This recipe for crustless pumpkin pie or no crust pumpkin pie is the most simple, easy and best pumpkin pie recipe with evaporated milk I have ever tried! I have used 12 oz carnation evaporated milk but I have also given in this blog post a substitute idea for evaporated milk if you want to substitute evaporated milk in this pumpkin pie!
This crustless pumpkin pie is super easy to make and it is very silky and smooth in texture, it literally melts in your mouth.
If you are looking for a very easy and delicious pumpkin pie recipe without crust, without compromising on taste, go ahead and try this recipe for crustless pumpkin pie which is so simple, easy and very delicious too.
Just make sure to follow the directions in the recipe as it is for the best results.
As I told, this recipe for crustless pumpkin pie uses evaporated milk in its preparation.
I used 12 oz can of evaporated milk and also 15 oz canned pumpkin puree, the combination of which are perfect for this recipe for pumpkin pie without crust.
Other easy thanksgiving holiday recipes using canned pumpkin includes pumpkin mac and cheese, pumpkin banana mini muffins with chocolate chips, pumpkin banana bread with olive oil etc!
I am not sure if you will get the same results if you change the amounts of pumpkin puree and evaporated milk, so make sure to use the right amount of ingredients for the perfect no crust pumpkin pie which is super smooth, silky in texture and delicious!
You can buy 12 oz evaporated milk here.
The amount of sugar was just perfect for me, as it was not too sweet but just as needed. You may adjust the amount of sugar slightly if needed.
Also make sure to use the mentioned amount of all purpose flour ( I used this unbleached all purpose flour) and also the mentioned amount of baking powder for the perfect texture needed for this crustless pumpkin pie.
I adapted the recipe for this pumpkin pie from here, which I slightly modified based on my preferences and it turned out so perfect and delicious. I have used cinnamon powder and also pumpkin pie spice here.
If you don’t have pumpkin pie spice, you can buy pumpkin pie spice here.
I didn’t use any frosting for this pumpkin pie, it was so delicious even without any cream or frosting.
You can always add whipped cream once the pie is done and cooled enough.
Substitute for evaporated milk in pumpkin pie recipe
If you do not have evaporated milk with you, maybe you can look for substitute or replacements for evaporated milk in pumpkin pie recipe.
Sweetened condensed milk works as a great alternative or substitute for evaporated milk. So you may replace evaporated milk with condensed milk.
However, condensed milk is usually sweetened so you won’t need to add extra sugar to sweeten the pie.
Here is my recipe for pumpkin pie with condensed milk if you want to substitute evaporated milk with condensed milk in this recipe!
So here is how you can make this easy, delicious and smooth pumpkin pie following this easy and simple recipe for crustless pumpkin pie.
How To Make Crustless Pumpkin Pie With Evaporated Milk?
To make this easy, simple and delicious no crust pumpkin pie, we use the following ingredients.
Ingredients to make crustless pumpkin pie
all purpose flour ½ cup plus 2 tablespoons
baking powder 1 teaspoon
salt a pinch
softened butter 3 tablespoons
sugar ¾ cup
evaporated milk 12 oz
pumpkin puree 15 oz
eggs 2 large
cinnamon powder 1 teaspoon
pumpkin pie spice 1 teaspoon
vanilla extract 1 teaspoon
extra butter for greasing the pan
extra cinnamon powder a pinch for sprinkling on top, this is optional
Step By Step Instructions
In a bowl, mix together the dry ingredients – flour, baking powder, cinnamon powder, pumpkin pie spice and salt until well mixed.
In another bowl beat well the butter and sugar. Add eggs to this and beat the mixture very well, the eggs should be whisked very well to blend with the butter sugar mixture.
Add pumpkin puree and evaporated milk to the butter, sugar and egg mixture mix everything well and also add vanilla extract, stir well to mix.
Transfer the wet ingredients mixture to the dry flour mixture slowly and mix well to combine the ingredients without forming any lumps. You can use a balloon whisk to mix it nicely.
Preheat the oven to 350 degree Fahrenheit.
Grease a pie pan with butter and transfer the pie batter to the pan. Sprinkle the extra cinnamon powder on top, if using.
Bake for 1 hour and 10 minutes, just make sure to watch after about 55 minutes of baking since oven temperatures can slightly vary for different ovens.
Once the pie is baked, quickly transfer the pan from the oven to avoid the pie from burning.
Allow the pie to cool down, once the pie is cooled enough, refrigerate for a couple of hours.
Slice and enjoy the chilled pumpkin pie which is delicious and smooth!
Although pumpkins are mostly available during fall season and pumpkin pies are most enjoyed for thanksgiving, you can enjoy an easy and delicious slice of homemade pumpkin pie at any time of the year :).
You might also like to see other recipes like easy eggless cornbread recipe, boiled corn on the cob recipe and mini sweet corn on the cob in the oven.
How do you know when a pumpkin pie is done?
Pumpkin pie has a custard like texture and will be slightly jiggly in the center even when it’s completely done.
The texture of the pie is not like cake, but you need to make sure its completely cooked! I usually insert a toothpick at the center of the pumpkin pie and if it comes out clean it’s done. If any uncooked batter is sticking on the toothpick, it’s definitely not done baking.
However, unlike a cake, where the toothoick comes out completely dry, I have noticed that the toothpick comes out a little wet even when the pie is done baking.
More Easy Thanksgiving Recipes:
easy baked mac and cheese no roux no eggs
pumpkin mac and cheese instant pot
baked butternut squash mac and cheese
instant pot frozen mini corn on the cob
Below you can get the recipe for easy crustless pumpkin pie in detail.
Crustless Pumpkin Pie – Easy & Best Pumpkin Pie Without Crust Using Evaporated Milk
Ingredients
- ½ cup all purpose flour plus 2 tablespoons
- 1 teaspoon baking powder
- salt a pinch
- 3 tablespoons butter softened
- ¾ cup sugar
- 12 oz evaporated milk
- 15 oz pumpkin puree
- 2 large eggs
- 1 teaspoon cinnamon powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- butter for greasing the pan
- extra cinnamon powder a pinch, for sprinkling on top (this is optional)
Instructions
- In a bowl, mix together the dry ingredients – flour, baking powder, cinnamon powder, pumpkin pie spice and salt until well mixed.
- In another bowl beat well the butter and sugar. Add eggs to this and beat the mixture very well, the eggs should be whisked very well to blend with the butter sugar mixture.
- Add pumpkin puree and evaporated milk to the butter, sugar and egg mixture mix everything well and also add vanilla extract, stir well to mix.
- Transfer the wet ingredients mixture to the dry flour mixture slowly and mix well to combine the ingredients without forming any lumps. You can use a balloon whisk to mix it nicely.
- Preheat the oven to 350 degree Fahrenheit.
- Grease a pie pan with butter and transfer the pie batter to the pan. Sprinkle the extra cinnamon powder on top, if using.
- Bake for 1 hour and 10 minutes, just make sure to watch after about 55 minutes of baking since oven temperatures can slightly vary for different ovens.
- Once the pie is baked, quickly transfer the pan from the oven to avoid the pie from burning.
- Allow the pie to cool down, once the pie is cooled enough, refrigerate for a couple of hours.
- Slice and enjoy the chilled pumpkin pie which is delicious and smooth!
Nutrition
Hope you found this post on recipe for crustless pumpkin pie helpful in making easy and delicious no crust pumpkin pie at home.
I made this recipe; subbed Swerve for the sugar. It tastes great and satisfies the pumpkin pie craving. I want to make again using almond flour and Swerve. Hoping the almond flour will not affect the creamy texture.
Hi Bonny,
I am so happy to hear that you liked the taste! Also, it’s great to know that this works with swerve as well. I haven’t tried this yet with almond flour, so I am not sure if it will work, but I would like to know how it turns out if you try! If I ever try with almond flour, I will update it in the post. Thank you so much for your feedback, much appreciated 🙂