Crustless pumpkin pie with condensed milk is a different take on classic pumpkin pie! Still with that creamy, sweet, and silky custard filling, but without a pie crust. The recipe is super easy and needs only 20 minutes prep + 5 pantry staple ingredients.
No-crust pumpkin pie with sweetened condensed milk
Crustless pumpkin pie is the dream! It’s creamy, sweet, luscious, utterly delicious, and bursting with cozy fall flavors!
The easy recipe is perfect for people like myself who love pumpkin pie but dread dealing with a pie crust.
Don’t get me wrong, I have nothing against traditional pumpkin pie with a pastry crust. In fact, I love this pumpkin custard pie and condensed milk pumpkin pie. They are the perfect Thanksgiving dessert.
But when you’re in a holiday rush, making a crustless pie is just easier and quicker.
You don’t have to worry about rolling the crust and lifting it into the pie pan. It’s a great way to save time without sacrificing taste or quality.
Reasons to love pumpkin pie without a crust
- Texture + Flavor: Crustless pumpkin pie with condensed milk has a rich, creamy texture and features that delicious aroma of pumpkin and fall spices that you know and love from classic pumpkin pie.
- Easy: You need only minimal kitchen tools and about 15 minutes to whip up this delicious recipe.
- 5 Ingredients: The ingredient list is intentionally short and calls only for 5 items, which are all basic pantry staples.
- No Crust: Pie crust can be a pain. But crustless means you won’t have to deal with rolling out pie dough and struggling to place it in the pie pan. It’s so much easier!
- Gluten-Free: No crust pumpkin pie is ideal for those who can’t tolerate gluten. Because there is no flour, the recipe is naturally gluten-free.
The ingredients for crustless pumpkin pie are really easy to find! Keep these things on hand all season long, so you have a delicious dessert to whip up for dinners and holiday parties. Scroll down to the recipe card below for specific measurements.
- Canned pumpkin: You need a large can of plain pumpkin puree, make sure it’s not pumpkin pie filling. I highly recommend Libby’s because it has great pumpkin flavor and a thick consistency.
- Sweetened condensed milk provides sweetness and makes the pie rich, creamy, and delicious. You need a 12 oz can of full-fat sweetened condensed milk.
- Eggs act as a binder for the filling. Let them sit on the counter for 30 minutes to an hour, so they warm up to room temperature and incorporate better into the filling.
- Pumpkin Pie Spice fills every bite with warmth and coziness. If you don’t have pumpkin pie spice at hand, mix your own by combining 1 tsp ground cinnamon + 1/2 tsp ground ginger + 1/8 tsp ground cloves + 1/8 tsp ground nutmeg.
- Cornstarch: Since this pie doesn’t have a crust to hold it together, we’re adding cornstarch to stabilize the filling. Cornstarch ensures that you end up with a pie that can be cut into nice, clean slices. Tapioca starch can be substituted.
- Cooking spray or oil: Since there’s no crust, you’ll want to grease your pie pan with cooking spray or vegetable oil.
- Medium, heavy bottom saucepan to cook the pumpkin pie filling.
- Mixing bowl to mix the custard.
- Whisk to combine the ingredients.
- Pie pan: A regular 9-inch pie dish works great.
How to make crustless pumpkin pie
This pumpkin pie without a crust comes together so fast. Although cooking the pumpkin puree and condensed milk is an extra step, I highly recommend it because it makes the pie ultra-silky and smooth. Here’s what to do:
#1: Cook the pumpkin
Add the pumpkin puree, sweetened condensed milk, and pumpkin pie spice to a medium saucepan. Cook over medium heat until the mixture starts to steam.
Reduce the heat to medium-low and continue to cook for 5 minutes, stirring frequently.
#2: Let cool
Remove from the stove and place the pumpkin mixture into a large mixing bowl. Set aside to cool for about 20 to 30 minutes.
#3: Preheat the oven
While the filling is cooling, preheat the oven to 325°F / 165°F / gas mark 3.
Grease a 9-in / 23 cm pie plate with vegetable oil or cooking spray.
#4: Mix the filling
Once cooled, whisk in the cornstarch until all clumps are dissolved. Next, stir the eggs, one at a time, into the pumpkin mixture.
Mix until you no longer see streaks of egg. Otherwise, the pie will have pieces of cooked egg throughout. Be careful not to mix too much air into the filling (this could cause cracks).
#5: Bake the pie
Pour the filling into the prepared pie pan and bake the pie for 50 to 60 minutes. The pie should be set around the edges but slightly wobbly in the center.
#6: Cool + serve
Place the pie on a wire rack to cool to room temperature. Then chill in the fridge for 3 to 4 hours.
Cut the pie into slices and serve with sweetened whipped cream and a sprinkle of cinnamon. Enjoy!
How can I tell when my filling is cooked?
The pie should jiggle in the center like jello, but only a little bit. If it looks wet or undercooked, it needs more baking time. The cooling process will set the pie further.
Just like you don’t want to underbake the pie, you also want to avoid overbaking it. Overbake pumpkin pie cracks and has a rubbery texture.
Hold off on baking the pie and take a moment to read through my tips and tricks. They’ll help you make the best crustless pumpkin pie!
- Grease the pie pan: Greasing the pie pan is something you don’t have to do when using a pie crust. However, without one, you want to grease your pie dish with cooking spray or vegetable oil to ensure the pie releases and doesn’t get stuck.
- Cook the pumpkin: Cooking the pumpkin puree and condensed milk on the stovetop removes some of the moisture from the pumpkin. This creates a smoother, rich pumpkin pie. Without this step, the pumpkin pie would turn out too watery and soft.
- Cool the filling before adding the eggs: After cooking the filling, take it off the heat and let it sit for 20 to 30 minutes to cool. The eggs would scramble if you added them while the filling is still hot.
- Release air bubbles: After you pour the filling into the pie pan, gently tap the pie dish against the counter to release air bubbles trapped in the filling. Releasing the air reduces the chances of cracks.
- Bake at a lower temperature: For a smooth, even texture, bake the easy crustless pumpkin pie with condensed milk at a lower temperature than you usually would. I found that the filling in crustless pumpkin pie curdles if baked at too high a temperature.
- Chill before serving: Let the pie cool to room temperature for 30 minutes to an hour before serving. Then transfer the pie to the refrigerator and chill it for 3 to 4 hours, or overnight. The pie needs time to set and firm up. Warm pie is still a little liquid in the center.
I like to top my crustless pumpkin pie with big tuffs of sweetened whipped cream and a generous sprinkle of cinnamon. It’s simple yet looks very festive.
I recommend garnishing the pie shortly before serving, so the whipped cream looks its best.
You can also serve your pie with a side of ice cream (e.g., vanilla or pecan praline ice cream), warm caramel sauce, or candied pecans.
Variations & add-ins
My no crust pumpkin pie recipe is simple and versatile. Make it your own and experiment with the flavors and try different mix-ins.
- Spices: Feel free to swap out pumpkin pie spice for ground cinnamon or chia spice mix.
- Vanilla: Add 1 teaspoon vanilla extract for extra sweetness and depth of flavor.
- Nuts: Stir 1 cup chopped pecans or walnuts into the batter.
- Chocolate chips: Fold 1 cup semi-sweet chocolate chips into the mixture before baking.
- Crumble topping: For a nice crunchy finish, top the pie with buttery streusel before baking. Try the streusel from our pumpkin pie bars.
Mini pumpkin custards
You can easily turn this crustless pie into individual desserts. The recipe makes great pumpkin custards! Simply divide the filling between 6 to 8 ramekins or individual pie dishes. They need to bake for 20 to 25 minutes.
How to store crustless pumpkin pie with condensed milk
Cover the cooled pumpkin pie with plastic wrap or keep leftovers in an airtight container. Store in the refrigerator and consume within 3 to 4 days.
Can I freeze pumpkin pie without crust?
Yes! Once cooled completely, wrap the whole pie (including the pan) in several layers of plastic wrap. Then place it in a large freezer bag.
You can freeze the pie for up to 3 months. When you’re ready to eat, defrost the pie in the refrigerator overnight.
- 1 can (15 oz / 425 g) canned pumpkin puree
- 1 can (14 oz / 400 g) sweetened condensed milk
- 3 large eggs
- 2 tbsp cornstarch
- 2 tsp pumpkin pie spice (see note below)
- Cook the pumpkin. Add the pumpkin puree, sweetened condensed milk, and pumpkin pie spice to a medium saucepan. Cook over medium heat until the mixture starts to steam. Reduce the heat to medium-low and continue to cook for 5 minutes, stirring frequently.
- Let cool. Remove from the stove and place the pumpkin mixture into a large mixing bowl. Set aside to cool for about 20 to 30 minutes.
Preheat the oven. While the filling is cooling, preheat the oven to 325°F / 165°F / gas mark 3. Grease a 9-in / 23 cm pie plate with vegetable oil or cooking spray.
- Mix the filling. Once cooled, whisk in the cornstarch until all clumps are dissolved. Next, stir the eggs, one at a time, into the pumpkin mixture. Mix until you no longer see streaks of egg. Otherwise, the pie will have pieces of cooked egg throughout. Be careful not to mix too much air into the filling (this could cause cracks).
- Bake the pie. Pour the filling into the prepared pie pan and bake the pie for 50 to 60 minutes. The pie should be set around the edges but slightly wobbly in the center.
- Cool. Place the pie on a wire rack to cool to room temperature. Then chill in the fridge for 3 to 4 hours.
- Serve. Cut the pie into slices and serve with sweetened whipped cream and a sprinkle of cinnamon. Enjoy!
Pumpkin Pie Spice
Pumpkin pie spice is essential for that cozy fall flavor. I like to use my homemade spice blend. You can make it by combining 1 tsp ground cinnamon + 1/4 tsp ground ginger + 1/8 tsp ground nutmeg + 1/8 tsp ground cloves.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 49Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 57mgSodium: 28mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 2g
Can I make the recipe with fresh pumpkin puree?
Yes, but with reservations. Homemade pumpkin puree is usually looser and more watery than canned pumpkin, which is denser and more compact.
If you want to make the pie with fresh pumpkin, you need 2 cups. Cook the filling a little longer, until it resembles the same consistency as canned.
Can I make crustless pumpkin pie with evaporated milk?
Yes, you can make crustless pumpkin pie with evaporated milk. Simply replace the sweetened condensed milk with 1 1/4 cups / 300 ml / 10 fl oz evaporated milk and 1 cup / 200 g / 7 oz sugar. The recipe instructions remain the same.
Granulated sugar and light/dark brown sugar will work here, so go with what you have.
Can I make no crust pumpkin pie with pumpkin pie filling?
No, I don’t recommend it. Your pie would end up way too sweet because pumpkin pie filling already contains sugar and spices. Pumpkin puree is 100% pure, cooked pumpkin and will give you the best results.
What about dairy-free crustless pumpkin pie?
For a dairy-free no crust pumpkin pie, prepare the recipe with condensed coconut milk or condensed oat milk. Both options are great alternatives for regular condensed milk.
Can I add a crust?
Of course! I recommend using a deep-dish pie pan to have enough space to fit the crust and the filling. The baking time or whether you need to pre-bake the crust will depend on your pie crust recipe.
More pumpkin pie recipes
I love pumpkin pie in all forms and sizes. You do too? Then check out our other pumpkin pie recipes! They are easy to do and have received rave reviews from other readers.