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Delicious crustless pumpkin pie pudding served in a bowl

Crustless Pumpkin Pie Pudding

A comforting and gluten-free dessert that captures the flavors of pumpkin pie without the fuss of a crust.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dessert
Cuisine: American, Holiday
Calories: 190
Ingredients Method Notes

Ingredients
  

For the Pudding
  • 1 15-ounce can pure pumpkin puree Make sure to use high-quality pumpkin puree for best flavor.
  • 3/4 cup sugar Can adjust to taste.
  • 2 large eggs
  • 1 cup evaporated milk Can substitute with half-and-half or dairy-free alternatives.
  • 1 teaspoon pure vanilla extract
For the Spices
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
Optional Topping
  • to taste whipped cream or coconut cream For serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the pumpkin puree, sugar, and eggs. Whisk until smooth.
  3. Pour in the evaporated milk and vanilla extract. Add cinnamon, nutmeg, ginger, and salt. Whisk until creamy.
  4. Transfer the mixture to a greased 8-inch square baking dish.
  5. Bake in the preheated oven for about 45-50 minutes, or until a knife inserted in the center comes out clean.
  6. Remove from the oven and let cool for at least 15 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to a week. Can be reheated in a microwave or enjoyed cold. For a dairy-free version, use non-dairy milk.