Crustless Pumpkin Pie

Crustless Pumpkin Pie

 The Spruce / Kristina Vanni

  • Total: 60 mins
  • Prep: 5 mins
  • Cook: 55 mins

If the idea of baking a Thanksgiving dessert as you plan and prep a huge meal stresses you out, this recipe is for you. It's officially the easiest pumpkin pie you'll ever make!

All the ingredients are placed in a blender, processed for one minute and that's it. The effortless batter is then poured into a greased pie plate and baked. That's it — no need to prepare and roll out a fussy pie crust.

When garnished with whipped cream and a sprinkle of nutmeg, the presentation is just as elegant as any traditional pumpkin pie. No one has to know it was a snap to make and we guarantee the rich texture will have your guests savoring every last bite.

Ingredients

  • 1 (15-ounce) can pumpkin puree
  • 1 (12-ounce) can evaporated milk
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1/2 cup baking mix (such as Bisquick)
  • 2 tablespoons butter, melted and cooled
  • 2 1/2 teaspoons pumpkin pie spice
  • 2 teaspoons vanilla extract
  • For Garnish:
  • Whipped cream
  • Grated nutmeg

Steps to Make It

  1. Gather the ingredients and preheat oven to 350 F. Lightly grease a 9-inch pie plate and set aside.

    Crustless Pumpkin Pie
    Kristina Vanni
  2. Place all of ingredients (except the garnishes) into a blender and process for 1 minute on high.

    Crustless Pumpkin Pie
    Kristina Vanni
  3. Pour the mixture into the prepared pie plate.

    Crustless Pumpkin Pie
    Kristina Vanni
  4. Bake until golden and a skewer inserted in the center comes out clean, 50 to 55 minutes.

    Crustless Pumpkin Pie
    Kristina Vanni 
  5. Cool completely on a wire rack.

    Crustless Pumpkin Pie
    Kristina Vanni
  6. Prepare the whipped cream, if using a homemade one.

    Crustless Pumpkin Pie
    Kristina Vanni
  7. Pipe whipped cream along the edges of the pie and sprinkle with nutmeg. Pass any remaining whipped cream to serve with the sliced pie. The pie can be served room temperature or chilled. Refrigerate any leftovers.

    Crustless Pumpkin Pie
    Kristina Vanni

Tips

  • Alternately, the batter can be combined using a hand mixer or stand mixer for 2 minutes.
  • Cream whips best when all of the elements are chilled. Place a metal mixing bowl and the metal whisk into the freezer for 10 to 15 minutes and use cream right from the refrigerator. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, the cream can be brought back to life by whisking for 10 to 15 seconds.