Crustless Pumpkin Pie
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 15-ounce can pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 ½ tablespoons cornstarch (cornflour in the UK)
- 1 ¼ cup evaporated milk (almost the whole can (there’s 1.5 cups in one can))
- 1 teaspoon pure vanilla extract
Method
- Preheat the oven to 325°F (160°C), or 140°C if you have a fan oven. 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. Whisk until well combined.
- Gradually stir in the evaporated milk and vanilla extract and mix until smooth and well combined.
- Pour the filling into the pie dish, place on a sheet pan and bake in the preheated oven for 50-60 minutes or until the edges of custard have set and the center of the custard is still jiggly (internal temperature should be 170°F/76°C). Remove from the oven.
- Allow the pie to cool down completely then chill in the fridge for at least 2 hours, and serve each slice with a dollop of fresh whipped cream.