Preheat oven to 350 degrees. Grease a pie plate (I use a 9 1/2-inch Pyrex pie plate) with some oil. Combine ALL ingredients (including the whipping cream), and mix until well combined. Pour into prepared pie plate, and bake in preheated oven for 60-70 minutes. The pie is done when a knife inserted into the middle comes out clean. Top with desired topping (real whipped cream at our house). If you do not have evaporated milk on hand, you can substitute by mixing 1/3 cup dry milk powder with 3/8 cup water. This yields 1/2 cup.Crustless Pumpkin Pie
Ingredients
Instructions
Notes
betty r says
October 20, 2009 at 9:50 amThis looks very good Jeanine and it really looks like it has a crust..(although I am one who is fond of a crust:)the extra calories and all)
Eliana says
October 20, 2009 at 11:43 amAlthought I love pie crust, this looks absolutely delicious.
Tasty Eats At Home says
October 20, 2009 at 1:14 pmI do like a good pie crust, but I have eaten so many pies in my past with dry, cardboard-flavored crusts. This is an easy way to bypass that (and not even fuss with a gluten-free crust!). Love it!
Skaggs says
October 20, 2009 at 8:56 pmI made this tonight it was fabulous and it does seem like it has a crust. This will be on my table for Thanksgiving!!! Thank you for sharing this one!
Katy says
October 20, 2009 at 11:19 pmThat's how I usually make my pumpkin pies, too! It really saves on the calories, so I add extra whipped cream to even it all out. Ha ha.
Tammy says
October 21, 2009 at 8:00 amI made a crustless pumpkin pie for my dessert last Thanksgiving. It was delicious! I used to like a good pie crust, but really only ate a few bites from each piece of pie. So I really don't miss the crust in recipes like this one.
lavienouveau says
October 22, 2009 at 7:10 pmooo I LOVE this idea. I love pumpkin but have been known to scrape all the pumpkin pie innards right off the shell so this is AWESOME to me!
Amy @ Simply Sugar & Gluten-Free says
October 22, 2009 at 11:46 pmI've been making pumpkin cheesecake and I made a pumpkin mousse. Both delicious. I love the crust…I'm in the minority here. But your crustless would make me happy, too. I happen to just love pumpkin. I eat it right out of the can. 🙂
Plus – this is such a time-saver at the holidays! Who doesn't love that?
Anonymous says
November 3, 2009 at 7:46 pmThis recipe works better than the other, similar, ones I've tried. I put a piece in the freezer and it thawed out nicely. By myself, I could not eat it all before it would spoil. Thanks Jeanine.
Jeanine says
November 6, 2009 at 10:36 amThanks, katy, but unfortunately, Canadians can't enter.:(
As for freezing it, that sounds like a fantastic idea! I bet it'd even be good partially frozen…mmm…
AUTISMOMMA says
December 21, 2009 at 4:04 pmI had to laugh when I saw this recipe. My family eats gluten and dairy free and last Christmas I made a crustless pumpkin pie. The recipe I used was right off the pumpkin can, with my gluten-free and dairy-free substitutions made where applicable. When we took it to an extended family gathering that day people were asking me what it was and I told them it was "Pumpkin Pudding." They all thought it was so good and were just raving to no end over it. Finally, I told them all it was was a pumpkin pie recipe made without a crust. They were all in shock! Funny as it was…it's amazing how you can fool people into thinking they are eating something so different when the only thing left out is the crust.
Anyway, thank you for providing this recipe. I will have to try it!
Caroline says
October 22, 2012 at 10:52 pmJust wondering what you would substitute for the evaporated milk in this case to make it dairy-free? I would LOVE to try this, but can’t do the dairy.
Jeanine says
October 23, 2012 at 6:22 amYou can use coconut milk in place of the evaporated milk and cream without a problem, making it dairy free as well! 🙂
Linda says
September 14, 2011 at 12:26 pmThis looks wonderful! Is there any reason why you use sorghum, i.e., can any gf flour be used? Thanks.
Jeanine says
September 15, 2011 at 7:23 amHi Linda,
I’m pretty sure you could use any GF flour without a problem. I would just make sure it is a flour, and not a starch. I’m not sure how it would work with a straight starch. But, I think that millet, brown rice, or even garfava would work well.
Linda Stoddard says
September 15, 2011 at 9:22 amThanks, Jeanine. That makes perfect sense. I stumbled on Better Batter gluten free (has xanthan gum already in the mix) and have noticed that my baking products come out better–I went through a lot of mixes–it’s really an art coming up with the right GF flour mix for the right product. I’ve also had really good luck with your recipes as well–what would we do without you! 🙂 Lin
kathleen says
October 22, 2012 at 8:02 pmWondering if it would turn out well if I subbed 1 cup of full fat coconut milk for the dairy.
Jeanine says
October 22, 2012 at 8:05 pmAbsolutely! That shouldn’t be a problem at all. 🙂
Kristin says
November 20, 2012 at 8:43 amAny suggestions for egg substitutions in this recipe?
Jeanine says
November 20, 2012 at 9:17 am1 tablespoon Ener-G Egg Replacer should work to replace the eggs, or you could try 1/4 cup fruit puree (applesauce?) in place of one egg.
Jeanine says
November 20, 2012 at 9:19 amOh, Silken Tofu works well as a replacement also! (I asked readers on Facebook, quite a few suggestions there as well). 🙂
Ruth says
September 26, 2013 at 9:00 amMight try this sometime, substituting cooked mashed carrots for the pumpkin.
GwenH says
October 14, 2013 at 9:17 pmHi Jeanine, I made the pumpkin pie for supper tonight, it was fantastic!! Thank-you for the awesome recipes and thank-you for sharing them and posting the link on facebook. Happy Thanksgiving!!
Genie says
September 3, 2014 at 3:32 pmThis looks amazing! I think I need to add this to my “dry run” weekend of recipe testing for the holidays. Wonder if you could make a sweet potato pie the same way, what do you think?
Jeanine says
September 4, 2014 at 9:38 amI think it would work great with sweet potato – I don’t see why not! 🙂
Genie says
September 4, 2014 at 5:03 pmWhen I make it, I will let you know! Thanks!
Betsy M says
September 15, 2014 at 9:05 amHi Jeanine, I have been using this recipe for a few years and just realized that I never got back to you to say thank you. We always have a large quantity of winter squash and pumpkin in the garden so we make allot of pumpkin pie! I do alter the recipe slightly in a few ways. First, in order to make it faster I throw all the ingredients into a large bowl and blend them with my stick blender. We are dairy/nut/coconut free so I also do not add any milk/cream of any sort. My pumpkin or squash is often more runny than that you would find canned so I just skip the extra milk unless the mixture seems too thick. I also often add an extra egg or two just to increase the protein content for the kids – you know, make it “healthy” and more filling :). Last of all, I find that a double batch of this fits perfectly in my 9 x 13″ glass Pyrex pan. Thanks again for the recipe.
Ian says
October 10, 2014 at 4:32 pmIs the whipping cream only an optional topping or does it go in the mix too?
Jeanine says
October 31, 2014 at 7:12 amThe heavy whipping cream goes IN the pie – buy extra to whip to put on top. 🙂
MsCollette says
October 31, 2014 at 2:09 amI am also curious about the last two ingredients. Are they for the topping or to be included in the pie?
Jeanine says
October 31, 2014 at 7:11 amThe heavy whipping cream goes IN the pie – buy extra to whip to put on top. 🙂
Susan Wachtel says
December 16, 2014 at 1:11 pmThanks so much for the recipe. We have family coming for Christmas who are gluten-free. It looks very yummy!