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Crustless Pumpkin Pie

A freshly baked crustless pumpkin pie in a white pie dish with a slice removed.
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A light and easy gluten-free pumpkin pie custard, perfect for Thanksgiving. This dairy-free option is simple to make ahead and slice cleanly.

Ingredients

Scale
  • 1 (15 ounce) can pumpkin puree
  • 1 (12 ounce) can evaporated milk
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup milk (dairy or non-dairy alternative)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine pumpkin puree, evaporated milk, eggs, granulated sugar, cinnamon, ginger, nutmeg, salt, and milk.
  3. Whisk until well combined and smooth.
  4. Pour the mixture into a greased 9-inch pie plate or individual ramekins.
  5. Bake for 45-55 minutes, or until a knife inserted near the center comes out clean.
  6. Let cool completely before serving.

Notes

  • For a dairy-free version, use a non-dairy milk alternative like almond or soy milk.
  • To ensure clean slices, chill the pie thoroughly in the refrigerator for at least 2 hours before serving.
  • Adjust spice levels to your preference.
  • Serve with whipped cream if desired.

Nutrition

Find it online: https://cutcooktaste.com/crustless-pumpkin-pie-easy-thanksgiving-dessert/