My crustless pumpkin pie with condensed milk recipe is easy and delicious! If you’re looking for a way to enjoy traditional Thanksgiving flavors with a bit fewer calories, this dessert is perfect. With just a few ingredients and a couple of minutes, you can make one of the best variations of the classic fall dessert. And since this recipe is so simple, it’s a great way for the whole family to take part in making a holiday meal. If you want to learn how to make my easy crustless pumpkin pie with sweetened condensed milk, follow my step-by-step directions and watch the video below!
Crustless Pumpkin Pie with Condensed Milk
Ingredients
- 1 15 oz 100% pure pumpkin puree (NOT pumpkin pie mix)
- 1 14 oz can sweetened condensed milk
- 3 large eggs
- 1 Tablespoon cornstarch
- 2 teaspoon pumpkin pie spice
- *OR: (1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/8 to 1/4 teaspoon cloves)
- 1 teaspoon vanilla
- 1/8 teaspoon salt
Instructions
- Grease a 9-inch pie plate and then set it aside.
- Combine all the ingredients–except for the eggs–in a large bowl and mix them together.
- Taste the filling and add more spices or other ingredients to taste if needed.
- Add the eggs.
- Blend the ingredients with an electric hand mixer or by hand until everything is well combined but not overbeaten.
- Pour the filling into a greased 9-inch pie plate and bake at 350F, uncovered, for 35-45 minutes (I baked mine for 45, but that might have been slightly too long).
- Cool for 30-60 minutes before serving to ensure that slices hold their shape.
Recipe Review
I really liked how this pie turned out. As expected, it was light and fluffy–exactly how the filling of a custard should be. I thought the level of sweetness was just right, as was the amount of cinnamon and other spices–I like my pumpkin pie to be moderately spiced, so for me it was perfect. And of course, since there was no crust, there were a lot fewer calories, so I didn’t feel as weighed down after having a slice. Although I wouldn’t call this “healthy” or “low-calorie,” there’s no doubt that it’s lighter than the traditional version, so making pumpkin pie without crust is a great option for people who want to cut down on the fat and calories without sacrificing the classic Thanksgiving flavor and texture.
Crustless Pumpkin Pie with Condensed Milk FAQs
Yes! You can definitely make a pumpkin pie without the crust–all you have to do is mix the filling as you would normally, pour it into an empty pie plate, and then bake!
Crustless Pumpkin pie is good for people who want a healthier Thanksgiving dessert. According to the USDA, a 9-inch pie crust has 949 calories, mostly from fat. Most pie crusts are made with wheat flour, so they aren’t suitable for people following gluten-free diets. However, by making a pumpkin pie without crusts, you can cut down on the calories and eliminate the gluten, giving more people the opportunity to enjoy this holiday treat without the guilt.
Making a crustless pumpkin pie with sweetened condensed milk is super easy because you don’t have to measure out the milk and sugar separately. Instead, the hard part is already done for you–all you have to do is open the can and mix it with your other ingredients–super simple!
A pumpkin pie without crust tastes like a pumpkin soufflé–light and airy, just like the filling of a normal pumpkin pie. The amount of sugar and spices is the same as well, so honestly, there’s no real difference in taste except for the absence of the pie crust in the background.
Although this pie is fantastic plain, it’s also great with whipped cream or Cool Whip. Even though it’s made with condensed milk, it’s not overly sweet, so it’ll be delicious even if you dress it up a bit.
Crustless pumpkin pie will keep in the refrigerator for 2-3 days; after that, the pie will likely still be safe to eat, but it might start getting soggy or losing flavor.
Although there are many aspects to the recipe, one of the most important tips for a good pumpkin pie–in my opinion–is getting the right mix and amount of spices. I like the flavor of cinnamon and other spices to be strong but not overpowering, so I think that 2 teaspoons is the perfect amount.
Yes! Just roast a pumpkin in the oven, mashed the flesh, then replace the canned pumpkin puree with 2 cups of the fresh pumpkin.
Although you can make this recipe with pumpkin pie filling, I wouldn’t recommend it. The premade filling already has spices and sweeteners, so adding the sweetened condensed milk might make it too sweet.
No. Although you technically can make the pie itself, it won’t have the classic flavor–instead, it’ll taste bland and probably be very disappointing. If needed, you can use replace the pumpkin pie spice with pure cinnamon (2 teaspoons in this recipe).
If you want to keep your pumpkin pie from cracking, remember to not overmix the filling or overbake the pie. This will help ensure that the filling doesn’t rise and fall and split and the eggs in the custard don’t tighten. For a complete list of tips, see King Arthur Flour’s full-length guide on how to keep pumpkin pie from cracking.
More Pumpkin Recipes
If you liked this dessert, be sure to take a look at some of my other fall holiday recipes featuring pumpkin:
Pumpkin Dump Cake with 3 Ingredients – Pumpkin pie filling, cake mix, and butter form the base of this easy Thanksgiving dessert.
