Crustless Pumpkin Pie 🍁🙌 is the EASIEST pumpkin pie you’ll ever make because there’s no crust! One bowl, no mixer, and the pie is PERFECTLY flavored with plenty of pumpkin spice and everything nice! Put this pie on your holiday menu!
Easiest Pumpkin Pie Recipe … Without Crust!
- This no crust pumpkin pie is ridiculously easy to make and skips the part many people dread most: making pie crust.
- Everything comes together in one bowl with no mixer needed, and the batter takes less than 5 minutes to whisk together.
- It has all the cozy pumpkin pie flavor you want, but with a much simpler, faster, and more foolproof method.
- It’s perfect for Thanksgiving, Christmas, or any holiday celebration when you need an easy pumpkin dessert that’s always a hit.
Crustless Pumpkin Pie Ingredients
This is such a basic ingredients list that you may have everything on hand to make the easiest ever pumpkin pie:
- Pumpkin puree: Use pure pumpkin puree, not canned pumpkin pie filling. Pie filling already contains spices and sweeteners, and every brand tastes different.
- Eggs, evaporated milk, sugars, butter, and vanilla: These create the rich, creamy pumpkin pie filling. Do not substitute sweetened condensed milk for evaporated milk because they are completely different products.
- Bisquick: Bisquick, or a similar pancake mix, helps the pie rise, set up, and create that self-crusting texture. A gluten-free pancake mix should work, but do not omit it entirely.
- Pumpkin pie spice, cinnamon, ginger, and cloves: The extra spices give the pie a bolder pumpkin pie flavor. For a more subtle flavor, you can reduce the cinnamon, ginger, and cloves slightly.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Crustless Pumpkin Pie
Making Bisquick pumpkin pie without crust is SO much easier than making a traditional pumpkin pie. Win!
Here’s an overview of how the no-crust pumpkin pie is made:
- Whisk together all the ingredients, turn into a 9-inch pie plate, and bake!
- Allow the no crust pumpkin pie to cool at room temp for about 30 minutes, then cover and allow pie to chill in the fridge for about 3 to 4 hours.
- Dollop with whipped cream and dig in!
Crustless Pumpkin Pie
Equipment
Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1 cup evaporated milk
- ½ cup Bisquick, or similar complete pancake mix
- ½ cup granulated sugar
- 2 tablespoons light brown sugar, packed
- 1 tablespoon unsalted butter, softened
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- whipped topping or whipped cream, for serving
Instructions
- Preheat oven to 350F and spray a 9-inch glass pie plate with cooking spray; set aside.
- To a large bowl, add all the ingredients (except the whipped topping) and whisk well to combine. Pour into prepared pie plate.
- Bake for about 35 to 40 minutes, or until pie is set in the center, not jiggly, and a toothpick inserted in the center comes out clean.
- Allow pie to cool at room temp for about 30 minutes.
- Cover and allow pie to chill in the fridge for about 3 to 4 hours, or sufficiently chilled.
- Serve with whipped topping or whipped cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Crustless Pie Recipes:
Crustless Apple Pie — Sometimes called Swedish apple pie, this EASY recipe for apple pie without a traditional pie crust is a FAST, foolproof, no-mixer recipe!
“Impossible” Coconut Pie — A one-bowl, no-mixer pie with a short ingredients list that is SO easy to make and forms three different LAYERS while it bakes!! Mindlessly easy, goof-proof, and coconut lovers will go crazy for this MAGIC pie!!
Crustless Blueberry Pie — Somewhere in between pie, cake, and blondies is what you get with this FABULOUS blueberry dessert recipe!
Crustless Cranberry Pie —A FAST, super EASY, no-mixer dessert that’s perfect for holiday entertaining!!
Crustless Strawberry Pie — FAST, super EASY, no-mixer dessert that’s perfect for summer entertaining, picnics, or potlucks!! Somewhere in between pie, cake, and blondies is what you get with this FABULOUS recipe! Take advantage of those FRESH strawberries!!
Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and was released October, 2014.. There’s over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon.
Originally posted November 11, 2019 and republished October 31, 2022 with updated text.
Hi Averie – I love all of your recipes ♥️. Can I sub sweet potatoes for the crustlless pumpkin pie?
Hi Pat, I’m glad that you enjoy my recipes! I’ve never tried to sub sweet potato and I’ve only made this with canned pumpkin, but I’m thinking as long as your sweet potato purée is neither too wet or too dry and is similar to canned pumpkin purée in terms of the texture/moisture content, you’ll be fine.
Can I use the Libby’s Canned Pumpkin pie ( I have one of the them on hand ) ?
https://amzn.to/3XINxnf This is what you want to use. Pure canned pumpkin NOT the pie filling (which has other things in it and won’t be compatible with this recipe).
I make all your Crustless Pies – easy-peasy and delish! But could I make this Pumpkin one with the same crust as the others = like a Crustless Strawberry pie?
This is just like all the others (strawberry, blueberry) in that there is no actual crust. Just follow the recipe like I instruct if you want a crustless pie.
If you are looking for more traditional pumpkin pie, then you would make https://www.averiecooks.com/pumpkin-pecan-pie/ and just skip the pecans if you want purely pumpkin pie with crust.