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Crustless Pumpkin Pie

Crustless pumpkin pie with a silky, golden-orange custard and a perfectly set center—made by baking in one smooth layer without a crust. Bake hot briefly, then finish at a lower temperature until the center is just barely jiggly, then chill for clean slices.
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Prep Time 10 minutes
Cook Time 55 minutes
cooling 2 hours
Total Time 3 hours 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin pie filling
  • 1 can (15 oz) pumpkin puree
  • 2 eggs
  • 1 can (12 oz) evaporated milk
  • 0.75 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp cloves
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour or cornstarch (helps it set without a crust)
  • 2 tbsp cornstarch use in place of all-purpose flour (helps it set without a crust)
  • 1 whipped cream for serving

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat oven to 425F, then butter a 9-inch pie dish for easy release.
  2. Whisk pumpkin puree, eggs, evaporated milk, granulated sugar, pumpkin pie spice, cinnamon, ginger, cloves, nutmeg, salt, vanilla extract, and all-purpose flour or cornstarch until completely smooth.
Bake
  1. Pour the smooth filling into the buttered pie dish.
  2. Bake at 425F for 15 minutes, watching for a lightly set surface.
  3. Reduce oven temperature to 350F and bake 35-40 more minutes until the center is just barely jiggly.
Cool and serve
  1. Cool completely at room temperature until the pie reaches a fully set, non-wobbly texture.
  2. Refrigerate for 2 hours to firm up for clean slices and a custard-like set.
  3. Serve each slice with whipped cream, piping around the edge if desired and dusting with cinnamon.

Notes

For the smoothest custard, whisk until no pumpkin streaks remain and keep the filling moving so it stays evenly blended. Refrigerate covered for up to 4 days; freezing is not recommended because the custard texture can soften when thawed. For a slightly lighter option, use evaporated milk labeled “reduced-fat” if available while keeping the bake and chill times the same.