Hey friends!
Are you ready for a fall favorite that’s super simple? I’ve got the perfect treat for you!
Today, I’m sharing my no-crust pumpkin pie recipe.
That’s right—no crust, no hassle! Just pure pumpkin goodness in every bite.
It’s creamy, delicious, and a little bit healthier, too.
Get your ingredients ready; this pie is sure to be a hit! 🍂🎃
| Preparation Time | 15-25 minutes |
| Cooking Time | 60-70 minutes |
| Total Time | 75-95 minutes |
| Level of Difficulty | Medium |
Ingredients
For the pie:
- 1/4 tsp ground cloves
- 1 tsp ground cinnamon (for best flavor, check spices are fresh)
- 1 1/2 cups evaporated milk
- butter or coconut oil (for greasing the pie dish, a thin layer is sufficient)
- 1/4 tsp freshly grated nutmeg
- 1/2 cup maple syrup (pure maple syrup, Grade A Amber Rich is ideal)
- 1/4 tsp salt
- 2 eggs (large eggs, at room temperature for better incorporation)
- 15 oz pumpkin puree (I use Libby’s 100% pure pumpkin)
- 1/2 tsp ground ginger
- 2 tsp vanilla extract (I use Nielsen-Massey for rich flavor)
- 1 egg yolk
- 1 1/2 tbsp cornstarch
For serving (optional):
- whipped coconut cream
- granola
- greek yogurt
- maple syrup
- sweetened whipped cream
Step 1: Preheat and Prepare the Dish
Preheat your oven to 300°F (149°C).
Butter a glass or porcelain 9-inch pie dish, or alternatively, you can use 5 mini pie dishes (1 cup capacity) or 9 ramekins (½ cup capacity each).
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together cinnamon, ginger, cloves, nutmeg, salt, and cornstarch until there are no lumps in the cornstarch.
If preferred, you can use 2 teaspoons of pumpkin pie spice mix instead of the individual spices.
Step 3: Incorporate Wet Ingredients
Add half of the maple syrup to the dry mix and whisk until the cornstarch is completely dissolved, ensuring there are no lumps.
Then, add the remaining maple syrup and vanilla extract and mix well.
Add the 2 eggs and extra yolk, whisking to combine.
Next, add the pumpkin puree and mix until fully incorporated.
Finally, stir in the evaporated milk (or your choice of plant-based milk) until well mixed.
Step 4: Prepare and Bake the Custard
Pour the prepared pumpkin custard into the buttered 9-inch pie dish or your chosen smaller dishes.
Firmly tap the dish on a hard surface like your kitchen counter a couple of times to remove any air bubbles.
Place the dish in the preheated oven and bake for 60 – 70 minutes.
Rotate the dish halfway through the cooking time (at the 30-minute mark).
Step 5: Cool and Refrigerate
If you have a thermometer, check for an internal temperature of 170 – 175°F (77°C – 79°C) in the center.
If not, the pie is done when the edges are set and the center is slightly jiggly, which generally takes 60 – 70 minutes.
Remove the pie from the oven and let it cool uncovered in a cool, dry place.
Once cooled to room temperature, cover the dish and refrigerate it overnight.
Keep it in the fridge until you’re ready to serve.
Step 6: Serve
When ready to serve, slice the crustless pumpkin pie pudding into 8 – 10 servings.
Enjoy with your choice of topping, if desired.
