bite feel extra special.

Ingredients

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Rich pumpkin puree is high in fiber, vitamins, and low in calories, boosting health and flavor.
Eggs provide quality protein essential for binding the mixture and giving firm structure.
Sweetened condensed milk adds sweetness, creamy texture, and a calorie boost for indulgence.
Heavy cream gives a rich mouthfeel and enhances creaminess that makes the pie smooth.
The warm spices, including cinnamon, ginger, nutmeg, and cloves, offer autumn comfort and a unique aroma.
Vanilla extract boosts flavor complexity with a hint of sweet inviting aroma.
Salt enhances overall taste and balances sweetness for a harmonious flavor.
Each ingredient works together to create a rich, balanced, and memorable dessert treat.
Simple yet sophisticated, this recipe is perfect for cozy fall gatherings.

Ingredient Quantities

1 (15 oz) can pumpkin puree

3 large eggs, lightly beaten

1 (14 oz) can sweetened condensed milk

1/2 cup heavy cream

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/2 tsp vanilla extract

1/2 tsp salt

How to Make this

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1. Preheat your oven to 350°F and grease a 9-inch pie dish or casserole dish.

2. In a medium bowl, mix the pumpkin puree, lightly beaten eggs, sweetened condensed milk, and heavy cream until well combined.

3. Stir in the ground cinnamon, ginger, nutmeg, cloves, vanilla extract and salt. Mix everything really well.

4. Pour the mixture into your prepared dish making sure it’s nice and smooth.

5. Bake for about 45 minutes to 55 minutes until the pie is set around the edges. The center might be a bit wobbly but it will firm up while cooling.

6. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.

7. Allow the pie to cool completely on a wire rack then chill in the fridge for at least 2 hours.

8. Slice, serve, and enjoy your easy, creamy Crustless Pumpkin Pie!

Equipment Needed

1. Oven (preheat to 350°F)
2. Greased 9-inch pie dish or casserole dish
3. Medium mixing bowl
4. Measuring cups and spoons
5. Whisk or mixing spoon
6. Toothpick for testing doneness
7. Wire cooling rack
8. Refrigerator for chilling the pie

FAQ

How long do I bake the pie? Bake it at 350°F for roughly 45-50 minutes until it's set up enough that a little jiggle means it's done

Do i really not need a crust? Yep, this pie is meant to be crustless which makes things easier and less messy, although it's not exactly like your traditional pumpkin pie

Can i swap the heavy cream with something else? Sure you can use evaporated milk if you want a lighter version, but it might alter the creaminess a bit

How do i store any leftovers? Just pop it into an airtight container in the fridge where it'll keep for about 3-4 days, just reheat slightly before serving if needed

Creamy Crustless Pumpkin Pie Recipe Substitutions and Variations

Instead of pumpkin puree, you can substitute with butternut squash puree; it gives a similar texture and flavor profile.
If you dont have heavy cream, try using half and half for a lighter creaminess.
For the sweetened condensed milk, you can mix evaporated milk with an extra 1/4 cup of sugar until well combined.
You can swap vanilla extract with almond extract for a different twist, but use about half the amount because it’s stronger.
In case you need an egg substitute, mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for a few minutes before using.

Pro Tips

1. Try not to overmix the pumpkin and eggs once you combine them because too much stirring can make your pie turn out too frothy and not as smooth as you’d like it to be
2. If you have the time, strain the pumpkin puree before mixing to remove any lumps which helps get a cleaner texture in your final pie
3. Let the pie cool longer than the recipe says if you can, because a longer chill time helps the filling firm up better and makes it easier to slice
4. Keep an eye on the pie during baking and check with a toothpick near the edges too, not just the center, to make sure the whole thing is set right