Description

This Crustless Pumpkin Pie is a creamy, spiced dessert perfect for those who want all the flavors of pumpkin pie without the crust. Made with simple ingredients like pumpkin puree, evaporated milk, and warm spices, this pie is baked until perfectly set with a slight wobble in the center. It’s an easy, low-fat alternative to traditional pumpkin pie and ideal for holiday gatherings or cozy fall evenings.

Ingredients

Scale

Dry Ingredients

¾ cup granulated sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves

Wet Ingredients

2 large eggs, slightly beaten
1 (15-ounce) can pumpkin puree
1 (12-ounce) can evaporated milk

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Spray a 9-inch pie pan with nonstick pan spray to ensure easy removal of the pie later.
Combine Dry Ingredients: In a large bowl, whisk together ¾ cup granulated sugar, 3 tablespoons cornstarch, 1 teaspoon ground cinnamon, ½ teaspoon salt, ½ teaspoon ground ginger, and ¼ teaspoon ground cloves until well combined and evenly distributed.
Add Wet Ingredients: Into the sugar and spice mixture, add 2 slightly beaten large eggs, 1 (15-ounce) can of pumpkin puree, and 1 (12-ounce) can of evaporated milk. Whisk everything together until the mixture is smooth and uniform. Alternatively, you can combine all ingredients in a blender and blend on high speed for about 20 seconds to ensure everything is fully incorporated.
Pour into Pan: Pour the prepared pumpkin pie mixture into the sprayed 9-inch pie pan, spreading it evenly.
Bake: Bake in the preheated oven for 50 to 60 minutes. The pie is done when the edges are fully set and do not jiggle, but the very center of the pie still has a slight wobble when gently shaken.
Cool and Chill: Allow the pie to cool for at least one hour at room temperature. After cooling, place the pie in the refrigerator and chill it for a minimum of 4 hours before serving. For an extra touch, top with whipped cream if desired.

Notes

This pie is crustless, making it a lighter alternative to traditional pumpkin pies.
Make sure not to overbake; the slight wobble in the center is key to a creamy texture.
You can blend all ingredients in a blender instead of whisking for a smoother filling.
Chilling the pie well before serving helps it set properly and improves flavor.
Use pure pumpkin puree, not pumpkin pie filling, for best results.