Simple Crustless Pumpkin Pie

Every once and awhile I get tired. Or lazy. Or busy. Or all three.

It happens to the best of us I’m sure.

But I also love dessert. And when I get tired, or lazy, or busy, or all three sometimes dessert gets forgotten. That is until I’ve eaten my main course (be it breakfast or dinner. Dessert at every meal! Don’t judge) and remember, to my dismay, that I never did make anything sweet.


Thankfully there is this beaut of a recipe.

It’s simple, it’s rich, it whips up in no time, and it knocks the sweet tooth right out.

I’m a sucker for a good pumpkin pie, but don’t always want to go to the effort of making the pastry. But buy pastry? Heaven forbid. So crustless pumpkin pie to the rescue.

And yes, pumpkin in March. Because I happen to love pumpkin and because this is so easy I don’t even care that the Fall pumpkin craze has ended.

Hello Crustless Pumpkin Pie. Thank you for being my savior.


You Will Need:

2 cups of pureed pumpkin

1 8 oz block of cream cheese, softened

1 teaspoon vanilla extract

3/4 cup cane sugar (or regular sugar)

2 teaspoon pumpkin pie spice

3 eggs

3/4 cup of all purpose flour

1 tsp baking powder

1 tablespoon of butter, softened

1/4 teaspoon of sea salt


Preheat oven to 350°F and grease a 10″ pie plate.

In the bowl of a stand mixer add cream cheese and pumpkin puree. Whip until the cream cheese is well incorporated into the pumpkin, about 1 minute.


(Note: If you don’t have stand mixer this can be made with a hand mixer or even a food processor. )

Add the vanilla extract, sugar, pumpkin pie spice, and eggs then continue to whip for about another minute.

Meanwhile in a separate bowl combine the flour, baking powder, salt, and butter. Using a fork, mix until the butter is well worked in.

Turn off the stand mixer and then add the flour. (If you left the whipper running you’d have a flour explosion and we really don’t want that.)

Slowly whip the flour in until well mixed. The batter will be thin.


Pour the batter into the prepared pie plate, and bake in the oven for about 45 minutes or until set.

Remove from oven and let cool.

See? Easy. To the point. Takes a grand total of 3 minutes to throw together and doesn’t create a lot of dishes to wash.

And now the best part: serve that bad boy up on a plate and munch it down. You clearly worked hard for the pie, so I say eat it.

That’s my kind of dessert.

And amen.


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7 thoughts on “Simple Crustless Pumpkin Pie

  1. OHHHHH I think I’m in love! I hate crust. I think I will try this with some vegan cream cheese, and see if it works 😀 Thank you so much!

  2. This sounds GREAT! I too am not a crust fan. Pumpkin & cream cheese??? I think I may try pumpkin pie again!

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