Crustless Pumpkin Pie
Crustless pumpkin pie has rich spices, creamy pumpkin, and a perfectly smooth texture. The custard holds its shape beautifully. Whether you're keeping things simple or exploring a gluten-free option, this pie gives all the nostalgic vibes of the classic.
Foto: The Recipe Critic
Ingredients
- 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
Steps
-
Preheat the oven to 325 degrees Fahrenheit and spray a 9-inch pie pan with pan spray.
-
Add ¾ cup granulated sugar, 3 tablespoons cornstarch, 1 teaspoon ground cinnamon, ½ teaspoon salt, ½ teaspoon ground ginger, and ¼ teaspoon ground cloves to a large bowl and whisk until combined.
-
Add 2 large eggs, 1 (15-ounce) can pumpkin puree, and 1 (12-ounce) can evaporated milk to the sugar mixture and whisk until smooth and evenly combined. Alternatively, add all the ingredients to a large blender at the same time and blend on high speed for about 20 seconds until fully combined.
-
Add the pumpkin pie mixture to the prepared pie pan and bake for 50-60 minutes, until the very center has a slight wobble and the edges are fully set when slightly jiggled. Let the pie cool for at least an hour before chilling in the refrigerator for at least 4 hours before serving. Top with whipped cream, if desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
Loading comments...