5.5-Inch Crustless Pumpkin Pie
Your home will be filled with such a delicious and comforting smell when you make this pie. We went crustless to lower calories, and because neither of us is a fan of pie crust or graham cracker crust. This will remind you of Libby’s original pumpkin pie. It is the perfect pumpkin pie with all the lovely spices.
5.5-Inch Crustless Pumpkin Pie
Your home will be filled with such a delicious and comforting smell when you make this pie. We went crustless to lower calories, and because neither of us is a fan of pie crust or graham cracker crust. This will remind you of Libby’s original pumpkin pie. It is the perfect pumpkin pie with all the lovely spices.
Equipment
- Knives
- Small bowl
- 1-Cup liquid measuring cup , refrigerated (See Notes)
- Handheld immersion blender, with a whisk attachment
Ingredients
- 3 1/2 Tbsp Sugar
- 1 tsp Cornstarch
- 1/4 tsp Ground cinnamon
- 1/8 tsp + 1/16 tsp Salt
- 1/8 tsp + 1/16 tsp Ground ginger
- 1/32 tsp Ground cloves
- 1/64 tsp Ground nutmeg
- 1 Large Egg yolk
- 1/2 Cup Canned pumpkin (See Notes)
- 1/4 Cup Evaporated milk
For the Whipped Cream
- 1/4 Cup Heavy whipping cream
- 2 tsp Powdered sugar
- 1/4 tsp Vanilla extract
Instructions
- Preheat oven to 425℉.
- Prepare a 5.5-inch pie pan by spraying it with oil. Make sure the inside of the pan is completely sprayed. (This is needed to be sure the pie comes out of the pie plate easily).
- Combine the sugar, salt, cinnamon, ginger, cloves, nutmeg, and cornstarch into a small bowl. Set aside.
- Add egg yolk to a 2-cup glass measuring cup. Beat egg yolk lightly. Stir in pumpkin and sugar-spice mixture. Gradually stir in the evaporated milk and stir to combine. Pour into the prepared pie pan.
- Bake for 15 minutes at 425℉. Reduce the temperature to 350℉ and bake for 40 to 50 minutes. A knife inserted into the center of the pie should come out clean. Cool on a cooling rack for 1 hour.
For the Whipped Cream
- Add all whipped cream ingredients to the refrigerated 1-cup glass measuring cup (Everything needs to be as cold as possible) and whip until stiff peaks form with an immersion blender with a whisk attachment.
Notes
You need to chill the 1-Cup liquid measuring cup so that the cream will whip easily.
Use only pure pumpkin as we add the spices to it.
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.
Nutrition
Serving: 1/4 of the Pie and Whipped CreamCalories: 150kcalCarbohydrates: 19gProtein: 3gFat: 8gSaturated Fat: 4.5gCholesterol: 70mgSodium: 135mgPotassium: 130mgFiber: 1gSugar: 15gCalcium: 70mgIron: 0.6mg
Tried this recipe?Let us know how it was!