Follow Me On Pinterest!
The aroma of spices mingling in the kitchen as this crustless pumpkin pie bakes is something that never fails to evoke warmth and nostalgia in me. It always reminds me of those autumn afternoons spent with family, gathering around the table, sharing stories over slices of pumpkiny goodness. This recipe isn’t just about dessert; it’s about bringing people together, creating memories that linger long after the last bite has been savored.
I’ve been perfecting this crustless pumpkin pie for years now, and believe me, it’s simpler than it looks while still feeling a bit special. The absence of a crust makes it lighter, so you can comfortably go back for seconds. It’s rich yet easy to prepare, lending itself to filling your kitchen with that unmistakable scent of fall. If you’ve ever hesitated about making pumpkin pie, this might just be your gentle nudge to give it a go.
Here’s why I keep coming back to this
Why is this crustless pumpkin pie worth your time? For starters, the flavor is pure autumn in a dish. The combination of warm spices—cinnamon, ginger, and cloves—infuses the pie with a welcoming aroma that fills your home. Those spices dance beautifully, amplifying the natural sweetness of the pumpkin puree. And speaking of pumpkin, it creates a creamy texture that holds everything together, making each bite indulgent without leaving you feeling weighed down.
Another thing that sets this pie apart is its versatility. It can be served warm from the oven with a dollop of whipped cream, or chilled straight from the fridge as a refreshing dessert. The texture is silky yet substantial, and its deep golden color is simply beautiful on a dessert table. Plus, it’s a breeze to make with just a handful of ingredients. Trust me, once you try it, this will find its way into your regular rotation.
Gather these ingredients
Let’s make sure you have everything you need before we dive into the kitchen:
- ¾ cup granulated sugar: This sweetens the pie just right, balancing the pumpkin’s natural earthiness.
- 3 tablespoons cornstarch: This helps thicken the filling while keeping it smooth. If you’re ever out of cornstarch, a bit of all-purpose flour could work, but it might not be as silky.
- 1 teaspoon ground cinnamon: A must for that classic pumpkin flavor. Feel free to adjust based on your love for spice.
- ½ teaspoon salt: A touch of salt enhances the sweetness and rounds out the flavors beautifully.
- ½ teaspoon ground ginger: Adds warmth and a slightly zesty touch to the filling.
- ¼ teaspoon ground cloves: This brings depth to the pie, complementing the other spices perfectly.
- 2 large eggs (slightly beaten): They act as a binder and enrich the filling, providing a lovely custardy texture.
- 1 (15-ounce) can pumpkin puree: This is the star ingredient, so choose a good quality option—organic if you can find it.
- 1 (12-ounce) can evaporated milk: This gives the filling its creaminess. If you’re seeking a lighter option, you could substitute in half-and-half.
How I make this at home
Here’s how to bring this delightful pie to life in your kitchen:
- First, preheat your oven to 325°F (165°C). While it warms up, spray a 9-inch pie pan generously with non-stick spray—this will help release the pie without a fuss.
- Next, in a large mixing bowl, whisk together the sugar, cornstarch, ground cinnamon, salt, ground ginger, and ground cloves. Make sure they’re well combined; this dry mixture forms the foundation of your filling.
- Add the slightly beaten eggs to the dry ingredients, followed by the pumpkin puree and evaporated milk. Now, whisk everything together until the mixture is utterly smooth and harmoniously blended. Alternatively, you can toss all these ingredients into a blender and blitz on high for about 20 seconds—it’s a quick way to ensure it’s all incorporated.
- Pour the luscious pumpkin filling into your prepared pie pan and slide it into the oven. Bake for 50 to 60 minutes. You’ll know it’s ready when the edges are set but the center has a gentle wobble; it will firm up as it cools.
- Once it’s out of the oven, give it some time to cool—at least an hour at room temperature. Then, for optimum flavor, chill it in the refrigerator for at least 4 hours before you serve it. This waiting period is crucial; it allows all those beautiful flavors to meld into something truly divine.
- When you’re ready to serve, slice it up and, if you like, top with a dollop of whipped cream. The contrast of temperatures and textures adds that extra lovely touch.
Best way to enjoy it
This pie shines brightest on its own, but don’t hesitate to dress it up a bit. A mist of whipped cream adds a delightful creaminess, perfectly complemented by a sprinkle of cinnamon on top. For a bit of crunch, consider toasted pecans or walnuts as a sprinkle. And if you’re feeling fancy, a scoop of vanilla ice cream never hurts—there’s something about that melding of flavors that’s just lovely.
How to store and freeze
If you find yourself with leftover pie—and let’s be honest, that’s a big if—you can keep it fresh in the refrigerator. Just wrap it tightly in plastic wrap or store it in an airtight container. It should last about 3 to 4 days. To take it a step further, this pumpkin pie can also be frozen. Just slice it up first and wrap each piece well in plastic wrap and aluminum foil. It should keep well for about a month, though I doubt it will last that long!
When you’re ready to enjoy frozen slices, let them thaw in the refrigerator overnight before serving, or pop a piece in the microwave for a few seconds. Just be careful not to overdo it—nobody wants a rubbery pie.
Helpful cooking tips
Here are some things I’ve learned along the way that can make a difference:
- Make sure your ingredients are room temperature before you start. This helps to form a better, smoother filling.
- If you want an extra depth of flavor, toast your spices lightly in a dry skillet over medium heat before adding them to the mixture. It brings out the oils and enhances their vibrancy.
- Don’t skip on the chilling time; it makes a world of difference in achieving the perfect slice.
- If you find the pie center wobbling too much after baking, let it sit for a little longer in the cooling phase. The residual heat will continue to firm it up.
Creative twists
If you’re feeling adventurous, here are a few ways to put your own spin on this recipe:
- For a rich flavor, consider blending in a few tablespoons of maple syrup along with the sugar.
- Add a splash of bourbon or spiced rum to the filling for a kicked-up version that brings out the warmth of the spices beautifully.
- If you enjoy a bit of texture, fold in some finely chopped pecans or walnuts before baking. They add a lovely crunch.
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
Directions to follow
- Preheat your oven to 325°F (165°C) and spray a 9-inch pie pan with non-stick spray.
- In a large bowl, whisk together granulated sugar, cornstarch, ground cinnamon, salt, ground ginger, and ground cloves.
- Add slightly beaten eggs, pumpkin puree, and evaporated milk. Whisk until smooth or blend all ingredients in a blender.
- Pour the mixture into the prepared pie pan.
- Bake for 50-60 minutes, until edges are set and the center has a slight wobble.
- Cool for at least an hour before refrigerating for a minimum of 4 hours before serving.
- Top with whipped cream before serving, if desired.
Your questions answered
- Can I use fresh pumpkin instead of canned? Absolutely! Just make sure it’s pureed and cooked until soft enough to blend.
- How long does it keep? It stays fresh in the refrigerator for about 3-4 days and can be frozen for up to a month.
- Can I make this gluten-free? Yes, just swap the cornstarch for a gluten-free flour blend for thickening.
- What’s the best way to serve leftovers? Give them a gentle warm-up in the microwave, or enjoy chilled – it’s delicious both ways!
- Can I add a chocolate layer? If you’re a chocolate lover, a layer of ganache on top would pair surprisingly well with the pumpkin!
At the end of the day, this crustless pumpkin pie is not just a dish; it’s an invitation to slow down, get cozy, and share some time with loved ones. Its heartfelt flavor is a wonderful way to celebrate the seasons, and I hope you try it soon—feel free to make it your own and share your experiences. Happy baking!
Crustless Pumpkin Pie
A simple and delicious crustless pumpkin pie that captures the essence of autumn with warm spices and a creamy texture, perfect for gatherings and making memories.
Ingredients
Main Ingredients
- ¾ cup granulated sugar Sweetens the pie.
- 3 tablespoons cornstarch Thickens the filling.
- 1 teaspoon ground cinnamon Classical pumpkin spice flavor.
- ½ teaspoon salt Enhances sweetness.
- ½ teaspoon ground ginger Adds warmth.
- ¼ teaspoon ground cloves Complements other spices.
- 2 large eggs (slightly beaten) Acts as a binder.
- 1 15-ounce can pumpkin puree Star ingredient.
- 1 12-ounce can evaporated milk Provides creaminess.
Instructions
Preparation
- Preheat your oven to 325°F (165°C) and spray a 9-inch pie pan with non-stick spray.
- In a large bowl, whisk together granulated sugar, cornstarch, ground cinnamon, salt, ground ginger, and ground cloves.
- Add slightly beaten eggs, pumpkin puree, and evaporated milk. Whisk until smooth or blend all ingredients in a blender.
- Pour the mixture into the prepared pie pan.
Baking
- Bake for 50-60 minutes, until edges are set and the center has a slight wobble.
Cooling
- Cool for at least an hour before refrigerating for a minimum of 4 hours before serving.
Serving
- Top with whipped cream before serving, if desired.
Notes
This pie can be served warm or chilled and is delicious on its own or dressed up with whipped cream, nuts, or even a scoop of vanilla ice cream. Leftovers can be stored in the refrigerator for about 3-4 days or frozen for a month.