No Crust, But Just as Good!
We LOVE pie at Thanksgiving – who doesn’t?! After a big dinner, it’s hard to leave room for dessert – that’s where the idea for this crustless pumpkin pie comes in! It’s a bit lighter, but just as delicious! It’s also easier since you skip the crust altogether. If you love traditional Pumpkin Pie but can’t be bothered to make the Pie Crust, or just want something a little lighter, this is the recipe for you!
Ingredients
PREP TIME: 10 minutes COOK TIME: 1 hour
¾ cup sugar 1½ teaspoons ground cinnamon – Substitute cinnamon, nutmeg, and cloves with an equal amount of Pumpkin Pie Spice (which also contains ground ginger). ¼ teaspoon nutmeg ⅛ teaspoon ground cloves ¼ cup cornstarch – keeps the crustless pumpkin pie together 1 (15-ounce) can pure pumpkin puree – Do not use canned pumpkin pie filling. See How to Make Pumpkin Puree. 2 large eggs 1 teaspoon vanilla extract 1 cup evaporated milk whipped cream for topping – store bought or Homemade Whipped Cream optional toppings – Caramel Sauce, butterscotch syrup, Maple Syrup, or even a few Candied Pecans
How to Make Crustless Pumpkin Pie
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