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.