Description
Crustless Pumpkin Pie is a rich, creamy, and spiced dessert that delivers all the classic pumpkin pie flavor without the crust. Naturally gluten-free and simple to prepare, it’s the perfect lighter option for fall gatherings, holidays, or cozy nights in.
Ingredients
- 1 (15 oz) can pumpkin purée (not pumpkin pie filling)
- 2 large eggs
- 3/4 cup granulated sugar or brown sugar
- 3/4 cup evaporated milk or heavy cream
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- Butter or nonstick spray for greasing pie dish
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9-inch pie dish with butter or nonstick spray.
- In a large bowl, whisk together pumpkin purée, eggs, sugar, evaporated milk or cream, vanilla extract, and all the spices until smooth and well combined.
- Pour the mixture into the prepared pie dish and tap gently on the counter to remove air bubbles.
- Bake for 45–55 minutes, or until the edges are set and the center is slightly jiggly. A knife inserted near the center should come out mostly clean.
- Remove from oven and let cool completely on a wire rack. The pie will firm up more as it cools.
- Chill in the refrigerator for at least 2 hours before slicing.
- Serve as-is or topped with whipped cream and a sprinkle of cinnamon.
Notes
Use pumpkin pie spice (1½ to 2 teaspoons) as a shortcut for the individual spices.For a dairy-free version, substitute coconut milk or almond milk.Add a splash of bourbon or rum for an adult twist.For extra texture, stir in chopped pecans or top with a streusel before baking.Pie is best made a day ahead and served chilled or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 17g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
