Ingredients
Cooking spray
1 (15-oz.) can pumpkin puree
1 c. heavy cream
3/4 c. packed brown sugar
3 large eggs
1 tsp. pure vanilla extract
1 tsp. cinnamon
1/2 tsp. kosher salt
1/2 tsp. cloves
1/2 tsp. ground ginger
1/4 tsp. nutmeg
Preparation
Step 1Preheat oven to 325°. Grease a 9” pie plate with cooking spray. In a large bowl, whisk ingredients together. Pour into pie plate and smooth top with an offset. Step 2Bake pie until center only slightly jiggles, 1 hour. Turn off oven and prop door open with a wooden spoon and let cool in oven, 1 hour. Step 3Refrigerate until set, at least 4 hours and up to overnight.
Is this pie gluten-free? Yes! If you’ve been searching for a gluten-free Thanksgiving dessert, then look no further: This is one of our favorites. Since this pie focuses on arguably the best part (the delicious filling), no gluten is required in this bake. No crust, no gluten, no problem. How do I prevent my pie from cracking? To prevent your pie from cracking, let it cool in the oven. Once it’s done baking, turn off your oven and prop the door open (we use a wooden spoon) before letting it cool in the oven for at least an hour. This cools it in warmer environment, instead of shocking it with a much colder temp, preventing any cracking. Can I make this ahead of time? Absolutely—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. Looking for ways to use up that leftover can of pumpkin? Check out our best recipes for using up any pumpkin puree leftovers. Made this crustless wonder? Let us know how it went in the comments below!
