Preheat oven to 300°F. Spray a 9-inch glass pie dish with non-stick baking spray and set aside.
In a medium bowl, stir together the sugar, cornstarch, cinnamon, ginger, cloves, nutmeg, and salt until well combined and no lumps remain.
In a separate large bowl, whisk together the heavy cream, eggs, and vanilla extract until well combined.
Stir the dry ingredients into the wet mixture and stir together. Add the pumpkin puree and stir until combined. Pour the pumpkin pie batter into the prepared baking dish.
Place in the oven and bake for 55 to 60 minutes or until a food thermometer inserted into the middle of the pie is 170°F. The middle of the pie will still look a bit loose and jiggly in the middle, but it'll continue to set as it cools.
Remove from oven and let sit on a wire rack to cool completely to room temperature, about 2 hours. Once cooled to room temperature, wrap the pie with food-safe plastic wrap and place into the refrigerator for at least 8 hours, preferably overnight, before slicing and serving.
Serve cold and with an optional dollop of whipped cream.
Notes
There’s no need to use an electric mixer for this recipe since the ingredients can be mixed easily by hand. The ingredients should be stirred together until well combined (a whisk is great for this), but don’t overmix.
Don’t leave out any of the ingredients. They all play a part in making this crustless pumpkin pie creamy, perfectly spiced, and sliceable. For example, if you skip the eggs, the pie will turn out more like a pudding.
If you want to make your own pumpkin puree, you can, but be sure there’s no added water in it. Any extra moisture will prevent it from setting properly.
Resist the urge to overbake! Once the food thermometer inserted in the middle of the pie reads 170°F, the pie is ready to come out of the oven. If you bake it for too long, the pie will dry out and the top will start to crack open.
Do not increase the oven temperature to speed up the cooking process. Slow and steady wins the race here. Baking at the lower temperature of 300°F helps prevent the pie from drying out and cracking.
Do not skip any time when letting this pie set. Be sure to let it cool to room temperature outside of the oven before wrapping with food-safe wrap for the fridge.
To store: This must stay stored in the refrigerator sealed in a food-safe container. It will last in the fridge for up to 3 days.
Mama says, “Make sure to always check your labels!