Crustless Pumpkin Pie — 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!!
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Easiest Pumpkin Pie … Without Crust!
I’ve made quite a few crustless pies over the years, including Cranberry, Blueberry, Strawberry, and Apple. All of them have been huge reader favorites and big hits. Maybe that’s because you all don’t like making pie crust either! It’s never been one of my favorite things to make.
With this ridiculously easy no crust pumpkin pie, there’s no crust to make, the pie is made in one bowl, and no need to drag out a mixer. You add all the ingredients to one bowl at the same time and the batter takes less than 5 minutes to whisk together. I could not think of an easier pie to make.
If you’re in charge of making the pumpkin pie for Thanksgiving, Christmas, or other holiday celebrations, and you want something fast, easy, and goof-proof, this is the pie to make.
Crustless Pumpkin Pie Ingredients
Believe it or not, I made this recipe for crustless pumpkin pie with Bisquick! Without the firm crust holding the filling together, you need something to help bind the filling into a proper “pie.”
This is such a basic ingredients list that you may have everything on hand to make the pumpkin crustless pie right now:
- Pumpkin puree
- Eggs
- Evaporated milk
- White and brown sugars
- Bisquick (or a similar pancake mix — necessary to help the pie rise and set up)
- Butter
- Pumpkin pie spice
- Cinnamon
- Ginger
- Cloves
- Vanilla extract
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!
How to Tell When the No-Crust Pie Is Done
You’ll know the pie is done when it’s set in the center, not jiggly, and a toothpick inserted in the center comes out clean.
Recipe FAQs
No, you need to use pure pumpkin puree for this recipe. Canned pumpkin pie filling already has spices and sweeteners added to it, and every brand flavors it differently. I prefer using pure pumpkin puree so I can flavor my no crust pumpkin pie exactly as I like it.
Tip: Don’t confuse pumpkin pie filing and pumpkin puree.
No, you must make the no-crust pumpkin pie with evaporated milk. Do NOT sub sweetened condensed milk as it’s a different product entirely.
Yes, any pancake mix that’s similar to Bisquick will work. You can even use a gluten-free variety if needed. Just don’t omit the Bisquick entirely as it helps the pie set up, and it also makes it sort of a self-crusting pumpkin pie.
This is a great pie to make a day ahead of time since it has to chill for at least 4 hours anyways before being sliced. Perfect for prepping before Thanksgiving, Christmas, or another holiday!
A Note About the Spices Used in Pumpkin Crustless Pie
If you’ve read my blog for awhile, you know that I do not like bland food or desserts and this pie is no exception. It’s well spiced with pumpkin pie spice, cinnamon, ginger, and cloves.
Cinnamon, ginger, and cloves are already in pumpkin pie spice (as well as nutmeg, cardamom, and other spices), but I added extra cinnamon, ginger, and cloves to give this pie the extra oomph and bold spiced flavoring that I love.
It’s not overdone in my opinion, but if you like more muted flavors, dial back the spice quantities I used to suit your own tastes.
Serving Suggestions
Serving this pumpkin pie with whipped topping, real whipped cream, or ice cream make it extra delish.
Storage Instructions
This impossible pumpkin pie should be covered and stored airtight in the fridge. It’ll last up to 5 days.
I’ve never frozen it so can’t say how it will survive the freezing and thawing process.
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Crustless Pumpkin Pie
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!
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.
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.
Can I make this in individual custard cups? If so, what temperature and how long should I bake it?
I don’t know how long you would bake them, it would entirely depend on the size of the cups – 2 oz, 4 oz, 6 oz, etc. You would bake them until they are set and done.
Oven temp will not change.
This was fabulous. I made it yesterday, served it today, and loved it. My daughter is gluten sensitive so I substituted her gluten free Birch Benders pancake mix from Costco for the Bisquick, and I used Monkfruit sweetener instead of sugar. The best gluten thing I’ve ever made. Thank you!