Easy Crustless Pumpkin Pie Recipe

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!

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 1/2 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

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.

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.