no crust pumpkin pie recipe
The Best no crust pumpkin pie recipe
I also appreciate how balanced it is—no one has to worry about a heavy, sugary dessert after a meal. The natural sweetness of the pumpkin and the subtle warmth of cinnamon and nutmeg make it feel like a lighter option, but it still packs a cozy, comforting punch. Plus, it’s a great way to use up seasonal pumpkins, whether you’re making pie from scratch or using canned puree. It’s the kind of recipe that works for holidays, potlucks, or just a quiet evening with family, and it’s always a hit.
No-Crust Pumpkin Pie with a Crispy Top
A creamy, comforting pumpkin pie without the traditional crust, topped with a lightly browned, buttery layer for extra texture. Perfect for fall gatherings.
🥘Ingredients
- 2 cups pumpkin puree (about 1 small pumpkin)
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, cubed
- 1/4 cup granulated sugar
- 1/2 tsp salt
👨🍳Directions
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1
Preheat oven to 375°F. In a large bowl, whisk pumpkin puree, heavy cream, milk, sugars, cinnamon, ginger, nutmeg, cloves, eggs, and vanilla until smooth. -
2
Pour filling into an oven-safe pie dish. Cover with foil and bake for 25 minutes. -
3
Remove foil and bake for another 10–15 minutes until the edges are set. Cool slightly before preparing the topping. -
4
In a separate bowl, mix flour, sugar, and salt. Cut in butter until crumbly. Sprinkle evenly over the cooled filling. -
5
Bake at 375°F for 10–12 minutes more until the topping is golden and crisp. Let cool completely before slicing.
🔧Equipment
- Mixing bowls
- Whisk
- Oven-safe pie dish (8-inch)
- Pastry brush
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
- For extra crispiness, broil the pie for 1–2 minutes at the end if the topping looks too pale.
- Substitute coconut milk for heavy cream if you prefer a lighter texture.
- Store in the fridge for up to 5 days or freeze for up to 3 months.
Watch Video Of How No-Crust Pumpkin Pie with a Crispy Top Works
❓ Frequently Asked Questions About No-Crust Pumpkin Pie with a Crispy Top
1. What is the difference between this no-crust pumpkin pie and traditional versions?
This recipe skips the classic graham cracker or pie crust entirely, making it lighter and easier to prepare. Traditional pies rely on a baked crust, which adds time and effort. This version uses a simple pie dish and a pre-made pie crust alternative—if you prefer a homemade crust, you can adapt it by rolling out store-bought dough or using a pie crust mix.
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2. Can I make this pie ahead of time?
Yes, this pie tastes even better after chilling overnight. Bake it as directed, let it cool completely, then refrigerate for at least 4 hours or freeze for up to 3 months. When serving, simply thaw in the fridge for 1–2 hours before slicing.
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3. What if I don’t have a pie dish?
A standard 9-inch pie dish works perfectly, but you can use a 9×13-inch baking pan by cutting it into a half-circle shape and lining it with parchment paper. For a no-bake option, transfer the filling to a shallow dish and top with whipped cream or a dollop of vanilla ice cream.
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4. How do I adjust the spice levels?
Pumpkin pie flavor balances sweetness and warmth, but you can tweak spices to taste. For a milder taste, reduce the cinnamon to 1 teaspoon and skip the nutmeg. For a spicier kick, add an extra pinch of ginger or a dash of cayenne. Start with the recipe’s amounts and adjust gradually.
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5. Is this recipe suitable for dietary restrictions like gluten-free or vegan?
This recipe uses a traditional pie crust mix, which may contain gluten or dairy. To make it gluten-free, substitute the crust with a gluten-free pie crust or graham cracker alternative. For a vegan version, replace the butter in the crust with coconut oil and swap heavy cream for coconut milk.
