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Crustless Pumpkin Pie

Crustless Pumpkin Pie

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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 1 hour
Total Time 2 hours 5 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • 1 Mixing bowl
  • 1 whisk or electric mixer
  • 1 9-inch pie pan
  • 1 Cooling rack
  • 1 Oven

Ingredients
  

  • 1 can pumpkin puree 15 ounces
  • 1 can evaporated milk 12 ounces
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • In a mixing bowl, combine pumpkin puree, evaporated milk, and eggs.
  • Add sugar, cinnamon, ginger, cloves, salt, and vanilla extract to the mixture.
  • Whisk or mix with an electric mixer until smooth and well combined.
  • Pour the mixture into a 9-inch pie pan.
  • Bake in the preheated oven for 50 minutes or until a knife inserted in the center comes out clean.
  • Remove from the oven and place on a cooling rack.
  • Allow the pie to cool for at least 1 hour before serving.

Notes

For best results, use pure pumpkin puree rather than pumpkin pie filling, as it does not contain additional spices or sweeteners. Allow the pie to cool completely to room temperature before cutting to ensure it sets properly. If desired, garnish with whipped cream or a sprinkle of cinnamon for added flavor.
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