Perfect Crustless  Pumpkin Pie

This easy recipe for Crustless Pumpkin Pie is a delicious and healthier alternative to the classic dessert, with all the traditional flavors.

Why You Should Try This Recipe:

- It's a gluten-free pie, so it can be enjoyed by anyone with gluten allergies or sensitivities - Crustless pumpkin pie is also healthier for anyone watching their carbs or wanting to eat less fat - Easier and requires less work than making a pie with a crust

Key Ingredients:

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evaporated milk - vanilla eggs - pumpkin puree - sugar cinnamon - ginger - cloves nutmeg - cornstarch - salt

Let's make it!

This pie is a wonderful alternative to a traditional pie for your Thanksgiving meal.

1

Preheat the oven to 325°F (160°C). Generously grease a 9-inch pie dish with softened butter. In a mixing bowl, combine pumpkin puree, eggs, sugar, salt, cinnamon, ginger, cloves, nutmeg, and cornstarch. Whisk until well combined.

2

Gradually stir in the evaporated milk and mix until smooth and well combined.

3

Pour the filling into the pie dish.

4

Place the pie dish on a sheet pan and bake in the preheated oven for 50-60 minutes or until the edges of custard have set and the center of the custard is still jiggly. Remove from the oven.

5

Allow the pie to cool down completely then chill in the fridge for at least 2 hours, and serve each slice with a dollop of fresh whipped cream.

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