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Crustless Pumpkin Pie Recipe

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4.3 from 10 reviews

This Crustless Pumpkin Pie is a creamy, spiced dessert perfect for autumn or any time you crave the classic pumpkin pie flavors without the crust. Made with a blend of pumpkin purée, warm spices, and evaporated milk, this pie bakes to a smooth, custard-like texture that's both comforting and delicious. It's easy to prepare and ideal for those looking for a lower-carb alternative to traditional pumpkin pie.

Ingredients

Pie Filling Ingredients

  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 4 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 15-ounce can pumpkin purée
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups evaporated milk

Optional Garnish

  • Whipped cream (for garnish)

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 325°F (163°C). Grease a 9-inch pie dish generously with cooking spray or butter to prevent sticking.
  2. Mix Dry Ingredients: In a mixing bowl, whisk together granulated sugar, brown sugar, cornstarch, salt, ground cinnamon, ground ginger, ground cloves, and ground nutmeg until well combined.
  3. Combine Wet Ingredients: In another bowl, add the pumpkin purée, eggs, and vanilla extract. Add the mixed dry spices and sugar mixture to the pumpkin mixture and whisk thoroughly until smooth and evenly blended.
  4. Add Evaporated Milk: Gradually stir in the evaporated milk, mixing until the filling is fully incorporated and has a uniform consistency.
  5. Fill Pie Dish: Pour the prepared pumpkin filling into the greased 9-inch pie dish, smoothing the top gently.
  6. Bake Pie: Bake in the preheated oven for 50 to 60 minutes, or until the edges are set and the center is mostly set with a slight jiggle when you gently shake the pie dish.
  7. Cool the Pie: Remove the pie from the oven and place it on a wire rack to cool to room temperature. This cooling helps the pie finish setting.
  8. Refrigerate: Once cooled, refrigerate the pie for at least 2 hours to allow it to firm up fully before serving.
  9. Serve and Garnish: Serve slices chilled with an optional dollop of whipped cream for added creaminess and presentation.

Notes

  • Make sure to not overbake; the center should remain slightly jiggly to avoid a dry, cracked pie.
  • You can substitute evaporated milk with whole milk or half-and-half for a creamier texture but adjust baking time if needed.
  • For a gluten-free dessert, this crustless pie is an excellent choice since it contains no flour or crust ingredients.
  • Allow proper chilling time to ensure the pie slices cleanly and tastes best.
  • Leftovers can be stored covered in the refrigerator for up to 3 days.

Find it online: https://simpleplatter.com/crustless-pumpkin-pie-recipe/