Print
Description
A smooth, warmly spiced crustless pumpkin pie made with pumpkin puree, cream, and a simple custard filling. Chill it thoroughly before serving for the best texture.
Ingredients
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup heavy cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 15 ounces pumpkin puree
Instructions
- Preheat the oven to 300°F (150°C). 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 lump-free.
- In a separate large bowl, whisk together the heavy cream, eggs, and vanilla extract.
- Stir the dry ingredients into the wet mixture. Add the pumpkin puree and stir until combined. Pour the batter into the prepared pie dish.
- Bake for 55 to 60 minutes, or until a food thermometer inserted into the center reads 170°F (77°C). The center may still look loose and jiggly; it will continue to set as it cools.
- Transfer the pie to a wire rack and cool completely to room temperature, about 2 hours. Cover with food-safe plastic wrap and refrigerate for at least 8 hours, preferably overnight, before slicing.
- Serve cold, with an optional dollop of whipped cream.
Notes
- The pie will look slightly jiggly in the center when it comes out of the oven; avoid overbaking.
- Allow the pie to cool completely, then chill it for at least 8 hours so it can set before slicing.
- Whipped cream is optional for serving.