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easy crustless pumpkin pie

Easy Crustless Pumpkin Pie

Maggie Michalczyk, RDN
This easy crustless pie is a low maintenance version of pumpkin pie that is sure to still impress. If you bake it in a pumpkin mold, get festive by giving it a face with in season, apples and figs!
Prep Time 5 mins
Cook Time 20 mins


  • 1 15- oz can pumpkin purée
  • 1 12- oz can evaporated milk
  • 3/4 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • Whipped cream for serving optional


  • Preheat oven to 350° F.
  • Mix sugar, cinnamon, salt, ginger, and cloves in a small bowl.
  • Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
  • Pour into glass or ceramic baking dish. A good thing to know is that you can fill a baking dish deeper than a pie crust, but it’s best not to exceed a depth of about 1 1/2 inches. Baking times vary with depth, size, and type of baking dish, so keep an eye on it.
  • Bake until knife inserted near the center comes out clean about 20 minutes depending on the dish.
  • Let cool, and refrigerate until ready to serve. Add a face and serve with a dollop of whipped cream.