Description
This Crustless Pumpkin Pie delivers all the cozy flavor and creamy texture of a traditional pumpkin pie—without the crust! It’s a lighter, gluten-free alternative that’s simple to make and perfect for holiday gatherings or everyday fall cravings.
Ingredients
Scale
- 1 (15 oz) can pumpkin puree
- 3/4 cup brown sugar
- 2 large eggs
- 1 (12 oz) can evaporated milk
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
- Cooking spray or butter, for greasing
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with cooking spray or butter.
- Mix ingredients: In a large bowl, whisk together pumpkin puree, brown sugar, eggs, pumpkin pie spice, cinnamon, salt, and vanilla extract.
- Add milk: Slowly stir in the evaporated milk until the mixture is smooth and well combined.
- Pour and bake: Pour the filling into the prepared pie dish and smooth the top. Bake for 50–60 minutes, or until the center is set and a knife inserted comes out clean.
- Cool: Let the pie cool completely at room temperature, then refrigerate for at least 2 hours before serving.
- Serve: Slice and serve with whipped cream or a sprinkle of cinnamon if desired.
Notes
This pie sets best after a few hours in the fridge and can be made a day ahead. For a dairy-free version, use coconut milk in place of evaporated milk. Ideal for gluten-free guests or anyone looking for a lighter dessert option!
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert, Pie
- Method: Baking
- Cuisine: American, Fall
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 16g
- Sodium: 170mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: crustless pumpkin pie, gluten free pumpkin pie, healthy pumpkin dessert, easy fall pie