Super Easy Crustless Pumpkin Pie Recipe
No time to make crust for pumpkin pie? Don’t want to spend money on the crust? Then this Creamy Crustless Pumpkin Pie recipe without evaporated milk is the perfect dessert for you that promotes healthy eating. It is actually a pretty healthy pie since it does not have as many carbs and fats! This low carb easy pumpkin pie custard is perfect for the whole family to enjoy for the holiday season.Â
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Other great holiday recipes to serve on the table with this pie are: Pinwheel Appetizer, Homemade Andes Mints, and Eggnog Cookies.
Crustless Pumpkin Pie Ingredients:
- Pumpkin puree – Libby’s for the pumpkin flavor, you can also make homemade fresh pumpkin puree if you don’t want to use the canned version.Â
- Sugar – provides sweetness
- Cornstarch – helps with thickness
- Powdered milk – makes it more dense instead of adding a bunch of milk
- Spices – adds pumpkin pie flavor
How to make it:
- Mix together dried milk with the water so that it makes the milk
- Stir together rest of the ingredients for the pumpkin filling. Pour in newly made milk mixture.
- Pour custard in sprayed 9-inch pie plate. Bake!
See recipe card below for more information.Â
Crustless pumpkin pie topping:
Once pie is mostly cool, feel free to put on any pie topping you want! Traditional toppings include ice cream, whipped cream, or nuts such as pecans.
FAQs
Is using powdered milk necessary?
Yes and no. It does turn out more thick with powdered milk. However, it is not 100% necessary. If you wanted to go with the traditional liquid cows milk, I would recommend only putting half the conversion amount in.
What I mean by that is 1/3 cup powder produces 1 cup of milk. However, this great recipe uses 1 cup powder which would convert to using 3 cups of milk. That would over flow the pan though, so I would recommend using only 1 1/2 cups of cows milk.
How to tell when crustless pie is done?
When the center is no longer jiggly, the pie is done.
Can pumpkin pie be made ahead of time?
Yes, pumpkin pie lasts about a week in the fridge.
Can I use pumpkin pie filling?
No, this recipe calls for pumpkin puree. Canned pumpkin pie filling is already spiced and has sugar in it so it would be overly sweet since we add sugar in the actual recipe.
How to store no crust pumpkin pie:
- Fridge – I store mine in the fridge in an air tight container for up to one week
- Freezer – I have not tried freezing this crustless pumpkin pie recipe. I do not know how it would freeze because it is a custard. After it thaws, it might be rather watery. If you want to try freezing it, let me know how it goes.
Crustless Pumpkin Pie
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Ingredients
- 1 15 oz can of pumpkin puree
- 3/4 cup of sugar
- 2 room temperature eggs
- 1 tbsp of cornstarch
- 1 cup of nonfat powdered milk
- 1 1/2 cups of warm water
- Spices to add at your own personal preference:
- ginger, nutmeg, cinnamon, and salt
Instructions
- Whisk together the nonfat powdered milk and warm water in a shallow bowl. Make sure there are no clumps in it. Set aside.
- Stir together the rest of the ingredients in a larger bowl. Add in powdered milk/water mixture.
- Spray pie plate and pour in custard. Bake at 350 degrees for about an hour. Remove from oven and serve your Crustless Pumpkin Pie with ice cream or whipped cream.
All information presented on this site is intended for informational purposes only. Nutritional facts listed are a rough estimate and should only be followed as a general idea.
Such a delicious dessert – perfect to enjoy during the fall!
This was so good, my kids like to eat it for breakfast!
I have only liked pies with crust until I tried this one! It’s absolutely delish! Thank you for the recipe 🙂
Such a delicious dessert without all of the carbs!