Description
This crustless pumpkin pie offers all the cozy, spiced flavors of a traditional pumpkin pie without the fuss of making a crust. Creamy and silky, it’s baked to set perfectly in a 9-inch pie dish and is a fantastic gluten-free dessert option, topped with lightly sweetened whipped cream and a dusting of cinnamon or nutmeg.
Ingredients
Pie Filling
- 1 can (15 oz / 425 g) pure pumpkin puree (not canned pumpkin pie filling)
- 3 large eggs (at room temperature)
- 1 cup evaporated milk or half-and-half (evaporated milk for traditional texture, half-and-half for richer pie)
- 2 tablespoons unsalted butter, melted and slightly cooled (optional, for extra silkiness)
- 2 teaspoons pure vanilla extract
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2½ teaspoons pumpkin pie spice or homemade blend of 2 tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, pinch of cloves or allspice
- ¼ teaspoon fine sea salt
For the Pie Dish
- Gluten-free baking spray or a thin layer of butter (to grease the pie dish)
To Garnish
- Lightly sweetened whipped cream
- Extra ground cinnamon or nutmeg for dusting
Instructions
- Prepare the oven and pie dish: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish with gluten-free baking spray or a thin layer of butter to ensure the custard releases cleanly after baking.
- Mix the wet ingredients: In a large mixing bowl, combine the pumpkin puree, eggs, evaporated milk (or half-and-half), melted butter (if using), and vanilla extract. Whisk together until smooth and fully incorporated for a silky base.
- Add the sugars and spices: Stir in the packed light brown sugar, granulated sugar, pumpkin pie spice (or the homemade blend of cinnamon, ginger, nutmeg, and cloves), and sea salt. Mix well until the sugars dissolve and the spice blend evenly flavors the mixture.
- Pour the filling into the pie dish: Pour the prepared pumpkin filling into the greased pie dish, smoothing the top with a spatula to create an even surface for baking.
- Bake the pie: Place the pie dish in the preheated oven and bake for about 50 minutes, or until the filling is set but still slightly jiggly in the center. It will firm up more as it cools.
- Cool and serve: Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least a couple of hours before serving. Serve each slice with a dollop of lightly sweetened whipped cream and a sprinkle of extra ground cinnamon or nutmeg for an extra cozy touch.
Notes
- Use pure pumpkin puree, not canned pumpkin pie filling, for the best texture and flavor.
- Allow eggs to come to room temperature before mixing for a smooth batter.
- Evaporated milk yields a traditional pie texture; use half-and-half for a richer, creamier pie.
- The optional melted butter adds extra silkiness to the filling but can be omitted to reduce fat.
- This recipe is naturally gluten-free when using gluten-free baking spray or butter to grease the dish.
- Watch baking time closely: a slight jiggle in the center indicates perfect doneness as it sets while cooling.
- For a festive touch, dust the top with cinnamon or nutmeg just before serving.
