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If you like pumpkin pie but usually just throw the crust away, this recipe is for you. There’s no crust! The pie is entirely pumpkin filling with just the right touch of spices. This super easy pie might become your new holiday favorite. Top with whipped cream or add a scoop of your favorite ice cream.
Pumpkin pie captures the cozy, aromatic essence of fall in a single slice. The smooth, custardy filling—made with pumpkin purée, warm spices like cinnamon, nutmeg, and ginger, and a touch of sweetness—creates a flavor that feels comforting and nostalgic. It’s rich without being heavy, warmly spiced without being overwhelming, and naturally creamy in a way that appeals to a wide range of tastes. That balance makes it a dessert people look forward to all year, especially as the weather cools and cravings shift toward deeper, cozier flavors.
The popularity of pumpkin pie is tied to tradition and ritual. Pumpkin pie is a centerpiece of American holiday tables, especially at Thanksgiving, where it symbolizes harvest, family gatherings, and seasonal celebration. Many people grew up with it, and the aroma alone can trigger memories of holidays, home kitchens, and shared meals. It’s simple to make, easy to customize, and deeply rooted in cultural tradition, which is why pumpkin pie remains one of the most beloved and enduring desserts.
Pumpkin pie with no crust is all about the filling, which makes each slice incredibly smooth, custardy, and deeply spiced. Without a crust, the pumpkin mixture bakes into a silky, almost pudding‑like texture that highlights the warm flavors of cinnamon, nutmeg, ginger, and vanilla. The edges caramelize slightly against the pan, giving you a naturally sweet, gently chewy border that replaces the need for a traditional pastry base. It’s rich but not heavy, simple but full of character, and every bite tastes like pure autumn comfort.
It’s also wonderfully easy to make, which adds to its appeal. With no dough to roll, chill, or blind‑bake, the entire dessert becomes a one‑bowl, pour‑and‑bake process. The filling sets beautifully on its own, slices cleanly once cooled, and works for anyone who’s gluten‑free or simply prefers a lighter, more custard‑forward dessert. The result is a pie that feels both rustic and elegant—minimal effort, maximum pumpkin flavor.
One of the biggest advantages of a no crust pumpkin pie is the texture. Without a traditional crust, the creamy pumpkin filling becomes the star of the dessert. Every bite is smooth, rich, and packed with warm pumpkin spice flavor. It’s almost like a cross between a classic pumpkin pie and a silky baked custard. Since there’s no crust to prebake or worry about overbrowning, this recipe is also much more beginner friendly than a traditional pumpkin pie.
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This easy no crust pumpkin pie is also perfect for holiday meals because it saves both time and money. You eliminate the cost of pie crust ingredients while reducing prep work by nearly half. The pie still delivers the comforting aroma and flavor everyone expects during fall gatherings and Thanksgiving dinner. I actually prefer serving it slightly chilled the next day because the pumpkin filling becomes even firmer and the spices taste more pronounced after resting overnight in the refrigerator.
What You’ll Need To Make This Pie
Tools & Utensils
- 9-inch pie plate
- Wire cooling rack
- Wire whisk
- Medium bowl
- Spoon or spatula
- Measuring cup
- Set of measuring spoons
Key Ingredients
- Canned pure pumpkin pie filling not pumpkin pie mix
- Bisquick Original Pancake & Baking Mix
- Granulated sugar
- Evaporated milk
- Pumpkin pie spice
- Vanilla extract
- Butter softened
- Large eggs
Easy No Crust Pumpkin Pie Recipe
Utensils & Equipment
- 1 9-inch pie plate
- 1 wire cooling rack
- 1 wire whisk
- 1 medium bowl
- 1 spoon or spatula
- 1 measuring cup
- 1 set of measuring spoons
Ingredients List
- 1 cup canned pure pumpkin pie filling not pumpkin pie mix
- 1/2 cup Bisquick Original Pancake & Baking Mix
- 1/2 cup granulated sugar
- 1 cup evaporated milk
- 2 Tsp pumpkin pie spice
- 1 tsp vanilla
- 1 Tbsp butter softened
- 2 eggs large
Instructions
Preheat Oven
- Heat oven to 350°F.
- Grease the pie plate. You can also spray it with nonstick cooking spray.
Prepare The Filling
- In medium bowl whisk together all of the ingredients until well blended.
- Pour or spoon the filling into the pie plate.
Bake
- Bake for 35 to 40 minutes or until a knife comes out clean when inserted in the center of the pie.
Cool
- Allow to sit on wire cooling rack for 30 minutes then refrigerate for 3 hours or until thoroughly chilled.
Nutrition
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