This Easy Crustless Pumpkin Pie is a cozy treat that captures the flavors of fall! It’s creamy, spiced just right, and packed with pumpkin goodness without any crust to fuss over.
Who needs a crust when you have a filling this tasty? I could eat this for breakfast, lunch, and dinner—it’s that good! Just bake, cool, and it’s ready to enjoy—simple as pie! 🎃
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the dish! Canned pumpkin puree is super convenient, but you can also make your own from fresh pumpkin. Just roast, scoop, and blend until smooth for a homemade touch.
Granulated Sugar: Regular sugar works great, but if you’re looking for a healthier option, try using honey or maple syrup. Just remember, if you use liquid sweeteners, reduce the amount of evaporated milk slightly to balance the consistency.
Spices: The blend of cinnamon, ginger, nutmeg, and cloves gives this pie its warm flavor. If you want, you can replace these with a pre-mixed pumpkin pie spice blend—easy peasy!
Evaporated Milk: This helps give the filling its creamy texture. If you prefer a non-dairy option, you can use coconut milk or almond milk, but check for the unsweetened variety so it doesn’t over-sweeten the pie.
How Can I Ensure My Pie Sets Perfectly?
The key to achieving a perfectly set filling is in both the baking and cooling process. Be patient, as baking takes time!
- Make sure to bake at 350°F (175°C) and check the pie at the 50-minute mark. The center should be slightly wobbly but not liquid.
- Let it cool completely on a wire rack; this helps firm it up further. Then refrigerate for at least 2 hours before slicing to ensure it holds its shape.
Trust me—these steps make all the difference for a creamy, delicious pie that everyone will love!
Easy Crustless Pumpkin Pie
Ingredients You’ll Need:
- 1 (15 oz) can pumpkin puree
- 3/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 large eggs
- 1 (12 fl oz) can evaporated milk
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, and then it needs to bake for 50-60 minutes. Allow additional time for cooling—make sure to let it chill in the fridge for at least 2 hours before serving. In total, you’ll need around 3 hours, but most of that is waiting for it to cool!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven is warming up, get your 9-inch pie dish ready by lightly greasing it. This will help the pie come out easily later on.
2. Mix the Pumpkin Ingredients:
In a large mixing bowl, combine the pumpkin puree, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Use a whisk or spoon to mix everything together until it’s nice and smooth. This will be the flavorful base of your pie!
3. Add the Eggs:
In another bowl, crack the 3 large eggs and beat them gently. Once they’re blended, add them to the pumpkin mixture. Stir everything together well to ensure the eggs are fully incorporated into the mixture.
4. Incorporate the Milk:
Gradually pour in the evaporated milk while stirring carefully. Keep mixing until the filling is smooth and well combined. This creamy texture is what makes the pie so delicious!
5. Pour and Bake:
Now it’s time to pour the pumpkin filling into the prepared pie dish. Make sure to spread it out evenly. Place the dish in the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a knife near the center; it should come out clean, not gooey!
6. Cool and Chill:
Once baked, take the pie out of the oven and let it cool on a wire rack for a little while. After it’s cooled to room temperature, cover it and pop it in the fridge for at least 2 hours. This chilling time helps the pie set and makes it even tastier!
7. Serve and Enjoy:
When you’re ready to serve, cut yourself a slice and feel free to top it with whipped cream if you like! Enjoy your delightful, easy crustless pumpkin pie!
Frequently Asked Questions (FAQ)
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you want to use fresh pumpkin, roast it, scoop out the flesh, and blend it until smooth. You’ll need about 2 cups of pureed fresh pumpkin to replace the 15 oz can.
How Do I Store Leftovers?
Store any leftover pie in an airtight container in the refrigerator. It will keep well for up to 3-4 days. Just reheat a slice in the microwave or enjoy it cold!
Can I Freeze This Pie?
Yes, you can freeze the crustless pumpkin pie! Make sure it’s completely cooled before wrapping it tightly in plastic wrap and foil. It can be frozen for up to 2-3 months. Thaw it overnight in the fridge before serving.
What Can I Use Instead of Evaporated Milk?
If you prefer a dairy-free option, you can substitute evaporated milk with coconut milk or unsweetened almond milk. Keep in mind that the flavor may change slightly, but it will still be delicious!
