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–+ servings
three slices of pumpkin pie on white dessert plates.
5 from 19 votes

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.
Author Diana
Servings 8 Servings
Prep Time 10 minutes
Cook Time 55 minutes
Chilling Time 2 hours
Total Time 3 hours 5 minutes

Equipment

Ingredients

  • 1 15-ounce can pumpkin puree not pumpkin pie filling
  • 2 large eggs
  • ¾ cup (150 g) granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 ½ tablespoons cornstarch
  • 1 ¼ cup (200 ml) evaporated milk almost the whole can (there’s 1.5 cups in one can)
  • 1 teaspoon pure vanilla extract

Instructions

  • Preheat the oven to 325°F (160°C), or 140°C if you have a fan oven. 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.
  • Gradually stir in the evaporated milk and mix until smooth and well combined.
  • Pour the filling into the pie dish, place 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 (internal temperature should be 170°F/76°C). Remove from the oven.
  • 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.

Notes

  • Instead of whisking the ingredients in a bowl, you can just throw everything into your blender and let it do the work for you!
  • The baking time in the recipe is perfect for a 9-inch crustless pumpkin pie, but if your dish is larger, the custard will cook about 5-10 minutes faster.
  • Because there is no crust on this pumpkin pie, it's important to grease the pie plate very, very well with butter so that you'll be able to remove slices once it's cooled.
  • Instead of the individual spices, you can use two teaspoons of pumpkin pie spice.
  • Chill before cutting. This pie needs to be well chilled before you try to slice it. if you try to cut it while it's still warm or at room temperature, the custard will break.
  • To make individual pumpkin custards, divide the pumpkin pie mixture between greased ramekins. Bake for about 30 minutes, or until set.
  • Store pumpkin pie with no crust in the fridge until you're ready to eat it. It will stay fresh for up to 5 days.

Nutrition

Serving: 1slice | Calories: 153kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 58mg | Sodium: 203mg | Potassium: 140mg | Fiber: 0.2g | Sugar: 23g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 0.3mg
Find it online: https://littlesunnykitchen.com/crustless-pumpkin-pie/