Easy Crustless 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.
Servings: 8 servings
Calories: 164kcal
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: 164kcal | Carbohydrates: 31g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 77mg | Potassium: 201mg | Fiber: 2g | Sugar: 24g | Vitamin A: 9672IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 1mg