Crustless Pumpkin Pie

This pumpkin pie is so creamy and satisfying, you'll never even miss the crust. And with prep time clocking in at just about ten minutes, this festive dessert is sure to become a holiday staple.
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  • Level: Easy
  • Total: 2 hr 10 min (includes cooling time)
  • Active: 10 min
  • Yield: 8 servings
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Nonstick cooking spray, for the pie dish

One 15-ounce can pure pumpkin puree

1/2 cup packed light brown sugar

1/2 cup granulated sugar

1 teaspoon pumpkin pie spice

1 teaspoon pure vanilla extract

1/2 teaspoon kosher salt

3 large eggs

1 cup half-and-half

Lightly sweetened whipped cream, for serving

Chopped candied pecans, for serving


  1. Preheat the oven to 325 degrees F. Spray a 9-inch ceramic or glass pie dish with cooking spray.
  2. Put the pumpkin puree in a large bowl and add the brown sugar, granulated sugar, pumpkin pie spice, vanilla, salt and eggs; whisk to combine. Add the half-and-half and whisk until thoroughly incorporated.
  3. Pour the pumpkin mixture into the prepared pie dish and set the dish on a rimmed baking sheet. Bake the pie on the baking sheet until the center is just barely set, 1 hour and 10 minutes to 1 hour and 20 minutes. Transfer the pie to a rack to cool completely, then serve topped with whipped cream and sprinkled with candied pecans. 
  4. If not serving right away, lightly cover the cooled pie with plastic wrap and refrigerate for up to 2 days.