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Crustless Pumpkin Pie

If you love the pumpkin filling more than the crust then this is the recipe for you!

Course Dessert
Cuisine American
Keyword Crustless, gluten free pie crust, Pumpkin, Thanksgiving
Prep Time 4 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6
Author FraƮche

Ingredients

  • 398 mL can pure pumpkin
  • 3/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • pinch of cloves
  • 1/4 teaspoon salt
  • 2 well beaten eggs
  • 354 mL can of evaporated milk (I use 2%) or full-fat canned coconut milk or cashew cream

Instructions

  1. Preheat oven to 350F and grease a 9x13" (or similar size, I've also used a 10" dish) ceramic oven-safe baking dish. Alternately you can make these into 6 mini pumpkin pies by using mini ramekins or cocottes as pictured here.

  2. Mix all of the ingredients together with a whisk until smooth.

  3. Pour the mixture into the greased dish and bake for approximately 50-60 minutes or until the centre of the pie is set (it won't look liquid in the middle when you shake it - a knife inserted into the centre will come out clean when done). The small ramekins will take around 35 minutes.