Crustless Pumpkin Pie Recipe
This Crustless Pumpkin Pie Recipe is everything you want in a traditional pumpkin pie but without the crust. No-fuss and so simple to make.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 1 pie 1x
- Category: Pie
- Method: Baking
Ingredients
Units
Scale
- 2 cups pure pumpkin purée
- 2 large eggs
- 1 1/2 cups light cream
- 1/2 tsp vanilla extract
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
Instructions
- Preheat your oven to 350 degrees F.
- In a large bowl whisk together the eggs, cream and vanilla.
- In a separate bowl, combine the pumpkin purée, sugars and spices.
- Then add the egg mixture to the pumpkin mixture, and mix thoroughly (I use an electric mixer to do this).
- Pour the pie filling into a 9-inch pie pan, then place into the preheated oven and bake for 1 hour. You will know the pie filling is set when you jiggle the dish, and the centre of the filling moves like gelatin. Not watery, but gelatin-y.
- Let the pie cool on a wire rack completely before serving. It needs this time for the filling to set completely.
