Crustless Pumpkin Pie
This Crustless Pumpkin Pie recipe is an amazingly simple and delicious dessert that's great for your Thanksgiving or Christmas dessert.
Ingredients
- 1 can pumpkin puree
- 3 eggs
- ½ cup maple syrup
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1 ½ teaspoons cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon ground clove
Instructions
- Preheat oven to 350°F and lightly grease a 9-inch pie dish with butter or nonstick spray.
- In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, heavy cream, and vanilla extract until smooth.
- Add the cornstarch, cinnamon, ginger, nutmeg, and clove. Whisk until fully combined and the mixture is thick and creamy.
- Pour the filling into the prepared pie dish and smooth the top with a spatula.
- Bake for 45–50 minutes, or until the center is set and a knife inserted near the middle comes out mostly clean.
- Let cool completely at room temperature, then refrigerate for at least 2 hours before serving to allow the pie to set fully.
- Serve chilled or at room temperature with whipped cream, if desired.
Video
Nutrition
Notes
- Mix gently: Whisk just until smooth, over mixing can incorporate too much air and cause the pie to crack while baking.
- Check doneness early: The pie is ready when the center is just set and still slightly jiggly. It will firm up as it cools.
- Cool completely: Allow the pie to cool fully at room temperature before refrigerating to prevent condensation from forming on top.
- Use room temperature ingredients: This helps everything blend smoothly and evenly.
- Spice variation: For a shortcut, replace the individual spices with 2 teaspoons of pumpkin pie spice.
- Make it dairy-free: Substitute the heavy cream with full-fat coconut milk for a rich, naturally dairy-free version.
- For cleaner slices: Chill for at least 2 hours (or overnight) before cutting, the texture improves as it sets.
- Serving tip: Top with whipped cream or a sprinkle of cinnamon for a festive finish.
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