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5 from 2 votes

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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 164kcal


  • 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


  • 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. 



  • 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.


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