Description
Enjoy the creamy, spiced pumpkin filling of this classic pie without the crust. This easy, gluten-free recipe uses simple pantry staples for a delicious fall dessert perfect for Thanksgiving.
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 3/4 cup packed light brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 3 large eggs
- 12 oz evaporated milk
Instructions
- Preheat your oven to 350°F (175°C). Place a 9-inch pie plate on a baking sheet.
- In a large bowl, whisk together the pumpkin puree, brown sugar, cornstarch, salt, pumpkin pie spice, and eggs until smooth.
- Gently stir in the evaporated milk with a spatula until just combined. Avoid overmixing.
- Pour the filling into the prepared pie plate.
- Bake for 45-55 minutes, or until the edges are set and the center has a slight jiggle.
- Let the pie cool completely on a wire rack, then refrigerate for at least 2 hours before serving.
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling.
- Stir the milk in gently to prevent bubbles on the pie’s surface.
- The pie will firm up as it cools.
- Leftovers can be stored covered in the refrigerator for up to 5 days.
- Serve chilled, optionally with whipped cream.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 185 kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg