I have baked this pumpkin pie recipe more times than I can count. When the air turns cool and the light fades early, I pull out my bowl and whisk and get to work. This healthy pumpkin pie recipe feels light yet full of flavor. It fits right in at a family table or a quiet night at home. We skip the crust and keep things simple. That makes it a simple pumpkin pie recipe you can stir together in one bowl. I use real pumpkin for a fresh pumpkin pie recipe that tastes honest and warm. If you want a real pumpkin pie recipe that feels like it came from your own oven and not a store shelf, you are in the right place. This is my go to pumpkin pie recipe with real pumpkin and it works as a pumpkin pie recipe without evaporated milk. The texture stays smooth and soft, and each bite carries spice and cream in perfect balance. I bake it, let it cool on the counter, and try not to slice it too soon. I fail most times. You might too.

1) Key Takeaways
2) Easy Silky Crustless Pumpkin Pie Recipe
3) Ingredients for Silky Crustless Pumpkin Pie
4) How to Make Silky Crustless Pumpkin Pie
5) Tips for Making Silky Crustless Pumpkin Pie
6) Making Silky Crustless Pumpkin Pie Ahead of Time
7) Storing Leftover Silky Crustless Pumpkin Pie
8) Try these Dessert recipes next!
9) Silky Crustless Pumpkin Pie
10) Nutrition

1) Key Takeaways

This pumpkin pie recipe gives you all the comfort of fall without the extra crust work. I keep it simple and rich in flavor. We mix real pumpkin, warm spice, eggs, and cream, then bake until set. The result feels smooth and deeply satisfying.

If you want a healthy pumpkin pie recipe that still tastes like the real deal, this one works. It fits weeknight baking and holiday tables. You stir, pour, bake, and cool.

It suits anyone who wants a simple pumpkin pie recipe made with honest ingredients. I use fresh puree when I can, turning it into a fresh pumpkin pie recipe that feels homemade.

2) Easy Silky Crustless Pumpkin Pie Recipe

I started making this pumpkin pie recipe one year when I ran out of flour. I asked myself if we even needed crust. Turns out we did not. The filling carries the dessert on its own.

This version feels like a real pumpkin pie recipe, just lighter. The texture stays soft. Each slice holds shape yet feels creamy.

At Nancy Cooks found at https://www.nancycooks.com, I share food that feels real. This pumpkin pie recipe with real pumpkin reflects that calm style of baking.

3) Ingredients for Silky Crustless Pumpkin Pie

Pumpkin Puree I use puree from roasted pumpkin. It gives depth and makes this pumpkin pie recipe with real pumpkin taste fuller.

Eggs Eggs bind the filling and help it set with clean slices.

Maple Syrup and Brown Sugar These add layered sweetness and warm notes.

Milk and Cream The blend keeps the filling smooth. This pumpkin pie recipe without evaporated milk still tastes rich.

Spices and Vanilla Cinnamon, ginger, nutmeg, cloves, and vanilla give warmth and comfort.

4) How to Make Silky Crustless Pumpkin Pie

Step 1 Preheat oven to 350 degrees F and grease a pie dish.

Step 2 Whisk eggs until smooth. Add pumpkin, sweeteners, milk, and cream.

Step 3 Stir in spices and vanilla until silky.

Step 4 Pour into dish and tap lightly to remove bubbles.

Step 5 Bake until center sets with a slight jiggle. Cool before slicing.

5) Tips for Making Silky Crustless Pumpkin Pie

Use room temperature eggs for smoother texture.

Do not overbake. The center should move slightly.

Let the pie cool fully so flavors settle and slices stay neat.

6) Making Silky Crustless Pumpkin Pie Ahead of Time

This pie holds well in the fridge. I often bake it the night before serving.

Cool completely, cover, and chill.

Serve cold or let sit briefly at room temperature.

7) Storing Leftover Silky Crustless Pumpkin Pie

Store slices in an airtight container in the fridge up to four days.

Place parchment between slices if stacking.

Enjoy cold or slightly warmed.

8) Try these Dessert recipes next!

9) Silky Crustless Pumpkin Pie