Easy Crustless Pumpkin Pie
This Crustless Pumpkin Pie is a super easy Thanksgiving recipe that can be prepared in just a few minutes! No crust, fewer calories, and a total time-saver!
Ingredients
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 4 tablespoon cornstarch
- 2 large eggs
- 1 15 ounces canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup evaporated milk
- whipped cream for serving
Instructions
- Preheat the oven to 375°F. Generously spray a 9-inch pie plate with nonstick baking spray or grease it with butter.
- In a large mixing bowl, combine the dry ingredients — granulated sugar, cornstarch, ground cinnamon, ground ginger, grated nutmeg, and salt.
- Add the pumpkin purée, evaporated milk, eggs, and vanilla extract. Whisk until smooth and well combined.
- Pour the mixture into the prepared pie plate. Bake for 50–60 minutes, or until a knife inserted into the center comes out clean — the center should still have a slight jiggle.
- Cool completely at room temperature, then refrigerate for at least 4 hours.
- Before serving, top with whipped cream and sprinkle with ground cinnamon.
Notes
Generously grease your pie plate.
- Spray it well with nonstick cooking spray or brush it with butter. This will prevent the pie from sticking to the bottom of the dish.
Don’t overbake!
- Start checking the pie around the 45-minute mark. It’s done when a knife inserted in the center comes out clean. The edges should be set, but the center should still have a slight jiggle. The pie will continue to cook in the hot pie plate and will firm up more in the refrigerator.
- If you overbake it, it may lose some of its creamy texture—but don’t worry, it will still taste delicious!
Cool completely before refrigerating.
- Let the pie cool fully at room temperature before placing it in the fridge. Don’t cover it while it’s cooling—this allows moisture to evaporate and prevents condensation, which can make your pie watery.
How do I store the pie?
- Wrap it well and keep it in the refrigerator for up to 5 days.
Can I freeze it?
- Yes! Once the pie has cooled completely, wrap it tightly in 2–3 layers of plastic wrap, then place it in a freezer-safe bag. It will keep in the freezer for up to 2 months.
Nutrition
Serving: 1gCalories: 162kcalCarbohydrates: 27gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 47mgSodium: 87mgFiber: 1gSugar: 20g
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