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 ½ 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
- 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.
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!
unicornsinthekitchen@gmail.com
I'm with you Colleen! I like the fillings the most!
Vicky from @Avocado Pesto
So glad you've jumped on the pumpkin bandwagon! Everything pumpkin is the best right?! Love that these are made with no crust no butter -- perfect!
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!
GiGi Eats
Easy enough for sure!! I am so making this with coconut milk 🙂
unicornsinthekitchen@gmail.com
Wow Gigi! Didn't think of coconut milk! I am so sure it's going to be oh-so-good!
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!
unicornsinthekitchen@gmail.com
Hi Emily! Thanks for your kind comment! I would love to share this on the Saturday link party!
footnotes and finds
yum! great recipe and it looks so yummy!
http://www.footnotesandfinds.com
unicornsinthekitchen@gmail.com
Thanks! Plus, it's really easy 😀
Christine | Vermilion Roots
It's my first year in the US too, and I must say I got carried away by pumpkin season too! I also recently made my first pumpkin pie. Not the most traditional, but it works. Nice to see another creative pumpkin pie. 🙂
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!
Ashley
I've never had crustless pie since I love the crust, but this pie looks so good! I'll have to give it a try 🙂
unicornsinthekitchen@gmail.com
hi Ashley! Though this one didn't have a crust, crust loving people in our family still loved it 😀
Esther @ The Cuteness
This looks so awesome! I'm gluten free so this is right up my alley!
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!
Amanda
Great thank you for sharing!
Ashleigh
What a fab pie recipe! I will have to make one this holiday season. Thank you for sharing!
unicornsinthekitchen@gmail.com
Thank you Ashleigh! I really like this one because it's super easy!
Ashley
Such a great idea for those of us trying to behave a little bit this holiday season. Can't wait to try it!
unicornsinthekitchen@gmail.com
Yeah with all the food and everything, being a little bit on the healthy side will be good 😀
stumbler
What beautiful photos and a great post. I pinned it and plan on trying it this holiday season! Thank you for sharing!
unicornsinthekitchen@gmail.com
Thank you for visiting! Glad you liked it!
Faye
I've never tried crustless - usually the crust is my favorite part. But this pie looks delicious! I will be trying it out for sure.
unicornsinthekitchen@gmail.com
I hope you like it Faye! 🙂
Jessica Birgeneau
This recipe seems super easy and looks delectable! Easy is the way to go 🙂
unicornsinthekitchen@gmail.com
That's what I'm all about Jessica! Easy Recipes!
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!
unicornsinthekitchen@gmail.com
I'm with you Brittany, crust is good, but sometimes crustless is good too!