Crustless Pumpkin Pie

Crustless pumpkin pie has rich spices, creamy pumpkin, and a perfectly smooth texture. The custard holds its shape beautifully. Whether you're keeping things simple or exploring a gluten-free option, this pie gives all the nostalgic vibes of the classic.

Prep Time5

Cook Time1

cooling time5

Total Time6 5

Course: Dessert, holiday

Cuisine: American

Keyword: Crustless Pumpkin Pie, homemade pumpkin pie, Thanksgiving pumpkin pie

Servings: servings

Author: Alyssa Rivers

Ingredients

¾ cup granulated sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs slightly beaten
1 (15-ounce) can pumpkin puree
1 (12-ounce) can evaporated milk

Instructions

Preheat the oven to 325 degrees Fahrenheit and spray a 9-inch pie pan with pan spray, preferably a baking spray with flour in it to help prevent sticking.
Add the sugar, cornstarch, cinnamon, salt, ginger, and cloves to a large bowl and whisk until combined.
Add the eggs, pumpkin, and evaporated milk to the sugar mixture and whisk until smooth and evenly combined. Alternatively, add all the ingredients to a large blender at the same time and blend on high speed for about 20 seconds, until fully combined.
Add the pumpkin pie mixture to the prepared pie pan and bake for 50-60 minutes, until the very center has a slight wobble and the edges are fully set when slightly jiggled. Let the pie cool for at least an hour before chilling in the refrigerator for at least 4 hours before serving. Top with whipped cream, if desired.

Nutrition

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