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How to Make Crustless Pumpkin Pie from Scratch

Updated on March 29, 2012
Pumpkin Goo topped with whipped topping - enjoy!!
Pumpkin Goo topped with whipped topping - enjoy!!

How to Make No Crust Pumpkin Pie

Or, as affectionately known in my household, Pumpkin Goo.

I came across this recipe this past Thanksgiving. My husband and I are both trying a new, healthier eating plan and we have cut out high fructose corn syrup (or fa-lu-gala-hoggin as my husband calls it) and anything made with white flour - including pie crust, drats! There went the chances of having pumpkin pie for Thanksgiving. My husband was crushed. So I promised him I would mess around with baking the pumpkin pie "goo" in a dish without the crust. I tried it a couple weeks before Thanksgiving so that I would have time figure out a plan B if plan A failed.

On a side note, you really do have to mix and combine the ingredients in the order stated or the Pumpkin Goo comes out too lumpy and does not bake as well. I learned this the hard way.

No Crust Pumpkin Pie Ingredients

Crustless Pumpkin Pie Ingredients
Crustless Pumpkin Pie Ingredients | Source

Ingredients List

Large mixing bowl

Small mixing bowl

9x13 baking dish

1 and 1/2 C sugar or sugar substitute

2 tsp. ground cinnamon

1 tsp. ground ginger

4 large eggs

1 can (29 oz) pumpkin

2 cans (12 fl oz each) evaporated milk (I use fat-free)

Combine dry ingredients - Sugar substitute, cinnamon, and ground ginger
Combine dry ingredients - Sugar substitute, cinnamon, and ground ginger | Source
Combine eggs, pumpkin, and dry ingredients
Combine eggs, pumpkin, and dry ingredients | Source
Slowly stir evaporated milk into pumpkin mixture
Slowly stir evaporated milk into pumpkin mixture | Source
This is how the ingredients will look all mixed together - very liquidy
This is how the ingredients will look all mixed together - very liquidy

Pumpkin Goo

Preheat oven to 425 degrees F

In the small mixing bowl combine the sugar substitute, cinnamon, and ginger

In the large mixing bowl beat the 4 eggs

Add the pumpkin and sugar-spice mixture to the eggs and mix well - your mixture will look like this

Slowly stir in the evaporated milk

Pour the mixture into the ungreased 9x13 baking dish

Bake the Pumpkin Goo for 15 minutes at 425 degrees F

Then bake the Pumpkin Goo at 350 degrees F for another 55 minutes or until a knife inserted near the center comes out clean

Cool on a wire rack for 2 hours

Serve immediately or refrigerate

(Baker's note : I prefer my Pumpkin Goo a little drier, rather than a little wet, so I bake mine until I see it pulling apart slightly from the edges of the baking dish.)

Done baking mmmm
Done baking mmmm | Source



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    • Kalmiya profile image


      5 years ago from North America

      Okay, I have to try this especially as it is gluten free and we're all trying to get rid of gluten these days. Thanks for the great idea Ardie!

    • Ardie profile imageAUTHOR


      6 years ago from Neverland

      Hi Stephanie :) the pumpkin goo smells just like a real pumpkin pie mmmm. I DO still have the ingredients. Maybe I should make one and invite everyone over!!

    • Stephanie Henkel profile image

      Stephanie Henkel 

      6 years ago from USA

      This sounds healthy and so much easier than making a pie crust! I can almost smell that pumpkin goo baking now!

    • Ardie profile imageAUTHOR


      6 years ago from Neverland

      Hi jenubouka! Thank you so much :) It still isn’t THE healthiest but its better and that’s all I can ask for

      Cardisa :) you will love this. It still tastes awesome minus the guilt

      HI Rosemay and that beautiful baby and dog! This recipe is THE easiest thing I’ve ever made. Seriously, no bother at all. Mix, pour, bake.

      Hiya Ian :) Thank you for your kind words, always appreciated!

    • Ian Dabasori Hetr profile image

      Ian D Hetri 

      6 years ago from Papua New Guinea

      I don't love pumpkin pie but I like the way the hub was structured. Well done. Voted up.

    • Rosemay50 profile image

      Rosemary Sadler 

      6 years ago from Hawkes Bay - NewZealand

      This sounds great as I amhopeless at making crusts so will definitely give this a try. We don't have canned pumpkin here either.

      For RTalloni what about coconut milk would that be acceptable.

      Great hub Ardie

    • Cardisa profile image

      Carolee Samuda 

      6 years ago from Jamaica

      I love pumpkin pie and maybe this will do as I too am reducing the white flour from my diet.

    • profile image


      6 years ago

      Very innovative and creative. Great idea and way to persevere for healthier eating.

    • Ardie profile imageAUTHOR


      6 years ago from Neverland

      Howdy gryphin :) I can always go without the crust too – I mean, the pumpkin goo IS the really good part, right??

      Dear PCC, I had no idea that’s how the pie crust came about. I always knew I was an old soul…and here’s the proof ;)

      Pamela! Im so glad your comment didn’t go to the spam because I would LOVE to try this recipe. And for the record, my husband will think you are a genius, just saying! Thanks

      Hello Marcy! I was worried about our calorie and fat intake too – and we even use the fat free evaporated milk :) Let me know how you like this.

      Martie, yes my pumpkin is in a can!! Hahah please please please send me pumpkin cakes in syrup sauce, is it a Hub? I will link it!!! Either way YUM (and I still like sugar…love it really)

    • Ardie profile imageAUTHOR


      6 years ago from Neverland

      Ooh, SweetiePie, you know you need to! I haven’t tried it with fresh pumpkin but I bet it would only be better :) Let me know

      Hi AA, fat-free cool whip topping is the only way to go. I keep some in the freezer and eat it like ice cream when I need a healthy snack…of course only a spoonful at a time

      Alma, I bet you could do this if you wanted :) I am a horrible cook and I actually HATE cooking but this was so so simple.

      Cclitgirl, save some for me!! Pumpkin gooey stuff hahah heeeeavenly, right?

      Just Ask Susan, this recipe will eliminate all the frustration that comes with making your own crust…try it! (but don’t over ginger the mix – ick and oops)

      Hi RHW, I hate the crust too! Usually I just scoop the pumkin goo out of the pie and feed the crust to the dog. And falulagahoggin is all the hubby – he came up with that word to give me a hard time when I removed high fructose corn syrup from our diets. He said “Why are you doing this to me?! I love my falulagahoggin!”

      Epi, I am?! I will have to go see what you mean!! You’re always full of wonderful surprises…but you know this ;)

    • MartieCoetser profile image

      Martie Coetser 

      6 years ago from South Africa

      My goodness, do you get pumpkin in cans? Never seen it in cans down here - only fresh or frozen cubes. I am sending this recipe to my daughter and daughter-in-law. They will surely try it. Maybe, Ardie, I must send you my pumpkin cakes in syrup sauce? Absolutely delicious. But, of cause, too much sugar...

      Voted up, awesome and useful :)

    • Marcy Goodfleisch profile image

      Marcy Goodfleisch 

      6 years ago from Planet Earth

      I am soooo going to try this! I love pumpkin pie, but I sure don't need all the calories in the crust - especially not during holiday food extravaganzas!

    • Pamela N Red profile image

      Pamela N Red 

      6 years ago from Oklahoma

      Ardie, this sounds delicious, I love pumpkin pie.

      I found a pie crust that doesn't have flour in it you might want to try sometime. I bet it would be good with pumpkin too. I made this lemon pie for Christmas and my family loved it. I kept the crust portion of the recipe for future pies. (I used regular lemons.)

      This will probably go to your spam folder since I'm including a link.

    • poshcoffeeco profile image

      Steve Mitchell 

      6 years ago from Cambridgeshire

      Sacrilege... a pie without crust! You know what pastry was invented for anyway in the middle ages don't you?

      The pastry was only meant to wrap the meat or whatever you were baking to prevent it burning. The pastry once cooked was discarded and the inside was the only thing eaten.

      Maybe you have been here before in a former life.

      Nice recipe, thanks for sharing this.

    • gryphin423 profile image


      6 years ago from Florida

      Pumpkin Goo - LOL. Great idea, we love pumpkin pie and could do without the crust. Thanks for sharing this great recipe!

    • epigramman profile image


      6 years ago're on my wall of fame at my hubpage profile introduction ....

    • RealHousewife profile image

      Kelly Umphenour 

      6 years ago from St. Louis, MO

      You know what? That looks awesome because I love Pumpkin Pie- but I hate pie crust! Lol. I have to give you everything across the board! Lol

      Falulagahoggin!! kick my a@@:)

    • Just Ask Susan profile image

      Susan Zutautas 

      6 years ago from Ontario, Canada

      Oh my crust-less pie. This recipe sounds really good as I hate making the crusts. Will try this soon.

    • cclitgirl profile image

      Cynthia Calhoun 

      6 years ago from Western NC

      NOM NOM NOM...That's the sound of me dreamily eating this. Mmmm...pumpkin gooey stuff...mmmm....You're making me hungry, Ardie. :D

    • Alma Cabase profile image

      Alma Cabase 

      6 years ago from Philippines

      I really want to cook but I guess I'm stuck as being the best eater in our house.Hahaha

      Anyway,thank you for the guide. I hope I can bake something like that in the near future.



    • A.A. Zavala profile image

      Augustine A Zavala 

      6 years ago from Texas

      Pumkin pie is my absolute favorite, with fat-free cool whip topping. Yummy!

    • SweetiePie profile image


      6 years ago from Southern California, USA

      You know I have another pumpkin left from a few months ago, so maybe I will try this.

    • Ardie profile imageAUTHOR


      6 years ago from Neverland

      Hahah Hi Arlene! I know...I did it to myself too :) Im wondering if I can make it without waking the whole house....hmmm

    • profile image

      Arlene V. Poma 

      6 years ago

      You have now made me hungry for pumpkin pie in any form.

    • Ardie profile imageAUTHOR


      6 years ago from Neverland

      I will keep you posted - Im on a mission now!!!!!

    • RTalloni profile image


      6 years ago from the short journey

      I would love to know how that goes! I was thinking of finding out if there is an evaporated milk substitute, or of making one from goat's milk and/or possibly from almond or oat milk. The soy milk is not for my taste but there are lots of potential options.

    • Ardie profile imageAUTHOR


      6 years ago from Neverland

      Aaw!!! That stinks RTalloni :( I am not supposed to have dairy either because it makes me break out BIG time. But I can have it in small doses without problems. I will try it with soy milk and some other dairy subs to see how it turns out. IF its any good I will add it as a side note on the Hub and re-share :)

    • RTalloni profile image


      6 years ago from the short journey

      Lovely! I will have to experiment as I cannot eat cow's milk, but will get back with you if I can come up with a cow's milk free version. Thanks for sharing! Voted up and bookmarked.

    • Ardie profile imageAUTHOR


      6 years ago from Neverland

      Wow, girl - you're fast! I forgot to proofread before I hit the publish button so please forgive my two errors :/ I have since fixed them.

      I agree YUCKO to high fructose corn syrup and hooray for pumpkin goo! I will ship some to you in one of those trucks that stay cool the whole trip :)

    • Sunshine625 profile image

      Linda Bilyeu 

      6 years ago from Orlando, FL

      Yay for no more high fructose corn syrup! I kicked that stuff to the curb a while ago. Yuck-O! Now on to your pumpkin pie Yumm-Y! I'll send you my address so you could ship me one! Thumbs up!


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