Easy Crustless Pumpkin Pie Recipe
Jul 02, 2019, Updated Oct 24, 2019
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Crustless pumpkin pie is perfect for fall and Thanksgiving. You can make this creamy, silky and tasty pumpkin pie in just one hour.
We have a good collection of pumpkin recipes here that range from healthy treats such as healthy pumpkin banana bread and baked pumpkin donuts to more indulgent desserts like my favorite pumpkin pie brownies. This crustless pumpkin pie with no butter is a good option to make in the calorie-heavy holiday season for some balance!
Table of Contents
About this recipe
Or shall I call it “healthy pumpkin pie”? After all this fall staple is made with no crust and no butter. I mean, that’s so not me, but trust me if a crust and butter loving person loves it, you will love it too!
This is a simple recipe that’s perfect for Thanksgiving or any fall gathering. It’s easy and calls for just a few ingredients that you probably have on hand. It’s pretty versatile and can be modified to be gluten free and dairy free.
Ingredients and substitutions
- Eggs: Make sure the eggs are at room temperature. Cold eggs are harder to mix into pumpkin puree and milk.
- Pumpkin puree: It’s best to use canned pumpkin puree since homemade pumpkin puree contains more liquid. For this recipe you need pumpkin puree and not pumpkin pie filling.
- Cornstarch: This is for the filling to thicken while it’s baking. Alternatively you can use 2 tablespoons of all purpose flour.
- Milk: I used whole milk, but you can use evaporated milk or 2% as well.
- Graham crackers crumbs: You need about 1/2 cup graham cracker crumbs.
Instructions
- Preheat the oven to 350°F and coat a pie dish with non stick spray.
- In a large bowl, mix the eggs with sugar using a whisk or an electric mixer.
- Add in the milk, pumpkin puree, pumpkin pie spice and cornstarch to the mixture and mix well. Finish with the graham crackers crumbs.
- Transfer the batter to the pie dish and bake for about 25 to 30 minutes until the top is set.
- Let the pie cool completely before slicing it.
Serving suggestions
This pie is so perfect and delicious on its own, but if you’re looking for something extra, you can serve it with a dollop of whipped cream, cool whip or vanilla ice cream.
Frequently Asked Questions
You sure can. You can use gluten free graham crackers in this pumpkin pie recipe and it will have the same texture.
You can use almond or cashew milk instead of regular milk.
You can easily freeze it and thaw it in the fridge and enjoy it at a later date. There won’t be the “soggy crust” problem. To freeze, let the pumpkin pie cool completely and then cover it tightly with plastic wrap. Freeze for up to 2 months.
Notes and tips
- I made this easy crustless pumpkin pie without evaporated milk and used whole milk instead. You can simply use the same amount of evaporated milk if that’s what you have at hand.
- Don’t skip the cornstarch as that’s what holds this pumpkin pie together.
- When the pumpkin pie is completely baked, let it cool at room temperature and then refrigerate for at least three hours. This will give you nicer and cleaner slices.
- Put the leftovers in an airtight container and refrigerate for up to three days.
More pumpkin recipes
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Easy Crustless Pumpkin Pie
Ingredients
- 3 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 cup whole milk
- 2 cups pumpkin puree
- 1 tbsp cornstarch
- 1 tsp pumpkin pie spice
- 1/2 cup graham cracker crumbs, 5 to 6 crackers
Instructions
- Preheat the oven to 350°F. Coat a pie dish with non-stick spray.
- Mix the eggs and sugar in a bowl using a whisk or an electric hand mixer until light in color and fluffy.
- Add in the milk and mix well.
- Add in the pumpkin puree, corn starch and pumpkin pie spice and stir well.
- Add crumbed graham crackers in the end and mix with a spatula until incorporated. (Don't over mix)
- Pour the mixture into the pie dish and bake in the oven for 25 minutes or until a knife inserted in the pie comes out clean.
- Let the pumpkin pie cool completely before slicing.
Video
Notes
- For gluten free crustless pumpkin pie, use gluten free graham crackers.
- You can use evaporated milk or dairy free milk such as almond milk and cashew milk instead of whole milk.
- Don’t skip the cornstarch as that’s what holds this pumpkin pie together. If desired, you can use 2 tablespoons all purpose flour.
- When the pumpkin pie is completely baked, let it cool at room temperature and then refrigerate for at least three hours. This will give you nicer and cleaner slices.
- Put the leftovers in an airtight container and refrigerate for up to three days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I wonder if I could use corn flake or other cereal crumbs instead with this recipe? Sounds lovely!
Hi Marie, since this is a crustless pie, I think you can use other cereal crumbs in the recipe. I haven’t tried myself, but I don’t see why it wouldn’t work 🙂
Thank you! I am definitely going to try your recipe but have to change it up a bit. Love the suggestion to use coconut milk, so will do that. I cannot eat any grains at all, they make me sick, so I’m thinking of using tapioca starch in place of the cornstarch and perhaps almond flour in place of the cookies. Thoughts?
I love how you added the graham crackers into the pie instead of doing the crust- very clever and looks delicious! Happy Thanksgiving!
Thank you Emily! TBH, this pie is a hassle-free pie which is my favorite type of pie 😀