Crustless Pumpkin Pie
Ingredients
- 1 can 425g pure pumpkin puree
- 3 large eggs
- ¾ cup granulated sugar
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- Whipped cream for serving
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9-inch pie dish with butter or cooking spray.
- Whisk eggs and sugar together until smooth.
- Add pumpkin puree, evaporated milk, and vanilla. Whisk well.
- Add all spices and salt. Whisk until evenly mixed.
- Pour into greased pie dish. Smooth the top.
- Bake for 45 to 50 minutes until edges are set and center jiggles slightly.
- Cool on wire rack for 2 hours.
- Refrigerate for at least 2 hours before serving.
- Slice and serve cold with whipped cream.
Notes
- Use pure pumpkin puree, not pumpkin pie filling
- Do not overbake — center should still jiggle when removed
- Let cool completely before slicing or it will be runny
- Chill for at least 2 hours before serving
- Grease pan well even without crust
- Store covered in fridge for up to 4 days
- Can be made 1 to 2 days ahead
- Freezes well for up to 2 months
- Naturally gluten-free