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Spiced Pumpkin Dessert (Crustless Pumpkin Pie)

Spiced Pumpkin Dessert (Crustless Pumpkin Pie)

Delicious, Easy, and Lightly Spiced

If you're a fan of pumpkin pie but prefer a lighter option without the crust, this Crustless Pumpkin Pie is the perfect dessert for you! Using fresh pumpkin adds a wonderful depth of flavor. This easy-to-make recipe is full of rich pumpkin flavor and a blend of warm spices, making it a delightful treat for any occasion. Plus, it's gluten-free, making it a great option for those with dietary restrictions.


  • 1/2 small pumpkin 
  • 3/4 cup granulated sugar: Adjust to taste.
  • 1/2 cup packed brown sugar
  • 3 large eggs
  • 1 cup evaporated milk
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt.

Optional Toppings:

  • Whipped cream
  • A sprinkle of cinnamon or nutmeg
  • Chopped pecans or walnuts
  • Drizzle of caramel sauce


Preparing the Fresh Pumpkin:

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

  2. Cut the pumpkin: Cut the sugar pumpkin in half and scoop out the seeds and stringy pulp. Save the seeds for roasting!

  3. Roast the pumpkin: Place the pumpkin halves cut side down on the prepared baking sheet. Roast in the preheated oven for 45-60 minutes, or until the flesh is tender and easily pierced with a fork.

  4. Cool and scoop: Let the pumpkin halves cool until you can handle them. Scoop out the flesh and place it in a food processor or blender. Puree until smooth. Measure out 2 cups of pumpkin puree for the pie.

Making the Pie:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or a similar-sized baking dish with non-stick spray or a light coating of butter.

  2. Prepare the filling: In a large mixing bowl, combine the fresh pumpkin puree, granulated sugar, brown sugar, and eggs. Mix until smooth.

  3. Add the dairy: Stir in the evaporated milk, heavy cream, and vanilla extract. Mix well to combine.

  4. Spice it up: Add the pumpkin pie spice, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt. Stir until the spices are evenly distributed.

  5. Pour and bake: Pour the mixture into the prepared pie dish. Smooth the top with a spatula for even baking.

  6. Bake in the preheated oven for 45-55 minutes, or until the center is set and a knife inserted into the middle comes out clean. The pie will puff up slightly and then settle as it cools.

  7. Cool completely on a wire rack before serving. This allows the flavors to meld and the pie to set properly.

  8. Serve and enjoy: Slice and serve with your favorite toppings, such as a dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce.

Tips for the Best Crustless Pumpkin Pie:

  • Use room temperature ingredients: This helps in achieving a smoother mixture and more even baking.
  • Don’t overmix: Blend the ingredients just until combined to avoid incorporating too much air.
  • Check doneness carefully: The center should be set but slightly jiggly. Overbaking can cause cracks.
  • Let it cool completely: This is crucial for the pie to firm up and slice cleanly.


  • Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze: You can freeze the pie for up to 2 months. Thaw overnight in the refrigerator before serving.


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