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Crustless Pumpkin Pie

Crustless pumpkin pie is a smooth, spiced pumpkin custard baked in a deep-dish pie plate without a crust. It sets around the edges while the center keeps a slight jiggle, then chills for clean slices.
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Prep Time 15 minutes
Cook Time 1 hour
cooling and chilling 4 hours
Total Time 5 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cooking spray for coating
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup granulated sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.125 tsp ground cloves
  • 0.5 tsp salt
  • 3 eggs large
  • 1 can (12 oz) evaporated milk
  • 1 tsp vanilla extract

Equipment

  • 1 9-inch deep-dish pie plate

Method
 

  1. Heat the oven to 350°F.
  2. Coat a 9-inch deep-dish pie plate with cooking spray.
  3. In a large bowl, whisk together the pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
  4. Whisk in the eggs, evaporated milk, and vanilla until fully combined.
  5. Pour the filling into the prepared pie plate.
  6. Bake for 50 to 60 minutes, until the edges are set, the center jiggles only slightly, and a thermometer inserted near the center reads 175°F.
  7. Cool on a wire rack for 2 hours.
  8. Refrigerate for at least 2 hours before slicing.

Notes

For the best custard texture, check the center temperature and look for only a slight jiggle before removing the pie from the oven. Cover and refrigerate leftovers for up to 4 days; freeze slices for up to 2 months. For a dairy-free version, use unsweetened evaporated coconut milk in place of evaporated milk.