Crustless Pumpkin Pie
This crustless pumpkin pie is a creamy, easy-to-make dessert that celebrates the flavors of autumn without the fuss of a crust.
Ingredients
Filling Ingredients
- 1 can canned pumpkin puree Offers rich flavor and creamy consistency.
- 3 large eggs Provides structure and helps bind the filling.
- 1 cup light brown sugar Adds sweetness and depth with a slight caramel note.
- 1 tablespoon cornstarch Acts as a thickening agent to create a smooth texture.
- 2 teaspoons pumpkin pie spice Infuses warm, aromatic flavors typical of the season.
- 1 teaspoon kosher salt Enhances overall flavor and balances sweetness.
- 1 can evaporated milk Contributes creaminess and helps achieve a rich filling.
Instructions
Preparation
- Preheat the Oven. Set your oven to 350°F and place a 9-inch glass pie plate on a baking sheet to catch any drips during baking.
Filling Preparation
- In a large bowl, combine canned pumpkin puree, eggs, light brown sugar, cornstarch, pumpkin pie spice, and kosher salt. Whisk until the mixture is combined and smooth.
- Gently stir in evaporated milk until just combined.
Baking
- Pour the pumpkin pie filling into the prepared pie plate and bake at 350°F for 45-55 minutes or until the center is still slightly jiggly.
- Remove the pie from the oven and let it cool to room temperature.
Chilling
- Place the pie in the refrigerator and chill for at least two hours or until ready to serve.
Notes
For the best results, ensure all your ingredients are at room temperature before mixing. You can also experiment with adding a pinch of nutmeg or cinnamon for added depth.