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Crustless Pumpkin Pie

With this easy Crustless Pumpkin Pie, you get just the best part of pumpkin pie - the delicious filling - and you save a ton of calories! Win-Win!
Prep Time10 mins
Cook Time1 hr
Cool Time & Chill Time8 hrs
Total Time9 hrs 10 mins
Servings: 8
Calories: 165kcal
Author: Michelle / Now Cook This!


  • cooking spray
  • 1 (12-ounce) can evaporated milk
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • 1 (15-ounce) can pure pumpkin
  • ¾ cup sugar
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • whipped cream, optional, for topping


  • Preheat the oven to 325°F. Spray a standard 9-inch or a deep-dish 9-inch glass pie dish with cooking spray.
  • In a large bowl, whisk together the evaporated milk, eggs, and vanilla extract until the eggs are well combined.
  • Add the pumpkin, sugar, pumpkin pie spice, and salt. Whisk until well combined.
  • Pour the pumpkin mixture into the prepared pie dish.
  • Bake at 325°F for 60 to 70 minutes or until a knife inserted in the center comes out clean. An alternate method is to give the pie dish a gentle shake. It is done when the filling is firm around the edges and the center has just a very slight jiggle (kind of like Jell-O).
  • Remove from the oven and place on a wire cooling rack. Cool completely, uncovered, at room temperature (this will take about 2 hours).
  • Cover with plastic wrap and chill in the refrigerator for at least 6 hours. I usually just let mine chill in the refrigerator overnight.
  • Slice and serve with whipped cream, if desired.

Recipe Notes

  • To make sure your pie doesn't overcook, I suggest starting to check it at about 50 minutes.
  • You could use a 9½-inch pie dish. The pie will be a little thinner and may cook faster, so start checking it earlier.
  • If you use a metal pie pan, especially a dark one, the pie will likely cook faster, so start checking it earlier.
  • Although you can serve the pie after it has cooled completely at room temperature, the texture and flavor really benefit from chilling in the refrigerator for at least 6 hours.
  • Store any leftover pie, covered, in the refrigerator for up to 3 to 4 days.
  • Want to put it in a pie crust? Here's the baking instructions:
    • Put your pie crust dough in a 9-inch pie dish (fold over and crimp the edges as desired), then pour the pumpkin mixture into the crust.
    • Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and bake an additional 40 to 50 minutes or until set and a knife inserted in the center comes out clean
    • Place the pie on a wire rack to cool completely (about 2 hours), then serve immediately or cover and refrigerate until ready to serve.
  • Estimated calories are for the pie only and do not included whipped cream.
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