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    Home » Dessert

    Easy Crustless Pumpkin Pie Recipe

    Published: Jul 2, 2019 · Modified: Oct 24, 2019 by Shadi HasanzadeNemati · This post may contain affiliate links .

    313 shares
    • 3
    Jump to Recipe Print Recipe

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

    Close up shot of the pie topped with powdered sugar.

    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
    • Ingredients and substitutions
    • Instructions
    • Serving suggestions
    • Frequently Asked Questions
    • Notes and tips
    • More pumpkin recipes
    • Step-by-Step Recipe

    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 ½ cup graham cracker crumbs.
    To make this recipe you need eggs, milk, sugar, spices, graham cracker crumbs and cornstarch.

    Instructions

    1. Preheat the oven to 350°F and coat a pie dish with non stick spray.
    2. In a large bowl, mix the eggs with sugar using a whisk or an electric mixer.
    3. Add in the milk, pumpkin puree, pumpkin pie spice and cornstarch to the mixture and mix well. Finish with the graham crackers crumbs.
    4. Transfer the batter to the pie dish and bake for about 25 to 30 minutes until the top is set.
    5. Let the pie cool completely before slicing it. 
    mix the eggs and sugar add the milk and pumpkin puree mix in the crumbs and bake.

    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.

    A pan of pie with a slice on a separate plate.

    Frequently Asked Questions

    Can I make this recipe gluten free?

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

    Is there an alternative to milk in this recipe?

    You can use almond or cashew milk instead of regular milk.

    Can I freeze this no crust pumpkin pie? 

    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. 

    a slice of pumpkin pie on a plate.

    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.
    crustless pumpkin pie slice cut into pieces.

    More pumpkin recipes

    • Easy Pumpkin Oatmeal (Vegan)
    • Pumpkin Pie Brownies [Video]
    • Homemade Pumpkin Pie with Chai Spice
    • The Best Baked Pumpkin Donuts Recipe

    Did you make this recipe? I'd love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!

    Step-by-Step Recipe

    Easy Crustless Pumpkin Pie

    Shadi HasanzadeNemati
    Crustless pumpkin pie is perfect for fall and Thanksgiving. You can make this creamy, silky and tasty pumpkin pie in just one hour.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Dessert
    Cuisine American
    Servings 8 servings
    Calories 164 kcal

    Ingredients
      

    • 3 large eggs room temperature
    • ¾ cup granulated sugar
    • 1 cup whole milk
    • 2 cups pumpkin puree
    • 1 tablespoon cornstarch
    • 1 teaspoon pumpkin pie spice
    • ½ 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

    Calories: 164kcalCarbohydrates: 31gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 64mgSodium: 77mgPotassium: 201mgFiber: 2gSugar: 24gVitamin A: 9672IUVitamin C: 3mgCalcium: 66mgIron: 1mg
    Did you make this recipe? Let us know how it was by leaving a comment and a 5-star review!
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    313 shares
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    Reader Interactions

    Comments

    1. Marie Mushing

      October 31, 2018 at 6:25 am

      I wonder if I could use corn flake or other cereal crumbs instead with this recipe? Sounds lovely!

      Reply
      • Shadi HasanzadeNemati

        October 31, 2018 at 6:33 am

        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
    2. Liz

      November 24, 2015 at 2:44 pm

      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
    3. Emily

      November 18, 2015 at 11:51 am

      I love how you added the graham crackers into the pie instead of doing the crust- very clever and looks delicious! Happy Thanksgiving!

      Reply
      • unicornsinthekitchen@gmail.com

        November 19, 2015 at 10:27 am

        Thank you Emily! TBH, this pie is a hassle-free pie which is my favorite type of pie 😀

        Reply
    4. January

      November 18, 2015 at 10:24 am

      Oooo this looks really good. I love that you didn't use butter!
      January
      http://www.thebouncyponytail.com/

      Reply
      • unicornsinthekitchen@gmail.com

        November 18, 2015 at 12:17 pm

        Hi January! Yea this pie is really good for people who want to have a healthier Thanksgiving!

        Reply
    5. Lindsay

      November 18, 2015 at 10:22 am

      I normally think the crust is the best part but I love the idea of substituting graham crackers to add a bit of crunch!

      Reply
      • unicornsinthekitchen@gmail.com

        November 19, 2015 at 10:26 am

        It does give a good crunch yet the whole thing is still silky and creamy Lindsay! 🙂

        Reply
    6. Leslie Soto

      November 18, 2015 at 10:17 am

      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

        November 18, 2015 at 12:18 pm

        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
    7. Matt @ Plating Pixels

      November 17, 2015 at 6:37 pm

      How cool, it's almost like a pumpkin pie pudding. I'm planing (and hoping) to have a healthier Thansgiving. This would be a great option.

      Reply
      • unicornsinthekitchen@gmail.com

        November 17, 2015 at 6:48 pm

        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
    8. Heather Blaise

      November 17, 2015 at 3:30 pm

      5 stars
      This looks amazing! I'm going to Pin it right now and share it with my Low Carb Group too! Great post and site! http://www.4hourbodygirl.com
      All the best,

      Heather

      Reply
      • unicornsinthekitchen@gmail.com

        November 17, 2015 at 4:03 pm

        That's awesome Heather! Thanks for stopping by! 🙂 <3

        Reply
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    313 shares