Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). If you're using a fan oven, set it to 140°C.
- Generously grease a 9-inch pie dish with softened butter.
- In a mixing bowl, combine pumpkin puree, eggs, sugar, salt, cinnamon, ginger, cloves, nutmeg, and cornstarch. Use a whisk to mix everything until it's well combined and smooth.
- Gradually stir in the evaporated milk and vanilla extract. Mix until the filling is smooth and well combined.
- Pour the filling into the prepared pie dish and place it on a sheet pan.
- Bake in the preheated oven for 50 to 60 minutes. The edges should be set while the center remains jiggly. The internal temperature should reach 170°F (76°C).
- Remove the pie from the oven and allow it to cool completely at room temperature.
- Chill the pie in the fridge for at least 2 hours before serving.
- When ready to serve, slice the pie and add a dollop of fresh whipped cream on top.
Notes
- Tip 1: Instead of whisking the ingredients in a bowl, you can just throw everything into your blender and let it do the work for you!
- Tip 2: The baking time in the recipe is perfect for a 9-inch crustless pumpkin pie, but if your dish is larger, the custard will cook about 5-10 minutes faster.
- Tip 3: Because there is no crust on this pumpkin pie, it’s important to grease the pie plate very, very well with butter so that you’ll be able to remove slices once it’s cooled.
- Tip 4: Chill before cutting. This pie needs to be well chilled before you try to slice it. If you try to cut it while it’s still warm or at room temperature, the custard will break.
- Tip 5: To make individual pumpkin custards, divide the pumpkin pie mixture between greased ramekins. Bake for about 30 minutes, or until set.
- Tip 6: Store pumpkin pie with no crust in the fridge until you’re ready to eat it. It will stay fresh for up to 5 days.