
Crustless Pumpkin Pie
Total Time
Prep: 5 min. Bake: 50 min.
Yield
8 servings
Crustless pumpkin pie is for the real pumpkin lovers (and anyone intimidated by pie crust). It’s smooth, creamy, and filled with all the things you love about pumpkin pie: Lots of pumpkin flavor, sugar and spice.
Ingredients
- 1-1/4 cups sugar
- 3 tablespoons all-purpose flour
- 3 large eggs
- 2 cups canned pumpkin
- 3/4 cup evaporated milk
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon, optional
Directions
- In a bowl, combine the sugar and flour. Add eggs; mix well. Stir in the pumpkin, milk, vanilla and, if desired, cinnamon; mix until well blended. Pour into a greased 9-in. pie plate. Place pie plate in a 15x10x1-in. baking pan; add 1/2 in. of hot water to pan. Bake at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Cool on a wire rack.
Nutrition Facts
1 piece: 212 calories, 3g fat (2g saturated fat), 77mg cholesterol, 53mg sodium, 41g carbohydrate (36g sugars, 2g fiber), 5g protein.
Baked in a water bath, this pie has a texture that's more like a custard than a traditional pumpkin pie. In place of canned or fresh pumpkin, I sometimes use cushaw, a type of crookneck squash. —Linda McClung, Robbinsville, North Carolina
Recipe Creator
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