Description
This crust-free pumpkin pie delivers silky, spiced filling without the fuss of making a crust. It’s simple, seasonal, and perfect chilled or topped with whipped cream.
Ingredients
Scale
- 1 (15 oz) can pumpkin puree (use plain pumpkin, not pie filling)
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp fine salt
- 1 (12 oz) can evaporated milk
- 1 tsp pure vanilla extract (optional)
Instructions
- Heat your oven to 350°F (175°C).
- In a roomy bowl, whisk the pumpkin puree with the eggs and sugar until smooth.
- Add the cinnamon, ginger, nutmeg, and salt and mix until the spices are evenly distributed.
- Slowly stream in the evaporated milk while stirring so the mixture becomes silky. Stir in vanilla if using.
- Grease a 9-inch pie plate (or similar baking dish) and pour the pumpkin batter into it, smoothing the surface.
- Bake for about 50–60 minutes. The pie is done when the edges are set and a knife or toothpick inserted in the center comes out mostly clean — a slight wobble is fine.
- Let the pie cool to room temperature on a rack, then chill in the refrigerator for at least 2 hours to firm up before slicing.
- Serve plain or add a dollop of whipped cream and a dusting of cinnamon or nutmeg.
Notes
- Storage: Cover leftovers and refrigerate for 3–4 days. Slices also freeze well for longer storage; thaw in the fridge before serving.
- Tip: Avoid overbaking — removing the pie while the center still has a tiny jiggle yields the creamiest texture after chilling.