Crustless Pumpkin Pie
Full of all the same great flavor as a traditional pumpkin pie, crustless pumpkin pie is a scrumptious pumpkin dessert that is easy to make with only six steps.
Ingredients
- 1 tablespoon cornstarch
- 1 cup evaporated milk
- 15 ounce pumpkin puree
- 3 large eggs
- ½ cup sugar
- ¼ cup light brown sugar packed
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon vanilla extract
- whipped topping optional
Instructions
- Preheat the oven to 325°F.
- Spray a 9-inch pie pan very lightly with non-stick spray.
- In a small bowl, stir the evaporated milk and cornstarch until smooth.
- In a large mixing bowl, whisk all ingredients and the milk mixture together until completely blended.
- Pour the pie filling into the pie pan.
- Bake for 1 hour and 5 minutes, or until a knife inserted into the center of the pie comes away clean.
- Allow the pie to completely cool.
- Top with whipped topping if desired.
Notes
Make sure you buy pure pumpkin puree rather than pumpkin pie filling at the grocery store for this easy recipe.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pie as the suggested baking time approaches.