crustless Pumpkin Pie

Here’s a cozy, lighter take on a classic: Crustless Pumpkin Pie! You get all the warm, spiced flavor of traditional pumpkin pie without the fuss of making a crust — and it’s naturally gluten-free. Perfect for Thanksgiving or any fall dessert table.

🥧 Easy Crustless Pumpkin Pie

🕒 Time:

• Prep: 10 minutes

• Bake: 45–50 minutes
  🍽 Serves: 8
  📦 Make ahead friendly

🧾 Ingredients:

• 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)

• ¾ cup granulated sugar

• 2 large eggs

• 1 can (12 oz) evaporated milk

• 1½ tsp pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, cloves)

• ½ tsp salt

• 1 tsp vanilla extract

• Optional: 2 tbsp all-purpose flour (helps with firmness but can be skipped for gluten-free)

👨‍🍳 Instructions:

1. Preheat oven to 350°F (175°C).
   Grease a 9-inch pie plate or a 9″ round cake pan with butter or nonstick spray.

2. Mix filling:
   In a large bowl, whisk together pumpkin, sugar, eggs, evaporated milk, spices, salt, vanilla, and optional flour until smooth and well blended.

3. Pour into dish:
   Pour mixture into the prepared pie dish and smooth the top.

4. Bake:
   Bake for 45–50 minutes, or until the center is set and a toothpick inserted comes out mostly clean.
   (The center may jiggle slightly — it will firm up as it cools.)

5. Cool completely on a wire rack.
   Chill in the fridge for at least 2 hours before serving for best texture.

🍽 Serve with:

• Whipped cream

• Greek yogurt & honey

• A sprinkle of cinnamon or crushed pecans

🧊 Storage:

• Store covered in the refrigerator for up to 4 days.

• Freezes well — wrap tightly and freeze for up to 1 month.