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5 from 1 vote

Crustless Pumpkin Pie

This easy pie is always a hit!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Pie
Cuisine: American, southern
Keyword: Crustless Pumpkin Pie
Servings: 6 servings
Author: The Southern Lady Cooks


  • 1 15 ounce can 100% pure pumpkin
  • 1 12 ounce can evaporated milk
  • 2 tablespoons melted butter
  • 3/4 cup white granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • Pinch salt


  • In a large mixing bowl combine pumpkin, evaporated milk, melted butter, sugar, eggs and vanilla extract.  Mix together with a mixer.  In a small bowl whisk together the flour, baking powder, cinnamon, ginger, cloves and salt.  Pour flour mixture into pumpkin mixture and mix with mixer to combine ingredients.  Pour into a 10 inch deep dish pie plate that has been sprayed with cooking oil.
  • I cook my pie placed on a baking sheet in case of spills in a preheated 425 degree oven for 15 minutes.  Turn heat down to 350 and cook for an addition 40 minutes.  Check center to see if done.  Remove from oven and let set for 30 minutes before cutting.  Serve plain or with ice cream or whipped cream on top.