Perfect Crustless Pumpkin Pie
This crustless pumpkin pie is a deliciously creamy and spiced dessert, perfect for fall and Thanksgiving.
Equipment
- Mixing Bowl
- 9-inch Pie Dish
- Whisk
Ingredients
Ingredients
- 1 15-ounce can Pumpkin Puree Not pumpkin pie filling
- 2 large Eggs
- ¾ cup Granulated Sugar
- ½ teaspoon Salt
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Ginger
- ¼ teaspoon Ground Cloves
- ¼ teaspoon Ground Nutmeg
- 1 ½ tablespoons Cornstarch Cornflour in the UK
- 1 ¼ cup Evaporated Milk Almost the whole can; there's 1.5 cups in one can
- 1 teaspoon Pure Vanilla Extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Prepare a 9-inch pie dish; no need to grease it.
- Step 3: In a large mixing bowl, combine pumpkin puree, eggs, sugar, salt, cinnamon, ginger, cloves, nutmeg, and cornstarch. Whisk until smooth.
- Step 4: Slowly add evaporated milk and vanilla extract to the mixture, whisking until combined.
- Step 5: Pour the mixture into the prepared pie dish, spreading it evenly.
- Step 6: Bake for 50-60 minutes until the edges are set and the center is slightly jiggly.
- Step 7: Let the pie cool at room temperature for 1 hour, then refrigerate for at least 2 hours before serving.
- Step 8: Serve with whipped cream or ice cream.
Notes
Use pure pumpkin puree for best flavor. Ensure eggs are at room temperature for better mixing. Don't overmix the batter.