Crustless Pumpkin Pie — 🎃🙌🍂 The EASIEST pumpkin pie you’ll ever make because there’s no crust!! One bowl, no mixer, and the pie is PERFECTLY flavored with plenty of pumpkin spice and everything nice! Put this pie on your holiday menu!!
Table of Contents
Easiest Pumpkin Pie … Without Crust!
I’ve made quite a few crustless pies over the years, including Cranberry, Blueberry, Strawberry, and Apple. All of them have been huge reader favorites and big hits. Maybe that’s because you all don’t like making pie crust either! It’s never been one of my favorite things to make.
With this ridiculously easy no crust pumpkin pie, there’s no crust to make, the pie is made in one bowl, and no need to drag out a mixer. You add all the ingredients to one bowl at the same time and the batter takes less than 5 minutes to whisk together. I could not think of an easier pie to make.
If you’re in charge of making the pumpkin pie for Thanksgiving, Christmas, or other holiday celebrations, and you want something fast, easy, and goof-proof, this is the pie to make.
Crustless Pumpkin Pie Ingredients
Believe it or not, I made this recipe for crustless pumpkin pie with Bisquick! Without the firm crust holding the filling together, you need something to help bind the filling into a proper “pie.”
This is such a basic ingredients list that you may have everything on hand to make the easiest ever pumpkin pie:
- Pumpkin puree
- Eggs
- Evaporated milk
- White and brown sugars
- Bisquick (or a similar pancake mix — necessary to help the pie rise and set up)
- Butter
- Pumpkin pie spice
- Cinnamon
- Ginger
- Cloves
- Vanilla extract
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Crustless Pumpkin Pie
Making Bisquick pumpkin pie without crust is SO much easier than making a traditional pumpkin pie. Win!
Here’s an overview of how the no-crust pumpkin pie is made:
- Whisk together all the ingredients, turn into a 9-inch pie plate, and bake!
- Allow the no crust pumpkin pie to cool at room temp for about 30 minutes, then cover and allow pie to chill in the fridge for about 3 to 4 hours.
- Dollop with whipped cream and dig in!
Recipe FAQs
No, you need to use pure pumpkin puree for this recipe. Canned pumpkin pie filling already has spices and sweeteners added to it, and every brand flavors it differently. I prefer using pure pumpkin puree so I can flavor my no crust pumpkin pie exactly as I like it.
No, you must make the no-crust pumpkin pie with evaporated milk. Do NOT sub sweetened condensed milk as it’s a different product entirely.
Yes, any pancake mix that’s similar to Bisquick will work. You can even use a gluten-free variety if needed. Just don’t omit the Bisquick entirely as it helps the pie set up, and it also makes it sort of a self-crusting pumpkin pie.
This is a great pie to make a day ahead of time since it has to chill for at least 4 hours anyways before being sliced. Perfect for prepping before Thanksgiving, Christmas, or another holiday!
You’ll know the pie is done when it’s set in the center, not jiggly, and a toothpick inserted in the center comes out clean.
Cinnamon, ginger, and cloves are already in pumpkin pie spice (as well as nutmeg, cardamom, and other spices), but I added extra cinnamon, ginger, and cloves to give this pie the extra oomph and bold spiced flavoring that I love. It’s not overdone in my opinion, but if you like more muted flavors, dial back the spice quantities I used to suit your own tastes.
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Crustless Pumpkin Pie
Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1 cup evaporated milk
- ½ cup Bisquick, or similar complete pancake mix
- ½ cup granulated sugar
- 2 tablespoons light brown sugar, packed
- 1 tablespoon unsalted butter, softened
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- whipped topping or whipped cream, for serving
Instructions
- Preheat oven to 350F and spray a 9-inch glass pie plate with cooking spray; set aside.
- To a large bowl, add all the ingredients (except the whipped topping) and whisk well to combine. Pour into prepared pie plate.
- Bake for about 35 to 40 minutes, or until pie is set in the center, not jiggly, and a toothpick inserted in the center comes out clean.
- Allow pie to cool at room temp for about 30 minutes.
- Cover and allow pie to chill in the fridge for about 3 to 4 hours, or sufficiently chilled.
- Serve with whipped topping or whipped cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Crustless Pie Recipes:
Crustless Apple Pie — Sometimes called Swedish apple pie, this EASY recipe for apple pie without a traditional pie crust is a FAST, foolproof, no-mixer recipe!
“Impossible” Coconut Pie — A one-bowl, no-mixer pie with a short ingredients list that is SO easy to make and forms three different LAYERS while it bakes!! Mindlessly easy, goof-proof, and coconut lovers will go crazy for this MAGIC pie!!
Crustless Blueberry Pie — Somewhere in between pie, cake, and blondies is what you get with this FABULOUS blueberry dessert recipe!
Crustless Cranberry Pie —A FAST, super EASY, no-mixer dessert that’s perfect for holiday entertaining!!
Crustless Strawberry Pie — FAST, super EASY, no-mixer dessert that’s perfect for summer entertaining, picnics, or potlucks!! Somewhere in between pie, cake, and blondies is what you get with this FABULOUS recipe! Take advantage of those FRESH strawberries!!
Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and was released October, 2014.. There’s over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon.
Originally posted November 11, 2019 and republished October 31, 2022 with updated text.
Can I make this in individual custard cups? If so, what temperature and how long should I bake it?
I don’t know how long you would bake them, it would entirely depend on the size of the cups – 2 oz, 4 oz, 6 oz, etc. You would bake them until they are set and done.
Oven temp will not change.
This was fabulous. I made it yesterday, served it today, and loved it. My daughter is gluten sensitive so I substituted her gluten free Birch Benders pancake mix from Costco for the Bisquick, and I used Monkfruit sweetener instead of sugar. The best gluten thing I’ve ever made. Thank you!
This was fabulous. I made it yesterday, served it today, and loved it. My daughter is gluten sensitive so I substituted her gluten free Birch Benders pancake mix from Costco for the Bisquick, and I used Monkfruit sweetener instead of sugar. The best gluten thing I’ve ever made. Thank you!
Thanks for the 5 star review and I am glad that this was fabulous AND thank you for confirming that you used a GF pancake mix from Costco in place of the Bisquick and it turned out great!
I can’t wait to make it. I don’t like crust usually so this îs exactly what I need.
Thanks.
I can’t wait to make it. I don’t like crust usually so this îs exactly what I need.
Thanks.
Enjoy! I am not really a fan either and so I bet you will really enjoy this!
I will have to try this, my son is gluten free, so this should be perfect.
I hope you do give it a try and yes, this is an accidentally gluten free dessert that everyone loves!
great
Can’t wait to taste it. So easy to make. Fast and less calories than traditional pumpkin pie.
Can’t wait to taste it. So easy to make. Fast and less calories than traditional pumpkin pie.
Thanks for the five star review and I’m glad it was easy for you to make!
This crustless pumpkin pie custard is THE BOMB!!!! So delicious, I guarantee you will not miss the crust!!!
This crustless pumpkin pie custard is THE BOMB!!!! So delicious, I guarantee you will not miss the crust!!!
Thanks for the five star review and I’m glad you loved the pie! We didn’t miss the crust either!
I always taste my pumpkin before I put it in my shells if it doesn’t have enough spice I add more then before I pour. It has to had spice. I have a old family recipe that makes two pies and the whole family loves them and even ones who taste them not in the family. I’m the pie baker so it’s up to me. But Tks for the recipe it’s a lot different from mine. Someday I’ll try it.
Merry
I cannot have anything ‘enriched’, no folic acid, if I get a cleaner pancake mix, do you think I could use it???
If this is a health issue, I really can’t give advice. I made the recipe as written and I hope it works out well for you whatever you end up using.
Looks good! But I hate to buy a whole box of biscuit mix (which I never use) to use only 1/2 cup. Could you revise this to use the ingredients that are in the mix like flour, salt & leavening agent, etc?
You could probably do that but I haven’t experimented so I don’t know the ratios. You could take some educated guesses re flour, salt, leavening agents but I just don’t know what they are although if you google homemade pancake mix, it may give some clues. Good luck!
I like the bisquick trick in the pie! I bet it gives it a little more body and fluff. I don’t love making pie crust either so this looks like the perfect solution!
It’s the best solution ever for those of us who aren’t big pie crust makers!
This sounds tasty AND easy! I’m with you on the extra spices–that’s the best part of pumpkin recipes!
I totally agree! Otherwise it’s just not as tasty for me if it doesn’t have plenty of spices.