Crustless Pumpkin Pie Recipe
Servings: 8 people
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Ingredients:
¾ cup sugar
1½ teaspoons cinnamon
¼ teaspoon nutmeg
⅛ teaspoon ground cloves
¼ cup cornstarch
1 (15-ounce) can pure pumpkin puree
2 large eggs
1 teaspoon vanilla extract
1 cup evaporated milk
whipped cream, for serving
Directions:
Preheat the oven to 375°F. Spray a 9-inch pie plate with non-stick cooking spray.
In a large bowl, whisk the sugar, spices, and cornstarch.
Whisk in the pumpkin, eggs, vanilla extract, and evaporated milk.
Pour the mixture into the prepared pan.
Bake in the preheated oven for 60-70 minutes or until the middle no longer wobbles. If the top is browning too quickly, cover it lightly with aluminum foil as it bakes.
Remove from the oven and cool to room temperature.
Place the pie in the fridge for at least 4 hours to set.
Serve with whipped cream, slice, and enjoy.
Notes:
Cornstarch is key—it helps the custard set without a crust.
Bake in a glass or ceramic pie dish for even cooking and a creamy texture.
Make ahead: chill for at least 4 hours, or overnight, so it slices beautifully.
Top with whipped cream, caramel sauce, or candied pecans for a festive touch.
Store leftovers covered in the refrigerator for up to 3 days, or wrap tightly and freeze for up to 3 months.
Nutritional Facts:
Calories: 154kcal, Carbohydrates: 26g, Protein: 4g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 62mg, Sodium: 55mg, Potassium: 117mg, Fiber: 1g, Sugar: 22g, Vitamin A: 172IU, Vitamin C: 1mg, Calcium: 95mg, Iron: 1mg
Nutrition information is automatically calculated, so it should only be used as an approximation.
Recipe courtesy of Lil’ Luna.com
