Crustless Pumpkin Pie

By Makinze Gore
8 Servings


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


Preheat oven to 325F. 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.

Bake 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.

Refrigerate until set, at least 4 hours and up to overnight.