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–+ servings
Crustless Pumpkin Pie

Deliciously Creamy Crustless Pumpkin Pie for Fall Feasts

A simple and indulgent Crustless Pumpkin Pie that captures the essence of fall, perfect for Thanksgiving and gluten-free festivities.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 3 hours 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 15 ounces Canned Pumpkin Puree Choose pure pumpkin puree, not filling.
  • 3 large Eggs Essential for richness.
  • 3/4 cup Light Brown Sugar Avoid dark brown sugar.
  • 1/4 cup Cornstarch Thickens the filling.
  • 2 teaspoons Pumpkin Pie Spice Store-bought or homemade.
  • 1/2 teaspoon Kosher Salt Enhances flavor.
  • 12 ounces Evaporated Milk Do not shake the can.

Equipment

  • 9-inch glass pie plate
  • Baking Sheet
  • mixing bowl
  • whisk or electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and place a 9-inch glass pie plate on a baking sheet.
  2. In a large mixing bowl, combine the canned pumpkin puree, eggs, light brown sugar, cornstarch, pumpkin pie spice, and kosher salt. Blend until smooth.
  3. Gradually stir in the evaporated milk, mixing until no streaks remain.
  4. Carefully pour the filling into the pie plate, ensuring the filling spreads evenly.
  5. Bake for 45-55 minutes until the edges are set and the center has a slight jiggle.
  6. Cool the pie at room temperature for about 30 minutes, then refrigerate for at least two hours.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 24gProtein: 4gFat: 7gSaturated Fat: 3gCholesterol: 60mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 6000IUVitamin C: 1mgCalcium: 70mgIron: 1mg

Notes

Store leftovers covered in the fridge for up to 5 days. This pie can be made a day ahead for convenience.

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