Crustless Pumpkin Pie
Forget the crust and get right to the good stuff! This pie is all about that creamy, perfectly spiced pumpkin filling. It’s so easy to make, you'll want it all season long.
Ingredients
- 1 can (15 oz) pumpkin puree
- 3/4 cup packed light brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 3 large eggs
- 12 oz evaporated milk
Instructions
- Preheat Oven: Get your oven warming up to 350°F and put your 9-inch pie plate on a baking sheet.
- Combine Ingredients: In a big bowl, whisk together the pumpkin puree, brown sugar,cornstarch, salt, pumpkin pie spice, and large eggs until it's nice and smooth.
- Add Milk: Gently stir in the evaporated milk with a spatula. Don't mix it too much!
- Fill and Bake: Pour your filling into the pie plate and bake for 45-55 minutes. Remember, you want a little jiggle in the center.
- Cool and Chill: Let the pie cool down completely, then put it in the fridge for at least 2 hr before you dig in. ENJOY!!!
Notes
- Remember to use 100% pure pumpkin, not the pre-mixed pumpkin pie filling from a can.
- Be gentle when you stir in the milk. This helps keep the top of your pie nice and smooth.
- Your pie will finish setting up as it cools, so don't worry if it's a little wobbly.
- Keep any leftovers covered in the fridge. They'll be good for up to five days.
- Serve this pie chilled with a big spoonful of whipped cream. It's the best way!