How to Make Perfect Crustless Pumpkin Pie in 60 Minutes

As the leaves turn and the air gets crisp, I find myself craving all things pumpkin! One of my absolute favorites is a deliciously creamy Crustless Pumpkin Pie. It’s the perfect dessert for fall gatherings, and the best part? You can whip it up in just 60 minutes! This Pumpkin Pie Without The Crust is not only easy to make, but it also allows the rich flavors of pumpkin to shine through without the fuss of a traditional crust. Plus, if you’re looking for easy pasta recipes or 30-minute meals for your weeknight dinner ideas, I’ve got you covered with some fantastic suggestions later on!

Why You’ll Love This Recipe

• Quick and easy to prepare, perfect for busy weeknights.
• Rich, creamy texture that melts in your mouth.
• Uses simple ingredients you likely already have at home.
• Great for gatherings, potlucks, or just a cozy night in.
• Can be served plain or dressed up with whipped cream!

Ingredients

To make this delightful Crustless Pumpkin Pie Recipe, you’ll need the following ingredients:

• 1 can (15 ounces) pure pumpkin puree (Ensure you use pure pumpkin puree, not pumpkin pie filling.)
• 3 large eggs (Provide structure and richness.)
• 1 cup granulated sugar (Balances the natural earthiness of the pumpkin.)
• 1 teaspoon ground cinnamon (Brings warmth and depth.)
• 1/2 teaspoon ground ginger (Adds a zesty kick.)
• 1/2 teaspoon ground nutmeg (Offers a fragrant quality.)
• 1/2 teaspoon salt (Enhances all flavors.)
• 1 can (12 ounces) evaporated milk (Adds creaminess.)
• 1 teaspoon pure vanilla extract (Enhances the overall flavor profile.)

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s dive into the steps to create this scrumptious Pumpkin Pie Without Crust:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the pumpkin puree, eggs, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, and salt. Blend until smooth.
3. Gradually pour in the evaporated milk while continuing to mix.
4. If using, add the vanilla extract and mix until fully integrated.
5. Lightly grease a 9-inch pie dish with cooking spray or butter.
6. Pour the pumpkin mixture into the prepared pie dish.
7. Bake for 50-60 minutes until the center is set and a toothpick comes out clean.
8. Allow the pie to cool on a wire rack, then refrigerate for at least 2 hours before serving.
9. Serve slices plain or with whipped cream or a sprinkle of cinnamon.

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your Crustless Pumpkin Pie turns out perfectly:

• Make sure to use pure pumpkin puree for the best flavor.
• Don’t skip the cooling time; it helps the pie set properly.
• For an extra touch, try adding a pinch of cloves or allspice for a unique flavor twist.
• If you want to make this ahead of time, it keeps well in the fridge for up to 3 days.

How to Serve

This Pumpkin Pie Recipe is incredibly versatile! Here are some serving suggestions:

• Top with freshly whipped cream for a classic touch.
• Serve with a scoop of vanilla ice cream for a delightful contrast.
• Pair with Poached Pears for a sophisticated dessert platter.
• Sprinkle with additional cinnamon or nutmeg for an aromatic finish.

Make Ahead and Storage

If you’re planning for a gathering, this Crustless Pumpkin Pie can be made ahead of time! Here’s how to store it:

• Refrigerate the pie for up to 3 days.
• For longer storage, you can freeze it for up to 2 months. Just make sure to wrap it tightly in plastic wrap and then foil.
• Thaw in the refrigerator overnight before serving.

And there you have it! A delightful Crustless Pumpkin Pie that’s sure to impress your family and friends. If you’re looking for more delicious recipes, check out my Cattle Drive Casserole or Salisbury Steak for quick family dinners. And don’t forget to explore my Beef with Broccoli for another fantastic weeknight dinner idea. Happy baking!