Description
Crustless Pumpkin Pie is a smooth, creamy, and perfectly spiced dessert that delivers all the rich flavor of traditional pumpkin pie without the crust. Naturally gluten-free and lighter than classic versions, it’s an easy and delicious way to enjoy fall’s favorite treat.
Ingredients
- 1 can (15 oz) pumpkin purée
- 3/4 cup brown sugar (or coconut sugar)
- 2 large eggs
- 1 cup evaporated milk (or half-and-half)
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp salt
- Butter or nonstick spray (for greasing the dish)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie dish or glass baking dish.
- In a large mixing bowl, whisk together pumpkin purée, brown sugar, eggs, evaporated milk, vanilla extract, and all spices until smooth and well combined.
- Pour the mixture into the prepared pie dish and smooth the top with a spatula.
- Bake for 40–50 minutes, or until the center is set but still slightly jiggly when gently shaken.
- Allow the pie to cool at room temperature for 1 hour, then refrigerate for at least 3 hours before serving to set completely.
- Serve chilled or at room temperature with whipped cream or Greek yogurt on top.
Notes
- This recipe is naturally gluten-free and lower in calories than traditional pumpkin pie.
- To make it dairy-free, use full-fat coconut milk instead of evaporated milk.
- For added texture, sprinkle crushed pecans or a dusting of cinnamon sugar on top before baking.
- Store leftovers in the refrigerator for up to 4 days or freeze individual slices for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American