Crustless Pumpkin Pie

This soft, spiced crustless pumpkin pie is the ultimate comfort dessert: warm, silky, and full of nostalgic flavour. It’s inspired by a recipe Sofia’s Mum used to make for best bit of the pie filling on a plate.

And the best part? We make it even easier by roasting the pumpkin whole - no peeling or chopping required. Just pop the whole thing in the oven, then scoop and blend once it’s soft. It’s the simplest way to get perfect pumpkin purée, and it gives the filling a beautiful natural sweetness.

Ingredients:

• 1/2 small pumpkin 
• 3/4 cup granulated sugar: Adjust to taste.
• 1/2 cup packed brown sugar
• 3 large eggs
• 1 cup evaporated milk
• 1/4 cup heavy cream
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Method

1. Preheat your oven to 180°C (350°F).

2. Place the whole pumpkin (uncut!) onto a baking tray lined with baking paper. Roast for 60–90 minutes, depending on the size, until a knife slides in easily and the pumpkin starts to collapse slightly.

3. Let it cool until you can handle it comfortably. Then cut it open, scoop out the seeds and stringy bits, and spoon the flesh into a food processor or blender.

4. Blend until completely smooth. Measure out 2 cups of purée for your pie (you can freeze the rest for later use!).

5. Keep your oven set to 180°C (350°F). Lightly grease a 9-inch pie dish or similar-sized baking dish.

6. In a large bowl, mix the pumpkin purée, granulated sugar, brown sugar, and eggs until smooth.

7. Add the evaporated milk, cream, and vanilla. Mix well.

8. Stir in the spices and salt until evenly combined.

9. Pour the mixture into your prepared dish and smooth the top.

10. Bake for 45–55 minutes, or until the centre is set but still has a slight wobble. A knife inserted in the middle should come out mostly clean.

11. Cool completely on a wire rack before slicing. The pie will firm up as it cools. Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Top Tips

• Don’t overmix: Blend till just combined to avoid incorporating too much air.
• Check doneness carefully: The center should be set but slightly jiggly. Overbaking can cause cracks.
• Let it cool completely: This is crucial for the pie to firm up and slice cleanly.