Crustless Pumpkin Pie with Topping

This crustless pumpkin pie is super easy to make and so yummy! The sweetened condensed milk and the tasty crunchy topping take this pie to a whole new level of deliciousness!

I love fall! It’s such a beautiful season. The weather is nice and it’s still not as cold as it can be outside. The beautiful autumn colors flood the streets, and the smell that it brings to our kitchens is just fantastic!!

Pumpkin spice, cinnamon, ginger, nutmeg… They all make my house smell delicious, and feel cozy and warm.

So be prepared, because this amazing crustless pumpkin pie is going to make your entire house smell like heavenly fall.

Why making a crustless pie?

I’m a huge fan of keeping things simple. Delicious, yet simple. And let’s be honest… making a good pie crust takes a lot of time.

You could certainly buy the crust, but in my opinion, they usually don’t taste that good. So, why not skip it, and make a delicious topping instead? A crunchy, tasty topping, that takes less than 5 minutes to prepare.

So, let’s see how it can be made…

How to make the streusel Topping

Streusel is a combination of fat, flour and sugar that you mix until it becomes crumbly.

For this pie we’ll be using a cake mix instead of plain flour and sugar. This way it will be quicker (it comes already mixed) and we’ll be able to introduce even more flavor to our pie, since we can choose the flavor of the cake mix.

So, here is what we’re going to use for the streusel topping:

• Cake mix (butter pecan is my favorite, but the spice flavor would also be really good);
• Melted butter.

I’ve tried 3 different ways of making this streusel. Let’s see the pros and cons of each one of them:

Dump cake mix and melted butter over pumpkin mixture: You just dump the cake mix over the filling and pour the melted butter over it. I’ve seen this method many times, but I personally don’t like it. Since butter is in the liquid form, it runs and puddles on some parts, and then other parts just don’t get any. Later, as you bake it, the dry parts will still be dry, not forming any crust.

Using Sliced cold butter over cake mix: For this method you slice the cold block of butter lenghwise with a vegetable peeler, and distribute the slices evenly over the cake mix. I’ve made this way many times, and it works perfectly, the only downside is that it’s time consuming.

Mixing melted butter and cake mix: This is the easiest and most effective way to make the topping, ensuring that all the cake mix is mixed with butter. You just need to melt the butter, combine it with the cake mix, crumble it with your fingers, and then distribute it over the pumpkin mixture.

Making it Gluten-free

Many people who are on a gluten-free diet opt for a crustless pumpkin pie. If that’s your case, just skip the topping in this recipe, or use a gluten-free cake mix, and you’ll have a gluten-free pie.

Pumpkin pie with Sweetened Condensed Milk

Old fashioned pumpkin pie has either evaporated milk or heavy cream in it, but, a good way to make it creamier and even more delicious is using sweetened condensed milk.

Because it’s thick, rich and very sweet, it will substitute with excellence the heavy cream and most of the sugar that regular recipes call for.

In my opinion, the addition of sweetened condensed milk makes this pie even better than the traditional one.

How to make it

Don’t miss a recipe! Subscribe to our newsletter.

All nutritional information above is based on third-party calculations and should be considered estimates. Nutritional content may vary according to brands used, measuring methods, portion sizes, substitutions, optional ingredients, etc…

Save this recipe to your Pinterest!

More Recipes you may like…