10/27/2026
Tis the season!
Crustless Pumpkin Pie
🛒 Ingredients:
• 1 can (15 oz) pure pumpkin purée
• 3 large eggs
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• 1 cup evaporated milk
• 1 tablespoon cornstarch
• 1½ teaspoons pumpkin pie spice
• ½ teaspoon vanilla extract
• Whipped topping for serving (optional)
👩🍳 Directions:
1️⃣ Preheat your oven to 350°F (175°C). Lightly grease a 9-inch deep pie dish with butter or nonstick cooking spray.
2️⃣ In a large mixing bowl, whisk together the pumpkin purée, granulated sugar, and light brown sugar until smooth.
3️⃣ Add the eggs one at a time, whisking well after each addition.
4️⃣ Pour in the evaporated milk and vanilla extract. Stir until the mixture is creamy and completely combined.
5️⃣ In a small bowl, mix the cornstarch and pumpkin pie spice together. Sprinkle over the pumpkin mixture and whisk thoroughly until no lumps remain.
6️⃣ Pour the pumpkin filling directly into the prepared pie dish. No crust is needed!
7️⃣ Gently tap the dish on the countertop a few times to release any trapped air bubbles.
8️⃣ Place the dish on the center rack of the preheated oven.
9️⃣ Bake for 50–60 minutes, until the edges are set and the center has just a slight jiggle when gently shaken.
🔟 Remove from the oven and allow the pie to cool on a wire rack for approximately 1 hour.
1️⃣1️⃣ Transfer to the refrigerator and chill for at least 2 hours. This helps the pumpkin custard firm up for clean, beautiful slices.
1️⃣2️⃣ Slice and serve chilled or slightly cool with a generous dollop of whipped topping.
Enjoy all the warm, comforting flavors of traditional pumpkin pie without making a crust!
⏰ Prep Time: 10 minutes
🔥 Baking Time: 50–60 minutes
❄️ Cooling & Chilling Time: 3 hours
⏱️ Total Time: About 4 hours
🍽️ Servings: 8 slices
💡 Tip: For the smoothest texture, use pure pumpkin purée rather than pumpkin pie filling. They are not the same ingredient!
Store covered in the refrigerator for up to 4 days.
