Description

This classic Crustless Pumpkin Pie is a simple, delicious dessert perfect for fall gatherings or anytime you crave the warm flavors of pumpkin and spices without the added crust. Combining pumpkin puree with evaporated milk and traditional spices, this pie is baked to creamy, custard-like perfection and served chilled, making it an easy-to-make, low-carb alternative to traditional pumpkin pie.

Ingredients

Scale

Dry Ingredients

¾ cup granulated sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves

Wet Ingredients

2 large eggs, slightly beaten
1 (15-ounce) can pumpkin puree
1 (12-ounce) can evaporated milk

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Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly spray a 9-inch pie pan with non-stick cooking spray to prevent sticking.
Combine Dry Ingredients: In a large mixing bowl, whisk together the granulated sugar, cornstarch, ground cinnamon, salt, ground ginger, and ground cloves until they are well combined and uniform in color.
Add Wet Ingredients: To the dry mixture, add the slightly beaten eggs, pumpkin puree, and evaporated milk. Whisk until the mixture is smooth and evenly combined. For a smoother texture, you may alternatively blend all the ingredients together in a blender on high speed for about 20 seconds until fully incorporated.
Pour Mixture into Pan: Carefully pour the pumpkin pie mixture into the prepared 9-inch pie pan, ensuring an even spread.
Bake the Pie: Bake the pie in the preheated oven for 50 to 60 minutes. The edges should be fully set and only the very center should have a slight wobble when gently nudged, indicating the perfect custard consistency.
Cool and Chill: Remove the pie from the oven and allow it to cool on a wire rack for at least one hour. Then refrigerate the pie for a minimum of 4 hours to set completely before serving.
Serve: Optionally, serve topped with whipped cream for extra creaminess and sweetness.

Notes

Make sure not to overbake; the center should remain slightly wobbly to ensure a creamy texture.
This pie is crustless, making it a lower-carb and gluten-free dessert option.
Leftovers can be stored in the refrigerator for up to 3 days.
For best flavor, use fresh spices rather than pre-ground mixed pumpkin pie spice.
Allow the pie to chill fully for the best slicing and topping experience.