Crustless Pumpkin Pie
A delightful and easy twist on traditional pumpkin pie, perfect for fall and Thanksgiving with a creamy texture and warm spices.
Ingredients
For the Filling
- 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
Instructions
Preparation
- Preheat the oven to 325 degrees Fahrenheit and spray a 9-inch pie pan with pan spray.
- In a large bowl, add ¾ cup granulated sugar, 3 tablespoons cornstarch, 1 teaspoon ground cinnamon, ½ teaspoon salt, ½ teaspoon ground ginger, and ¼ teaspoon ground cloves. Whisk until combined.
- Add the 2 beaten eggs, 1 can of pumpkin puree, and 1 can of evaporated milk to the sugar mixture. Whisk until smooth and evenly combined or blend in a blender on high speed for about 20 seconds.
- Pour the pumpkin pie mixture into the prepared pie pan.
Baking
- Bake for 50-60 minutes, until the very center has a slight wobble and the edges are fully set when jiggled.
- Let the pie cool for at least an hour before chilling in the refrigerator for at least 4 hours before serving.
Notes
Serve chilled, topped with whipped cream or a sprinkle of cinnamon for extra flavor. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze tightly wrapped for up to 2 months.