Perfect Crustless Pumpkin Pie
This Perfect Crustless Pumpkin Pie captures the essence of fall with its smooth, velvety filling and warm spices, making it a must-have dessert for gatherings and celebrations alike.
Equipment
- Mixing Bowl
- Whisk
- Pie Dish
- Oven
Ingredients
Ingredients
- 1 can (15 ounces) pure pumpkin puree Ensure you use pure pumpkin puree, not pumpkin pie filling.
- 3 large eggs Provide structure and richness.
- 1 cup granulated sugar Balances the natural earthiness of the pumpkin.
- 1 teaspoon ground cinnamon Brings warmth and depth.
- 1/2 teaspoon ground ginger Adds a zesty kick.
- 1/2 teaspoon ground nutmeg Offers a fragrant quality.
- 1/2 teaspoon salt Enhances all flavors.
- 1 can (12 ounces) evaporated milk Adds creaminess.
- 1 teaspoon pure vanilla extract Enhances the overall flavor profile.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the pumpkin puree, eggs, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, and salt. Blend until smooth.
- Gradually pour in the evaporated milk while continuing to mix.
- If using, add the vanilla extract and mix until fully integrated.
- Lightly grease a 9-inch pie dish with cooking spray or butter.
- Pour the pumpkin mixture into the prepared pie dish.
- Bake for 50-60 minutes until the center is set and a toothpick comes out clean.
- Allow the pie to cool on a wire rack, then refrigerate for at least 2 hours before serving.
- Serve slices plain or with whipped cream or a sprinkle of cinnamon.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.