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Crustless LIBBY’S® Famous Pumpkin Pie

Crustless LIBBY’S® Famous Pumpkin Pie
Makes:
8 servings
Prep Time:
10
minutes
Total Time:
185
minutes
Vegetarian
based on
45 reviews
For some pumpkin pie lovers, the most important part of the pie is the creamy, pumpkin filling. Try this crustless version of Libby's Famous Pumpkin Pie, without the crust, and enjoy more of what you love about this pumpkin holiday tradition.

See LIBBY’S® Famous Pumpkin Pie recipe for filling ingredients and mixing directions. Then, see below for baking directions.

In this recipe:



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Ingredients:

  • Nonstick cooking spray
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • Whipped cream, (optional)

Directions:

PREHEAT oven as directed below. Glass baking dishes without crust require a cooler oven, and in most cases, a longer baking time.

SPRAY with nonstick cooking spray or lightly grease bottom of baking pan or glass baking dish.

PREPARE filling as directed on 15-oz. or 29-oz. can of LIBBY’S® 100% Pure Pumpkin. Pour into pan or dish.

BAKE as directed below or until knife inserted near center comes out clean.

COOL on wire rack for 2 hours. Serve immediately or refrigerate.


LIBBY’S® 100% Pure Pumpkin 15-oz. can recipe (Makes 8 servings)

9-inch-round glass pie dish: 325° F; bake for 55 to 60 minutes
10-inch-round glass pie dish: 325° F; bake for 45 to 50 minutes

8-inch-round cake pan: 350º F; bake for 45 to 50 minutes
9-inch-round cake pan: 350° F; bake for 35 to 40 minutes

8-inch-square baking pan: 350º F; bake for 45 to 50 minutes
8-inch-square glass baking dish: 325º F; 55 to 60 minutes

9-inch-square baking pan: 350º F; bake for 35 to 40 minutes

11 x 7-inch glass baking dish: 325º F; bake for 45 to 50 minutes

13 x 9-inch baking pan: 350° F; bake for 35 to 40 minutes
13 x 9-inch glass baking dish: 325° F; bake for 40 to 45 minutes


LIBBY’S® 100% Pure Pumpkin 29-oz. can recipe (Makes 16 servings)

13 x 9-inch baking pan: 350° F; bake for 40 to 50 minutes
13 x 9-inch glass baking dish: 325° F; bake for 60 to 65 minutes


Nutritional Information for 1 serving -- 15-oz. can recipe made with CARNATION® Evaporated Milk: calories 170; calories from fat 40; total fat 4.5g; saturated fat 2.5g; cholesteral 65mg; sodium 210mg; carbohydrate 28g; fiber 2g; sugars 25g; protein 5g; Vitamin A 130%; Vitamin C 0%; Calcium 15%; Iron 4%

Nutritional Information for 1 serving -- 15-oz. can recipe made with CARNATION® Evaporated Lowfat 2% Milk: calories 150; calories from fat 20; total fat 2g; saturated fat 1g; cholesteral 60mg; sodium 220mg; carbohydrate 28g; fiber 2g; sugars 25g; protein 5g; Vitamin A 130%; Vitamin C 0%; Calcium 15%; Iron 4%

Nutritional Information for 1 serving -- 15-oz. can recipe made with CARNATION® Evaporated Fat Free Milk: calories 150; calories from fat 15; total fat 1.5g; saturated fat 0g; cholesteral 55mg; sodium 230mg; carbohydrate 29g; fiber 2g; sugars 27g; protein 5g; Vitamin A 130%; Vitamin C 0%; Calcium 15%; Iron 4%


Reviews:

Review This Recipe
  •  Star(s)

    LOVE IT!!!!!

    jennifer handerhan from pa

    This is soooooo good! I didn't even miss the crust! I just made it a few hours ago an I've already eaten a fourth of it!!!! It is very easy and YUMMY!!! It is perfect for anyone who can't have wheat - I will make again and again! Thanks!!!

  •  Star(s)

    Gluten Free!

    Barb Roesslein from Wisconsin

    My son was recently diagnosed that he is gluten intolerant. So I'm happy to see he will still be able to enjoy pumpkin pie for Thanksgiving because I can still make this crustless without change the original recipe too much!

  •  Star(s)

    Flawless Pumpkin Goodness!

    Bee Motley from

    I am an expert pie crust baker but HATE soggy crusts with custard pie! I never heard of a crustless pumpkin pie, did a search, found this, and made it. Flawless! Exactly what we like! I added pie crust cut-outs like leaves, to the edge. They were nice and crispy so it was the best of all worlds.

  •  Star(s)

    My favorite pumpkin pie

    Alicia Booth from Largo, FL

    This crustless recipe is a favorite in my family, adults and children alike, because we love the pumpkin but don't need the crust. Very simple to make since you leave out the messy crust-making step!

  •  Star(s)

    Yummy in the Tummy

    Vickey Murphy from Oklahoma City, OK

    My daughter and grandson's favorite pie is pumpkin & my mom used to make them one each year. This year that task was up to me & since neither of them like the crust, I used this recipe. It was a huge hit. I guess I should have made two!!

  •  Star(s)

    Lowered Carbs Even More

    BRENDA DRAHER from

    I love this pie. I always believed, "if only pie didn't have a crust, it would be so good." Here it is. I used Splenda, no salt and used 'pumpkin pie spice' in same quantity. Lite & Awesome.

  •  Star(s)

    Easy, yummy crustless pie....

    Rosemary Habarka from FOWLER, OH

    Our families have been making this crustless pumpkin pie since it was introduced years ago...not a holiday goes by that we don't have several ready for those 'pumpkin pie lovers'. Believe me...try it and you will love it!!!!

  •  Star(s)

    Yummy!

    L G from ANAHEIM, CA

    I am a big fan of pumpkin pie but, I LOVE this recipe because you have nothing but the BEST part of the pie. I will make it again ( often ).

  •  Star(s)

    This is the best pumpkin pie EVER

    Tilda Martinez from HOTCHKISS, CO

    I live with a bunch of pumpkin pie lovers but I hate the crust. I gave this recipe a try and not only is it as pie to make, no pun intended it is delicious. Once the pie cooled to room temperature, I wished I had made several, it's the first time I've seen a pie disappear so quickly. The pie plate was empty in under 10 minutes.

  •  Star(s)

    great without crust

    patricia patricia from YORKTOWN, VA

    this is wonderful.I do not care for the high calorie crust.This makes more sense for more pie with less calories and fat.

  •  Star(s)

    Crustless LIBBY’S® Famous Pumpkin Pie

    Nini Watson from COWDEN, IL

    I've already tried this recipe.This is a great recipe. All of my family loved it. Whenever I make a Pumpkin Pie , I always make a Crustless Pumpkin Pie.

  •  Star(s)

    Crustless Libby Famous Pumpkin Pie

    SUE SMITH from HINCKLEY, OH

    I have been making this recipe for many years because our family doesn't like pie crust. I make the original recipe and bake it for the same time a regular pie takes. It always comes out great. Wouldn't change a thing.

  •  Star(s)

    GUILTLESS PLEASURE

    Dawn Caudill from EVANSVILLE, IN

    This is such a great tasting way to reduce calories and fat, especially during the holidays when we tend to eat too many calories and fat during the meal!! This way we can cut back and still enjoy our dessert!!

  •  Star(s)

    Easy as, well, pie

    Amy Kolasky from BALDWIN, NY

    This is so easy and comes out perfect every time. Don't just save for Thanksgiving, it's great at a summer BBQ too.

  •  Star(s)

    Why didn't I think of that?

    Debbie Hale from MIDLAND, TX

    I am always looking for ways to watch calories and the crust is where ALOT of the calories are. Great idea! Thanks

  •  Star(s)

    Ctustless LIBBY's Famous Pumpkin Pie

    Frieda Hensley from TRAFALGAR, IN

    My husband had asked me why I could not bake a crustless pie. Wow, he really liked this pie with no crust. Now, he wants me to make a chocolate pie with no crust. Thanks for the crustless recipe.

  •  Star(s)

    Crustless LIBBY’S® Famous Pumpkin Pie

    Mary Baric from TRAFFORD, PA

    I love this custard, I do add one and one half cup of low fat cool whip and put in sundae glasses and add a little cool whip on top and sprinle ground pecans, delicious. I use this recipe when my friend get together, everyone is wanting something delicious but a little less calories. I also use splenda instead of sugar. and this also cuts the calories. Enjoy

  •  Star(s)

    Excellent

    Mary Cappelmann from GROVELAND, FL

    I made this for a Sunday dinner and everyone loved it. I should have doubled the recipe, (next time I will) because everyone wanted seconds. This is the easiest pumpkin pie recipe I have ever prepared.

  •  Star(s)

    crustless pumpkin pie

    Crystal Pillion from RED OAK, TX

    the pcture look great and it taste great when i fix for my family for christmas dinner and they loved it too.

  •  Star(s)

    GREAT EVEN FOR PUMPKIN

    Anne Bellamy from TOCCOA, GA

    I AM NOT A BIG FAN OF PUMPKIN PIE BUT THIS IS REALLY GOOD.

  •  Star(s)

    Crustless Pumkin Pie

    Louise Walker from BUTLER, PA

    I make this cholesterol free and love it!

  •  Star(s)

    Crustless and all, this is still a great pie!

    AMBER VEGA from Richmond Hill, GA

    This pie was awesome if you love Pumpkin Pie and don't love to mess with making crust! Would be just as simple to pour into a pre-made crust as well!

  •  Star(s)

    good

    barrie avery from BALTIMORE, MD

    this morcel is amazing

  •  Star(s)

    Can't Miss with this

    barb carlucci from ORANGE PARK, FL

    The only way I'll make pumpkin pie.

  •  Star(s)

    Crustless pumpkin pie

    MARILYN ROGEZ from OKLAHOMA CITY, OK

    I made this recipe using splenda instead of sugar and egg subsitute instead of eggs and fat free evaporated milk. Very tasty healthy, very low calories. Put some fat free whipped topping to dress it up, not that it needs it either.

  •  Star(s)

    Crustless Pumpkin Pie

    Lana Ryan from Kent, WA

    this is the perfect way to enjoy the pie because it gives me a chance to avoid the crust. Thanks for the idea!

  •  Star(s)

    Amazing

    Stephanie Allison from TROY, MI

    I was thinking about making this before and found the recipe here and tried it. Amazing and easy!

  •  Star(s)

    great pie

    Susanna Davis from WISTER, OK

    This is a good pie especially if you are in rush and who isn't at Christmas time. My kids always pull off the crust now they don't have to, and the pie is great.

  •  Star(s)

    Crustless Pumpkin Pie

    CANDY MCCORMICK from AUSABLE CHASM, NY

    It was alright, but my family still prefers the crust.

  •  Star(s)

    CRUSTLESS PUMPKIN PIE

    Ann Novick from NASHUA, NH

    I've been making my holiday pies this way(w/o a crust for years.It started due to a disability & I couldn't makea crust or find oneready made. It has contiued for twenty years becausde friends & family on restricted diets appreciate the lower fat & carb content of a piew/o crust.

  •  Star(s)

    crusty husband likes crustless pie

    Ranae Beyerlein from SAINT CLAIR SHORES, MI

    I love the pie crust but my husband ends up feeding his to the dogs, who don't need the extra calories either. His favorite is pumpkin pie. I don't like it, so I made this for him a perfect solution to our dilemma.

  •  Star(s)

    Crustless Libby's Famous Pumpkin Pie

    Carol Cunningham from WINTERSVILLE, OH

    This is the best dessert! Very easy! And delicious, too!

  •  Star(s)

    A new favorite

    CRICKET ELIEFF from SYRACUSE, NY

    I was so happy to find this recipe. My Dad is a diabetic and everything has flour and sugar in it. I made this with the Libby recipe but I added splenda instead of sugar and he LOVED it. He asked for it again for Christmas. It was so easy. I love making pumpkin pies and this will be a holiday staple from now on.

  •  Star(s)

    crustless libby's famous pumpkin pie

    GLENDA ARCHER from LAKESIDE, CA

    I made this yesterday and my husband can't stop talking about how great it is. We had a special place where we always bought our pumpkin pies, and now I am stuck making them : ). Thanks for a great recipe.

  •  Star(s)

    Reduce the carbs and eat more!!

    Mary Jane Ressler from FORKED RIVER, NJ

    Libby's is THE classic pumpkin pie recipe! But I would rather eat the filling than the crust anyday! I have been trying to cut my carbs too. So I have been making the crustless pie for about 2 years now. For the sugar I substitute with Splenda. And I bump up the spices a little bit (add one quarter of a teaspoon more of each spice and also a teaspoon of pure orange extract)and it is the best!!

  •  Star(s)

    Great for Dieters

    Jackie Bogedahl from TORREY, UT

    This is the pumpkin pie we all love and now without all the extra calories of the crust. Thank you.

  •  Star(s)

    I Love it ..I love it no crust at last

    Brenda Brooks from LARGO, MD

    I have been making Pumpkin Pie with no crust for years. I happy to see you have the recipe to share with everyone. I have one too. You have a good recipe too. I don't add salt to my recipe.

  •  Star(s)

    crustless libbys pumpkin pie

    jacqueline burch from ALLIANCE, OH

    i made the crustless pie and my grandson loved it.he don't like crust so he would always eat the filling,this time he ate the pie.so now when i make pumpkin pie i make one for him without the crust.it was very good thank you very much for the recipe

  •  Star(s)

    Crustless Pumpkin Pie

    Christy Riederer from High Springs , FL

    This was an excellent way to reduce the number of calories while still enjoying the best part of a pumpkin pie, It truly allows the pumpkin to be the star. My kids normally don't really like pies because they aren't fond of crust. With the success of the pumpkin crustless, I am going to play around with other pies to see which could also be crustless.

  •  Star(s)

    Positively Perfect Pumpkin Pie

    Louise Duke from THOMASVILLE, GA

    I love this recipe! I love good crust on a pie but I also love saving those calories so I can have more pie with real whipped cream. Yummy, this recipe was just what I was looking for. Thank-you Libby

  •  Star(s)

    Guilt Free

    SUE YOUNG from SHALIMAR, FL

    My son Andy made this last night and it was good to the last bite. He is making two more today.It wonderful, easy and healthy.

  •  Star(s)

    Easier than pie

    Lynn Heidorn from SEWARD, NE

    My mom told me about this method for making a crustless pie. She also dusts the pie plate with a tablespoon each of white and whole wheat flour. It makes the pie easier to serve, but without the time involved to make a piecrust or the expense of buying one.

  •  Star(s)

    Crustless Pumpkin Pie

    Lynn Campbell from SENECA FALLS, NY

    I have been looking for a crustless pumpkin pie recipe for quite a while now. I love Pumpkin Pies but really don't like the crust in any pie. This recipe was so simple to do and tasted wonderful. I used the Easy Pumpkin Pie mix and it came out just as wonderful as the plain pie filling.

  •  Star(s)

    crustless pumpkin pie

    Debbie Rudner from FORT MOHAVE, AZ

    wonderful for us that what pie and no sinful carbs from the crust. we love it

  •  Star(s)

    Finally!

    Valerie Jordan from VESTA, MN

    This is what I have been looking for years! My husband is so picky, and never has liked the crust, so this will help me get it prefect!

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 170
  • Calories from Fat: 40
  • Total Fat: 4.5g (7% of DV)
  • Saturated Fat: 2.5g (13% of DV)
  • Cholesterol: 65mg (22% of DV)
  • Sodium: 210mg (9% of DV)
  • Carbohydrates: 28g (9% of DV)
  • Dietary Fiber: 2g (10% of DV)
  • Sugars: 25g
  • Protein: 5g
  • Vitamin A: 130% of DV
  • Vitamin C: 0% of DV
  • Calcium: 15% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Crustless LIBBY’S® Famous Pumpkin Pie

Ingredients

  • Nonstick cooking spray
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • Whipped cream, (optional)

 

Directions

PREHEAT oven as directed below. Glass baking dishes without crust require a cooler oven, and in most cases, a longer baking time.

SPRAY with nonstick cooking spray or lightly grease bottom of baking pan or glass baking dish.

PREPARE filling as directed on 15-oz. or 29-oz. can of LIBBY’S® 100% Pure Pumpkin. Pour into pan or dish.

BAKE as directed below or until knife inserted near center comes out clean.

COOL on wire rack for 2 hours. Serve immediately or refrigerate.


LIBBY’S® 100% Pure Pumpkin 15-oz. can recipe (Makes 8 servings)

9-inch-round glass pie dish: 325° F; bake for 55 to 60 minutes
10-inch-round glass pie dish: 325° F; bake for 45 to 50 minutes

8-inch-round cake pan: 350º F; bake for 45 to 50 minutes
9-inch-round cake pan: 350° F; bake for 35 to 40 minutes

8-inch-square baking pan: 350º F; bake for 45 to 50 minutes
8-inch-square glass baking dish: 325º F; 55 to 60 minutes

9-inch-square baking pan: 350º F; bake for 35 to 40 minutes

11 x 7-inch glass baking dish: 325º F; bake for 45 to 50 minutes

13 x 9-inch baking pan: 350° F; bake for 35 to 40 minutes
13 x 9-inch glass baking dish: 325° F; bake for 40 to 45 minutes


LIBBY’S® 100% Pure Pumpkin 29-oz. can recipe (Makes 16 servings)

13 x 9-inch baking pan: 350° F; bake for 40 to 50 minutes
13 x 9-inch glass baking dish: 325° F; bake for 60 to 65 minutes


Nutritional Information for 1 serving -- 15-oz. can recipe made with CARNATION® Evaporated Milk: calories 170; calories from fat 40; total fat 4.5g; saturated fat 2.5g; cholesteral 65mg; sodium 210mg; carbohydrate 28g; fiber 2g; sugars 25g; protein 5g; Vitamin A 130%; Vitamin C 0%; Calcium 15%; Iron 4%

Nutritional Information for 1 serving -- 15-oz. can recipe made with CARNATION® Evaporated Lowfat 2% Milk: calories 150; calories from fat 20; total fat 2g; saturated fat 1g; cholesteral 60mg; sodium 220mg; carbohydrate 28g; fiber 2g; sugars 25g; protein 5g; Vitamin A 130%; Vitamin C 0%; Calcium 15%; Iron 4%

Nutritional Information for 1 serving -- 15-oz. can recipe made with CARNATION® Evaporated Fat Free Milk: calories 150; calories from fat 15; total fat 1.5g; saturated fat 0g; cholesteral 55mg; sodium 230mg; carbohydrate 29g; fiber 2g; sugars 27g; protein 5g; Vitamin A 130%; Vitamin C 0%; Calcium 15%; Iron 4%

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