Pumpkin Pie Variations
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If you're all about the pumpkin pie filling—or if you're gluten-free—then this is the Thanksgiving dessert for you. This pie gets down to what's most important—the creamy and spiced pumpkin filling—without having to deal with any of the hassle of pie crust. By removing the pie crust from the equation, this pie ends up taking less than half the time and WAY less effort—no blind baking required. It's truly a Thanksgiving miracle.
What People Are Saying:
"Best pumpkin pie filling I have ever had! And that’s the opinion of everyone who try’s this!! Wouldn’t change a thing!!" - pattiandleroy
"Sensational! Super easy too!" - OrangeProcessor
No need to worry about a pie crust in this recipe—we get right down to business with the filling! After preheating your oven, grease a 9” pie plate well with cooking spray. Then, in a large bowl, mix all of your ingredients together. Pour into your prepared pie plate, then smooth out the top with an offset spatula.
Bake for around 1 hour, or until the pie center only slightly jiggles when you move it. Then, we’re going to let it fully cool in the oven. To do this, turn off your oven, then prop the door open with a wooden spoon. Let it cool in there without disturbing it for around 1 hour. Once it has fully cooled, move it to the refrigerator to set for at least 4 hours, but up to overnight works too if you want to prep ahead. Once set, top with whipped cream and serve!
Full list of ingredients & instructions can be found in the recipe below.
This pie is so easy to make ahead of time. Simply prepare as normal, then store in the refrigerator for up to 2 days before serving. If you have any leftovers, store in an airtight container in the fridge for 2-3 days.
Cooking spray
(15-oz.) can pumpkin puree
heavy cream
packed brown sugar
large eggs
pure vanilla extract
cinnamon
kosher salt
cloves
ground ginger
nutmeg
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