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Easy Crustless Pumpkin Pie Recipe

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This Crustless No Butter Pumpkin Pie is a new treat for your Thanksgiving table!

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!

Crustless pumpkin pie is perfect for fall and Thanksgiving. You can make this creamy, silky and tasty pumpkin pie in just one hour.

Crustless pumpkin pie from scratch

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!

For this easy pumpkin pie recipe I used the pumpkin puree that I made myself by roasting the pumpkins I got from the farmers market, but canned pumpkin will work just as well. If you’re using homemade pumpkin puree, make sure it doesn’t contain any extra water.

How do you make pumpkin pie without crust?

As this is a pumpkin pie without crust, you need to have a filling that’s dense and holds it together without the help of a crust. To make the filling a bit denser, I opted for cornstarch which holds this healthy pumpkin pie together. I also added some crumbled Graham Crackers but feel free to add any other type of sweet crackers that you like.

Some recipes may call for sweetened condensed milk but I find using whole milk or evaporated milk work very well. I have not tried this recipe with condensed milk so I cannot tell you how it may turn out.

This is such a basic recipe and is absolutely fool proof and no fail. All you need to do is mix all the ingredients in a large bowl and fold in graham crackers crumbs. I usually just mix all the ingredients together but you can go step by step and mix the ingredients as mentioned in the ingredients list in the recipe card. This pumpkin pie is filled with delicious spices such as pumpkin pie spice and cinnamon and has that classic firm, creamy texture with the glossy top.

no crust pumpkin pie is an easy dessert that;s perfect for fall.

Can I make pumpkin pie gluten free?

You sure can. You can use gluten free graham crackers in this pumpkin pie recipe and it will have the same texture.

Can I freeze this no crust pumpkin pie? 

That’s the beauty of this pumpkin pie recipe. You can easily freeze it and thaw it in the fridge and enjoy it at a later date. Easy yet totally delicious. There won’t be the “soggy crust” problem.

What to serve crustless pumpkin pie with? 

You can serve this delicious pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream.

Learn how to make pumpkin pie without crust from scratch

Notes and tips to make crustless pumpkin pie recipe

  • 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.
  • Store the leftovers in an airtight container and refrigerate for up to three days.

There is nothing better than a homemade warm pie in a cold fall evening! All that silkiness and creaminess coming with the taste and smell of cinnamon and nutmeg, that’s what I, and probably you, need!

More Recipes:

This crustless pumpkin pie recipe is great for Thanksgiving.

This Crustless No Butter Pumpkin Pie is a new treat for your Thanksgiving table!
5 from 2 votes
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Crustless No butter Pumpkin Pie

Crustless pumpkin pie is perfect for fall and Thanksgiving. You can make this creamy, silky and tasty pumpkin pie in just one hour.

Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8
Calories 130 kcal
Author Shadi HasanzadeNemati

Ingredients

  • 2 cups pumpkin puree Not pumpkin pie filling
  • 1 cup whole milk
  • 1 tbsp corn starch
  • 2 eggs
  • 2 egg whites
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 3/4 cup sugar
  • 1/2 cup garaham cracker crumbs

Instructions

  1. Preheat the oven to 350F/180C. Coat a pie dish with non-stick spray.
  2. Mix all the ingredients in a bowl.
  3. Add crumbed graham crackers in the end and mix with a spatula until incorporated. (Don't over mix)
  4. Pour the mixture into the pie dish and bake in the oven for 60 minutes or until a knife inserted in the pie comes out clean.

  5. Let the pumpkin pie cool completely and then refrigerate for at leats 3 hours before slicing. 

 

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Reader Interactions

Comments

  1. Brittany

    I am normally all about the crust on my pumpkin pie, but this actually sounds really good! The graham crackers added compensate for the lack of crust and are healthier, I’m sure, than a crisco or butter filled crust!

    Reply

    • unicornsinthekitchen@gmail.com

      I glad you liked it Esther! If you are gluten free, then just substitute graham crackers for a sweet gluten free cracker and it works just as well!

      Reply

    • unicornsinthekitchen@gmail.com

      hi Ashley! Though this one didn’t have a crust, crust loving people in our family still loved it 😀

      Reply

    • unicornsinthekitchen@gmail.com

      Christine I totally hear you! And all the squashes! And everything else! Still so much to figure out about this country! Hey, did you post your pumpkin pie on your blog? I would love to check it out!

      Reply

  12. Emily @ Recipes to Nourish

    Yum! This sounds so good. I love a good pumpkin pie. Saw your post over at Try A Bite Tuesday Link Party. We’d love for you to share this over at Savoring Saturdays linky party this Friday {it’s live at 7 p.m. EST}. Have a great week!

    Reply

    • unicornsinthekitchen@gmail.com

      Hey Vicky! Yea as we are approaching the end of pumpkin season I am trying to eat as much pumpkin everything as I can haha!

      Reply

  15. Colleen

    I’ve been enjoying crustless pumpkin pie since I was a kid, and I still can’t bring myself to eat the crust on most pumpkin pie because of it!

    Reply

    • unicornsinthekitchen@gmail.com

      Exactly Matt! It is something between a pie and a pudding, what I like about it is that it still hold up the form of a pie while it doesn’t have a crust 🙂

      Reply

  18. Leslie Soto

    This sounds amazing. I would love to make it and maybe I will for my family but apparently pumpkin pie is my mother in laws thing and she’s making it this year for Thanksgiving/ I can’t wait to try it but i’ll be bookmarking your recipe for future reference 😉

    Reply

    • unicornsinthekitchen@gmail.com

      O I totally hear you Leslie! Some treats are only one person’s thing as Turkey and stuffing are always my father-in-laws! I am actually hoping he lets me make a fresh cranberry sauce 😀

      Reply

  22. Liz

    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?

    Reply

    • Shadi HasanzadeNemati

      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 🙂

      Reply

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