Description
This Crustless Pumpkin Pie is a delightful gluten-free dessert perfect for the holiday season. Made without a traditional crust, it combines smooth pumpkin purée with warm spices and creamy evaporated milk for a rich, festive treat that’s easy to prepare and sure to impress.
Ingredients
Scale
Main Ingredients
- 1 can (15 oz) pure pumpkin purée
- ¾ cup granulated sugar
- 2 large eggs
- 1 can (12 oz) evaporated milk
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Nonstick cooking spray for greasing
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish with nonstick cooking spray to prevent sticking and ensure easy serving.
- Mix Pumpkin and Sugar: In a large mixing bowl, whisk together the pumpkin purée and granulated sugar until the mixture is smooth and evenly combined.
- Add Eggs: Crack in the two large eggs and beat them into the pumpkin mixture until fully incorporated, making a consistent base for the filling.
- Incorporate Milk and Spices: Stir in the evaporated milk, then add ground cinnamon, ground ginger, ground cloves, ground nutmeg, salt, and vanilla extract. Mix well until the filling is smooth and spices are evenly distributed.
- Pour and Bake: Pour the pumpkin filling into the prepared pie dish. Bake in the preheated oven for 50 to 60 minutes, or until the center is set and a knife inserted near the middle comes out clean, indicating it’s fully cooked.
- Cool and Chill: Allow the pie to cool at room temperature, then refrigerate it for at least 2 hours to let flavors meld and the filling to firm up for perfect slicing.
- Serve: Serve your crustless pumpkin pie chilled or at room temperature. Optionally, top with whipped cream for an extra creamy finish.
Notes
- For a dairy-free alternative, substitute evaporated milk with full-fat coconut milk while maintaining the same quantity.
- To make individual servings, pour the pumpkin mixture into ramekins and bake to create mini pumpkin pies.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 17g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
