An Incredibly Easy Pumpkin Pie That Makes Its Own Crust
Effortless Crustless Pumpkin Pie is a super simple pumpkin pie recipe that magically forms its own delicate crust while baking. If you’re in search of a more traditional pumpkin pie, be sure to try our Classic Pumpkin Pie recipe.
Effortless Crustless Pumpkin Pie
Despite what the name might suggest, this crustless pumpkin pie is far from impossible to make—in fact, it’s one of the easiest pies you’ll ever bake! There’s no need to fuss over making a pie crust. Simply mix all the ingredients together, pour the batter into a pie plate, and bake. As it bakes, a delicate crust forms on its own, resulting in a creamy, custard-like pumpkin pie that’s delicious on its own or topped with homemade whipped cream.
Ingredients for Effortless Crustless Pumpkin Pie
Baking Mix: We’ll be using a premade baking mix like Bisquick, which is commonly used for pancakes and waffles. This versatile ingredient is perfect for creating our easy pumpkin pie. If you’re aiming for a gluten-free dessert, you can opt for a gluten-free baking mix.
Evaporated Milk: This canned milk, also known as unsweetened condensed milk, is essential for our crustless pumpkin pie recipe. It doesn’t contain added sugar like sweetened condensed milk does. If you’re in a pinch, you could substitute half-and-half for the evaporated milk, but note that the pie may have a richer taste (we haven’t tested this substitution).
Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, to have full control over the sweetness and spices in your pie.
Pumpkin Pie Spice: This spice blend is crucial for achieving that classic pumpkin pie flavor. If you don’t have any on hand, making your own homemade pumpkin pie spice is quick and easy!
Can I Use a Different Sized Pie Plate?
Absolutely! We used a deep 8-inch (20 cm) pie plate for a thicker pie. However, you can also use a 9-inch (23 cm) or 10-inch (25 cm) pie plate. Keep in mind that using a larger pie plate will result in a thinner pie, and you may need to adjust the baking time—start checking for doneness around 45 minutes.
How to Store and Freeze Effortless Pumpkin Pie
Your crustless pumpkin pie should be refrigerated. When stored in an airtight container or wrapped well, it will stay fresh for 3-4 days.
To freeze:
- Allow your pie to cool completely.
- Wrap it tightly with plastic wrap (avoid adding whipped cream before freezing) to seal it well.
- Place the wrapped pie in a freezer-safe resealable plastic bag or wrap it again with aluminum foil.
- Label and date the package. The pie can be frozen for 2-3 months.
How to Thaw Frozen Pumpkin Pie
To thaw your frozen pumpkin pie:
- Remove the pie from the freezer and take off the plastic wrap and any aluminum foil.
- Place the pie in the refrigerator and allow it to thaw overnight.
Ingredients
- ¾ cup (150 grams) granulated sugar
- ½ cup (60 grams) baking mix (like Bisquick)
- 2 tablespoons (30 grams) unsalted butter, softened
- 1 can (12 ounces / 350 ml) evaporated milk
- 2 large eggs, room temperature
- 1 can (15 ounces / 425 grams) pumpkin puree
- 2½ teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
- Whipped topping, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Prepare a deep 8-inch (20 cm) pie plate by spraying it with cooking spray.
- In a large mixing bowl, combine the granulated sugar, baking mix, softened butter, evaporated milk, eggs, pumpkin puree, pumpkin pie spice, and vanilla extract.
- Using a hand mixer, blend the ingredients until the mixture is smooth and well combined (about 2 minutes).
- Pour the pumpkin mixture into the prepared pie plate.
- Bake for 55-60 minutes, or until a knife inserted into the center comes out clean.
- Remove the pie from the oven and allow it to rest for about 30 minutes before slicing and serving. This pie can be enjoyed warm or chilled.
Enjoy your effortless crustless pumpkin pie—a simple and delicious dessert perfect for any occasion!
