Crustless Pumpkin Pie

Averie Sunshine
4.55 from 53 votes
Updated: Jul 25, 2026
JUMP to RECIPE ▼

This post may contain affiliate links.

Add as a preferred source on Google

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!

slice of crustless pumpkin pie topped with whipped cream on a white plate. a fork rests in the foreground.

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.
overhead view of no crust pumpkin pie in a pie plate with a slice missing
slice of crustless pumpkin pie topped with whipped cream on a white plate

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.

slice of pumpkin pie without crust with a bite missing on a white plate
slice of crustless pumpkin pie topped with whipped cream on a white plate. a fork rests in the foreground.

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: 

  1. Whisk together all the ingredients, turn into a 9-inch pie plate, and bake! 
  2. 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. 
  3. Dollop with whipped cream and dig in! 

Serving Suggestions

Serving this pumpkin pie with whipped topping, real whipped cream, or ice cream make it extra delish.

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!!
Remove Ads Review Print
4.55 from 53 votes

Crustless Pumpkin Pie

By Averie Sunshine
🍁🙌 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!
Prep Time: 5 minutes
Cook Time: 35 minutes
Chill Time: 4 hours
Total Time: 4 hours 40 minutes
Servings: 8

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

Note: I like pumpkin desserts to have plenty of pumpkin spice and oomph so they don’t taste bland. If you prefer more muted flavors, reduce the amount of spices and/or omit adding the additional cinnamon, ginger, and cloves.
Storage: Pie will keep airtight in the fridge for up to 5 days.

Nutrition

Serving: 1, Calories: 209cal, Carbohydrates: 32g, Protein: 5g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Cholesterol: 60mg, Sodium: 221mg, Fiber: 2g, Sugar: 22g

Nutrition information is automatically calculated, so should only be used as an approximation.

©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

↓ Click the Stars to Rate This Recipe ↓

Tried this recipe? Leave a review!

Consider leaving a 5 star rating if you’ve made and loved one of my recipes!

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!

A plate of apple crisp topped with vanilla ice cream and caramel sauce.

“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!!

A slice of golden coconut pie on a white plate, with a bite taken out shown on a fork in the foreground.

Crustless Blueberry Pie — Somewhere in between pie, cake, and blondies is what you get with this FABULOUS blueberry dessert recipe!

A slice of blueberry cake on a white ornate plate, garnished with fresh blueberries.

Crustless Cranberry Pie —A FAST, super EASY, no-mixer dessert that’s perfect for holiday entertaining!!

A freshly baked cranberry pie in a glass dish.

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!!

A slice of strawberry cake garnished with powdered sugar on a white plate with fresh strawberries nearby.

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.

Cooking With Pumpkin: Recipes That Go Beyond the Pie by Averie Sunshine
A slice of crustless pumpkin pie topped with whipped cream, advertised as an easy recipe.
A slice of crustless pumpkin pie topped with whipped cream on a white plate.
A slice of crustless pumpkin pie topped with a dollop of whipped cream on a white plate. The pie has a smooth texture and is shown in close-up detail.

Originally posted November 11, 2019 and republished October 31, 2022 with updated text.

Go Ad-Free!

A woman with long blonde hair smiles at the camera while standing on a waterfront sidewalk with boats and parked cars in the background.

✅ Faster load times, a cleaner look, NO ADS to interrupt you, and your membership supports Averie Cooks’ work and the recipes you’ve come to trust and enjoy!

Go Ad Free for only about $4 dollars a month when you pay annually!

4.55 from 53 votes (44 ratings without comment)

Leave a Comment

Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating




The maximum upload file size: 5 MB. You can upload: image, video. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop file here

Comments

    1. 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.

      Reply

  2. 5 stars
    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!

    Reply

  3. 5 stars
    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!

    Reply

    1. Thanks for the 5 star review and I am glad that this was fabulous AND thank you for confirming that you used a GF pancake mix from Costco in place of the Bisquick and it turned out great!

      Reply

  12. I always taste my pumpkin before I put it in my shells if it doesn’t have enough spice I add more then before I pour. It has to had spice. I have a old family recipe that makes two pies and the whole family loves them and even ones who taste them not in the family. I’m the pie baker so it’s up to me. But Tks for the recipe it’s a lot different from mine. Someday I’ll try it.
    Merry

    Reply

  13. I cannot have anything ‘enriched’, no folic acid, if I get a cleaner pancake mix, do you think I could use it???

    Reply

    1. If this is a health issue, I really can’t give advice. I made the recipe as written and I hope it works out well for you whatever you end up using.

      Reply

  14. Looks good! But I hate to buy a whole box of biscuit mix (which I never use) to use only 1/2 cup. Could you revise this to use the ingredients that are in the mix like flour, salt & leavening agent, etc?

    Reply

    1. You could probably do that but I haven’t experimented so I don’t know the ratios. You could take some educated guesses re flour, salt, leavening agents but I just don’t know what they are although if you google homemade pancake mix, it may give some clues. Good luck!

      Reply

  15. I like the bisquick trick in the pie! I bet it gives it a little more body and fluff. I don’t love making pie crust either so this looks like the perfect solution!

    Reply