Print

Simple Crustless Pumpkin Custard Pie

A thick, golden-orange slice of crustless pumpkin pie with a deeply caramelized top, served on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A light, gluten-free pumpkin custard that sets firm without a crust, perfect for clean slicing at Thanksgiving. This recipe offers a balanced spice profile and can be made dairy-free.

Ingredients

Scale
  • 1 (15 ounce) can pure pumpkin puree
  • 1 (12 ounce) can evaporated milk (or use full-fat coconut milk for dairy free option)
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9-inch pie plate.
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk (or coconut milk), and eggs until smooth.
  3. Add the sugar, cinnamon, ginger, nutmeg, salt, and vanilla extract to the pumpkin mixture. Whisk until all ingredients are fully combined and the sugar is dissolved.
  4. Pour the custard mixture into the prepared pie plate.
  5. Bake for 50 to 60 minutes, or until a knife inserted near the center comes out clean. The center should be mostly set.
  6. Remove the pie from the oven and let it cool completely on a wire rack.
  7. Chill the crustless pie in the refrigerator for at least 4 hours, or preferably overnight, before slicing and serving.

Notes

  • For a dairy-free version, substitute the evaporated milk with an equal amount of full-fat coconut milk from a can.
  • This custard sets best when fully chilled; plan to make it the day before your gathering for the cleanest slices.
  • If you prefer a lower sugar dessert, reduce the granulated sugar to 1/2 cup.

Nutrition

Find it online: https://rosatasty.com/crustless-pumpkin-pie-recipe/