With a pecan pie topping, this crustless pumpkin pie is like two classic pies in one, while being so much easier to make. Silky spiced pumpkin pie made with heavy cream on the bottom and a candied pecan pie on top, creating a textural and flavor contrast that elevates both. With no crust, this pie is easy to whip up and naturally gluten-free!
Do you ever crave pie but don't want to go through the hassle of making, chilling, rolling, and par-baking pie dough? Sure, there's the occasional flaky, all butter gluten-free pie crust that knocks your socks off, but most of the time, the crust doesn't add much to the pumpkin pie experience.
The holidays are already a lot of stress, so let's keep it simple and make a crustless gluten-free pumpkin pie with pecan topping. Just mix, dump, bake, cool. Bonus: it's naturally gluten-free!
This crustless pumpkin pie has a crisp pecan pie topping, so it's like two classic pies in one. Silky pumpkin pie on the bottom with a candied pecan pie on top, creating a textural and flavor contrast that elevates both. With this two-in-one, I've finally found the solution to my annual family debate about which kinds of pie to make for the holidays.
Why make this crustless pumpkin pie
Let's break it down, shall we? There are lots of benefits to making a crustless pumpkin pie:
- Saves time: No need to make or par-bake a pie crust.
- Naturally gluten-free: No extra gluten-free flours needed.
- Low-carb pie: Without a crust, this pie is lower carb.
- Two pies in one: Can't decide what kind of pie to bring? Why not mash them up in one.
Why I don't use organic pumpkin puree
Ever had a pumpkin pie turn out runny? The most likely culprit is too much moisture from the pumpkin. I've found that organic canned pumpkin tends to be more watery, which can impact how your final pie turns out.
For the best pumpkin pie, I always grab Libby's canned pumpkin puree, as each can is very consistent in moisture content.
Recipe
Crustless Pecan Pumpkin Pie (no condensed milk!)
Ingredients
- ½ cup (112 g) light brown sugar, preferably organic
- 2 teaspoons cornstarch
- ¾ teaspoon ground cinnamon, alternatively, sub all the spices for 1½ teaspoons pumpkin pie spice
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground pepper
- ¼ teaspoon kosher salt
- 2 large eggs, room temperature
- 1¼ cups (300 g) canned pumpkin puree, see note
- ⅔ cup (160 g) heavy cream, see note for dairy-free
- ¼ cup (60 g) milk, I use whole milk, but any kind works. See note for dairy-free
- ¾ teaspoon pure vanilla extract
- ½ cup (112 g) dark brown sugar, preferably organic (light brown sugar also works)
- 1 large egg
- 2 tablespoons pure maple syrup
- 1 tablespoon unsalted butter, plus more for the pan (see note for dairy-free)
- ½ teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- ¾ cup (4.5 oz) chopped pecans
- ⅓ cup pecan halves
- 1 cup heavy whipping cream, sub canned coconut cream, chilled for at least 12 hours
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
INSTRUCTIONS
- Preheat the oven to 350°F and brush a 9-inch glass pie dish with melted butter or coconut oil. Chill the pie dish while you prepare the filling.
- In a large mixing bowl, mix the brown sugar with the cornstarch and spices. Add the eggs, pumpkin, cream, milk, and vanilla and whisk well to combine. Pour into the chilled pie pan and bake on the middle rack for 35 minutes, until the outside is just set, but the inside is still pretty wobbly.
- While the pumpkin pie layer bakes, prepare the pecan pie topping. Whisk together the dark brown sugar, egg, maple syrup, melted butter, vanilla, and salt until smooth. Add in the chopped pecans.
- When the timer goes off, carefully slide the pumpkin pie out of the oven and carefully spoon the pecan pie filling over the top, ensuring it covers the entire top. Arrange the pecan halves around the outer edge for decoration. Bake for an additional 20 minutes.
- Remove from oven and set on a wire rack to cool. If serving at room temperature, let cool completely, at least 3 hours before slicing. If serving chilled, let cool at room temperature for at least an hour, then cover lightly in plastic wrap or foil and chill for at least 2 hours or up to 3 days.
- When ready to serve, make the whipped cream. In the bowl of a stand mixer with the whisk attachment or a mixing bowl with a hand mixer, whisk the cream (or chilled coconut cream) until it begins to thicken, but peaks have not formed yet. With the mixer running on medium-low, add sugar in a slow stream. Add the vanilla and continue whisking until pillowy soft peaks form.
- Serve pie at room temperature or chilled with fresh whipped cream. See tips above on how to cut clean slices of pie.
Notes
Dairy-Free Crustless Pumpkin Pie
To make it dairy-free, sub the heavy cream and milk for full-fat canned coconut milk and sub the butter in the pecan pie filling for plant butter or coconut oil. Rather than brushing the pan with butter, brushing it with coconut oil works just as well! Serve with whipped coconut cream (recipe here).Pumpkin Puree
I recommend using non-organic canned pumpkin as organic canned pumpkin tends to be more watery.Make-ahead pumpkin pie
Crustless pumpkin pie lends itself well to baking ahead. For the best pumpkin pie texture, let your pie cool completely. Cutting your pie while it's still warm will lead to weeping and your pie will seem watery and gritty. While it cools, everything settles together into a creamy mouthfeel.
Make your pie up to 3 days in advance, once cool, cover it in plastic wrap or foil, and chill until you're ready to serve. Note: the pie will actually last for 5 days in the fridge, but it's best on day 3 or earlier.
I prefer my pumpkin pie chilled, as I think it's easier to cut and has a better texture. If you prefer your pie at room temperature, just pull it out of the fridge an hour before serving.
How to cut and serve crustless pumpkin pecan pie
Pie is often messy and difficult to cut, and honestly, I consider that part of its charm. However, with a few tips, you can get clean slices of this crustless pumpkin pie.
- Use a thin sharp knife to cut around the outside edge of the pie.
- Using the same knife, cut through the pecan topping at the center, then, with the knife at a 45-degree angle, carefully pull the blade back toward the edge, cutting between two pecan halves. Repeat with remaining slices.
- Pull out a small slice with a pie wedge or spatula. Expect the first slice to be messy because it's hard to cleanly get under the first pie slice on the first piece. That's fine! Top it with some whipped cream - that's your slice. (Eat it while you serve the rest).
- Use a thin spatula or pie wedge to lift the next slice next to the gap, ensuring you get under the pumpkin pie. Repeat.
- Top with whipped cream to serve!
Can I skip the pecan pie topping?
You can skip the pecan pie topping. If you're not here for the pecan pie part and you just want a crustless pumpkin pie, look no further. I've tested this pie with just the pumpkin layer and it works great!
Just leave off the pecan pie topping and bake the whole pie for 50-55 minutes, until the center no longer jiggles (a small wobble is okay!). Serve with whipped cream. For textural contrast, you can optionally top it with crushed graham crackers or toasted nuts.
RIck Appleby -
Wonderful! My family is making yummy noises! Thanks for this recipe!
mercmakesfood -
... I made it twice in one week!