I confess, it’s always been the pie filling, not the crust, that I’m after. I’d say that this is especially the case with pumpkin pie, the quintessential fall dessert which makes this Crustless Pumpkin Pie the perfect dessert for fall.
Why Make a Crustless Pumpkin Pie?
The good news is that skipping the crust makes it so much lighter in the calorie department! Pumpkin is rich in fibre and carotenoids, an antioxidant that may help improve night vision. And hey, who doesn’t need better night vision at Halloween? Plus, making these Crustless Pumpkin Pies is a pretty low maintenance dessert since you don’t have to worry about making pie crust. Just mix everything in a bowl and voila, you’re practically done!
What Kind of Pumpkin can you use for Pumpkin Pie?
There are two main types of canned pumpkin that you purchase: pure pumpkin and pumpkin pie filling. If you are making your own filling (ie: this recipe) be sure to use the pure pumpkin.
If you want to make your own pumpkin puree out of a real pumpkin (first, good on you!), be sure to use a variety of pumpkin that is meant for cooking like a sugar pumpkin. Most of the pumpkins that you purchase at the store are only meant for carving and aren’t good for cooking.
Other Great Pumpkin Recipes
It is Thanksgiving this weekend and I am so excited these are on the menu. If you do happen to be a crust type of person and are looking for something that is gluten free, this Gluten Free Pumpkin Pie recipe is a good option. Or if you want to switch things up these Mini Pumpkin Cheesecakes are to die for – I make them all year long. If you happen to have extra pumpkin puree I’ve rounded up all my favourite pumpkin recipes here.
Crustless Pumpkin Pie
If you love the pumpkin filling more than the crust then this is the recipe for you!
- 398 mL can pure pumpkin
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- pinch of cloves
- 1/4 teaspoon salt
- 2 well beaten eggs
- 354 mL can of evaporated milk (I use 2%) or full-fat canned coconut milk or cashew cream
Preheat oven to 350F and grease a 9x13" (or similar size, I've also used a 10" dish) ceramic oven-safe baking dish. Alternately you can make these into 6 mini pumpkin pies by using mini ramekins or cocottes as pictured here.
Mix all of the ingredients together with a whisk until smooth.
Pour the mixture into the greased dish and bake for approximately 50-60 minutes or until the centre of the pie is set (it won't look liquid in the middle when you shake it - a knife inserted into the centre will come out clean when done). The small ramekins will take around 35 minutes.
This was amazing and so so so easy! I substituted the milk for cashew cream that you shared (wow!) and I roasted butternut squash and blitzed it for the pumpkin filling. The cashew cream made it a bit denser in taste if that makes sense. This reminded me of home so much as you guest it, it’s me the Canadian who lives in Australia at it again trying your recipes! lol The Aussies weren’t so sold on the concept but my husband who is an honorary Canadian loved it just as much as I did!
My daughter is obsessed with pumpkin pie and has had a serious craving for it this week so I decided to try out this recipe. I used a can of coconut milk in place of the evaporated milk and it turned out amazing and so easy. Currently having a piece for breakfast haha!
Tori Wesszer says
What a great idea, I will add that as a substitution! Love it thanks or sharing Allison!
I watched you making mini Crustless pumpkin pies today on Instagram. How many mini pies do you get out of this recipe and what is the suggested baking time? Excited to try this for Thanksgiving!
6 little ones!
Love this! Looks fab!
To create the cute little pot versions you show in the photos…how long (estimate based on staub size) did you bake them for?
Tori Wesszer says
Hi Rachel, I baked them for around 35 minutes but it depends on the size of your mini pots! I would go by the visual cue of doneness they should just be set in the middle when you pull them out.
Karen Taylor says
Do you bake these at
325 F? I have had them in for 45 minutes and they are still very runny.
Can this be turned vegan by substituting the eggs? Would love to try these!
Tori Wesszer says
Hi Brittney, I haven’t tried it but if you are looking for a vegan sub try our mini pumpkin cheesecake recipe – it is to die for!