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Crustless Pumpkin Pie

Crustless pumpkin pie with a smooth, silky golden-orange custard and a perfectly set top. Baked in two stages (hot first, then lower heat) so the center stays just barely jiggly.
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Prep Time 10 minutes
Cook Time 55 minutes
cooling 2 hours
Total Time 3 hours 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

pumpkin puree
  • 1 can (15 oz) pumpkin puree
eggs
  • 2 eggs
evaporated milk
  • 1 can (12 oz) evaporated milk
granulated sugar
  • 0.75 cup granulated sugar
pumpkin pie spice
  • 2 tsp pumpkin pie spice
cinnamon
  • 1.5 tsp cinnamon
ginger
  • 0.5 tsp ginger
cloves
  • 0.25 tsp cloves
nutmeg
  • 0.25 tsp nutmeg
salt
  • 0.5 tsp salt
vanilla extract
  • 1 tsp vanilla extract
all-purpose flour or cornstarch
  • 2 tbsp all-purpose flour or cornstarch helps it set without a crust
whipped cream
  • 1 whipped cream for serving
butter
  • 1 tbsp butter for buttering the pie dish

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 425F and butter a 9-inch pie dish for easy release.
Mix and bake
  1. Whisk pumpkin puree, eggs, evaporated milk, granulated sugar, pumpkin pie spice, cinnamon, ginger, cloves, nutmeg, salt, vanilla extract, and all-purpose flour or cornstarch until completely smooth.
  2. Pour the mixture into the buttered pie dish.
  3. Bake at 425F for 15 minutes, until the custard has started to set around the edges and the surface looks slightly puffed.
  4. Reduce the oven to 350F and bake 35-40 more minutes until the center is just barely jiggly.
Cool and serve
  1. Cool the pie completely until it is at room temperature.
  2. Refrigerate for 2 hours, until the surface is fully set and chilled.
  3. Serve with whipped cream.

Notes

For the smoothest texture, whisk until you don’t see any streaks of spice and the mixture is fully uniform before pouring. Refrigerate leftovers covered for up to 4 days; freeze is not recommended because the custard texture can change after thawing. For a dairy-light option, use evaporated milk made from lactose-free or a suitable non-dairy substitute with similar cooking performance.