Was looking for a pumpkin pie recipe without a crust to simply cut back on the carbs and fat. Tried this one first and it is delicious...although I did alter the ingredients just a bit, only because it's what I had on hand at the time. I reduced the sugar to 3/4 c. and used canned milk rather than fresh milk. I used 1 tsp. cinnamon and 1/4 tsp. cloves. I topped it with a dollop of homemade whipped cream (1/2 c. heavy whipping cream, 1 tsp. sugar, 1/2 tsp. vanilla beat to stiff peak stage). Yummy! My family and I didn't even miss the crust like we thought we would.

This pie was delicious! I had some leftover pumpkin and needed to make something with it, but didn't want to take the time to make a crust. It was everything I hoped it would be topped with whipped cream.

This recipe was delicious, however, not exactly what I expected. I followed the recipe to a "T" and failed to see where, "It makes its own crust", as someone else commented. One word of advice...REFRIGERATE the pie overnight (or several hours before serving) so it can "set". Otherwise, it will be soft and mushy! (I didn't bother serving it to my Thanksgiving Day guests for this reason!) Great recipe for those wanting to spare the calories, but I would rather have the crust!

I and my family really liked this - my son really doesn't like crust so this really hit the spot with him. Simple and to the point. So thank you so much for the person who was nice enough to share this with this web site.

This did make a slight crust, and was so good, my husband thought I should pass it on to his mother. I had no individual spices on hand, so I used 4 tsp. of my Pumpkin Pie Spice, which already had some sugar, and added an extra tsp. of cinnamon. I will definitely make this again, and pass the recipe around.

'Piece of cake' to make and very good. Literally took 5 minutes to combine everything and put into pie pan. Was not 'mushy' at all, definitely will make again.

I have tried this pie but I have put my own twist to and used sweet condensed milk in place of the milk and the pies were AWESOME!!!!!!!

I use cooked, mashed fresh pumpkin. Now the thing about fresh pumpkin is that it has a higher moisture content than canned, so I used 1/3-1/2 cup INSTANT SKIM MILK POWDER instead of liquid milk. Also I use 1/2 white & 1/2 brown sugar. AND I have found that you can get away with mixing it right in the pie plate! It's a hit; thanks for this recipe!

This recipe turned out perfectly with 1% milk and I used raw sugar. I am at high altitude, so used a tsp more flour and baked 10 mins longer. The texture was perfect. I didn't get any kind of "crust" action going on, but I'm good with that. I will do this one again and again and again!

Wow, delicious! I have to eat dairy-free and gluten-free, so no crust is great! I used gluten-free flour, hemp milk cuz it's creamy, half a cup raw sugar and 1/4 c. molasses, and I'm allergic to egg yolks so 1/3 c. Egg whites and egg replacer equivalent to two eggs. It turned out perfect!

Thanks for this recipe! I baked it in a toaster oven at 350°F for 10 min. and 275-300°F for 35 min. and it turned out great!

Awesome!!! I googled pumpkin pie no crust and out popped this treasure. I've made it as-is and with some dietary adjustments and comes out perfect each time. For those entertaining going paleo, I replaced sugar with 3 tbsp maple syrup and one in honey and used almond milk instead.. Then added 2 1/2 tbsp of arrowroot powder and an extra egg to help it thicken and get that fluffy texture. Super fun to make, even better to eat!

I made it with Gluten Free all purpose flour (Bob's Red Mill) and sweetened condensed milk. It was an awesome dessert for my GF family members.

Made this pie with almond flour, almond milk and Splenda. Worked perfect. Better chilled.

This is a great, great, great recipe. I made it with fresh pumpkin (pumpkin pie variety) and it was wonderful. My kids loved it and so did the hubby. It doesn't make its own crust but it does have the consistency of budding (bread pudding). Its firm but oh so yummy. Thank you to whomever posted this recipe. My family loves it.