Name: Crustless Pumpkin Pie
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 15 oz pumpkin puree; 12 oz evaporated milk; 6 tsp splenda (or 1/4 cup granulated sugar); 3 large eggs; 2 1/2 tsp pumpkin pie spice; 1/4 tsp sea salt

(This Post May Contain Affiliate Links to Products We Know and Love)

Jump to Recipe

This Crustless Pumpkin Pie is the easiest pie you will ever make! Combine all ingredients in a blender, pour into pie plate and bake! So easy without the added carbs!

Crustless Pumpkin Pie in a white pie plate sitting on a plaid napkin.

Ingredients Needed For Crustless Pumpkin Pie:

Kitchen Tools Used In This Recipe

blender

Buy Now →

ceramic pie dish

Buy Now →

spatula

Buy Now →

How to Make Crustless Pumpkin Pie:

This pumpkin pie can be made sugar-free substituting Splenda for granulated sugar. I typically make it with Splenda but I have provided the conversion to sugar in the recipe card.

Ok, let’s get started. Preheat oven to 350 degrees and lightly grease a pie dish with cooking spray.

Now, add all the ingredients into your blender and mix until combined. You may have to stop and scrap the sides depending on your blender. You can also use a hand mixer for this but beware of the splatter!

Pour the pie mixture into the greased pie plate and place in the oven for 50 – 55 minutes. Check at 50 minutes with a toothpick, if it doesn’t come out clean bake for 1 – 2 minutes at a time until done. Mine generally falls in the 53 minute timeframe but all pie plates and ovens are different!