No-Crust Pumpkin Pie Recipe
No-Crust Pumpkin Pie Recipe photo by Taste of Home

No-Crust Pumpkin Pie Recipe

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Baked in a water bath, this pie has a texture that's more like a custard than a traditional pumpkin pie. In place of canned or fresh pumpkin, I sometimes use cushaw, a type of crookneck squash.
TOTAL TIME: Prep: 5 min. Bake: 50 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 5 min. Bake: 50 min.
MAKES: 6-8 servings


  • 1-1/4 cups sugar
  • 3 tablespoons all-purpose flour
  • 3 eggs
  • 2 cups canned pumpkin
  • 3/4 cup evaporated milk
  • 1-1/2 teaspoons vanilla extract
  • 1/4 teaspoon ground cinnamon, optional

Nutritional Facts

1 piece: 211 calories, 4g fat (2g saturated fat), 87mg cholesterol, 49mg sodium, 40g carbohydrate (35g sugars, 3g fiber), 5g protein


  1. In a bowl, combine the sugar and flour. Add eggs; mix well. Stir in the pumpkin, milk, vanilla and cinnamon if desired; mix until well blended. Pour into a greased 9-in. pie plate. Place pie plate in a 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water to pan. Bake at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Yield: 6-8 servings.
Originally published as Crustless Pumpkin Pie in Country Extra November 2003, p49

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Reviewed Aug. 21, 2014

"I replaced suger with honey only 1cupand added nitmeg . This was so good. A must do again."

Reviewed Nov. 14, 2013

"This took way longer to cook and the flavor was kind of bland...My daughter who loves Pumpkin pie will not even eat it. I thought is was ok but not some thing I would make agine."

Reviewed Nov. 6, 2012

"My daughter is allergic to wheat. Could you substitute cornstarch, potato starch or some other non- wheat thickener?"

Reviewed Nov. 25, 2011

"I like this pie"

Reviewed Nov. 16, 2011

"I increased the spices and because my husband and I are diabetic, I substituted Splenda for the full amount of sugar and used lo-fat evap. milk. Next time I will try Splenda Blend White, but I WILL make it again!"

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