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

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.

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.

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.

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.

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