Crustless Pumpkin Pie Recipe

No time to make crust for pumpkin pie? Don’t want to spend money on the crust? Then this Crustless Pumpkin Pie is the perfect recipe for you. It is actually a pretty healthy pie since it does not have as many carbs and fats! I barely noticed that it normally comes with a crust.

This post may contain affiliate links. This means if you click on a link and purchase something, I may earn a small commission from it.

crustless pumpkin pie in a pan

Check out my other holiday recipes:

Favorite ingredient brands for this crustless pumpkin pie recipe:

  • pumpkin puree-Libby’s, If you want to homemake pumpkin puree, click here for how to do that!
  • sugar-C&H cane sugar
  • cornstarch-Best Choice
  • powdered milk-Nestle
  • spices-McCormick

Overview of the steps of this pumpkin recipe:

  • mix together dried milk with the water so that it makes the milk
  • stir together rest of the ingredients. Pour in newly made milk mixture.
  • pour custard in sprayed pie tin. Bake!

crustless pumpkin pie

Is using powdered milk necessary?

Yes and no. It does turn out more thick with powdered milk. However, it is not 100% necessary. If you wanted to go with the traditional liquid cows milk, I would recommend only putting half the conversion amount in.

What I mean by that is 1/3 cup powder produces 1 cup of milk. However, this recipe uses 1 cup powder which would convert to using 3 cups of milk. That would over flow the pan though, so I would recommend using only 1 1/2 cups of cows milk.

How to store crustless pie:

  • fridge-I store mine in the fridge in an air tight container for up to one week
  • freezer-I have not tried freezing this recipe. I do not know how it would freeze because it is a custard. After it thaws, it might be rather watery. If you want to try freezing it, let me know how it goes.
crustless pumpkin pie in a pan

Crustless Pumpkin Pie

Pumpkin Pie without the extra carbs! It is actually a healthy pumpkin pie recipe since it does not have as many carbs and fats! Easy pumpkin pie recipe to make for Thanksgiving.
5 from 4 votes
Prep Time 10 mins
Cook Time 1 hr
Course Dessert
Cuisine American
Servings 8 slices

Recommended Products

liquid measure
large bowl
pie pan
tablespoon measure

Ingredients
  

  • 1 15 oz can of pumpkin puree
  • 3/4 cup of sugar
  • 2 room temperature eggs
  • 1 tbsp of cornstarch
  • 1 cup of nonfat powdered milk
  • 1 1/2 cups of warm water
  • Spices to add at your own personal preference:
  • ginger, nutmeg, cinnamon, and salt

Instructions
 

  • Whisk together the nonfat powdered milk and warm water in a shallow bowl. Make sure there are no clumps in it. Set aside.
  • Stir together the rest of the ingredients in a larger bowl. Add in powdered milk/water mixture.
  • Spray pie tin and pour in custard. Bake at 350 degrees for about an hour. Remove from oven and serve your Crustless Pumpkin Pie with ice cream or whipped cream.

All information presented on this site is intended for informational purposes only. Nutritional facts listed are a rough estimate and should only be followed as a general idea.

Keyword holiday recipes, holiday pies, pumpkin pie recipe, pumpkin recipes, pie recipes, easy pumpkin pie recipe, homemade pumpkin pie
Tried this recipe?Let us know how it was!

Similar Posts

4 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating