This crustless pumpkin pie cooks in the Crockpot with canned pumpkin, brown sugar and warm pumpkin pie spice. Enjoy creamy pumpkin pie filling without making a crust or turning on the oven. Scoop it into bowls and finish with whipped cream and a sprinkle of cinnamon.
I tested this recipe in my 6-quart slow cooker, and the filling was done at exactly 2½ hours on High. A small amount of liquid collected beneath the filling, but it didn’t affect the flavor or quality of the dessert. Letting it rest before serving helped it firm up for scooping.
Expect a soft, scoopable pumpkin custard rather than neat slices of pie. This is an easy holiday dessert when you want pumpkin pie flavor and need the oven for everything else!
For another cozy way to use canned pumpkin, try my pumpkin chocolate oatmeal.
Why This Recipe Works
- No pie crust to prepare. Whisk together the filling and pour it directly into a buttered slow cooker.
- Keeps the oven available. The Crockpot handles dessert while you prepare the rest of your holiday meal.
- Simple pantry ingredients. Canned pumpkin and evaporated milk keep the prep easy.
- Easy to serve. Scoop portions into bowls and let everyone add their favorite toppings.
Ingredient Notes
Pumpkin puree: Use one 15-ounce can of plain pumpkin puree, not pumpkin pie filling. Pie filling already contains sweetener and spices. This recipe was tested with canned pumpkin; homemade puree can vary in moisture.
Eggs: Two large eggs help the pumpkin filling set as it cooks.
Light brown sugar: Pack the measuring cup when measuring the sugar. It sweetens the filling and adds a little molasses flavor.
Evaporated milk: Use one 12-ounce can. Evaporated milk is unsweetened and is different from sweetened condensed milk. I have not tested this recipe with regular milk or dairy-free alternatives.
Pumpkin pie spice: This spice blend adds the familiar warm flavor of pumpkin pie.
Butter: Generously grease the bottom and lower sides of the slow cooker to help with serving.
Vanilla and salt: These round out the flavor of the filling.
Whipped topping or whipped cream: Add to individual servings along with a sprinkle of ground cinnamon.
How to Make Crustless Pumpkin Pie in the Crockpot
- Combine the ingredients. Add the pumpkin puree, eggs and brown sugar to a large mixing bowl.
- Whisk together. Whisk until the eggs and brown sugar are fully incorporated into the pumpkin.
- Add the milk. Pour in the evaporated milk and whisk to combine.
- Finish the filling. Add the pumpkin pie spice, vanilla extract and salt. Whisk until smooth.
- Transfer to the Crockpot. Pour the filling into the prepared slow cooker.
- Cook and rest. Cover and cook on High for approximately 2–3 hours, beginning to check at 2 hours. Check every 10–15 minutes until the center is set and a toothpick inserted near the center comes out mostly clean, without wet custard. Mine was done at exactly 2½ hours. Turn off the heat, remove the lid and let stand for 20 minutes.
- Scoop and serve. Scoop into bowls, using a slotted serving spoon if a little liquid has collected beneath the filling. Leave the liquid behind and carefully spoon out and discard any remaining pooled liquid. Top with whipped cream or whipped topping and a sprinkle of cinnamon.
Recipe Tips
- Use the tested slow cooker size. I used a 6-quart Crockpot. A smaller cooker makes the filling deeper and can change the cooking time.
- Check the center, not just the edges. The outside can look done while the middle still needs more time.
- Use doneness cues along with the clock. Slow cookers vary, so your batch may finish earlier or later than mine.
- Avoid cooking longer just to evaporate pooled liquid. A little liquid beneath fully cooked filling is different from wet, unset custard in the center.
- Allow the resting time. The filling firms up as it stands, making it easier to scoop.
Serving Ideas and Variations
Whipped cream and cinnamon keep this dessert simple, but you can also finish individual bowls with chopped pecans, a drizzle of caramel sauce or a little freshly grated nutmeg.
For a bit of crunch, sprinkle crushed graham crackers or gingersnaps over individual portions just before serving. Keep these separate if you want the dessert to remain crustless and free of cookie crumbs.
How to Store Crustless Pumpkin Pie
Transfer leftovers to shallow airtight containers and refrigerate within 2 hours of cooking. Store in the refrigerator for 3–4 days, keeping the whipped cream separate until serving.
Enjoy chilled, or microwave individual servings in short intervals until warmed through.
To make ahead: Cook the filling as directed, let it rest, then portion into shallow containers and refrigerate promptly. Add the toppings when you serve it.
Crustless Pumpkin Pie FAQs
Can you make pumpkin pie without a crust?
Yes! This recipe cooks the pumpkin filling directly in a buttered slow cooker. Eggs help it set into a soft pumpkin custard that you scoop into bowls.
How do you know when crustless pumpkin pie is done?
The middle should be set, and a toothpick inserted near the center should come out mostly clean without wet custard. Check that the center reaches at least 160°F with a food thermometer. Begin checking at 2 hours on High; my batch took exactly 2½ hours.
Why is there liquid beneath my pumpkin pie?
A little liquid can separate from the custard, and moisture from the slow cooker lid can also contribute. In my test, a small amount pooled beneath the cooked filling without affecting its flavor or quality. If the center is set, use a slotted spoon to serve. If the center is still wet and unset, continue cooking and check again.
Can I cook this on Low?
I tested this recipe on High only, so I don’t have a tested cooking time for Low. Use High and begin checking at 2 hours for results closest to mine.
Is crustless pumpkin pie carb-free?
No. Removing the crust does not remove the carbohydrates in the brown sugar, pumpkin and evaporated milk. This recipe is not intended to be a keto or low-carb dessert.
More Cozy Crockpot Recipes
Keep the slow cooker busy with these easy fall breakfasts:
- Pumpkin chocolate oatmeal combines canned pumpkin, warm spices and melted chocolate.
- Overnight apple oatmeal starts with whole apples that soften while you sleep.
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Crockpot Crustless Pumpkin Pie
Equipment
Ingredients
- Butter for greasing
- 15 oz pumpkin puree not pumpkin pie filling
- 2 large eggs
- 3/4 cup packed light brown sugar
- 12 oz evaporated milk
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 tsp salt
For Serving
- whipped topping or whipped cream, ground cinnamon
Instructions
- Generously butter the bottom and lower sides of a 6-quart slow cooker.Butter
- In a bowl, whisk together the pumpkin puree, eggs and brown sugar. Whisk in the evaporated milk, pumpkin pie spice, vanilla and salt until smooth.15 oz pumpkin puree, 2 large eggs, 3/4 cup packed light brown sugar, 12 oz evaporated milk, 2 tsp pumpkin pie spice, 1 tsp vanilla extract, 1/4 tsp salt
- Pour into the slow cooker. Cover and cook on High, beginning to check for doneness at 2 hours.
- Continue cooking as needed, checking every 10–15 minutes, until the middle is set and a toothpick inserted near the center comes out mostly clean, without wet custard. The center should reach at least 160°F on a food thermometer. Mine was done at exactly 2½ hours.
- Turn off the heat and remove the lid. Let stand for approximately 20 minutes before scooping.
- If a little liquid has pooled beneath the filling, use a slotted serving spoon to lift out portions, leaving the liquid behind. Carefully spoon out and discard any remaining pooled liquid.
- Serve with whipped topping or whipped cream and a sprinkle of cinnamon.whipped topping or whipped cream, ground cinnamon
Notes
- Texture: This is a soft, scoopable dessert rather than a pie to cut into neat slices. Resting helps the filling firm up.
- Pooled liquid: A small amount collected beneath the filling during testing. It did not affect the flavor or quality. Use a slotted spoon to serve if needed.
- Equipment: Tested in a 6-quart slow cooker on High. Other sizes and the Low setting have not been tested.
- Storage: Refrigerate in shallow airtight containers within 2 hours of cooking and use within 3–4 days.Check the center for doneness rather than relying on the clock alone. Slow cookers vary, and mine finished at 2½ hours on High.
Nutrition
Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.
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