When autumn arrives, nothing beats the comforting aroma of pumpkin pie wafting through your kitchen. This crustless version delivers all the warm, spiced goodness you love while keeping things deliciously simple and naturally gluten-free.
Perfect for those watching their carbs or anyone who finds traditional pie crust intimidating, this creamy, custard-like dessert captures the essence of fall in every silky spoonful.
Why You’ll Love This
- No fussy pie crust to worry about
- Only 10 minutes of hands-on prep time
- Naturally gluten-free and lower in carbs
- Perfect make-ahead dessert for holidays
- Freezes beautifully for up to 3 months
Ingredients
- 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.
Tips & Variations
- Substitute coconut cream for heavy cream to make it dairy-free
- Add 1/4 cup maple syrup instead of brown sugar for natural sweetness
- Sprinkle with chopped pecans before baking for added crunch
- Test doneness by inserting a knife 1 inch from the edge – it should come out clean
Serving Suggestions
Serve chilled or at room temperature with a dollop of whipped cream and a light dusting of cinnamon. For a decadent twist, drizzle with caramel sauce or top with crushed gingersnap cookies.
Notes
- Store covered in refrigerator for up to 4 days
- Can be frozen for up to 3 months – thaw overnight in refrigerator
- Pie will continue to set as it cools
FAQs
- Q: Can I use fresh pumpkin puree?
A: Yes, just ensure it’s well-drained to prevent excess moisture. - Q: Why is my pie cracking?
A: This usually happens from overbaking. Remove when center is just set but still slightly jiggly. - Q: Can I make this sugar-free?
A: Yes, substitute with your preferred granulated sweetener, adjusting to taste.
Servings4
Prep15 min
Cook55 min
Calories—
Ingredients
- 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
Steps
- 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
- Store covered in refrigerator for up to 4 days
- Can be frozen for up to 3 months - thaw overnight in refrigerator
- Pie will continue to set as it cools
