Crustless Pumpkin Pie Pudding
70 min + overnight chill8 servings
A custard-based pumpkin pie without crust, baked until set and chilled overnight, served with optional toppings.
| prepPreheat oven to 300°F / 149°C | |||||||||||
| prepButter a 9 inch pie dish, 5 mini pie dishes (1 cup capacity), or 9 ramekins (½ cup) | |||||||||||
| 1 tsp ground cinnamon | Whisk spices, salt & cornstarch until smooth | Whisk in first maple syrup until cornstarch dissolves | Add second maple syrup & vanilla, mix well | Whisk in eggs & yolk | Whisk in pumpkin puree | Stir in evaporated milk, mix well | Pour into pie dish, tap to remove air bubbles | Bake 300°F / 149°C, 60–70 min, rotate at 30 min | Cool uncovered to room temperature | Cover & refrigerate overnight | Slice into 8–10 servings, top with optional garnishes |
| ½ tsp ground ginger | |||||||||||
| ¼ tsp ground cloves | |||||||||||
| ¼ tsp freshly grated nutmeg | |||||||||||
| ¼ tsp salt | |||||||||||
| 1 ½ tbsp cornstarch | |||||||||||
| 2 tsp vanilla extract | |||||||||||
| 60 ml maple syrup (first addition) | |||||||||||
| 60 ml maple syrup (second addition) | |||||||||||
| 2 eggs | |||||||||||
| 1 egg yolk | |||||||||||
| 425 g canned pumpkin puree | |||||||||||
| 360 ml evaporated milk | |||||||||||
| Sweetened whipped cream (optional) | |||||||||||
| Maple syrup (optional, for serving) | |||||||||||
| Greek yogurt (optional) | |||||||||||
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