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
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Crustless Pumpkin Pie (with streusel topping)
- 1 15 oz (425g) can o Pumpkin puree
- 1 14 oz (396g) Sweetened Condensed milk
- ¼ cup sugar
- 3 eggs
- 2 teaspoon pumpkin pie spice or (1¼ teaspoon cinnamon + ½ teaspoon powdered ginger + ¼ teaspoon nutmeg + ⅛ teaspoon ground clove)
- ½ teaspoon salt
For the Topping
- 1 ¼ cup Butter Pecan cake mix
- ¼ cup butter, melted
- Heat oven to 350ºF / 180ºC, and grease a 9-inch (23 cm) glass pie plate.
- In a large bowl, beat the eggs with a wire whisk. Stir in pumpkin puree, sugar, sweetened condensed milk, spices and salt. Pour it in the pie plate.
- In a medium glass bowl, melt butter in the microwave (you can also melt the butter in a pan, on the stove top, if you prefer). After that, add cake mix to the melted butter and combine them with the tip of your fingers, until it resembles coarse crumbs, like a streusel. Gently distribute it over the pie filling.
- Bake for about 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool for about 30 minutes before cutting.
- Enjoy it warm or cold with a scoop of vanilla ice cream.
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. Simple Living Recipes is not responsible for any miscalculation or misinformation in the nutrition label.
*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...
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Rosario Arecco says
This is a delicious take on pumpkin pie, I love that there are fewer utensils to clean which is a plus!!
Lilian Vallezi says
Thanks Rosario!! A breezy clean up is always a plus during the Holidays, right?
Amanda Marie says
I love using the cake mix for topping! What a great idea!
Lilian Vallezi says
I do too! Simple, fast and delicious! Thanks for stopping by!😉