No-Crust Pumpkin Pie Recipe
No-Crust Pumpkin Pie Recipe photo by Taste of Home
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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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David-559 User ID: 5902771 102414
Reviewed Aug. 21, 2014

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

pinkiepie User ID: 5517629 137260
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."

lesleyb101 User ID: 4696143 74542
Reviewed Nov. 6, 2012

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

MY REVIEW User ID: 706869 142667
Reviewed Nov. 25, 2011

"I like this pie"

MY REVIEW User ID: 1816881 142666
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!"

przybycw User ID: 4501354 90476
Reviewed Oct. 16, 2011

"This was very bland. would use a whole lot more spice and maybe more sweetener if I made it again."

ctmom05 User ID: 981118 130438
Reviewed May. 3, 2011

"Peg ~

Did you use condensed milk or evap'd? Other substitutions? I'd like to try this recipe & want my pie to be as tasty as yours:)"

pegamyheart User ID: 253040 130340
Reviewed Nov. 18, 2009

"Excellent. I used egg substitute and no fat condensed milk to reduce calories. At the last minute I sprinkled some pecans on top before baking. We loved it warm and loved it cold the next day."

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