Crustless Pumpkin Pie
A simple yet comforting dessert that highlights rich pumpkin flavor and seasonal spices without the hassle of a crust.
Ingredients
Main Ingredients
- 2 cups canned pumpkin puree Use plain canned pumpkin puree, not pie filling.
- 3/4 cup brown sugar or coconut sugar Adjust based on desired sweetness.
- 2 large eggs, room temperature Room temperature eggs incorporate better.
- 1 cup full-fat evaporated milk or plant-based alternative For a dairy-free option, use a suitable plant-based milk.
- 2 teaspoons ground cinnamon Core spice for flavor.
- 1/2 teaspoon ground ginger Adds warmth.
- 1/4 teaspoon ground nutmeg Enhances autumn flavor.
- 1/4 teaspoon ground cloves Adds depth.
- 1/2 teaspoon salt Balancing flavor.
- 2 tablespoons cornstarch Helps set the filling.
- 1 teaspoon vanilla extract Enhances sweetness.
- to taste whipped cream or dairy-free topping for serving Optional but recommended for serving.
Instructions
Preparation
- Preheat oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
- In a small bowl, combine cinnamon, ginger, nutmeg, cloves, salt, and cornstarch; stir until blended.
- In a larger bowl, whisk together pumpkin puree, sugar, eggs, evaporated milk, and vanilla until smooth.
- Add the dry spice mix to the wet ingredients and whisk until fully incorporated.
Baking
- Pour the filling into the prepared pie dish and smooth the top.
- Bake for 45–55 minutes, until the center is mostly set but slightly jiggly.
- Allow the pie to cool on a wire rack for at least 2 hours, then chill in the refrigerator for 3–4 hours for best slicing.
Serving
- Top with whipped cream or a sprinkle of cinnamon before serving.
Notes
For best results, do not overbake; the center should have a slight wobble. Chill for easier slicing. Consider variations for gluten-free or dairy-free options.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 3gSodium: 150mgFiber: 2gSugar: 15g
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