Crustless Pumpkin Pie Recipe
Crustless pumpkin pie is smooth, creamy, and packed with pumpkin flavor. It's so easy to make you won't miss the crust at all!
Servings: 8 people
Ingredients
- ¾ cup sugar
- 1½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- ¼ cup cornstarch
- 1 (15-ounce) can pure pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup evaporated milk
- whipped cream for serving
Instructions
- Preheat the oven to 375°F. Spray a 9-inch pie plate with non-stick cooking spray.
- In a large bowl, whisk together the sugar, spices, and cornstarch.
- Whisk in the pumpkin, eggs, vanilla extract, and evaporated milk.
- Pour the mixture into the prepared pan.
- Bake in the preheated oven for 60-70 minutes or until the middle no longer wobbles. If the top is getting too brown, cover the pie lightly with aluminum foil as it bakes.
- Remove from the oven and cool to room temperature.
- Place the pie in the fridge for at least 4 hours to set.
- Serve with whipped cream, slice, and enjoy.
Video
Notes
STORE leftover no crust pumpkin pie covered in the fridge for up to 3 days.
FREEZE. Let the pie cool completely. Cover in plastic wrap followed by aluminum foil (or freezer-safe bags) for up to 3 months and defrost in the fridge overnight before eating.
Nutrition
Calories: 154kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 55mg | Potassium: 117mg | Fiber: 1g | Sugar: 22g | Vitamin A: 172IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg