One-bowl, no-crust pumpkin custard that slices clean in about an hour, perfect for Thanksgiving desserts and lighter fall pie cravings.

Skip the crust and keep the flavor: this smooth, spice-forward custard sets velvety for a dessert that tastes indulgent but feels lighter.

Side-angle slice of crustless pumpkin pie with silky custard—Healthy Pumpkin Pie Recipe and Pumpkin Custard Pie vibes.

Why You’ll Love It

All the pie, none of the crust: Faster prep and fewer calories—hits Healthy Pumpkin Pie Recipe interest.
Silky, sliceable custard: A touch of cornstarch + correct bake temp gives that Pumpkin Custard Pie texture.
Flexible diets: Easy swaps for Eggless Pumpkin Pie, Sugar Free Pumpkin Pie, and Low Carb Pumpkin Pie.
Budget & pantry-friendly: Canned pumpkin + evaporated milk; fresh pumpkin option included.
Make-ahead friendly: Sets better overnight and travels well.

Ingredients (notes only)

Pumpkin purée – 2 cups (425 g), canned or homemade (see note).
Eggs – 3 large (for classic set).
Brown sugar – ⅔ cup (135 g) for warmth; adjust to taste.
Evaporated milk – 12 oz can (354 ml) for classic bakery texture.
Cornstarch – 1 Tbsp to prevent weeping and help clean slices.
Pumpkin pie spice + cinnamon – balanced warmth (about 2½ tsp total).
Vanilla + fine salt – rounds flavor.
Optional – 1–2 Tbsp maple syrup or bourbon for depth.

Step-by-Step Instructions

Prep pan & oven: Heat oven to 350°F (175°C). Grease a 9-in deep-dish glass/ceramic pie plate.
Whisk custard: In a bowl whisk eggs, then add pumpkin, sugars, cornstarch, spices, salt, vanilla, and evaporated milk. Whisk just smooth (don’t foam).
Strain (optional): For ultra-silky texture, strain into a pouring jug.
Bake: Pour into pan and bake 45–55 min until edges are set and the center jiggles slightly; internal custard temp 175°F / 79°C about 1″ from center.
Cool: Cool on a rack 2–3 h, then chill 2 h for clean slices.
Serve: Dust with cinnamon; add light whipped cream or Greek yogurt.

Meat/poultry safety: not applicable for this recipe. (If serving with turkey, aim for 165°F / 74°C internal.)

Pro Tips

Don’t overbake: Pull at a gentle jiggle; it firms as it cools.
Cornstarch insurance: 1 Tbsp prevents cracks/weeping without changing flavor.
Water-bath option: Place pan on a sheet; pour ½″ hot water around for the last 25 min for ultra-smooth custard.
Slice clean: Chill fully and use a hot, dry knife, wiping between cuts.

Variations (mapped to interests)

Eggless Pumpkin Pie: Replace 3 eggs with ½ cup (120 g) silken tofu, 3 Tbsp cornstarch, and an extra 2 Tbsp sugar; bake 50–60 min.
Weight Watchers / WW Pumpkin Pie: Use ½ cup sugar total or a zero-calorie monkfruit blend; swap evaporated milk for 1 cup unsweetened almond milk + 1 Tbsp cornstarch.
Sugar-Free / Low-Carb: Use ⅔ cup monkfruit-erythritol blend and 1 cup heavy cream; carbs drop substantially.
Fresh Pumpkin Pie Recipe: Roast a sugar pumpkin at 400°F 45–60 min, drain purée 30–60 min; measure 2 cups (425 g).
No-Bake Pumpkin Pie Recipe (cheesecake-style): Whisk 1 cup pumpkin, 8 oz light cream cheese, ⅓ cup sugar or substitute, 1 tsp spice, 1 tsp vanilla, 1 cup whipped topping; chill in a springform. (Technically not custard, but a crustless no-bake option.)

How to Serve

With cinnamon dust and light whipped cream or yogurt.
Pair alongside apple and pecan slices for a mixed Thanksgiving Desserts platter.
Breakfast treat: spoon with granola and sliced pears.

Make Ahead & Storage

Make ahead: Bake 1 day in advance; chill uncovered until cold, then cover.
Fridge: Up to 4 days.
Freeze: Well-wrapped slices up to 1 month; thaw overnight.

FAQs

Why did mine crack? Overbaked or over-aerated. Pull at slight jiggle or 175°F; cool gradually.
Can I use skim milk? It sets softer; add 1 more Tbsp cornstarch.
Why is it watery? Underbaked or not cooled long enough; bake to 175°F and cool fully.
How do I sweeten without sugar? Use a 1:1 monkfruit-erythritol blend; taste and adjust spices.

Simple Nutrition Table (estimate, classic version; per 1 of 8 slices)

Sarah

Crustless Pumpkin Pie (Silky Custard)

Smooth, sliceable pumpkin custard baked without a crust — all the flavor of classic pumpkin pie with none of the fuss. Great for lighter, low-carb, or allergy-friendly diets.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 55

Total Time 1 10

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 240

Ingredients Equipment Method Nutrition Notes

Ingredients

2 cups pumpkin purée (canned or homemade)
3 large eggs
⅔ cup light brown sugar (or sugar substitute)
12 oz evaporated milk
1 Tbsp cornstarch
2 tsp pumpkin pie spice
½ tsp ground cinnamon
½ tsp fine salt
1 tsp vanilla extract

Equipment

9-inch deep-dish pie plate
mixing bowl
whisk
measuring cups and spoons
rubber spatula
Digital thermometer Optional for precise doneness.

Method

Preheat oven to 350°F (175°C) and grease a 9-inch deep-dish pie plate.
Whisk eggs in a large bowl. Add pumpkin, sugar, cornstarch, spices, salt, vanilla, and evaporated milk. Whisk until smooth — avoid incorporating too much air.
Pour filling into prepared pan. Bake 45–55 minutes, or until the edges are set and center jiggles slightly or registers 175°F (79°C).
Let pie cool for 2–3 hours at room temperature. Chill in the fridge at least 2 hours for clean slices. Serve with whipped cream if desired.

Nutrition

Calories: 240kcalCarbohydrates: 35gProtein: 7gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 95mgSodium: 210mgPotassium: 330mgFiber: 2gSugar: 25gVitamin A: 8000IUVitamin C: 3mgCalcium: 120mgIron: 1.3mg

Notes

Eggless: Use ½ cup silken tofu + 3 Tbsp cornstarch; bake 50–60 min.
WW/Light: Use ½ cup sugar or calorie-free sweetener and 1 cup almond milk + 1 Tbsp cornstarch.
Sugar-Free/Low-Carb: Swap sugar with 1:1 monkfruit-erythritol and use 1 cup heavy cream.
Fresh Pumpkin: Use roasted, well-drained homemade purée (2 cups).
Optional Equipment: Digital thermometer for doneness; water bath for ultra-smooth texture.

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Crustless Pumpkin Pie (Silky Custard • Healthy Option)