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Crustless Pumpkin Pie

Crustless pumpkin pie with a smooth, silky golden-orange custard that sets without a crust. Baked at high heat to start, then finished at a lower temperature until the center is just barely jiggly, then cooled until sliceable.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin puree
  • 1 can (15 oz) pumpkin puree
Eggs and dairy
  • 2 eggs
  • 1 can (12 oz) evaporated milk
Sweetener and spices
  • 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
Thickener
  • 2 tbsp all-purpose flour or cornstarch (helps it set without a crust)
Serving
  • 1 whipped cream

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 425°F, 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 and no streaks remain.
  3. Pour the custard mixture into the buttered pie dish, scraping the bowl to keep the surface even.
  4. Bake at 425°F for 15 minutes to set the edges, indicated by a lightly puffed, set outer ring.
  5. Reduce oven temperature to 350°F and bake 35 to 40 more minutes until the center is just barely jiggly, with a mostly set surface.
Cool and serve
  1. Cool the pie completely at room temperature, then refrigerate for 2 hours until fully chilled and sliceable.
  2. Serve each slice with whipped cream, piping or spooning around the edge and finishing with a light cinnamon dusting if desired.

Notes

For the silkiest texture, whisk until fully smooth and avoid overmixing after the custard looks uniform. Refrigerate leftovers for up to 3 days (covered); the pie can be frozen up to 2 months, thaw in the refrigerator overnight, then serve chilled. For a dairy-light option, use evaporated milk that’s lactose-free (the bake time should stay the same).