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Preheat oven to 300°F and butter a glass porcelain 9 inch pie dish, OR 5 mini pie dishes (1 cup capacity), OR 9 ramekins (½ cup ramekins).
In a large bowl, whisk together the cinnamon, ginger, cloves, nutmeg, salt and cornstarch. Whisk this mix until there are no lumps in the cornstarch.
Add half of the maple syrup and whisk it in until the cornstarch is completely dissolved and there are no lumps. Then add the rest of the maple syrup and the vanilla and mix well.
Add the 2 eggs and yolk, and whisk to combine.
Add the pumpkin puree and whisk until it's mixed in well.
Stir in the evaporated milk. Make sure that the evaporated milk is also mixed in well.
Pour the prepared pumpkin custard into the 9 inch pie dish. Knock the pie dish on a hard surface like your kitchen countertop firmly (don't break the dish though!), a couple of times, to remove any air bubbles. See recipe notes on how to bake this crustless pumpkin pie in smaller dishes.
Place the pie dish in the preheated oven and bake for 60 - 70 minutes, rotating the pie dish halfway through the cooking time (30 minutes).
If you have a thermometer, check for an internal temperature of 165 - 170°F in the middle of the pie. If you don’t have a thermometer, remove the pie from the oven while the middle still seems a bit runny or jiggly, but the edges are set - this should take between 60 - 70 minutes.
Remove the pie dish from the oven and keep it in a cool, dry place to cool down, UNCOVERED. When the pie has completely cooled to room temperature, cover the pie dish and refrigerate it overnight. Keep the pumpkin pie pudding in the fridge until you're ready to serve.
Slice the crustless pumpkin pie pudding into 8 - 10 servings, and serve with sweetened whipped cream and a drizzle of maple syrup (optional).