Crustless Pumpkin Pie

This naturally gluten-free crustless pumpkin pie is a cinch to make. All ingredients are mixed together and baked for about 1 hour to form a custard pie without a crust. A wonderful spin on traditional pumpkin pie. The bulk of the Total Time is due to the 2 hours cooling time.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 1

Total Time 3 5

Servings

Calories 214kcal

Author Toni Dash

Ingredients

4 Eggs , room temperature
½ cup Granulated Sugar
½ cup Dark Brown Sugar
1 teaspoon ground Cinnamon
1 15- ounce can Pumpkin
¼ teaspoon Nutmeg (freshly grated if possible)
½ teaspoon Kosher Salt
1 12- ounce can Evaporated Milk

Instructions

Preheat the oven to 350 degrees. Spray the bottom and sides (up to the rim) of a 9 1/2-inch regular depth (not deep dish) pie pan with no-stick spray.
Beat the eggs with a mixer. Add remaining ingredients and beat on low setting (to avoid splashing) until combined.
Place the prepared pie pan on a light colored (not black) baking sheet. Pour the mixture into the pie pan. Bake for 50 minutes and test for doneness by sticking a knife in the middle of the pie. If the knife comes out clean it’s done (it may still jiggle a little). It not, bake another 5-10 minutes until the knife comes out clean. Note: the pie will firm up when removed from the oven so if it still moves a bit don’t worry.
Allow to cool on a rack for 2 hours before cutting or chilling in the refrigerator. Maybe be made the day before serving.

Notes

Spray the pie pan on the bottom and sides up to the rim. The pumpkin pie will rise as it bakes as custard pies do.

It will then settle as it cools. Coating the sides up to the rim prevents sticking.

Use a regular depth pie pan. Do not use a deep-dish pie pan.

Make sure eggs are room temperature. To quickly warm them place them in a bowl of warm (not hot) water to cover the eggs.

Allow them to sit 5 minutes or until they are no longer cool to the touch.

Test the pie toward the end of the baking for doneness. When a knife inserted into the middle of the pie comes out clean, it’s done EVEN if it looks a bit jiggly; it condenses as it cools.

Allow the pie to fully cool before cutting and serving. If planning to serve later, cool fully on a cooling rack before putting into the refrigerator.

Bake on a light-colored baking sheet. Dark baking sheets become hotter and will cook faster.

Do not overcook it or it will crack (but still taste delicious).

May be made the day before serving. Perfect for busy cooking holidays like Thank

Nutrition