Description
This crustless pumpkin pie is a rich, creamy dessert that captures the classic flavors of pumpkin pie without the fuss of making a crust. Using pure pumpkin puree, a blend of brown and granulated sugar, warm spices, and a custardy base of eggs and evaporated milk or half-and-half, this pie is baked until perfectly set and silky smooth. It’s an easy, one-bowl recipe with no crust needed, making it a gluten-free option that’s sure to satisfy pumpkin lovers with every bite.
Ingredients
Scale
Pie Filling
- 1 can (15 oz / 425 g) pure pumpkin puree (not canned pumpkin pie filling)
- 3 large eggs, at room temperature
- 1 cup evaporated milk or half-and-half (evaporated milk for traditional texture, half-and-half for richer custard)
- 2 tablespoons unsalted butter, melted and slightly cooled (optional, for extra silkiness)
- 2 teaspoons pure vanilla extract
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2½ teaspoons pumpkin pie spice
or
2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, pinch of cloves or allspice - ¼ teaspoon fine sea salt
For the Pie Dish
- Gluten-free baking spray or a thin layer of butter (to grease the dish)
For Serving
- Lightly sweetened whipped cream
- Extra ground cinnamon or nutmeg for dusting
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a 9-inch pie dish by lightly greasing it with gluten-free baking spray or a thin layer of butter to ensure the custard releases cleanly after baking.
- Combine Pumpkin and Eggs: In a large mixing bowl, whisk together the pure pumpkin puree and the three large eggs until smooth and fully blended, creating the base of your custard.
- Add Dairy and Butter: Stir in the evaporated milk or half-and-half until the mixture is uniform. If using, blend in the melted and slightly cooled unsalted butter to add silkiness and richness to the filling.
- Incorporate Sugars and Vanilla: Mix in the light brown sugar, granulated sugar, and the pure vanilla extract. The combination of sugars provides depth and perfect sweetness balance without overpowering the spices.
- Spice it Up: Add the pumpkin pie spice to the mixture. If using a homemade blend, combine 2 teaspoons cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and a pinch of cloves or allspice. Finally, sprinkle in the fine sea salt and stir everything together until fully combined.
- Bake the Pie: Pour the custard mixture into the prepared pie dish, smoothing the top with a spatula. Place the pie in the preheated oven and bake for about 50 minutes, or until the custard is set around the edges but still slightly wobbly in the center. A toothpick inserted near the center should come out mostly clean.
- Cool and Serve: Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours to improve the set and flavor. Serve chilled or at room temperature with lightly sweetened whipped cream and a dusting of extra ground cinnamon or nutmeg.
Notes
- Use pure pumpkin puree, not the pre-sweetened pumpkin pie filling, for best results.
- Allow eggs and dairy to come to room temperature before mixing to ensure a smooth custard.
- The optional melted butter adds extra silkiness but can be omitted for a lighter pie.
- Avoid overbaking; the pie continues to set as it cools.
- This recipe is naturally gluten-free when using gluten-free pie dish spray or butter.
- For a richer pie, substitute evaporated milk with half-and-half as preferred.
- Make sure to chill the pie for a couple of hours before serving to help it fully set.
