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Crustless Pumpkin Pie

A simple yet delicious dessert featuring creamy pumpkin and warm spices, perfect for autumn gatherings without the hassle of a crust.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert, Sweet Treat
Cuisine: American, Traditional
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can (15 oz) pumpkin puree Make sure it's pure pumpkin, not pumpkin pie filling.
  • 1 can (12 oz) evaporated milk Can be substituted with coconut milk or cashew cream.
  • 3/4 cup granulated sugar Can be replaced with a sugar alternative if desired.
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the pumpkin puree, evaporated milk, sugar, cinnamon, ginger, nutmeg, salt, eggs, and vanilla extract. Whisk until smooth.
  3. Lightly grease a 9-inch pie dish with cooking spray or oil. Pour the pumpkin mixture into the dish, smoothing the top with a spatula.
Baking
  1. Place the pie in the preheated oven and bake for 50 to 60 minutes, or until the edges are firm and the center is slightly jiggly.
Cooling and Serving
  1. Remove the pie from the oven and let it cool on a wire rack for 30 minutes. Refrigerate for at least 2 hours before serving.
  2. Slice and serve with whipped cream or a sprinkle of cinnamon on top if desired.

Notes

Leftover Crustless Pumpkin Pie will stay fresh in the refrigerator for about 3 to 5 days. You can freeze pieces for up to 3 months. Thaw in the fridge overnight and gently reheat before serving.