Crustless Pumpkin Pie Recipe

5 from 4 votes

This crustless pumpkin pie only need 10 minutes of prep and it's naturally gluten-free!

Prep Time10

Cook Time55

Chill Time8

Total Time9 5

Course: Dessert

Cuisine: American

Keyword: crustless pumpkin pie, gluten-free pumpkin pie

Servings: servings

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 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.

Let the pie cool completely before slicing and serving. Otherwise, it won't set properly.
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.
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