I bake this pumpkin pie recipe when the air turns crisp and my sweater comes out. The filling sets soft and clean. The scent leans warm with cinnamon and ginger. You get the comfort you want without a crust to fuss over. We keep the steps short and kind. I whisk the puree with eggs and milk. Spice wakes the mix and brown sugar brings a mellow note. This simple pumpkin pie recipe saves time yet keeps the classic look. Friends ask for the healthy pumpkin pie recipe link and I just smile. It tastes rich yet feels light. Use canned puree or try a fresh pumpkin pie recipe when you have time. For a plant way I have notes for a vegan pumpkin pie so everyone gets a slice. If you love a pumpkin pie recipe with real pumpkin this one works. You bite and meet silk then spice then calm. It reads like a real pumpkin pie recipe with less work and the same holiday joy.

1) Key Takeaways
2) Easy Crustless Pumpkin Pie Recipe
3) Ingredients for Crustless Pumpkin Pie
4) How to Make Crustless Pumpkin Pie
5) Tips for Making Crustless Pumpkin Pie
6) Making Crustless Pumpkin Pie Ahead of Time
7) Storing Leftover Crustless Pumpkin Pie
8) Try these dessert recipes next
9) Crustless Pumpkin Pie
10) Nutrition

1) Key Takeaways

I am Lila and I bake for calm days and busy nights. This pumpkin pie recipe lands soft, cuts neat, and asks for little effort. We skip the crust and keep the comfort. The filling holds shape and stays silky. The spice lifts the room and the slice. I share every step on Lila Cooks and you can find more at https://www.lilacooks.com.

You whisk a short list and pour it in one dish. Heat makes the custard set. Cool air makes the slice clean. Friends call it a simple pumpkin pie recipe and they ask for seconds. I nod and pass more cream.

Use canned puree when time runs tight. Roast real pumpkin when the weekend feels slow. Both paths work. The goal stays the same. Warm spice, tender bite, easy clean up. That promise holds.

2) Easy Crustless Pumpkin Pie Recipe

I wrote this for the days when the to do list sits loud. The batter stirs fast. The bake runs steady. The cool sets firm. You get a classic look with less work. I call it my weeknight pumpkin pie recipe and it never fails. Pumpkin meets milk and eggs. Spice wakes the mix and sugar rounds it.

We keep tools light. One bowl, one whisk, one pie dish. Heat the oven, grease the dish, and pour. The scent turns warm and a grin shows up. On Lila Cooks we lean on kind steps and kind flavors. This one fits that plan.

Serve it plain for a light feel or add whipped cream for a richer bite. For plant eaters I share notes for a vegan pumpkin pie that still sets smooth. For the fans of real pumpkin I share tips that keep the texture bright. Calm food wins the day.

3) Ingredients for Crustless Pumpkin Pie

Pumpkin puree smooth and thick. Canned works well. Home roasted works when time allows. Aim for a dry mash so the custard sets with strength.

Eggs bring structure and tender bite. Crack them cold, whisk them well, and watch the mix turn glossy.

Evaporated milk gives body and mild sweetness. The pie slices neat and tastes rich without weight.

Brown sugar adds depth. The hint of caramel plays with the spice and the pumpkin.

Cornstarch helps the set. A small spoon makes a big change in the final slice.

Cinnamon leads with warmth. A soft shake goes far.

Ginger adds a bright edge that keeps each bite alive.

Nutmeg brings a cozy note that whispers but still stays clear.

Cloves offer a quiet spark. A pinch will do.

Fine salt sharpens the sweet and the spice. The whole pie tastes more like itself.

Vanilla smooths the finish and ties the flavors. One small spoon feels right.

4) How to Make Crustless Pumpkin Pie

Step one heat the oven to a steady bake. Grease a pie dish for an easy release. Set the dish on a sheet for clean handling.

Step two whisk pumpkin and brown sugar until no lumps show. The mix should look smooth and deep in color.

Step three add eggs one by one. Whisk until the shine grows and the mix looks even.

Step four pour in evaporated milk and vanilla. Sprinkle cornstarch, salt, cinnamon, ginger, nutmeg, and cloves. Whisk until no streaks stay.

Step five pour the batter into the dish. Tap the dish on the counter to lift any small bubbles.

Step six bake until the edge looks set and the center has a soft wobble. A gentle shake should show a calm jiggle in the middle.

Step seven cool on a rack until the steam fades. Chill until the custard firms. Slice with a warm knife for clean edges.

5) Tips for Making Crustless Pumpkin Pie

Use a thick puree so water does not pool. If the puree looks loose, set it in a sieve and let it drip. A firm base gives a strong set and a neat cut. That one shift turns a good bake into a great bake.

Mind the bake. Pull the pie when the center still moves a touch. Carryover heat finishes the set. This small window keeps the custard soft. It tastes like silk and it shines on the plate.

Plan your flavor path. For a healthy pumpkin pie recipe cut the sugar a bit and serve with Greek yogurt. For a simple pumpkin pie recipe keep the spice light. For a fresh pumpkin pie recipe roast a sugar pumpkin and mash it smooth. Each path leads to a sweet slice.

6) Making Crustless Pumpkin Pie Ahead of Time

I like to bake this pie the day before a big meal. The rest time helps the texture and the flavor. The chill lets the custard relax and the slice stays tidy. That plan fits busy hosts and brings calm to the kitchen.

For guests who skip dairy I test a vegan pumpkin pie version and it works. Coconut milk stands in and a plant cream tops the slice. The set stays kind and the flavor reads true. Your table feels welcome for all.

Crack the main keyword right here with a twist. I lean on a pumpkin pie recipe without crust for speed and ease. I also keep a best pumpkin pie recipe note card for holidays. Both sit in my box and both win smiles.

7) Storing Leftover Crustless Pumpkin Pie

Cover the dish and chill the slices. The pie rests well for three days. The spice stays warm and the texture holds. I slice what I need and keep the rest safe.

For clean edges warm the knife in hot water and wipe between cuts. Serve cold for a firm bite or let the slice sit at room temp for a softer feel. Both ways taste right.

If you crave that real pumpkin feel try a pumpkin pie recipe with real pumpkin when you next bake. For fans of deep tradition reach for a real pumpkin pie recipe from your binder. I test new ideas on Lila Cooks and share what works.

8) Try these dessert recipes next

9) Crustless Pumpkin Pie