Go Back
–+ servings

RICH AND CREAMY CRUSTLESS PUMPKIN PIE RECIPE

Rich and creamy crustless pumpkin pie with warm spices, smooth custard texture, easy to make, gluten-free, and perfect for holidays.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8

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.
Tried this recipe?Let us know how it was!