Crustless Pumpkin Pie
A smooth and creamy pumpkin custard, baked without a crust for an easy gluten-free dessert.
Ingredients
- 1 can pumpkin puree (425g) 15 ounces
- 3/4 cup packed light brown sugar 165g
- 3 large eggs
- 1 tablespoon cornstarch 8g
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon kosher salt
- 1 can evaporated milk (354ml) 12 fluid ounces
Instructions
- Preheat your oven to 350°F (175°C). Place a 9-inch (23 cm) glass pie dish on a rimmed baking sheet.
- In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, cornstarch, pumpkin pie spice, and salt.
- Continue whisking until the mixture is completely smooth and uniform in color.
- Gently stir in the evaporated milk until it is just combined. Do not overmix.
- Pour the filling into the prepared pie dish.
- Bake for 45 to 55 minutes. The pie is done when the edges are set and the center is still slightly wobbly.
- Remove the pie from the oven and let it cool completely on a wire rack.
- Once at room temperature, cover the pie and transfer it to the refrigerator. Chill for at least 2 hours, or until firm, before slicing and serving.
Notes
Be sure to use 100% pumpkin puree, not pumpkin pie filling, as the filling contains added sugar and spices.
Placing the pie dish on a baking sheet makes it easier to handle and catches any spills.
For food safety, egg-based custards should reach an internal temperature of 160°F (71°C). A knife inserted about an inch from the center should come out clean when the pie is done.
Chilling is a required step. The pie needs this time to set fully for clean slices.