Crustless Pumpkin Pie

5 from 2 votes

If you are after a traditional pumpkin pie without the fuss of the crust this holiday season, this six-step recipe for creamy crustless pumpkin pie is for you.

Prep Time5

Cook Time1 5

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: crustless pumpkin pie recipe

Servings:

Calories: 165kcal

Ingredients

1 tablespoon cornstarch
1 cup evaporated milk
15 ounces pumpkin puree
3 large eggs
½ cup sugar
¼ cup light brown sugar, packed
1½ teaspoons pumpkin pie spice
½ teaspoon vanilla extract
whipped topping, optional

Instructions

Preheat the oven to 325°F.
Spray a 9-inch pie pan very lightly with non-stick spray.
In a small bowl, stir the evaporated milk and cornstarch until smooth.
In a large mixing bowl, whisk all ingredients and the milk mixture together until completely blended.
Pour the pie filling into the pie pan.
Bake for 1 hour and 5 minutes, or until a knife inserted into the center of the pie comes away clean.
Allow the pie to completely cool.
Top with whipped topping if desired.

Notes

Make sure you buy pure pumpkin puree rather than pumpkin pie filling at the grocery store for this easy recipe.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pie as the suggested baking time approaches.

Nutrition