Crustless Pumpkin Pie

This Crustless Pumpkin Pie gives you a delicious pumpkin pie, without the crust!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 1

Cooling Time 2

Total Time 3 5

Servings servings

Calories 167kcal

Author Whitney Wright

Equipment

9" pie plate

Ingredients

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 large eggs
15 oz can pumpkin puree
12 oz can evaporated milk
whipped cream for topping

Instructions

Spray a glass 9-inch round pie plate with nonstick cooking spray. (See notes for other size pans and oven temperatures).
Preheat oven to 325°F.
In a large bowl beat the eggs until well mixed. Add the pumpkin and mix until combined.
Add the sugar, cinnamon, ginger, cloves, nutmeg, and salt. Using a rubber spatula partially mix the mixture, then add the evaporated milk and mix until fully combined.
Pour into the pie plate and bake for 60-65 minutes. The pie is done when edges and the center of the pie have set. The center will be somewhat soft but will NOT be jiggly. All ovens differ, so add more or less time to the bake time as needed.
Remove from oven and let cool on a wire rack for 2 hours. Serve immediately (with freshly whipped cream) or refrigerate.

Notes

This fills a 9 inch pie plate to the brim. Transfer it to the oven carefully.

For a 10 in glass round pie dish bake at 325 for 45-50 minutes.

For an 8 inch round cake pan bake at 350 for 45-50 minutes.

For a 13x9 inch glass baking dish, bake at 325 for 40-45 minutes.

This pie doesn't bake at a super high temperature because if so, the eggs can curdle in the mixture. That's why it's important to follow the baking temperatures listed.

Let the pie completely cool before serving or storing in the fridge.

Nutritional information is an estimate, and does not include the whipped topping.

Nutrition