Real Recipes From Real Home Cooks ®

crustless pumpkin pie

(2 ratings)
Blue Ribbon Recipe by
Ashley Robohm
Greeley, CO

Easy and delicious... kids helped me make this pie!

Blue Ribbon Recipe

This crustless pumpkin pie is rich and creamy. Trust us, you'll never miss the crust with this perfectly sweet pie. The spices create all the flavor you'd expect in pumpkin pie. Easy to make, a novice baker could bake this pie for a holiday meal. It can easily be made gluten-free by using gluten-free graham crackers.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 -8
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For crustless pumpkin pie

  • 1 lb
    can solid pack pumpkin
  • 12 oz
    can evaporated milk
  • 2 lg
  • 2 lg
    egg whites
  • 3/4 c
    granulated sugar
  • 1 tsp
    ground cinnamon
  • 1/4 tsp
    ground allspice
  • 1/4 tsp
    ground ginger
  • 1/8 tsp
  • 1/2 c
    graham cracker or vanilla wafer crumbs
  • 1 c
    whipped cream, optional

How To Make crustless pumpkin pie

  • Combine pumpkin, evaporated milk, eggs, and egg whites.
    In a large bowl combine pumpkin, evaporated milk, eggs, and egg whites. Beat until blended and smooth.
  • Mix in sugar, cinnamon, allspice, ginger, and salt.
    Mix in sugar, cinnamon, allspice, ginger, and salt. Blend well.
  • Stirring in crumbs.
    Stir in crumbs.
  • Pie plate sprayed with non-stick spray.
    Spray high-sided 9-inch pie plate with nonstick cooking spray.
  • Pie filling poured into the pie plate.
    Pour pie filling into pie plate.
  • Crustless Pumpkin Pie baking.
    Bake in a preheated 325 F degree oven for 45-55 minutes or until a knife inserted near the center comes out clean.
  • Cooled pie wrapped in plastic wrap.
    Cool pie on a wire rack and refrigerate overnight.
  • Dollop of whipped cream on top of a slice of pie.
    Cut in wedges and serve with small dollop of whipped cream.