Skip the finicky pie crust and save a few calories by making a Crustless Pumpkin Pie this year! It might be a little “lighter” but it’s packed with flavor and the smooth pumpkin you’re wanting!Jump to Recipe
When I think about Thanksgiving at my grandma’s house, her pumpkin pie is always a must for me. I mean, I’m not even sure we can be friends if you don’t love pumpkin pie! Ok, of course I’m kidding, but seriously, I just LOVE pumpkin pie!
And I love pumpkin pie so much that I’ll make it pretty much any time of the year. And most of the time, I make it without the crust. My kids prefer it without the crust and it’s a little “lighter” without the flaky, buttery crust. I can pretty much convince myself that it’s healthy because pumpkin is a vegetable, so I’m just “getting my veggies in”…..right?!
- Pumpkin - NOT Pumpkin Pie Mix....just the plain 'ol pumpkin puree
- Evaporated Milk
- Brown Sugar - Light or Dark will work great
- Eggs - I always use "large" eggs
- Pumpkin Pie Spice
Is Crustless Pumpkin Pie Healthy?
Well, I suppose it depends what you classify as "healthy." It's certainly a lighter version than a classic pumpkin pie with crust. And it's got lots of pumpkin (a veggie!) in the mixture, so bonus points for all that Vitamin A you're getting!
If you're concerned about your sugar intake, you can cut down on the sugar by swapping the white sugar out for Stevia (or other sugar replacer). Lastly, you can certainly skip the whipped cream topping or opt for a "light" whipped topping if you wish to do so!
Other Yummy Pumpkin Recipes
Pumpkin Crisp - It’ll take about 1 bite of this goodness to realize Pumpkin Crisp is your new favorite fall dessert! The smooth, perfectly spiced pumpkin filling and the crunchy topping is truly a match made in heaven!!
Pumpkin Churro Mini Muffins - These pumpkin mini muffins are super moist, loaded with fall flavors and coated in a “churro” coating. They’re cute, pop-able and nearly impossible to have “just one!”
Pumpkin Streusel Pie - Flavorful streusel topping makes an ordinary pumpkin pie super extraordinary!! Add a dollop of whipped cream and you’ll be in pumpkin heaven!
Pumpkin Coffee Cake - Pumpkin Coffee Cake has a moist, pumpkin-spiced base, thick crumb layer and a beautiful drizzle of icing to top it off! It’s the quintessential start to a crisp fall day with a cup of hot coffee!
Pumpkin Bars with Browned Butter Frosting - These pumpkin bars are far from ordinary!! With a moist pumpkin bar base and a creamy browned butter frosting, you’ll FALL in love with these in no time!
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Crustless Pumpkin Pie
- 1 15 oz can pumpkin
- 1 c evaporated milk
- ¼ c brown sugar
- ½ c sugar
- 3 eggs
- 2 teaspoon pumpkin pie spice
- ⅛ teaspoon salt
- 1 teaspoon vanilla
- Preheat oven to 350°F and grease a 9-inch pie plate.
- Add all ingredients into a large bowl and whisk until well-combined.
- Pour into the prepared pie plate.
- Bake for 40 minutes, or until the center is set.
- Let cool the refrigerate until ready to enjoy!
Loved this because I am not a fan of pie crust!
Glad you enjoyed it, Margie!! 🙂