A good pie doesn’t need a crust to be great. These 12 crustless recipes cover everything from creamy pumpkin pie and gooey pecan pie to cheesy quiche, silky cheesecake, and yes, even pizza. Each one bakes right in the dish, so there’s no dough to roll, chill, or patch back together. That makes them easier to keep gluten-free, too. You’ll find sweet pies for the holiday table, savory pies for weeknight dinners, and make-ahead quiches for busy mornings. Many need just 10-15 minutes of prep with simple pantry staples. The filling is the best part of any pie anyway, and these recipes give you more of it in every slice.
Why These Pies Hold Together Without a Crust
A crust doesn’t actually hold a pie together. The filling does. In most of these recipes, eggs do the heavy lifting. As they bake, they set into a soft custard that slices cleanly once it cools. A spoonful of cornstarch or gluten-free flour gives sweet pies like pumpkin, custard, and coconut a little extra structure. In the savory recipes, melted cheese helps bind everything into neat wedges.
That’s why the most important step in almost every recipe here happens after the oven. Pull the pie when the edges are set, and the center still has a slight jiggle. It keeps setting as it cools, and a few hours in the fridge gives you the cleanest slices. Baking it longer won’t make it firmer. It only dries out the filling and can cause cracks.
The other key is moisture. Watery ingredients like spinach and fresh tomatoes need to be squeezed or salted first. Without a crust to soak up the extra liquid, that one step is the difference between a sliceable pie and a soggy one.
Most of these recipes are naturally gluten-free, but ingredients like cornstarch, ham, pepperoni, and pizza sauce can be processed alongside wheat. Always check your labels.
Classic Pies Without the Crust
These are the pies that show up at every holiday table, just without the crust. Each one bakes right in a greased pie dish and still tastes like the classic. If you’d rather have a crust after all, our Best Gluten-Free Pie Recipes roundup has three gluten-free crusts plus all the traditional versions.
Once the temperatures start to drop, I love pulling out my favorite comfort meals. This crustless chicken pot pie lets me enjoy a cozy classic without the hassle of making a crust, and it’s completely gluten-free.
All the flavor of chicken pot pie comes together in this crustless version on the stovetop in about 40 minutes. Carrots, celery, peas, and corn simmer with fresh rosemary, thyme, and sage in a creamy sauce thickened with a little 1:1 gluten-free flour. Rotisserie chicken makes it even faster on a busy night. If you miss the crunch of a crust, top each bowl with toasted gluten-free panko. For dairy-free, use plant-based butter and swap coconut milk in for the cream. When you have more time, our classic gluten-free chicken pot pie bakes inside a flaky double crust.
This crustless pumpkin pie needs about 10 minutes of prep and no mixer. Pumpkin puree, heavy cream, eggs, and warm spices get a little help from cornstarch, so the filling sets up creamy and sliceable. The secret is a low oven. It bakes at 300°F until the center reaches 170°F, which keeps the top smooth instead of cracked. Plan ahead, since it needs at least 8 hours in the fridge to fully set. For dairy-free, canned coconut cream works in place of the heavy cream. Want the crunch back? Our gluten-free pumpkin pie uses a crushed Chex cereal crust.
This crustless pecan pie is a simple dessert that still delivers the classic sweet, nutty flavor everyone loves without the extra work of a crust. Made with everyday ingredients like eggs, light corn syrup, sugar, melted butter, vanilla, and plenty of pecans, it bakes up rich and gooey with a tender set once cooled.
Pecan pie is all about the gooey filling, and this crustless pecan pie version gives you that. Eggs, corn syrup, sugar, melted butter, vanilla, and plenty of pecans get stirred together in one bowl, poured into a pie dish, and baked. Pull it when the center still has a slight jiggle, then let it cool for at least 2 hours so it sets up rich and custardy. Plant-based butter makes it dairy-free. A scoop of vanilla or almond milk ice cream on top is all it needs. If you want a crust, our traditional gluten-free pecan pie is just as easy.
This crustless apple pie is my go-to when I’m craving something warm, cinnamon-spiced, and made with everyday ingredients. It’s soft, buttery, and packed with baked apples with no rolling or pie crust required.
This crustless apple pie lands somewhere between gluten-free apple pie and cobbler. Sliced apples get tossed with cinnamon and nutmeg, layered in the dish, and covered with a simple buttery batter that bakes up soft and golden. It’s made with pantry staples and a few fresh apples, so it makes an easy last-minute dessert. Serve it warm with vanilla ice cream. For neater slices, chill it overnight and reheat pieces one at a time.
Crustless coconut pie is one of my favorite desserts to make in a pinch because it comes together so easily in just one pan. This creamy custard pie is naturally crustless and gluten-free, made with a touch of gluten-free flour for structure and simple pantry staples. It’s a no-fuss dessert that slices beautifully, making it perfect for dinner parties, holidays, and potlucks alike.
This crustless coconut pie forms its own golden, chewy top and edges as it bakes, with a creamy coconut custard underneath. A touch of gluten-free flour gives it structure, and sweetened shredded coconut gives it that classic chewy texture. Use room temperature ingredients so it bakes evenly. Don’t worry when it puffs up in the oven and sinks as it cools, because that’s completely normal. Chill it for at least 4 hours before slicing.
This crustless custard pie is a creamy old-fashioned dessert made with simple pantry ingredients like eggs, milk, sugar, and vanilla. The silky custard bakes into a smooth, sliceable pie with a lightly golden top and warm nutmeg flavor, all without needing a pie crust.
This old-fashioned custard pie proves that simple can be amazing. Eggs, milk, sugar, butter, vanilla, cornstarch, and a little gluten-free flour get blended until smooth, then baked with a sprinkle of nutmeg on top. Using a blender dissolves the starch completely, so the custard bakes up silky with no lumps. Take it out while the center still jiggles slightly, then chill it overnight for the cleanest slices. Readers have had great results making it dairy-free with oat milk and plant-based butter.
This crustless tomato pie layers fresh summer tomatoes with cheddar, mozzarella, Parmesan cheese, basil, and green onions for an easy savory pie that’s cheesy, fresh, and full of flavor. With no crust to fuss with, it comes together in just 15 minutes of prep and bakes into a golden, sliceable dish perfect for brunch, lunch, or summer dinners.
Crustless tomato pie is summer comfort food at its best. Ripe tomatoes get layered with cheddar, mozzarella, Parmesan, fresh basil, and green onions, then baked until golden and set. Don’t skip salting the tomatoes for 30 minutes and patting them dry. It’s the biggest difference between a sliceable pie and a watery one. Roma tomatoes work best since they hold less liquid. Serve it warm or at room temperature with a simple green salad for brunch, lunch, or an easy dinner.
Quiches
Quiche is one of the easiest dishes to make without a crust, because the eggs set into a fluffy, sliceable custard all on their own. Both of these reheat well, so they’re great for meal prep or feeding a crowd at brunch. If you love a flaky crust, our gluten-free quiche is worth a try too.
One of my favorite things to prep at the beginning of a busy week is this crustless spinach quiche. It’s the perfect grab-and-go gluten-free breakfast or lunch when I know I won’t have time to cook. You get the same fluffy, cheesy egg bake without the hassle of a crust. That makes it a little easier, a little lighter, and perfect for when you want a wholesome breakfast or brunch that doesn’t take all morning to put together.
This crustless spinach quiche is a favorite make-ahead breakfast for busy weeks. Eggs, milk, cheddar, and Parmesan get whisked with sautéed onion, garlic, and fresh spinach, then baked in a 9-inch pie dish for 30-35 minutes. Squeeze the cooked spinach really well before adding it. That one step keeps the quiche light and fluffy instead of watery. Frozen spinach works too, as long as it’s fully thawed and squeezed dry. For grab-and-go breakfasts, bake the mixture in a muffin tin to make mini quiches.
This crustless ham and cheese quiche is an easy, gluten-free breakfast or brunch that comes together with simple, everyday ingredients you likely already have on hand. Eggs, cream, savory ham, sautéed onion, and melty Swiss or cheddar cheese are layered into a pie dish and baked until just set and lightly golden.
When you need an easy brunch that feeds a group, this crustless ham and cheese quiche is the one to make. Sautéed onion, diced ham, and Swiss or cheddar get layered in a cast-iron skillet or pie dish, then covered with a rich egg and heavy cream custard. It bakes for 35-40 minutes, until the top is golden and the center has a slight jiggle. Let it rest for 5-10 minutes before slicing so the custard can finish setting.
Cheesecake
Cheesecake might be the easiest dessert of all to make without a crust, since the creamy filling is the star anyway.
You only need 5 ingredients for this rich, tangy crustless cheesecake. Full-fat cream cheese, sugar, sour cream, eggs, and vanilla get mixed just until smooth, then baked low and slow in a water bath at 325°F. The water bath keeps the texture creamy and helps prevent cracks. Bring everything to room temperature first, and don’t overmix once the eggs go in, since extra air can lead to cracks too. It’s done when the edges are set, and the middle 2-3 inches still wobble. Chill it for at least 4 hours, then top it with fresh berries or raspberry coulis. Prefer a crust? Our classic gluten-free cheesecake has a buttery graham cracker base.
Even Pizza?
Yes, really. Pizza can skip the crust too, and it’s more satisfying than you’d think.
This crustless pizza is cheesy, meaty, and totally customizable. I know—crustless pizza might sound a little out there, but trust me, it’s worth the hype. Using cheese as the base gives you all the melty goodness, bold sauce, and favorite toppings you love—without the hassle of making dough or waiting for anything to rise.
Instead of dough, this crustless pizza uses a layer of mozzarella and Parmesan as the base. The cheese bakes on its own for a few minutes until it’s melted and bubbly. Then it gets topped with pizza sauce and pepperoni and goes back in the oven until golden. It’s ready in about 25 minutes from start to finish, with no dough to make or wait on. Stick to toppings that aren’t too watery so the base doesn’t turn soggy, and broil it for the last minute or two for a golden top. Serve it in wedges for dinner, or set it out with gluten-free flatbread for dipping.
