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Libbys Impossible Pumpkin Pie Crustless

Impossible pumpkin pie recipe is here! Like our Bisquick impossible pie with no crust but with your favorite Fall flavor, the best Thanksgiving pie ever! How to make crustless Libby’s pumpkin pie insides baked alone perfectly.

Crustless Pumpkin Pie Recipe

We use NO Bisquick in this crustless pumpkin pie this time, flour instead. Of course you have probably made this with a refrigerated or easy 3 ingredient pie crust, but this is better. I mean the insides are what you really want, the other is just to hold it together…but y’all don’t need that!! (affiliate links present)

Crustless Pumpkin Pie Recipe

Last week we shared How to Tell if a Pumpkin Pie is Done which is helpful in this case. If you have never made this filling there is a kinda’ a look you need to watch for and pull it out right away so it doesn’t dry out. Moist and tender is key to the ultimate YUM friends.

Since there is no outside you can’t watch to see when it pulls away from that but from the sides is one way. Cracking is normal, but just a bit. It’s like a whole thing, so just read the article above so you know all the things and it comes out perfectly for you. Then you can use this same filling for other things like our Pumpkin Pie Sheet Cake and more.

libbys pumpkin pie

Pumpkin Pie Without a Crust

When it comes to desserts who really cares about the base and sides anyway right?? Honestly for years, okay maybe my entire life, I have always scraped out the middle and eaten it with whipped cream. Throw away the rest and I may have another piece. 😉 Guilty but true.

NOW you can make what you really want without the extra, doesn’t taste like much part that never really adds much to the dish. This is baked in a silicone pan to make things easier. If you wanted to attempt this as Mini Air Fryer Pumpkin Pie you’d need to use ramekins or silicone muffin cups but could be done that way too.

  • 1 can creamy pumpkin puree not pumpkin pie filling
  • Milk or dairy free alternative like coconut milk works
  • 1 tsp vanilla extract
  • Nutmeg
  • 1 tsp cinnamon
  • Baking powder
  • Pumpkin Pie Spice
  • Salt
  • All purpose flour or gluten free 1:1 ratio alternative
  • 1/2 c brown sugar
  • 1 tbsp cornstarch or arrowroot for GF

I think the best bet to make this is to use this silicone pie pan or a 9 inch springform pan could be used but that needs to be really secure to prevent leaking.

Pumpkin Pie Without a Crust

Impossible Pumpkin Pie without Bisquick

Another thing you may have noticed about this is that it is a no egg pumpkin pie and doesn’t use canned evaporated milk either. If you cannot have either ingredients it is another win for the holidays. You could pour this filling into a Graham Cracker Crust for Cheesecake for another version to serve too!

  • Preheat the oven to 350 F. Grease a 9-inch pie baking pan, silicone or springform. If the baking pan is silicone, there is no need to grease it with anything.
  • Mix all dry ingredients together in one bowl.
  • Then add the rest of the ingredients (milk, pumpkin puree) and make a pie batter using a spatula or whisk so it is smooth.
  • Place it in your 9″ pan and put it in the oven on the middle rack.
  • Bake for approximately 60-70minutes. For the first 30 minutes, the baking dish should be covered with foil, then remove the foil and continue baking.
  • The finished cake should be moist in the center; not dry but not liquid either.
  • Top should be slightly cracked and pulling away from the sides of the pan.

Let it cool completely in the baking dish, then put it in the refrigerator covered with plastic wrap to set for 6 hours before transferring on to a pie plate. A great duo if you want to make a few to choose from is our Pumpkin Pecan Pie Recipe too.

Crustless Fireball Pumpkin Pie

 Now if you wanted to spike this, typically 4 Tbsp are used. I would use 3 with 3 Tbsp less milk to balance out the liquid in the overall mixture.

Impossible Pumpkin Pie

Pumpkin Pie Crustless Recipe

This is surely to become your new Thanksgiving desserts with pumpkin puree! If your normal recipe calls for a crust but you really want to cut those calories, or don’t like it anyway try ours!! Served with Cool Whip or ice cream on top it is sure to impress your family and guests.

Jump to recipe card below and let us know what you think or if you have additional questions other than the ones below.

Should I cover my pie with foil or plastic wrap?

Always wait until your pie is completely cool first of all. You should always use plastic wrap or saran wrap on top so that it doesn’t stick. If you want extra coverage you can put foil on top of that. When kept in the fridge you want to cover it or the top will get hard and an unpleasant texture.

Do you cover pumpkin pie while baking?

If baking pumpkin pie crustless like we show you here we cover it for half the time to keep the top from getting to brown and help it solidify. With a crust you should cover the edges with foil so they don’t burn before the filling is done baking.

Pumpkin Pie Crustless Recipe

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the typical mom
Crustless Pumpkin Pie Recipe
Print Pin
5 from 5 votes

Impossible Pumpkin Pie

Libbys Impossible pumpkin pie crustless is delicious. No crust pumpkin pie no eggs is the best Thanksgiving dessert.
Course Dessert
Cuisine American
Keyword crustless, impossible pie, pumpkin pie
Prep Time 15 minutes
Cook Time 1 hour 3 minutes
Servings 12
Calories 61kcal
Author The Typical Mom

Equipment

Ingredients

Instructions

  • Preheat the oven to 350 F. Grease a 9-inch baking pan, silicone or springform. If the baking pan is silicone, there is no need to grease it with anything. Mix all dry ingredients together in one bowl.
  • Then add the rest of the ingredients (milk, pumpkin puree) and make a pie batter using a spatula or whisk so it is smooth.
  • Place it in your 9" pan and put it in the oven on the middle rack. Bake for approximately 60-70minutes. For the first 30 minutes, the baking dish should be covered with foil, then remove the foil and continue baking.
  • The finished cake should be moist in the center; not dry but not liquid either. Top should be slightly cracked and pulling away from the sides of the pan.
  • Let it cool in the baking dish, then put it in the refrigerator covered with plastic wrap to set for 6 hours before serving.

Video

Nutrition Facts
Impossible Pumpkin Pie
Amount Per Serving (2 oz)
Calories 61 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.3g2%
Polyunsaturated Fat 0.03g
Monounsaturated Fat 0.1g
Cholesterol 2mg1%
Sodium 105mg5%
Potassium 106mg3%
Carbohydrates 14g5%
Fiber 0.2g1%
Sugar 10g11%
Protein 1g2%
Vitamin A 30IU1%
Vitamin C 0.1mg0%
Calcium 57mg6%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Impossible Pumpkin Pie without Bisquick
Recipe Rating




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Shadi Hasanzade

Monday 6th of November 2023

So creamy! This is a fun twist on the classic that I bet my guests will love!

Brandi

Monday 6th of November 2023

This was my first time making pumpkin pie without crust. It turned out so good and everyone loved it!

Renee B

Monday 6th of November 2023

The texture of this pumpkin pie reminds me a lot of cheesecake. I'm a crust-lover myself, but this for an eggless option would be perfect for family with special dietary needs. Have you baked it with gluten-free flour?

The Typical Mom

Monday 6th of November 2023

I have not, believe if you use the 1:1 blend it should be fine

Nathan

Monday 6th of November 2023

I'd never had a pumpkin pie without a crust, but this turned out so delicious I didn't even miss it! Thanks so much for the recipe, this may just be a new Thanksgiving favorite :)

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