📋 Crustless Pumpkin Pie Recipe

crustless pumpkin pie on a white plate with fork and whole pie in background

5 from 7 votes

📋 Crustless Pumpkin Pie Recipe

This Crustless Pumpkin Pie is Weight Watchers friendly, quick and easy to make and totally satisfying- you won't even miss the crust. Not only is it low WW points, it's low carb and gluten-free and has no artificial sweeteners/sugar substitutes!

Course Dessert

Cuisine American, Canadian

Keyword crustless, no crust, pie, pumpkin, weight watchers

Special Diet Vegetarian

Prep Time 10

Cook Time 35

Total Time 45

Servings slices

Calories 108kcal

Author Terri Gilson

Equipment

deep dish pie pan (or a regular 9 inch pie dish)
large mixing bowl

Ingredients

1 ½ cups pumpkin puree, canned pumpkin or fresh pumpkin *NOT pumpkin pie filling
4 whole large eggs
¼ teaspoon maple extract
1 teaspoon pumpkin pie spice mix
½ teaspoon ground cinnamon
⅓ cup brown sugar
1 cup evaporated milk- fat free

US Customary - Metric

Get Recipe Ingredients

Instructions

Preheat oven to 400 degrees F (204 degrees C) and spray a pie plate with nonstick cooking spray.
In a large bowl, combine all ingredients. Mix with an electric mixer until combined (30 seconds) scraping sides of bowl.
1 ½ cups pumpkin puree, canned pumpkin or fresh pumpkin, 4 whole large eggs, ¼ teaspoon maple extract, 1 teaspoon pumpkin pie spice mix, ½ teaspoon ground cinnamon, ⅓ cup brown sugar, 1 cup evaporated milk- fat free
Pour into a greased pie plate.
Bake at 400 degrees F/204 degrees C for 15 minutes.
Reduce heat to 375 degrees F (190 degrees C) and bake for 30-40 minutes more, until pie is set (cake tester or toothpick comes out clean). Move to wire rack to cool.

Notes

Expert Tips:

Don’t Overmix – Mix the filling just until combined. Overbeating can incorporate too much air, causing the pie to puff excessively in the oven and crack more as it cools.
Use Room Temperature Ingredients – Bringing eggs and evaporated milk to room temperature helps the batter blend smoothly and bake more evenly.
Bake on the Lower-Middle Rack – This ensures the pie cooks through without overbrowning on top.
Check Early for Doneness – Start checking the pie 5 minutes before the suggested time. Every oven is different, and overbaking can make the texture dry instead of silky.
Avoid Wateriness – If using fresh pumpkin puree, drain excess liquid before measuring to prevent a soggy texture.
Cool Completely Before Slicing – Allow the pie to fully set as it cools. Cutting too soon will cause slices to collapse or look messy.
Boost Flavor Overnight – Like many spice-based desserts, the flavor deepens if the pie is made a day ahead and chilled overnight.
Hide Cracks Gracefully – If your pie develops small cracks, a dusting of cinnamon or a dollop of WW-friendly whipped cream makes them disappear.
Serve Slightly Chilled or at Room Temp – For the best texture, avoid serving it straight from the oven. A few hours in the fridge makes the custard extra creamy.
Batch Baking Tip – If doubling or tripling the recipe, bake each pie on its own oven rack rather than stacking, to ensure even cooking.

Storage:

Store this pie in plastic wrap if you're only storing it for a day or two. Otherwise, store it in an airtight container in the fridge for up to 3 days.

Nutrition