Crustless Pumpkin Pie

If you're all about the pumpkin pie filling—or if you're gluten-free—then this is the Thanksgiving dessert for you. This pie gets down to what's most important—the creamy and spiced pumpkin filling—without having to deal with any of the hassle of pie crust. By removing the pie crust from the equation, this pie ends up taking less than half the time and WAY less effort—no blind baking required. It's truly a Thanksgiving miracle.

What People Are Saying:
"Best pumpkin pie filling I have ever had! And that’s the opinion of everyone who try’s this!! Wouldn’t change a thing!!" - pattiandleroy

"Sensational! Super easy too!" - OrangeProcessor

How To Make Crustless Pumpkin Pie

INGREDIENTS

• Pumpkin Puree: I call for canned pumpkin purée in this recipe, just like in our classic pumpkin pie. I suggest steering away from canned pumpkin pie filling which is pre-seasoned. I prefer to flavor our pumpkin pie filling by ourselves to avoid it being overly sweet or spiced.
• Heavy Cream: This is what makes our filling creamy, decadent, and perfectly smooth.
• Brown Sugar: Brown sugar adds the perfect amount of sweetness to our pie.
• Eggs: 3 large eggs are all you need to help the filling set up.
• Pure Vanilla Extract: Opt for the good stuff here for the best possible flavor.
• The Spices: A mixture of cinnamon, cloves, ground ginger, and nutmeg create the perfect warming, spiced flavor that pumpkin pie is known for.

STEP-BY-STEP INSTRUCTIONS

No need to worry about a pie crust in this recipe—we get right down to business with the filling! After preheating your oven, grease a 9” pie plate well with cooking spray. Then, in a large bowl, mix all of your ingredients together. Pour into your prepared pie plate, then smooth out the top with an offset spatula.

Bake for around 1 hour, or until the pie center only slightly jiggles when you move it. Then, we’re going to let it fully cool in the oven. To do this, turn off your oven, then prop the door open with a wooden spoon. Let it cool in there without disturbing it for around 1 hour. Once it has fully cooled, move it to the refrigerator to set for at least 4 hours, but up to overnight works too if you want to prep ahead. Once set, top with whipped cream and serve!

Full list of ingredients & instructions can be found in the recipe below.

Recipe Tips

• Is this pie gluten-free? Yes! If you've been searching for a gluten-free Thanksgiving dessert, then look no further: This is one of our favorites. Since this pie focuses on arguably the best part (the delicious filling), no gluten is required in this bake. No crust, no gluten, no problem.
• How do I prevent my pie from cracking? To prevent your pie from cracking, let it fully cool in the oven. Once it's done baking, turn off your oven and prop the door open (we use a wooden spoon) before letting it cool in the oven for at least an hour. This cools it in warmer environment, instead of shocking it with a much colder temp, preventing any cracking.

Storage

This pie is so easy to make ahead of time. Simply prepare as normal, then store in the refrigerator for up to 2 days before serving. If you have any leftovers, store in an airtight container in the fridge for 2-3 days.