Crustless Pumpkin Pie Recipe - Food Fanatic

Crustless Pumpkin Pie Recipe

    8 Servings


  • 1 15 ounce can Pumpkin, Not pumpkin pie filling
  • 12 ounces Evaporated Milk
  • 3/4 cup Granulated Sugar, 5.5 ounces
  • 1/2 cup Dry Baking Mix, Such as Bisquick (see notes for gluten free option)
  • 2 large Eggs
  • 2 tablespoons Unsalted Butter, Melted, 1 ounce
  • 2 teaspoons Pumpkin Pie Spice
  • 1/2 teaspoon Ground Cinnamon
  • 2 teaspoons Pure Vanilla Extract
Optional Garnishes :
  • Marshmallows
  • Whipped Cream
  • Ice Cream
  • Chocolate Fudge Sauce


  1. Lightly grease the inside of a 3-quart slow cooker with non-stick cooking spray, butter, or oil.
  2. Add all ingredients except for garnishes and whisk to combine.
  3. Turn slow cooker on and cook on low power for 4-6 hours, or until pudding is golden brown on top, the inside has set and the internal temperature reaches 160°F.
  4. To prepare like the photos in this post:
  5. Use a spoon to lightly scrape the fully cooked portion of the pudding to the side (or scoop it into a bowl for eating later!). Fill dessert glasses or ramekins 3/4 full with pudding. Use the back of a spoon to smooth the tops. Instead of individual serving glasses, you could also spoon entire contents of pudding from the slow cooker into a 1 quart serving dish.
  6. Arrange marshmallows on top of pudding. Use a kitchen torch to toast the marshmallows until brown (or place the dishes on a sheet pan under the broiler of your oven for 1-2 minutes, but watch them carefully so that they don't burn.
  7. Allow marshmallows to cool slightly, then drizzle chocolate fudge sauce over the tops of the marshmallows. Serve immediately. 


  • A 3-quart slow cooker is recommended for this recipe.
  • To make this recipe gluten free, substitute an equal amount of gluten free baking mix such as gluten free Bisquick or Glutino.

Crustless pumpkin pie photo