This crustless pumpkin pie bakes into a smooth, custardy filling with a delicate golden edge that forms on its own. The texture is creamy and lightly spiced throughout, without a traditional pastry layer. It is make-ahead friendly and pairs nicely with other pumpkin desserts such as these Soft Pumpkin Snickerdoodles.

a slice of crustless pumpkin pie with whipped cream on a stone plate on a wood counter with napkin and coffee mug in the background

Why You’ll Love This Recipe

No pie crust to roll, chill, or blind-bake
Everything mixes in one bowl in minutes
The batter creates its own light crust while baking
Freezes well for holiday planning

Tips for Success

Use pure pumpkin puree, not pumpkin pie filling, so the sweetness and spice stay balanced.
A deep 8-inch pie plate gives a thicker result; a 9-inch or 10-inch plate works but produces a thinner pie, so begin checking around 45 minutes.
Mix with a hand mixer until completely smooth (about 2 minutes) for an even custard texture.
Let the pie rest at least 30 minutes after baking so it sets cleanly before slicing.
Serve warm, at room temperature, or chilled with whipped topping.

a pan of crustless pumpkin pie with whipped cream with a slice taken out and a slice separated from the rest of the pie on a wood counter

Ingredients and Substitutions

Granulated Sugar

Provides sweetness and helps the custard set with a tender texture. You can reduce it slightly if you prefer a less sweet pie, or substitute an equal amount of light brown sugar for a deeper molasses note.

Bisquick Baking Mix

Creates the light crust that forms on top and around the edges as the pie bakes. A gluten-free Bisquick works if needed, or you can use an equal amount of homemade baking mix.

Unsalted Butter

Adds richness and helps the crust develop a soft golden color. Salted butter can be used if you reduce any added salt elsewhere, though this recipe does not call for extra salt.

Evaporated Milk

Gives the filling a creamy, concentrated dairy flavor without added sugar. Half-and-half is a workable substitute in a pinch, though the pie may taste slightly richer.

Large Eggs

Bind the custard and help it set firmly. Bring them to room temperature so they blend smoothly. Two large eggs are standard; do not reduce the amount or the pie may not hold its shape.

Pumpkin Puree

Delivers the signature pumpkin flavor and color. Always use plain puree, not pumpkin pie filling. One 15-ounce can is the right amount for this size pie.

Pumpkin Pie Spice

Supplies the warm blend of cinnamon, ginger, nutmeg, and cloves. Store-bought works well, or mix your own if you prefer to adjust individual spices.

Vanilla Extract

Rounds out the spices and adds a soft aromatic note. This version uses a touch more than the classic amount for brighter flavor. Pure vanilla extract is preferred over imitation.

Whipped Topping

Finishes the slices with a light, cool contrast. Homemade or store-bought both work; add it just before serving so it stays fluffy.

Storage Tips

Store covered in the refrigerator for 3 to 4 days. To freeze, cool completely, wrap tightly in plastic wrap, then place in a freezer bag for 2 to 3 months. Thaw overnight in the refrigerator before serving. Add whipped topping after thawing.