Description
Rich and creamy crustless pumpkin pie with warm spices and smooth custard texture.
Ingredients
Scale
- 1 15-ounce can pumpkin puree
- 3 large eggs
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 12-ounce can evaporated milk
- 2 tablespoons cornstarch
- 2 tablespoons melted butter (cooled)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch pie dish or glass baking dish.
- In a large bowl, whisk together pumpkin, eggs, and both sugars until smooth.
- Stir in cinnamon, ginger, nutmeg, cloves, salt, and vanilla. Add cornstarch and whisk to combine.
- Slowly pour in evaporated milk and melted butter, whisking until smooth.
- Pour the mixture into the prepared dish and place on a baking sheet.
- Bake 50–60 minutes, or until edges are set and center jiggles slightly.
- Cool completely at room temperature, then refrigerate for at least 4 hours before serving.
- Top with whipped cream and a sprinkle of cinnamon, if desired.
Notes
- This pie is gluten-free.
- Perfect for holidays.
- Can be served with whipped cream.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg